Truly, honestly, from the bottom of my chocolate chip cookie heart… it does not get better than this.
Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center is going to give you the best of both cookie worlds, all in the couch-friendly format of individual deep dish cookie bowls.
The path to a lot of the recipes on Pinch of Yum starts with me trying to solve a problem for myself. And my problem was: end of night, end of week, tired and lazy but… I wanted cookies. I’m saying it like it’s past tense but it’s just kind of my life, indefinitely.
But I didn’t want REGULAR cookies (already have those and yes they are the best ever). I was more looking for something in a warm little bowl that I could cozy up with, kind of like these raspberry crumbles – but the more wintery, deep dish cookie version of that.
I’ve been actually making these for several months now in all kinds of iterations and yes, that was a little mean of me to hold out on you for all that time.
What I landed on after eating A LOT of cookie bowls was the stuff of my lazy, weeknight, TV-watching, cooking-loving dreams.
These deep dish chocolate chip cookies are:
- Gooey and underbaked
- But also nice and crispy on the edges
- Loaded with melty chocolate chips
- So cozy
- Begging for some couch time
Call someone. Cue up a show. Get your cookie bowl on.
Check out our video for how to make Deep Dish Cookie Bowls:
Deep Dish Cookie Bowls! Doesn’t get better than this. Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center, served in bowls with a scoop of ice cream. YUM.
- 3 tablespoons butter, melted
- 1/3 cup brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/4 cup + 2 tablespoons flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup chocolate chips
- Preheat oven to 325 degrees. Mix butter and brown sugar. Whisk in egg yolk and vanilla.
- Stir in flour, salt, and baking soda. Stir in chocolate chips. Divide between two 8-ounce ramekins and press gently to fill the bottom of each (see notes if you don’t have a ramekin).
- Bake for 18-22 minutes (18 for underbaked, 20 for semi-baked, 22 for almost fully baked). Allow to cool for a few minutes so they firm up a bit, but definitely, obviously, of course, eat while warm, ideally with some vanilla ice cream. YUM!
The equipment section above contains affiliate links to products we use and love!
If you do not have ramekins, a few options:
- Baking in a muffin tin
Yield: 4 mini bowls
Cook Time: 8-10 minutes
Notes: Very similar to the ramekin muffin, just smaller.
- Baking in a regular small bowl
Yield: 2 bowls
Bake Time: 14-18 minutes
Notes: We used small-ish oven-safe bowls, and they came out like thick cookies.
- Baking regular cookies on a sheet pan
Yield: 5 cookies
Bake Time: 7-9 minutes
Notes: Great, but came out a little flatter than these.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: deep dish cookie, dessert for two, ramekin dessert, cookies and ice cream, easy dessert