Quick Post: I decided to change-up my usual deep dish cookie recipe and kick it up a notch with some extra chocolate. How bad could that be? These were so rich, and I could only eat about half of it! It didn’t help that I added hot fudge sauce to the already sweet vanilla ice cream…
Thanks for reading, enjoy!
Double Chocolate Deep Dish Cookies – adapted from Lavain Bakery via Annie’s Eats
- 1 stick (1/2 cup) unsalted butter, cubed
- 3/4 cup sugar
- 1 egg
- 1/4 cup cocoa powder
- 1 cup +2 TBSP AP Flour
- 1/8 tsp. salt
- 1 1/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees, and prepare 4 – 6 ounce ramekins for batter. In a large bowl, combine butter and sugar. Beat together until light and fluffy, 2-3 minutes. Blend in the egg, scraping down the bowl as needed. Mix in the cocoa powder until well blended, add the flour, salt and baking powder to the bowl and mix on low speed until well incorporated. Fold in the chocolate chips with a spatula. Divide the dough into four equal parts and lightly press down into buttered ramekins. Bake for 18-20 minutes, remove from oven and cool slightly. Top with a generous scoop of vanilla ice cream.