A deep dish chocolate chip cookie with a molten chocolate centre, is the perfect Valentine’s Day or Galentine’s day treat to indulge in this year. A dessert which is served warm so that the gooey centre steals the show.
If you are looking for the perfect dessert to enjoy with your loved one or loved ones, look no further, I’ve got the perfect dessert for you! During this time of year, we are bombarded with red heart shaped desserts to celebrate the day that celebrates love. However, if you’re like me and want to keep things easy and not so cheesy, this is ideal.
Deep dish cookies
This recipe here is for chocolate chip cookies, which instead of being baked individually, a good amount of cookie dough is placed in a deep dish ramekin and baked. The trick here is to not over bake it, so that the centre remains still slightly molten. To help with the molten centre I like to add extra chocolate chips in the centre. This makes the centre extra gooey and chocolatey. THE BEST! You can easily serve this dessert as it is, however to take it up a notch and make it fancier, you can add a sprinkle of flaky salt, a scoop of ice cream or whip a dollop of cream on top.
If you want to do some normal cookies instead of these deep dish chocolate chip cookies, you can easily use this recipe too. All you have to do is divide the mixture and roll into balls, about 35g each. With this recipe you should manage to get around 2 dozens. If you want the cookies to be chewy and chunky, it’s important to freeze the cookie balls for about 30 minutes prior baking. If you don’t want to cook all the cookies at once, these cookies also freeze nicely for about 3 months. I do recommend this! Baked cookies don’t stay fresh for long, so it’s always best to cook in small batches and always have fresh ones.
Deep Dish Chocolate Chip cookies
- 180 g All purpose flour 1 1/2 cup
- 150 g Granulated sugar 3/4 cup
- 150 g Light brown sugar 3/4 cup
- 125 g Butter room temperature
- 1 egg
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 250 g Chocolate chips/chunks
- 50 g Walnuts chopped
- In a large bowl or a mixer, add the butter, sugar, egg and vanilla extract. Beat together for a few minutes until combined.
- To this mixture add the flour, salt, baking powder and baking soda. Gently combine together. I like to mix this with a wooden spoon.
- Add the chocolate chips and the walnuts and mix well.
- Preheat the oven to 200°C or 400°F.
- Once done, divide the mixture into six, about 150g each.* Place in the ramekins and press the cookie dough down. If you want an extra molten heart, add some more chocolate chips in the centre and cover with the cookie dough. Place in the fridge for about 30 minutes before baking. **
- Bake the cookies in the ramekins for about 15 minutes. If you want them to be more done bake for 20 minutes.
- Once ready, let them rest for a few minutes, as the chocolate centre can be too hot.
- Serve with a sprinkle of flaky salt, ice cream or whipped cream.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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