Deep Dish Cookies that are extra thick with lots of semi sweet chocolate chunks. The perfect indulgent snack. Make all 6 or freeze some dough for later.
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Why I Made Deep Dish Cookies
This recipe is a copycat version of the deep dish cookies from Bakabaka bakery in Reykjavik, Iceland. I was so happy when I found this little piece of food heaven wandering the streets of Reykjavik. Cookies make me happy and finding a good cookie on vacation is golden. I loved this cookie so much I new I had to recreate it at home for all of you to enjoy. It’s thick, deep and so, so chocolatey. It oozes chocolate with each bite. I hope you love it and keep following me for more yummy recipes inspired by my adventures.
Quality of Ingredients Matter
If you compare a store bought bakery chocolate chip cookie to a New York Levain Bakery Chocolate Chip Cookie there is no comparison. Why? Because the store bought cookie is made with preservatives, cheap chocolate, crappy flour and toxic ingredients to replicate the real ingredients. Where as the Levain cookie is made with quality chocolate, ingredients you know and understand, are made fresh daily, so no preservatives for shelf life. It will always be worth spending more for a better quality item. Your tummy, taste buds and body will thank you.
Ingredient Notes to Make the best Deep Dish Cookies
Flour: Use an all purpose unbleached flour. One without folic acid. If you can find organic flour that is even better. The less ingredients the less processed the flour is and the better it taste. I always bake with King Arthurs Organic All Purpose Flour or Costco has a really good Kirkland Organic All Purpose White Flour. Find one that works for you and stick with it. Kamut is another good option. I really like the Food Nanny’s.
Butter: Get a butter that is higher in butter fat. Buy one that is about 82-86 % fat (like European butters). It really makes a difference in taste and texture. I opt for unsalted butter so I can control what salt I use too.
Chocolate: When buying chocolate look for minimal ingredients. Avoid additives and filler ingredients. The less ingredients the better the chocolate. Guittard or Enjoy Life baking chips are my favorite. Containing cocoa, cocoa butter, cane sugar, pure vanilla and sometimes sunflower lecithin as a natural preservative. Enjoy Life Semi Sweet Mega Chunks work great in this recipe. Or I like chopping up Guittard 74% chocolate wafers.
Salt: I call salt my secret ingredient. Salt, especially sea salt changes a baked good drastically. Why? Because salt intensifies the other flavors. And balances out the sweetness. So a sweet treat isn’t overly sweet. I recommend Redmond Real Salt for the dough and Maldon Sea Salt Flakes for topping any baked good. The combination of both are perfection!
Vanilla: Only purchase pure vanilla extract. One that contains only vanilla bean extractives in water and alcohol. If other ingredients are listed it isn’t pure. Instead, it is diluted with cheaper ingredients for cost and or color. Companies do this to make more profit. Watch what you are buying.
Tip: A way to know if you are buying quality ingredients is by checking the label. The less ingredients listed is a good indicator that it is free of most artificial flavorings, dyes and preservatives. Meaning you are buying real food. If you can’t pronounce some of the ingredients stated it’s better to stay away from that item. The USA allows so much crap into our foods and products. So be weary and do your research. Here at Explore Eat Bake we are all about real food, real ingredients and making tasteful recipes that are good for the soul, body and planet.
Deep Dish Cookies with Chocolate Chunks
Equipment
Ingredients
- ½ cup unsalted butter softened
- ½ cup organic brown sugar or regular
- ¼ cup organic cane sugar or regular
- 2 egg yolks
- ½ teaspoon pure vanilla extract not vanilla flavoring
- 1 cup organic all purpose unbleached flour or regular
- ¼ cup arrowroot powder or cornstarch
- ½ teaspoon baking soda
- ½ teaspoon sea salt Redmonds
- 1 cup semi sweet chocolate chunks
- sea salt flakes topping
Instructions
- Begin by pre heating the oven to 350 F.
- Then line a cookie sheets (13×18) with parchment paper with 6 english muffin rings, evenly spaced. Set to the side.
- In a large mixing bowl add softened butter and sugars. With a wooden spoon, smear the ingredients together until smooth.
- Next mix in the egg yolks and vanilla extract.
- In a separate bowl, combine the flour, arrowroot powder, baking soda, chocolate chunks and sea salt and pour into the wet ingredients.
- With a wooden spoon, incorporate the ingredients until the last bit of flour disappears.
- Using a 3 oz cookie scoop, make 6 large cookie dough balls. Place one into each muffin ring and slightly press the dough down with your fingers. Bake the cookies at 350 F for 12-15 minutes. Or until the edges are lightly golden brown with almost set, centers.
- Remove the cookies from the oven to cool on the pan completely. Sprinkle with sea salt flakes immediately if using.
- After cooled, run a knife around the edges to release the cookies from the stainless steel ring.
- Eat the cookies on their own or top with a scoop of ice cream and share with someone.
- You can freeze the dough in a freezer friendly zip lock bag if you would like to just make 1 or two cookies. Just make sure to divide the dough into 3oz scoops that have been pressed down slightly. And suck out as much air from the bag before freezing. The dough can be frozen for up to 3 months. To un thaw place in the refrigerator for a day. Then place the dough on the counter while the oven preheats before baking and follow cooking directions above.