Deep Dish Cookies with Chocolate Chunks
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.
Servings: 6 Cookies
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 (13x18) 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.
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