Deep-dish cookie: Warm, gooey and a little over the top
Fun fact: I got married at a chain restaurant.
During a six-month period when I lived in a Southern California suburb surrounded by giant, generic restaurants like Applebee's and Outback Steakhouse, my future husband and I developed an unexpected affection for the doughy deep-dish pizzas and hot-pink strawberry lemonades at the local BJ's Restaurant & Brewery. Not to mention the Pizookie, a cookie baked in a small cake pan, served hot and gooey with ice cream scooped on top.
The Pizookie had a lot to do with our choice of venue, come to think of it.
When we had to get married on paper for health insurance reasons several months before our planned ceremony — ah, America — I can't remember which of us first suggested BJ's, but we were both immediately on board. For one thing, the idea of making a legally binding commitment to each other at a restaurant that had trademarked the name Fanburgers and had a section of the menu devoted to “Giant Stuffed Potatoes” was hilarious. Also: we could eat Pizookies!
So we organized an outing with our friend who had gotten ordained over the Internet — or, as he preferred to be called, Minister Nick — and two other friends as witnesses. After pizzas and salad, we filled out some paperwork, we all signed our names, and just like that, we were married. It was wholly unromantic, which was just fine because our very romantic actual wedding was several months away. And, anyway, it was time for Pizookies.
Combine the pleasure of a warm-from-the-oven cookie with the butterscotch goodness of soft cookie dough, and you have a deep-dish chocolate-chip cookie. When I serve them at parties, I like to make the dessert completely over-the-top by baking the dough in a big baking dish, piling some ice cream in the middle, and passing out spoons for communal pigging out. It usually gets really quiet from the moment I put it down on the table until the last bits of melted chocolate are scraped from the edge of the pan.
Individual cookies are a little more refined and also make it easier to make a batch of dough, portion it out and freeze it for later gatherings. Made as written, one cookie is a very generous and dangerously easy-to-eat portion for one, or a just-right dessert for two people after a big meal. With or without Fanburgers and Giant Stuffed Potatoes.
Anjali Prasertong is a writer for TheKitchn.com.
Deep Dish Chocolate Chip Cookies
1 cup flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1 stick (4 ounces) unsalted butter, softened
1⁄2 cup firmly packed light-brown sugar
1⁄3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup bittersweet chocolate chips (or 6 ounces dark chocolate, chopped)
Vanilla ice cream, optional, for serving
Heat the oven to 375 degrees. In a small bowl, whisk together the flour, salt and baking soda.
In a stand mixer or in a large bowl with a hand-held electric mixer, beat the butter until creamy, for about 1 minute. Add the sugars and beat until fluffy and pale-colored, for about 2 minutes. Add the vanilla extract and egg, and beat for 1 minute. Add half the flour mixture, and mix on low speed just until the dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix the chocolate chips into the batter.
Divide the batter evenly among six ramekins. (To make this easier, you can use a small cookie scoop to measure about 4 rounded tablespoons of batter per ramekin.) Use a spatula or the back of a spoon to push the batter to the edges of the ramekins and smooth down evenly.
Place the ramekins on a baking sheet and bake for 15 minutes, or until golden-brown on the edges and still a little golden and soft in the middle. Remove from the oven and let the ramekins cool for at least 5 minutes before serving, with or without a scoop of ice cream on top. (Ramekins will still be quite warm; serve on a folded napkin or plate to protect your table, or let cool for about 10 minutes, until just slightly warm, before serving.)
Makes 6 cookies; serves 6 to 12.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Rossi: Longing for when `Browns Week’ mattered
- Penn State football team’s future won’t include ‘Distraction’ trips
- Four issues that the Steelers need to take care of in September
- Kittanning boys soccer team pleases new coach in season-opening loss
- Worker driving vehicle hurt at Pittsburgh International Airport
- 2nd American journalist beheaded as ISIS jihadist taunts, ‘I’m back, Obama’
- Steelers notebook: Tomlin won’t discuss discipline for Bell, Blount
- HS highlight reel: Highmark set to host HS matches
- Maryland doctor will give up license
- Franklin Regional’s Roberge follows in brothers’ soccer footsteps
- High school roundup: South Fayette opens section play with victory