The recipes I make the least are desserts – probably because I like to save the best for last and take my time to bring you something truly special. The Deep Dish Chocolate Chip Cookie. Unlike my classic chocolate chip cookies which are more crispy, this huge version is practically a chocolate chip cookie brownie sliced cake-style.
PREP TIME: 5 minutes
COOK TIME: 40 minutes
ADDITIONAL TIME: 10 minutes
TOTAL TIME: 55 minutes
Ingredients
- 1 stick (1/4 pound) salted butter, softened (I prefer salted butter over unsalted for even better flavor. And the butter MUST be softened which you can achieve by sitting out at room temperature for a few hours or by placing the cold, firm butter in the microwave for 10-15 seconds tops – don’t let it melt!)
- 1/4 cup + 2 tablespoons white sugar
- 1/4 cup + 2 tablespoons light brown sugar (tightly packed)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pure maple syrup (optional)
- 1 large egg
- 1 cup + 2 tablespoons all-purpose flour (no need to sift)
- 6 ounces chocolate chips of your choice (I used semi-sweet morsels but you can use milk chocolate chips, white chocolate chips, toffee chips, peanut butter chips, walnuts, M&Ms, etc – however you choose to mix & match, 6 ounces should be the max)
Instructions
- Add the softened butter to a stand mixer with the paddle attached (or a large bowl if using a good hand mixer), lower the paddle into the bowl, lock it and place on the lowest speed setting (stir setting) for about 5 seconds and then work your way to speeds 2 and then 4 until the butter is totally creamed. This whole mixing process should take between 10-15 seconds. Unlock the stand mixer, lift the head and use a rubber spatula to push any of the butter from the paddle to the bowl.
- Next, add both sugars, salt, baking soda, vanilla extract and maple syrup (if using) to the bowl. Lower the paddle back into the bowl, lock it and go to a 2 speed and mix everything for another 20 seconds. As it’s mixing, add the egg and mix together for another 20 seconds. Unlock the stand mixer, lift the head and use a rubber spatula to push any of the batter from the paddle to the bowl.
- Lower the paddle back into the bowl, lock it, go to the lowest speed and add in half the flour (NOTE: You must keep it on the lowest speed when adding flour or it will go all over the place). Once the flour is fully incorporated, add in the rest of the flour and wait until fully combined. Once it is, up the speed to 2 for 10 seconds. Unlock the stand mixer, lift the head, remove the paddle and use a rubber spatula to push any of the dough from the paddle to the bowl.
- Add in the chocolate chips. Using a spatula, mix it into the thick cookie dough by hand until fully combined and evenly dispersed.
- Take a Pan (it must be this exact size and it must be springform) and use nonstick spray or butter to grease the bottom and sides. Lay in a parchment round and grease that too. Place the cookie dough in the greased springform pan and press it down so it’s as even as possible (it doesn’t have to be perfect). Loosely cover the pan with foil.
- Add 1 1/2 cups water and the trivet to the Instant Pot and place the springform pan on the trivet. Secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook at High Pressure for 40 minutes. When done, allow a 10 minute natural release followed by a quick release. Using oven mitts, carefully remove the pan from the Instant Pot and let cool on the counter for 30-60 minutes.
- When ready to serve, open the springform latch and remove the sides of the pan. Slice into the cookie as you would a cake and serve.
