Served warm with a soft, gooey center, these Deep-Dish Chocolate Chip Cookies are a thicker, ramekin-sized version of the classic cookie. Enjoy them straight from the little baking dish with a scoop of vanilla ice cream for an easy mini-sundae—perfect for entertaining or a cozy treat.
Deep-Dish Chocolate Chip Cookies
These deep-dish chocolate chip cookies take the familiar flavors of a traditional cookie and bake them into individual, thick portions in ramekins. The result is a warm, slightly crisp exterior with a soft, gooey center that’s irresistible right out of the oven.
For an extra-special finish, top each warm ramekin cookie with a scoop of vanilla ice cream and a drizzle of chocolate or caramel sauce. The heat from the cookie melts the ice cream slightly, turning each portion into a decadent individual sundae.
The dough freezes well, so you can portion it into 1/4-cup balls, freeze them, and bake a fresh ramekin cookie whenever you like. That makes this recipe as convenient as it is impressive for guests.
Ingredients Needed
The ingredients are the same basics you’d use for traditional chocolate chip cookies. Quantities and the full printable card are listed below in the recipe section.
- Butter – Unsalted, at room temperature.
- Sugars – Granulated and packed brown sugar for balance and chew.
- Egg – Binds the dough and adds richness.
- Vanilla extract – For flavor.
- All-purpose flour – Spoon and level for accurate measurement so the dough stays tender.
- Baking powder and baking soda – Help the cookie rise and create a tender crumb.
- Coarse salt – Enhances sweetness and balances flavors.
- Chocolate chips – A mix of semisweet chips and butterscotch chips is used here; swap or combine types as you like.
Recipe Variations
Customize these deep-dish cookies to suit your taste or the occasion:
- Swap the chips: Use dark, milk, white chocolate, peanut butter, or butterscotch chips—or mix several kinds.
- Add nuts: Stir in chopped pecans or walnuts for crunch.
- Add candy: M&Ms, Reese’s Pieces, or small candy pieces make them colorful and fun.
- Try pretzels: Crushed pretzels add a salty crunch.
- Peanut butter twist: Fold a spoonful of peanut butter into the dough and add chopped peanut-butter candies for extra flavor.
How to Make Deep Dish Cookies
This recipe follows the same straightforward steps as classic cookie recipes: prepare the dough, portion into ramekins, and bake. Full measurements are available in the recipe card below.
- Prepare the ramekins. Coat six 4-ounce ramekins with nonstick cooking spray.
- Make the dough. In a bowl, cream butter with granulated and brown sugar until light and fluffy. Beat in the egg and vanilla. Stir in the all-purpose flour, baking powder, baking soda, and salt until combined, then fold in semisweet chocolate chips and butterscotch chips (or your preferred mix).
- Portion into ramekins. Scoop a heaping 1/4 cup of dough into each prepared ramekin. Place ramekins on a baking sheet. Extra portions can be bagged and frozen for later.
- Bake. Bake at 350°F (175°C) for 18–20 minutes, until the edges are golden and the center is still slightly soft and gooey.
- Serve. Let the ramekins cool for about 5 minutes, then serve warm. Add a scoop of ice cream or a drizzle of sauce if desired.
Topping Ideas & Serving Suggestions
These ramekin cookies are best enjoyed warm. Top with vanilla ice cream, a drizzle of chocolate or caramel sauce, or a dollop of whipped cream for a simple, crowd-pleasing dessert. Add chopped nuts, crushed candy, or a sprinkle of flaky sea salt for additional texture and flavor contrasts.
Make Ahead and Storage
- Make ahead: Assemble the dough and portion into greased ramekins, cover, and refrigerate for up to 2 days. Let sit at room temperature for about 30 minutes before baking in a preheated oven.
- Freeze: Portion remaining dough into 1/4-cup balls on a baking sheet and freeze until solid (about 1 hour). Transfer frozen dough balls to a freezer-safe bag and store up to 2 months. Thaw overnight in the fridge, then place into greased ramekins and bake.
- Leftovers: Store baked and cooled cookies covered at room temperature for up to 2 days. Reheat briefly in the oven or microwave for best texture.
More Easy Cookie Recipes:
- Easy Sugar Cookies
- Easy Peanut Butter Cookies
- DoubleTree Cookies
- Kitchen Sink Cookies
- Potato Chip Cookies
- Ranger Cookies
I hope you enjoy this easy, delicious recipe—leave a review if you try it!
Deep-Dish Chocolate Chip Cookies
Pin
Ingredients
- 3/4 cup (1 & 1/2 sticks) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 & 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup semisweet chocolate chips
- 1/4 cup butterscotch chips
- vanilla ice cream, for serving, optional
Instructions
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Preheat oven to 350°F (175°C). Coat six 4-ounce ramekins with nonstick cooking spray.
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In a large bowl, beat the butter with granulated and brown sugar until creamy. Beat in the egg and vanilla. Add the flour, baking powder, baking soda, and salt, mixing until combined. Fold in the chocolate chips and butterscotch chips.
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Scoop a heaping 1/4 cup of dough into each ramekin. Place ramekins on a baking sheet and bake for 18–20 minutes, until the edges are golden but the center remains slightly soft and gooey.
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Allow the ramekins to cool on a wire rack for about 5 minutes before serving. Top with vanilla ice cream while warm, if desired.
Notes
Add nuts. Stir in chopped walnuts or pecans for texture.
Add candy or pretzels. M&Ms, Reese’s Pieces, or crushed pretzels add color or crunch.
Peanut butter option. Add a spoonful of peanut butter to the dough and mix in chopped peanut-butter candies for a richer flavor.
Nutrition
Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For precise values, calculate using the exact products you use.