Description
Makes 9-10 deep dish cookies.
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups all purpose flour
- 1 1/2 cups semi sweet chocolate chips
- 18–20 unwrapped milk chocolates, I used Dove
Instructions
- Preheat oven to 350
- Spray your muffin top pan generously with cooking spray. Set aside.
- In your stand mixer, cream together butter and both sugars until light and fluffy.
- Add in your eggs, one at a time and vanilla. Mix on medium until combined.
- Turn mixer to low and add baking soda, salt and flour.
- Stir until just combined.
- Stir in your chocolate chips and mix until incorporated.
- Press 1/4 cup dough into each cavity in the pan.
- Press 2 unwrapped chocolates in each cookie. Cover the chocolates completely with 1/8 cup more batter.
- Bake approx 12 minutes until edges are golden.
- Let cool in pan 11-13 minutes.
- Gently loosen sides with knife and twist out, or flip pan over onto cooling rack to remove cookies.
- Repeat with remaining dough.
Notes
Serve warm. Top with ice cream. To reheat cookies, place on a microwave safe plate for 15 seconds.
If you don’t have a muffin top pan, you can still make these cookies. Just wrap your cookie dough around 1 of the chocolates and bake on a parchment lined baking sheet for 8-9 minutes.
