Deep Dish Chocolate Chip Cookie with Whiskey Cream Sauce
Despite its dramatic appearance, this recipe is as simple as making regular cookies… Maybe even easier since there’s no scooping or chilling required. You just mix up the dough, press it into a pan, and let the oven do its thing. The whiskey sauce comes together in minutes on the stovetop, and if you can whisk and pour, you can make it. No stress, no precision piping, just a straightforward, indulgent dessert that makes you feel like you’ve really accomplished something in the kitchen. In this case, a cookie the size of your face. Happy baking!
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Salt
- Baking powder
- Baking soda
- All-purpose flour
- Bittersweet chocolate chips
- Heavy cream
- Egg yolk
- Irish whiskey
Ingredient Substitutions:
Butter: If you’re out of butter, you can use an equal amount of margarine or coconut oil. Keep in mind this will slightly alter the texture and taste.
Bittersweet Chocolate Chips: Swap in semi-sweet or milk chocolate if you prefer a sweeter cookie.
Irish Whiskey: Any whiskey will work, or for a non-alcoholic option, try a splash of vanilla extract with a little extra heavy cream.
How to Bake Your Deep Dish Chocolate Chip Cookie:
Step 1: Preheat the oven to 350°F and butter a 10-inch circular baking dish. In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until fluffy. Mix in the eggs and vanilla extract until just combined.
Step 2: Add the baking powder, baking soda, and salt, mixing well. Stir in the flour until just incorporated, then fold in the chocolate chips.
Step 3: Press the cookie dough evenly into the prepared baking dish and bake for 25-30 minutes, or until golden brown on the edges but still soft in the middle.
Step 4: While the cookie bakes, make the whiskey cream sauce by whisking together heavy cream, egg yolk, brown sugar, and salt in a small saucepan over medium heat. Allow it to thicken slightly before removing from heat. Stir in vanilla extract and whiskey.
Let the cookie cool slightly before slicing and serving with warm whiskey cream sauce drizzled over the top.
Wanna watch the assembly?
Click here for a short snippet of this Deep Dish Chocolate Chip Cookie in the making!
Deep Dish Chocolate Chip Cookie Recipe:
Deep Dish Chocolate Chip Cookie with Whiskey Cream Sauce
Equipment
- 10-Inch Circular Baking Dish
- Large Mixing Bowl
- Electric Hand Mixer
- Wooden Spoon
- Small Saucepan
- Whisk
- Measuring Cups
- Measuring Spoons
Ingredients
Deep Dish Cookie:
- 2 Sticks Room Temperature Butter
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 3/4 cups All Purpose Flour
- 10 oz. Bittersweet Chocolate Chips
- Sea Salt
Brown Sugar Whiskey Cream Sauce:
- 1/2 Cup Heavy Cream
- 1 Egg Yolk
- 1 TBSP Brown Sugar
- 1 tsp Vanilla Extract
- 2 TBSP Irish Whiskey
- Pinch of Salt
Instructions
- To Make the Deep Dish Cookie:
- Preheat your oven to 350 degrees F and butter a 10-inch circular baking dish.
- Into a large mixing bowl, place your room temperature butter, brown sugar, and granulated sugar. Using an electric hand mixer, mix on high until the butter and sugar are light and fluffy, with no lumps of butter left.
- Once mixed, add in your eggs and vanilla extract, and mix on low speed until the eggs are incorporated. (Do not over-mix, as this will change the texture of the cookies by allowing too much air into the dough).
- Next, add in your baking powder, baking soda, and salt and mix to combine.
- Once all of the ingredients have been mixed, add in your flour and, using a wooden spoon, stir by hand until the flour has been mostly incorporated, but not entirely.
- Next, add in your chocolate chips and finish stirring your dough until it has come together fully.
- Once your dough has been mixed, place it into your prepared baking dish and level it out into an even layer.
- Place your deep dish cookie into your preheated oven and bake for 25-30 minutes (35 if you want the center to be a little less gooey) until the edges and top have turned deep golden brown.
- Once the cookie has baked, remove it from the oven, sprinkle it lightly with sea salt, and allow it to cool for 30 minutes.
- In the meantime, begin making your cream sauce.
To Make the Cream Sauce and Serve:
- Into a small saucepan, add your cream, egg yolk, brown sugar, and salt, and whisk well until fully combined.
- Cook the mixture on the stove over medium heat until it begins to bubble around the edges, making sure to gently whisk constantly. Allow the mixture to lightly bubble for a minute or two until it has thickened, before removing it from the heat and adding in your vanilla extract and Irish whiskey and stirring to combine.
- Transfer the sauce to a small bowl.
- Once your cookie has cooled enough to cut, cut it into triangle slices, and spoon the sauce over each slice. Serve and enjoy!
Other Topping Options:
- A scoop of vanilla or caramel ice cream
- A sprinkle of flaky sea salt for a flavor contrast
- A drizzle of homemade caramel or chocolate sauce
- Chopped toasted nuts for extra crunch
How to Prevent Your Cookie Edges from Overbaking:
- Use a light-colored baking dish to ensure even browning.
- Check for doneness around 25 minutes, as oven temperatures vary.
- If the edges are browning too quickly, lightly tent the dish with foil for the final few minutes of baking.
How to Freeze or Store Your Baked Deep Dish Cookie:
- Short-term: Store leftovers covered at room temperature for up to 3 days.
- Long-term: Wrap individual slices tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Reheat in the microwave for 15-20 seconds before serving.
