Gluten-Free Deep Dish Chocolate Chip Cookie

This gluten-free deep dish chocolate chip cookie feeds the soul! It's made in an extra large ramekin and filled with two types of chocolate, creamy butter, and lots of brown sugar. It's truly the most delicious cookie cake I've ever had! Oh, and did mention it is completely gluten-free?

It's simple, it's easy, and it's a total crowd pleaser. This is the BEST dessert to serve to a crowd because everybody loves chocolate chip cookies. This deep-dish chocolate chip cookie comes together in minutes so you can spend less time in the kitchen, too. 

If you're looking for other cookie recipes, check out my chocolate cherry cookies and my chocolate lava cookies.

You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.

Some Tips For Making This Deep Dish Cookie

• Place the large ramekin on a baking sheet before putting it in the oven. There shouldn't be any dough spillage, but just in case this will keep your oven clean.
• You can make this cookie ahead of time. The cookie interior will stay soft and chewy up to one day after baking. Wrap the top in plastic wrap and store at room temperature until ready to serve. You can also pop it in the oven for 7-10 minutes at 350 to warm the cookie up before serving.
• You can split the cookie dough into smaller ramekins. The dough will easily be distributed into 6 standard single-serve ramekins. Bake for 15 minutes instead of 30.

A Note on Butter

Don't be afraid of butter! As long as you buy organic, high-quality, grass-fed butter, there's no need to avoid butter in recipes. In fact, high-quality butter contains vitamin D, E, A, K2, and calcium, which can make your skin glow. All these vitamins actually need to be combined with fat (butter) because otherwise, your body can't absorb them. Butter can also keep your digestion, weight, and immune system in check. To read a LOT more about why some butter is good for you, read this blog from Don't Waste The Crumbs.

Chocolate Options

There are a lot of different chocolate chip and chocolate bar options for this deep-dish chocolate chip cookie recipe. I used mini semi-sweet chocolate chips from Enjoy Life, but any chocolate chips will work. I prefer using semi-sweet chocolate chips so that the chocolate sweetness doesn't overpower the cookie. I used a dark chocolate bar from Ghirardelli because the dark chocolate balances the recipe's sweetness. You may use any brand of chocolate bar to make this recipe.

Ingredients to Make This Deep Dish Chocolate Chip Cookie

• Gluten-Free Flour: I use King Arthur's Gluten-Free flour in this recipe.
• Baking Powder: It's important to add the exact amount called for in this recipe so the cookie rises a bit.
• Baking Soda: is a staple ingredient in any chocolate chip cookie recipe.
• Salt: I always use Redmond's Real Salt.
• Unsalted Butter: Unsalted butter is always best when baking so you can control the amount of salt in the recipe.
• Light Brown Sugar: You may use dark brown sugar, but I always use light brown sugar.
• Granulated Sugar: Needed to make the edges nice and crispy!
• Organic Eggs: I prefer using organic eggs because they are lower in fluoride.
• Mini Semi-Sweet Chocolate Chips: I use chocolate chips from Enjoy Life.
• Dark Chocolate Bar: I used a chocolate bar from Ghiradelli.

See recipe card for quantities.

How to Make a Deep Dish Chocolate Chip Cookie

Preheat the oven to 350 degrees and grease the large ramekin with butter. Set aside.

Combine gluten-free flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, combine melted butter, eggs, brown sugar, and granulated sugar.

Slowly add the dry ingredients to the large bowl. Mix until fully combined.

Fold in the mini chocolate chips and the roughly chopped chocolate bar.

Pour the mixture into the large ramekin and use your fingers to gently pat the dough until it's even. Top with a handful of mini chocolate chips.

Bake in the oven for 35 minutes. The edges should be golden brown.

Hint: I love using my 7.5-inch round ramekin. You can find it HERE.

Deep Dish Chocolate Chip Cookie Variations

• Nutty: add ¼ cup chopped nuts (pecans, cashews, peanuts) to the batter when you add the chocolate chips.
• Cardamom: I love cardamom. Add one teaspoon of ground cardamom to the batter when adding the dry ingredients. Such a comforting, delicious touch.

See this chocolate cherry cookie on my website!

Equipment I Use + Love

• Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
• Whisk: I love using a whisk to really whip up the eggs and sugar. I switch to using a spatula when I add the flour.
• Spatula: I love this spatula because it's very sturdy.
• Large Ramekin: I use a 7.5-inch ramekin I purchased on Amazon.

How do you store a deep-dish chocolate chip cookie so it stays fresh?

Cover the ramekin tightly with plastic wrap and store at room temperature for up to 5 days. 

Can I make this deep dish cookie ahead of time?

If you'd like to make the dough and bake later, just simply follow the recipe up until baking. Then, cover the ramekin tightly with plastic wrap and store it in the refrigerator for up to one day before baking. Then, bake the cookie according to the recipe.

The cookie interior will stay soft and chewy up to one day after baking. Wrap the top in plastic wrap and store at room temperature until ready to serve. You can also pop it in the oven for 7-10 minutes at 350 to warm the cookie up before serving.

Ta-da! The most delicious gluten-free deep-dish chocolate chip cookie.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.

Gluten-Free Deep Dish Chocolate Chip Cookie

This gluten-free deep dish chocolate chip cookie feeds the soul! It's made in an extra large ramekin and filled with two types of chocolate, creamy butter, and lots of brown sugar. It's truly the most delicious cookie cake I've ever had! Oh, and did mention is completely gluten-free?

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Dessert

Cuisine American

Servings 6 people

Equipment

• Glass mixing bowls
• Whisk
• Spatula
• Large Ramekin

Ingredients

  

1x2x3x

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ¾ cups gluten-free flour I used King Arthur’s
• ½ teaspoon salt
• 1 ½ sticks unsalted butter
• ⅔ cup light brown sugar
• ⅓ cup granulated sugar
• 2 eggs
• 1 cup mini semi-sweet chocolate chips
• 12- ounce dark chocolate bar roughly chopped

Instructions

 

• Preheat the oven to 350 degrees and grease the large ramekin with butter. Set aside.
• Combine gluten-free flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
• In a large bowl, combine melted butter, eggs, brown sugar, and granulated sugar.
• Slowly add the dry ingredients to the large bowl. Mix until fully combined.
• Fold in the mini chocolate chips and the roughly chopped chocolate bar.
• Pour the mixture into the large ramekin and use your fingers to gently pat the dough until it's even. Top with a handful of mini chocolate chips.
• Bake in the oven for 35 minutes. The edges should be golden brown.

Notes

Place the large ramekin on a baking sheet before putting it in the oven. There shouldn't be any dough spillage, but just in case this will keep your oven clean.

You can make this cookie ahead of time. The cookie interior will stay soft and chewy up to one day after baking. Wrap the top in plastic wrap and store at room temperature until ready to serve. You can also pop it in the oven for 7-10 minutes at 350 to warm the cookie up before serving.

You can split the cookie dough into smaller ramekins. The dough will easily be distributed into 6 standard single-serve ramekins. Bake for 15 minutes instead of 30.

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