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?
Equipment
- Large Ramekin
Ingredients
- 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.
Tried this recipe?Let us know how it was!