Deep Dish Chocolate Chip Cookie with Ice Cream

An oversized, cookie‑pie hybrid baked in a skillet or deep dish and served warm with melting ice cream—ideal for indulgent sharing.

Why You’ll Love This Recipe

This dessert brings the best of both worlds: gooey cookie and creamy ice cream in one warm, decadent treat. The contrast of textures and temperatures makes it irresistibly comforting.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All‑purpose flour
• Brown and granulated sugar
• Butter
• Eggs
• Vanilla extract
• Baking soda
• Salt
• Chocolate chips
• Ice cream (vanilla or choice)

directions

1. Preheat oven to moderate temperature.
2. In a bowl, cream butter and sugars, then incorporate egg and vanilla.
3. Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
4. Press dough into an oven‑safe deep dish or cast‑iron skillet.
5. Bake until edges are golden while center remains soft (about 20–25 minutes).
6. Remove from oven, top immediately with scoops of ice cream. Serve warm.

Servings and timing

Serves 4–6.
Preparation: 15 minutes.
Bake time: 20–25 minutes.
Total time: approximately 40 minutes.

Variations

• Add chopped nuts such as pecans or walnuts.
• Drizzle with caramel or chocolate sauce.
• Use flavored ice creams like salted caramel or cookie dough.

storage/reheating

Best enjoyed right away. Leftovers of the cookie may be stored at room temperature for a day, then warmed briefly in oven or microwave before serving with fresh ice cream.

FAQs

Can I bake this in a regular pan?

Yes—an 8‑ or 9‑inch round or square pan works; adjust baking time slightly.

Can I make dough ahead of time?

Yes. Chill dough in the pan for up to 24 hours; may require extra bake time cold.

What if the center is still raw?

Bake a few minutes longer, but monitor to prevent over‑browning edges.

Can I make it smaller for one?

Yes. Divide dough into individual ramekins; reduce bake time to 12–15 minutes.

Can I use dairy‑free ingredients?

Use dairy‑free butter and ice cream for a vegan‑friendly version.

Why is my cookie too cake‑like?

Ensure correct flour measurement. Avoid overmixing batter to preserve chew.

Can I freeze leftovers?

Freeze baked cookie without ice cream in airtight container. Reheat before adding ice cream.

Can I add mix‑ins?

Yes—sprinkles, toffee bits, or flavored chips work well.

Can I make it gluten‑free?

Yes—use a 1:1 gluten‑free flour blend.

Is a skillet necessary?

No—but a skillet offers optimal heat retention; any oven‑proof dish suffices.

Conclusion

Deep Dish Chocolate Chip Cookie with Ice Cream is the ultimate indulgent dessert, combining gooey cookie warmth with creamy coolness. Perfect for sharing—or enjoying solo—it brings pure comfort in every bite.

Deep Dish Chocolate Chip Cookie with Ice Cream

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A warm, gooey deep dish chocolate chip cookie baked to perfection and served with a scoop of vanilla ice cream on top. Perfect for sharing or indulging solo.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• Vanilla ice cream, for serving

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 6- or 8-inch oven-safe skillet or baking dish.
2. In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
3. Mix in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually stir dry ingredients into the wet mixture until just combined.
6. Fold in chocolate chips.
7. Press the dough evenly into the prepared skillet or dish.
8. Bake for 20–25 minutes, or until the edges are golden brown and the center is just set but still soft.
9. Let cool for 5–10 minutes before topping with a scoop of vanilla ice cream and serving warm.

Notes

• Don’t overbake if you want a gooey center.
• You can substitute chocolate chips with chunks or mix in white/milk chocolate for variety.
• Serve directly from the skillet for a rustic presentation.

Nutrition

• Serving Size: 1/4 cookie with ice cream
• Calories: 480
• Sugar: 32g
• Sodium: 210mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 65mg