Featured comment
These cookies were so very easy and delicious! I highly recommend this recipe. They have a great salty sweet balance that I love.
Melissa Sisneros
Truly, honestly, from the bottom of my chocolate chip cookie heart… it does not get better than this.
Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center is going to give you the best of both cookie worlds, all in the couch-friendly format of individual deep dish cookie bowls.
The path to a lot of the recipes on Pinch of Yum starts with me trying to solve a problem for myself. And my problem was: end of night, end of week, tired and lazy but… I wanted cookies. I’m saying it like it’s past tense but it’s just kind of my life, indefinitely.
But I didn’t want REGULAR cookies (already have those and yes they are the best ever). I was more looking for something in a warm little bowl that I could cozy up with, kind of like these raspberry crumbles – but the more wintery, deep dish cookie version of that.
Want a summer version? You need these for a s’mores treat.
I’ve been actually making these for several months now in all kinds of iterations and yes, that was a little mean of me to hold out on you for all that time.
What I landed on after eating A LOT of cookie bowls was the stuff of my lazy, weeknight, TV-watching, cooking-loving dreams.
These deep dish chocolate chip cookies are:
- Gooey and underbaked
- But also nice and crispy on the edges
- Loaded with melty chocolate chips
- Easy
- So cozy
- Begging for some couch time
Call someone. Cue up a show. Get your cookie bowl on.
Check Out Our Video For How To Make Deep Dish Cookie Bowls:
Click here to see the step-by-step web story instructions for this recipe!
Print
Deep Dish Cookie Bowls for Two
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Deep Dish Cookie Bowls! Doesn’t get better than this. Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center, served in bowls with a scoop of ice cream. YUM.
Ingredients
- 3 tablespoons butter, melted
- 1/3 cup brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/4 cup + 2 tablespoons flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 325 degrees. Mix butter and brown sugar. Whisk in egg yolk and vanilla.
- Stir in flour, salt, and baking soda. Stir in chocolate chips. Divide between two 8-ounce ramekins and press gently to fill the bottom of each (see notes if you don’t have a ramekin).
- Bake for 18-22 minutes (18 for underbaked, 20 for semi-baked, 22 for almost fully baked). Allow to cool for a few minutes so they firm up a bit, but definitely, obviously, of course, eat while warm, ideally with some vanilla ice cream. YUM!
Equipment
Buy Now → 
Buy Now → Notes
If you do not have ramekins, a few options:
- Baking in a muffin tin
Yield: 4 mini bowls
Cook Time: 8-10 minutes
Notes: Very similar to the ramekin muffin, just smaller. - Baking in a regular small bowl
Yield: 2 bowls
Bake Time: 14-18 minutes
Notes: We used small-ish oven-safe bowls, and they came out like thick cookies. - Baking regular cookies on a sheet pan
Yield: 5 cookies
Bake Time: 7-9 minutes
Notes: Great, but came out a little flatter than these.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: deep dish cookie, dessert for two, ramekin dessert, cookies and ice cream, easy dessert
Time To Show You Off!
Tag @pinchofyum on Instagram for a chance to be featured
Hi I love your site and this recipe. Wondering if making this in an air fryer would be at all possible? If so do you have a recommendation?
We haven’t tested that, sorry!
This looks lovely. However, I might just add a bit of oatmeal and some walnuts. Those are my favorite cookies.
What would happen if we used the whole egg, not just yolk?
Why just an egg yolk instead of a whole egg? And I’m sorry if you’ve answered this before I looked through the comments but I couldn’t find this particular question.
Egg yolk in cookies gives them a chewier/fudgier texture, and added moisture from their fat!
I have been making these for years and they are so delicious and easy. Perfect for when I just want a single cookie and not a whole batch!
Wonderful recipe! Just a quick note: 4 tablespoons is a 1/4 cup, so you need 3/4 cup of flour! In terms of making the recipe more clear.
I swear I’m going crazy…the recipe says to use egg yolks but it REALLY looks like you used egg whites in the video. Am I just seeing it wrong? I’m questioning how I’m making them! 😜
Omg these are pretty easy and sooooo delicious. I made one in the rameken and two giant sheet pan cookies and all of it was just so perfect. Texture and taste both on point.
Great recipe!! Made it for valentine’s day for dessert and it turned out really well. We were worried at first that the batter wasn’t big enough for two, but it was a perfect portion size to have with some ice cream. But if you just want cookie, try doubling the batch. Might try to add cocoa powder next time too. 🙂
I was so excited about these! Printed the recipe 3 times besides sending it to my email in case I lost it ( it happens a lot!). I sat down and started a shopping list to be sure I had everything to make this for this Xmas weekend. Then I saw the nutrition label. 48.6 grams of SUGAR!!!!!! My heart sank. I simply cannot poison my family or myself with THAT MUCH SUGAR in one tiny dessert. Diabetes is no laughing matter and none of us are immune to it’s clutches. I’m hoping that the chef/recipe creator can rework the ingredients to make the dessert a little more user friendly instead of user deadly. Please. Thank you.
Can you eat these room temperature. I want to make them and bring them to Thanksgiving dinner for each person. Think they would be good? I’m looking to get the mini tins on Amazon and use them. So I won’t be able to put them in the microwave. I don’t want them to get too hard. Please let me know what you think. Thank you so much
Room temp should work just fine!
Hii! This was a great single serve cookie, I’ve been looking for a recipe like this everywhere.
But just to let you know, on your 1/2x serving size, the quantity for both salt and baking soda says “teaspoon” instead of “1/16 teaspoon”. I didn’t realise until it was too late so I hope you see this!! I can’t wait to retry the recipe :)))
Delicious and easy to make.mit was just what we needed for a little sweet dessert! Yumm.
These really are the greatest things in the world, make them right now!!
Looks amazing! Can you pre make in the morning ready to bake later in the day or does it need to be made fresh?
We haven’t tried that yet, but we’d guess it would work!
Way too buttery, turned into liquid mush
Have made this several times over the last couple years for my husband and I to enjoy as a last minute treat or when you want a warm cookie but not 12+ of them for the two of us. Very quick and easy, I bake the 2 ramekins in our toaster oven. I like”just baked” gooey consistency so the first time I made this, I baked for 18 mins as suggested in the recipe, but was definitely still raw in the center. So for my little oven, I bake it 21 mins and even after cooling it’s still doughy and not overbaked. Want to try other POY 2-serving desserts, but this one is so easy I haven’t gotten around to it haha
I made this on a whim after finding your Instagram page. I looked quick to see what desserts you had on the website and found this one. I 2x the recipe and made it for my family of four. To put it in my fathers words “that was stupid good”. This is probably the best cookie recipe I have ever found online, it is insane!! Will be keeping this as a favorite to bake for all of my family and friends! 🙂
Just tried this recipe and the batter was runny. Baked it anyway and it was puffy with the texture is like cake. Tried it a second time, mixing even less and same results. No idea what the issue is but definitely did not come out as a Pizookie. More like a yummy chocolate chip cake, which is not at all what I was craving.
I made this and it is delicious. I’ve mostly given up baking because I tend to overeat sweets, so this is the perfect size for me.
made these last night in 8oz pyrex bowls. They needed about 25 minutes baking time at 325 but they were SO delicious. The perfect last minute dessert hug! Thanks for the recipe.
Can you make ahead the batter then bake when you want it? If so should you leave the batter at room temp or store in fridge?
Hi! Yes you can make the dough ahead of time. We’d store in the fridge!
There’s really a good part of me that says, if You want cookies, why not just make these. Something about these just takes that cookie ness to a whole new level!
NOOO!! I baked this for my kids , it was horrible!! One of them set on fire in my oven and the other one completely overflowed!! When it came out (the one not burned) it was black and not even looking like a cookie! 0/10 please don’t risk your oven. Spent hours scrubbing my oven.
This is so easy and delicious! I love that it’s perfect for two people, instead of me making 12 cookies that I might over eat in one sitting! Absolutely pair this with some vanilla bean ice cream of your choice. I’m sure I will be making this a lot.