Deep Dish Cookie Pies

I lived in the burbs of Chicago for a few years right out of college. One of my favorite pizza places there was called Lou Malnati's and fortunately I had one right down the road from my apartment at the time. Lou's has this amazing deep dish cookie dessert that comes out warm and is served with a scoop of vanilla ice cream. This is supposed to be a copy-cat recipe of it. It was amazing and brought back some good Chicago-time memories!

I made half of the recipe below and it made 6 deep dish cookies. Enough to share with my neighbors!



Deep Dish Cookie Pies
Source: Blue-Eyed Bakers

1 stick unsalted butter, cold & cubed
1 stick margarine, cold & cubed
1/2 c. granulated sugar
1 c. light brown sugar
1/2 c. dark brown sugar
2 eggs
3 c. all-purpose flour
1 t. table or fine sea salt
1 t. baking powder
1/4 t. baking soda
1 c. semisweet chocolate, chopped or chips
1 c. milk chocolate, chopped or chips

In the bowl of electric mixer fitted with paddle attachment, cream together the butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated.

Into the bowl, add the flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks.

At this point you're ready to use the dough for the cookie pies. You may not need it all though, so you can either freeze the remaining dough or continue to bake the cookies as directed below.

Cover the bowl with plastic wrap & chill dough for at least an hour.

While the dough is chilling, preheat oven to 375 degrees.

Scoop out 2 oz balls of dough and place each on sheet pan lined with parchment paper. Bake 15-20 minutes on a rack in the upper third of the oven until lightly browned. (Be sure not to bake these on the bottom rack in the oven – the recipe has a large amount of brown sugar that could cause the bottoms to burn).