Black & White Deep Dish Cookies

{ Black & White Deep Dish Cookies }

Back in June, Erin from Big Fat Baker went on a fabulous vacation, to Italy I believe and needed some guest bloggers to share some of their recipes with her readers while she was gone. I was more than happy to be a guest blogger on her site 🙂 She’s an awesome blogger and is also a member of The Secret Recipe Club with me.I bought these mini springform pans from Target after Easter when they were on sale and I’ve been meaning to use them but couldn’t think of anything to use them for other than mini cheesecakes.

But when I was trying to think of a new recipe to share with Erin’s readers ( and mine), I was also in the process of working on some new cookie dough recipes. I’ve made larger deep dish cookies before, in cake pans and in cast iron skillets. Most of the time I use them for cookie cakes. But really, who wants to make a giant cookie cake every time they want a taste of cookie cake. I mean I could do that, but #1. I don’t have anywhere to keep a big cookie cake, #2. if it’s in here I’d eat it all. I mean in a perfect world where there were no calories, that would totally work, but in this world all of those calories go straight to my hips and butt.

Since our local cookie company closed a few years ago, I can’t buy cookies cakes around here anymore. And plus, making them is so easy that I can’t believe I spend so much money at the store buying them.

This recipe makes 6 mini deep dish cookies, but you could always make one or two deep dish cookies and then just make a lot of regular cookies.

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(Printable Recipe Here)

Black & White Deep Dish Cookies

by Angie Barrett July-10-2012

Ingredients

3 tablespoons of vegetable oil
2 cups flour
1 teaspoon baking soda
1/4 teaspoons salt
1 1/2 sticks unsalted butter
3/4 cup sugar
1/3 cup packed light brown sugar
1 egg
2 teaspoons of vanilla extract
1 cup chocolate chips
1 cup white chocolate chips

For Garnish:

Whipped Cream

**For the drizzle I used canned chocolate and vanilla frosting that I melted**

Instructions

Preheat the oven to 350F degrees.

Spray 6 mini springform pans with non-stick spray.

(Or use one large springform pan)

In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your mixer, cream together the butter and the sugars.

Mix well until all are combined and creamy.

Add in the egg and vanilla.

Mix until well combined.

Gradually add the flour mixture to the mixing bowl and mix until well-combined.

Stir in the chocolate chips.

Press the dough into the mini springform pans

Bake for about 30 minutes or until the edges are lightly browned.

Let cool. Remove cookies from springform pans.

Top with whipped cream. Drizzle with melted chocolate icing and vanilla icing. Garnish with a few of the regular and white chocolate chips.

DetailsYield: 6 mini deep dish cookies

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