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An overhead view of a deep-dish chocolate chip cookie decorated with piped chocolate buttercream and sprinkles.

Chocolate Chip Dish Cookie (Gluten Free)

  • TimePlaceholder
  • DifficultyEasy

If a cookie and a pie had a baby, this would be it.

Golden on the outside, gooey in the middle, and finished with swirls of chocolate buttercream made using our Organic Cocoa Powder - because a little extra chocolate never hurt anyone.

Crisp edges, melted chocolate chunks, and that soft-baked centre you can never quite wait to cool. This one brings you comfort in every bite.

INGREDIENTS

COOKIE

  • 125g butter
  • 100g light brown sugar
  • 125g caster sugar
  • ¼ tsp xanthan gum (only if using gluten-free flour)
  • 1 egg
  • 1 tsp vanilla extract
  • 205g self-raising flour (gluten-free if needed)
  • ½ tsp salt
  • 100g Food Thoughts 70% Dark Chocolate Chips

CHOCOLATE BUTTERCREAM ICING

  • 175g unsalted butter, softened to room temperature
  • 300–350g icing sugar (start with 300g and add more if needed)
  • 35–40g Food Thoughts Organic Cacao Powder
  • 1–2 tbsp milk (or boiling water for a smoother finish)
  • 1 tsp vanilla extract
  • A pinch of salt (optional)

MADE WITH

70% Dark Chocolate Chips

70% Dark Chocolate Chips
Organic Cacao Powder

Organic Cacao Powder

EQUIPMENT

  • Cake tin
  • Baking tray (for smaller cookies)
  • Piping bag

METHOD

MAKE THE COOKIE

  1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
  2. In a large bowl, cream together the butter, light brown sugar and caster sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until fully combined.
  4. Sift in the flour, xanthan gum (if using), and salt, then fold into the wet ingredients until combined.
  5. Stir through the Food Thoughts 70% Dark Chocolate Chips.
  6. Line a cake tin with baking paper and spread the cookie dough evenly into the tin.
  7. Any leftover dough can be shaped into smaller cookies and baked on a baking tray for 10–12 minutes.
  8. Bake the deep-dish cookie for 25–35 minutes, depending on how gooey you would like the centre to be. The edges should be golden while the centre remains slightly soft.
  9. Leave to cool in the tin before transferring to a wire rack.

MAKE THE BUTTERCREAM ICING

  1. Beat the butter until smooth and creamy.
  2. Gradually add the icing sugar and Food Thoughts Organic Cacao Powder, mixing well between additions.
  3. Add the vanilla extract and a pinch of salt, if using.
  4. Add the milk (or boiling water) a little at a time until you reach your desired consistency.

DECORATE

  1. Transfer the buttercream to a piping bag.
  2. Pipe around the edges of the cooled cookie or decorate as desired.

A FOOD THOUGHT...

25–35 minutes (deep-dish cookie)
10–12 minutes if shaping smaller cookies from leftover dough

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Food Thoughts

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Tags: Cacao choc-chips cocoa-cacao
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