Deep Dish Cookie Pies
Monday, August 8, 2011 at 7:38AM
Blue Eyed Bakers

Somewhere in the middle-ish of the country, in and around the lovely city of Chicago (Go Bears!), there's a decadent little slice (or big slice) of heaven called Lou Malnati's Pizzeria.

Now of course, with a NYC representative of the baking crew, we're lovers of any and all New York pizzas.  It's the water, it's the ovens, it's the tradition yada yada yada.

Cupcakes, it's cheese and bread.  That's why it tastes so good.  We mean, how can you mess that up?

But as loyal as we are to NY style slices, we'd leave them all behind for some Chicago style deep dish pizza from Lou's.  Sure, it's cheese and bread as well...but you see lovelies, there's more cheese.

We know!  More cheese?!  Seriously?  No contest.

And ok, yes, there's one more little thing that gives Lou's a leg up.

The chocolate chip pizza. 

With ice cream.

And a cherry on top.

Gooey, warm chocolate chip cookie dough covered with ice cream is surprisingly, exactly what you want to eat after consuming 4 pounds of mozzarella cheese and a healthy dose of tomato sauce.

Ok, well maybe that's just us.

But if it just so happens that you, lovely readers, might be like us, we've recreated the deliciousness that is the chocolate chip pizza pie for you to enjoy at home.

The deep dish pizza is optional, but just in case you're curious, Lou's will ship anywhere in the country. 

You know, just in case.

Deep Dish Cookie Pies
Makes 6 servings

Print Recipe

The Blue-Eyed Bakers' Chocolate Chip Cookie dough (recipe follows)
6 small ramekins (about 4" diameter)
Vanilla ice cream

Preheat oven to 375 F.

Fill ramekins 3/4″ deep with raw, room temperature cookie dough.  Set ramekins on baking sheet and  bake on the middle rack of the oven for 13-16 minutes, or until the top is just slightly golden brown.  You're aiming for slightly undercooked cookies.

Place ramekins on individual plates or napkins (they'll be hot) and top with vanilla ice cream, as much or as little as you like.  Spoon delicious bitefuls immediately into your mouth.

These are best served straight from the oven.

Blue-Eyed Bakers' Chocolate Chip Cookies

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

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