Instant Pot Deep Dish Chocolate Chip Cookie

The recipes I make the least are desserts – probably because I like to save the best for last and take my time to bring you something truly special. Prepare yourself for the ultimate in sweetness and simplicity: The Deep Dish Chocolate Chip Cookie. Unlike my classic chocolate chip cookies which are more crispy, this huge version is practically a chocolate chip cookie brownie sliced cake-style. It’s also going to be chewy, ooey and gooey, loaded with chocolate chips.

Take full advantage and use it as the foundation for a sundae load with everything on it.

Deep dish chocolate chip cookie
Stand mixer
Let’s start off by dusting off that pretty stand mixer (or hand mixer but a stand mixer is absolutely the best way to make a cookie batter). Make sure there’s a large bowl in place.
Adding a stick of butter to stand mixer
Add a stick of fully softened butter (I prefer salted over unsalted)…
Securing paddle attachment to stand mixer
…and secure the paddle attachment.
Creaming butter
Lower the head and cream the butter.
Creamed butter
See that? Lovely!
Adding light brown and white sugar.
Now let’s sweeten this up. Add in light brown and white sugars…
Adding salt and baking soda
…and salt and baking soda (not powder).
Adding vanilla extract
Of course no batter is complete without vanilla extract.
Adding maple syrup
And I also like to add a little secret tough – just a little pure maple syrup (but you don’t have to).
Mixing
Lower the head and have it stir combine.
Adding egg
While mixing, add in an egg (always easier to crack it separately so no shells get into the batter).
Scraping sides of bowl with spatula
After a few moments, stop the mixing, lift the head and scrape the sides of the bowl with a spatula to get everything towards the center of the bowl.
Adding flour
Lower the head once more and, on the slowest speed, add in some flour. (NOTE: Do NOT attempt to start it at a higher speed or that flour is going to turn your countertop – and whatever you’re wearing – into a winter wonderland).
Mixing flour into batter
Once all the flour’s mixed in…
Adding more flour and mixing.
…add more flour. Once that’s all combined, up the speed by one for a few seconds.
Cookie dough clinging to paddle
When done, you’ll have a beautiful cookie dough clinging to that paddle!
Scraping dough from paddle to bowl
Use that spatula to push all the dough from the paddle to the bowl.
Adding chocolate chips to dough
Now comes the fun part – adding the chocolate chips!
Folding chocolate chips into dough
By hand, use the spatula to mix and fold the chocolate chips into the dough.
Finished cookie dough
When done, you’ll have a large, beautiful ball of chocolate chip cookie dough!
A 7x3 springform pan
Now comes the deep dish part! Take a 7x3 springform pan (it must be this exact type of pan)
Coating pan with nonstick spray
…and grease up the bottom and sides with nonstick spray (or more butter).
Laying a parchment round on bottom of pan
Lay a parchment round on top of the bottom of the pan…
Spraying parchment round
…and spray/grease that as well (there’s no way this cookie’s going to stick to the pan stick now!)
Taking dough from bowl
Use your clean hands to take the cooke dough from the mixing bowl…
Adding bowl to springform pan
…and press it into the springform pan. It doesn’t need to be super smooth or fancy – just as as even as you can get it.
Covering pan with foil
Place some foil over the top. It doesn’t beed to be super tight, it just needs to protect the cookie from moisture when it cooks.
Adding water to Instant Pot
Now’s where the Instant Pot comes into play! Add in some water…
Laying trivet in pot
…and the trivet (or silicone sling).
Resting springform pan on trivet
Rest the foil-covered pan on the trivet. Secure the lid and pressure cook!
Removing cooked pan from Instant pot
When done, carefully remove the pan with some oven mitts.
Cookie cooling on countertop in pan
Remove the foil and let it rest in the pan on the countertop to cool.
Unlatching and removing the springform pan around the cookie
Once cooled, unlatch the springform pan and the sides will slide right off!
Slicing cookie into a wedge
Go on. Cut yourself a slice of heaven.
close up of sliced cookie wedge
And just look at that perfect chewy, soft and cake-like chocolate chip cookie!
Man trying cookie
Now try that glorious cookie wedge out.
Man looking in disbelief
And maybe stare in disbelief at how perfect the bite, texture, and bliss will be.
Creating an ice cream sundae on top of a slice of cookie.
If you want to really take it to the next level, top a slice with ice cream and make it the chocolate chip cookie sundae of your dreams!
Man eating cookie ice cream sundae
Play a game of airplane and feed yourself some of this wonder…
Man looking blissful
…and this photo really says it all. ENJOY!
Instant Pot Deep Dish Chocolate Chip Cookie
Yield: 8

Instant Pot Deep Dish Chocolate Chip Cookie

Instant Pot Deep Dish Chocolate Chip Cookie

The recipes I make the least are desserts - probably because I like to save the best for last and take my time to bring you something truly special. Prepare yourself for the ultimate in sweetness and simplicity: The Deep Dish Chocolate Chip Cookie. Unlike my classic chocolate chip cookies which are more crispy, this huge version is practically a chocolate chip cookie brownie sliced cake-style. It's also going to be chewy, ooey and gooey, loaded with chocolate chips.

Prep Time 5 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 stick (1/4 pound) salted butter, softened (I prefer salted butter over unsalted for even better flavor. And the butter MUST be softened which you can achieve by sitting out at room temperature for a few hours or by placing the cold, firm butter in the microwave for 10-15 seconds tops - don't let it melt!)
  • 1/4 cup + 2 tablespoons white sugar
  • 1/4 cup + 2 tablespoons light brown sugar (tightly packed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pure maple syrup (optional)
  • 1 large egg
  • 1 cup + 2 tablespoons all-purpose flour (no need to sift)
  • 6 ounces chocolate chips of your choice (I used semi-sweet morsels but you can use milk chocolate chips, white chocolate chips, toffee chips, peanut butter chips, walnuts, M&Ms, etc - however you choose to mix & match, 6 ounces should be the max)

Instructions

  1. Add the softened butter to a stand mixer with the paddle attached (or a large bowl if using a good hand mixer), lower the paddle into the bowl, lock it and place on the lowest speed setting (stir setting) for about 5 seconds and then work your way to speeds 2 and then 4 until the butter is totally creamed. This whole mixing process should take between 10-15 seconds. Unlock the stand mixer, lift the head and use a rubber spatula to push any of the butter from the paddle to the bowl.
  2. Next, add both sugars, salt, baking soda, vanilla extract and maple syrup (if using) to the bowl. Lower the paddle back into the bowl, lock it and go to a 2 speed and mix everything for another 20 seconds. As it’s mixing, add the egg and mix together for another 20 seconds. Unlock the stand mixer, lift the head and use a rubber spatula to push any of the batter from the paddle to the bowl.
  3. Lower the paddle back into the bowl, lock it, go to the lowest speed and add in half the flour (NOTE: You must keep it on the lowest speed when adding flour or it will go all over the place). Once the flour is fully incorporated, add in the rest of the flour and wait until fully combined. Once it is, up the speed to 2 for 10 seconds. Unlock the stand mixer, lift the head, remove the paddle and use a rubber spatula to push any of the dough from the paddle to the bowl.
  4. Add in the chocolate chips. Using a spatula, mix it into the thick cookie dough by hand until fully combined and evenly dispersed.
  5. Take a 7x3 springform pan (it must be this exact size and it must be springform) and use nonstick spray or butter to grease the bottom and sides. Lay in a parchment round and grease that too. Place the cookie dough in the greased springform pan and press it down so it’s as even as possible (it doesn't have to be perfect). Loosely cover the pan with foil.
  6. Add 1 1/2 cups water and the trivet to the Instant Pot and place the springform pan on the trivet. Secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook at High Pressure for 40 minutes. When done, allow a 10 minute natural release followed by a quick release. Using oven mitts, carefully remove the pan from the Instant Pot and let cool on the counter for 30-60 minutes. 
  7. When ready to serve, open the springform latch and remove the sides of the pan. Slice into the cookie as you would a cake and serve. 

Jeffrey's Tips

  • To make it the ultimate deep dish cookie sundae, top with vanilla ice cream and any other toppings of your choice (whipped cream, hot fudge, cherries, nuts, sprinkles - they sky’s the limit!)

Leftovers store well in an air-tight container. If you want it a little warmed up, you can zap a slice in the microwave for 5-10 seconds only (it could burn otherwise due to the high flour and sugar content). Just keep an eye on it the entire time it’s in the microwave so it doesn’t burn. That way it’ll be warm and soft.

Reader Interactions

Comments

  1. Laura

    Jeffrey, your recipes looks so good. I just got a instant pot this past Christmas just love it. Not new to pressure cooking, but the instant pot is easier that my other pot.Do a Shrimp Wonton Soup please I love it. Harris Teeter sell one in frozen section for $3.79 its good to. But I would to see you do a flavorfull Shrimp Wonton soup.Just keep the good recipes coming.😍😍😍😍😍😍

  2. Audrea

    “…grab myself a nice lovely stand mixer – you can use any color”. 🤣 I’m excited to try this one – – too! Thankfully I have a red stand mixer, so I know it’ll turn out *chef’s kiss*!! 🍪

  3. Jeanne Engley

    You make my day when I watch your videos! I can’t wait to get your new book! My hubby is getting ready to make his own Maple Syrup, he’s boiled once already. He taps about 200 trees, we live in NH. Too bad you don’t live closer, he loves to show off our little sugar house! Keep those videos coming…Take care!

  4. Anna

    I made this but didn’t have a 7-inch pan so used 9 inch. I also used about 4 oz chocolate chips and 2 oz pecans. It was very good, especially with ice cream on top. I bet that using that 7 inch pan would have made it that much better!

  5. Audie

    Hi, this looks absolutely fantastic! It’s definitely going in the to make list 🙂 But, just to let you know, I found a typo, in the covering with tin foil section. You have ‘beed’ instead of ‘need’. (Also, I have never commented anywhere before this – severe anxiety – so if this doesn’t need to be posted, or kept posted, I have *no* problem with that.)

  6. Petra

    Ugh I don’t know what I did wrong but mine did not turn out. I used 7” springform pan and all ingredients exactly. It was mushy/jiggly after 44min in IP (I increase 10% for high altitude) and a full natural release because I forgot about it. I put it in for another 30min with a quick release and still mushy. What did I do wrong???

  7. Stacy

    I see you say one stick of butter but in parentheses say a quarter cup. My sticks of butter or a half cup so which is correct?

  8. Bean

    Just wondering if there’s Any way I could modify this recipe for an 8 inch springform pan? Was thinking of doing 1.5 times the recipe and adding another 10-15 minutes or so?

  9. Mary Disterhoft

    I am so disappointed that I can’t use my Phat Daddios Push Up pan to make this! I have 3 springfirm pans and none of them fit in my 6 qt. I won’t but another one just to make this.

  10. Michael

    Could I do this in an 8qt and if so what if anything needs to be changed. You use 1 and a 1/2 cups of liquid the 8qt require 2 cups minimum.
    Would this make a big difference?
    Thanks

  11. Rose

    I would love to make this. Do you think white gluten free flour would work? Or any other alternatives to make it GF?!
    Thank you.

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