Deep Dish Dark Chocolate Cookie

Food trends… it’s hard to keep up! Every year there’s something new that the hipsters of the world are obsessing over, from freak shakes to matcha to unicorns. Our favourite food trend coming up is the deep dish cookie.

May and Maha, our guinea pigs from Episode 6, are inner city sisters with a taste for anything instragammable. They love to cook up treats and sit on the couch in their pyjamas with flatmates and watch 80’s movies.

This recipe is designed for all part time couch potatoes! The deep dish cookie is made with the best quality dark chocolate: we love using Callebaut chocolate – it’s the best quality Belgian chocolate that all the top chefs and patissierres use.

The super high concentration of cacao makes the callets (kind of like easy melt choc chips) quite bitter, and it balances the richness and sweetness of the cookie, making this a perfect adults treat. Plus, dark chocolate is an antioxidant powerhouse, so there’s no need to feel too guilty about treating yourself 🙂

Watch us teach May and Maha this recipe on Episode 6 of Kitchen Rescue on TenPlay

Deep Dish Dark Chocolate Cookie


Cooked in45 minutes



• 170g Lurpak unsalted butter, softened
• ½ cup caster sugar
• ¼ cup brown sugar
• Pinch Maldon salt
• 1 tsp vanilla extract
• 1 egg, plus 1 egg yolk
• 1.5 cups plain flour
• ¼ cup plus 1 Tbsp cornflour
• 1 scant tsp baking soda
• 1.5 cups Callebaut 70% dark chocolate callets
• Extra butter, for greasing
• Extra plain flour, to dust


1. Preheat the oven to 170C fan forced
2. Take half the butter and melt in the microwave. Ensure the other half is softened but not melted.
3. Place butters, sugars, salt and vanilla in a big mixing bowl and whisk until smooth.
4. Add the eggs, bt by bit, and whisk until well incorporated.
5. Add the plain flour, corn flour and baking soda, and use a wooden spoon to mix until combined, then stir in the Callebaut Dark Chocolate Callets
6. Use some extra butter to grease a 20cm skillet pan liberally, and dust with a little extra plain flour. Alternatively, use a 20cm round cake tin or any oven proof pan.
7. Press the dough into the pan. Bake for 15-20 minutes. Remove and let rest for at least 45 minutes before eating slightly warm.

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