Recipes
Deep dish cookie pie
A gooey, golden, bakery-style cookie with a molten centre and crispy edges, inspired by Ben Shewry’s genius method. These deep dish cookie pies are irresistible served warm with ganache and your favourite toppings.
Ingredients
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250g unsalted butter, softened
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125g caster sugar
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250g soft light brown sugar
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325g plain flour
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1 tsp baking powder
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1 tsp bicarbonate of soda
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1–2 tbsp whole milk, as needed
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250g dark or milk chocolate chips/chunks
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Optional: Chocolate ganache (see below), granola, white chocolate buttons
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To serve: Clotted cream, ice cream, caramel, nut butters, or fresh berries
For the Chocolate Ganache
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100ml double cream
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100g dark or milk chocolate, chopped
Method
In a large bowl, cream together butter, caster sugar, and brown sugar until light and fluffy.
In a separate bowl, whisk together flour, baking powder, and bicarbonate of soda.
Gradually add dry ingredients to creamed mixture. Add milk as needed to loosen dough.
Fold in chocolate chips/chunks until evenly distributed. Don’t overmix.
Preheat oven to 190°C (fan 170°C) / 375°F. Lightly butter metal ring moulds or line a muffin tin.
Scoop ~80–90g of dough into each mould and place on a lined baking tray.
Bake for 8–10 minutes until edges are set and tops are golden. Centres should remain soft.
Cool in moulds for a few minutes before removing.
For the ganache, heat cream until steaming, then pour over chopped chocolate.
Let sit for 1 minute, then stir until smooth and glossy. Cool slightly.
Spoon ganache over each cookie pie, top with granola and white chocolate buttons.
Serve warm with clotted cream, ice cream, nut butter, caramel or berries.
Notes
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You can prepare the dough in advance and chill or freeze it.
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These are also great baked in one large tin and sliced like a pie.
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For a chewier centre, underbake slightly and allow to cool in the mould.
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