Utah’s “chip cookie” is a thick, bakery-style cookie that’s more like a soft, chewy cookie cake than a standard chocolate chip cookie. It’s typically baked in a pizza pan or large skillet, then cut into wedges and served warm, often with ice cream. This recipe delivers that signature Utah experience: a crisp, golden edge with a dense, gooey center that stays soft for days.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 g) semisweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-inch (30 cm) round pizza pan or cast-iron skillet with butter or nonstick spray.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and no lumps remain.
- Add the eggs and vanilla, and whisk vigorously for about 1 minute until the mixture is glossy and slightly thickened.
- In a separate bowl, whisk the flour, baking soda, and salt together. Add the dry ingredients to the wet mixture and stir with a spatula until just combined—do not overmix.
- Fold in the chocolate chips, reserving a few to press on top if you like.
- Press the dough evenly into the prepared pan, spreading it to the edges. The dough will be thick—that’s correct.
- Bake for 22–28 minutes, until the edges are golden brown and the center is just set but still soft. A toothpick inserted near the center should come out with a few moist crumbs, not raw batter.
- Let cool in the pan on a wire rack for at least 15 minutes. Sprinkle with flaky sea salt if desired, then slice into wedges and serve warm.
Tips
- Use a pizza pan or cast-iron skillet. A 12-inch (30 cm) pan is ideal. If you only have a 9-inch (23 cm) pie plate, the cookie will be much thicker—increase the baking time by 5–8 minutes and check for doneness.
- Don’t overbake. The center should look slightly underdone when you pull it out; it will continue to set as it cools. Overbaking yields a dry, cakey texture instead of the desired gooey center.
- Chill the dough for a deeper flavor. If you have time, cover the pan with plastic wrap and refrigerate the dough for 1–2 hours before baking. This develops a more caramel-like taste and makes the texture chewier.
- Substitute the chips. Use milk chocolate chips for a sweeter cookie, or a mix of white and dark chips for a more complex flavor. You can also add 1 cup (150 g) of chopped nuts or toffee bits.
Serving Suggestions
Serve the chip cookie warm, straight from the pan, with a scoop of vanilla bean ice cream and a drizzle of hot fudge or caramel sauce. It’s also delicious with a glass of cold milk or a hot coffee. For a fun twist, top each wedge with a dollop of whipped cream and fresh berries.
Variations
- Double Chocolate: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder and use white chocolate chips.
- Peanut Butter Chip: Swap the semisweet chips for peanut butter chips and add ½ cup (130 g) of creamy peanut butter to the wet ingredients.
- M&M Cookie: Use 1 ½ cups (255 g) of M&Ms and ½ cup (85 g) of chocolate chips for a colorful, kid-friendly version.
- Oatmeal Chip: Reduce flour to 2 cups (250 g) and add 1 cup (80 g) of old-fashioned oats. The texture will be heartier and slightly more rustic.
Storage and Reheating
Store leftover cookie wedges in an airtight container at room temperature for up to 4 days. To reheat, place a wedge on a microwave-safe plate and heat for 15–20 seconds, or until warm and gooey. You can also reheat in a 300°F (150°C) oven for 5–7 minutes. The cookie freezes well for up to 3 months—wrap tightly in plastic wrap and foil, then thaw at room temperature before reheating.
Frequently Asked Questions
Can I make this in a regular 9×13-inch baking pan? Yes, a 9×13-inch (23×33 cm) pan works well. The cookie will be slightly thinner, so reduce the baking time to 18–22 minutes. Keep an eye on it and test for doneness as described above.
Why is my cookie dry and cakey? Most likely, you overbaked it or overmixed the dough. The center should look slightly underdone when you remove it from the oven. Also, be sure to measure the flour correctly—spoon it into the cup and level it off, rather than scooping directly with the measuring cup, which packs in too much flour.
Can I use salted butter? Yes, if you use salted butter, reduce the added salt to ¼ teaspoon to avoid a too-salty cookie.
Can I make this dough ahead of time? Absolutely. You can prepare the dough, press it into the pan, cover it, and refrigerate for up to 2 days before baking. You may need to add a few minutes to the baking time if baking straight from the fridge.
What if I don’t have a pizza pan or cast-iron skillet? You can use any round or square baking dish that holds about 2 quarts (2 liters). Just adjust the baking time based on the thickness—thicker dough needs longer, thinner needs less. Always check with a toothpick.
Is this the same as a “cookie cake” from the mall? Yes, it’s very similar. The Utah chip cookie is essentially a giant chocolate chip cookie baked in a pan, often served warm and gooey. Some versions are even bigger and use a larger sheet pan.
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