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Deep Dish Chocolate Chip Cookies

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Delicious Deep Dish Chocolate Chip Cookies that are crispy on the outside and soft and gooey on the inside! A copycat recipe of Disneyland’s Jack Jack Cookie Num Nums!

A close up of a deep dish chocolate chip cookie with chocolate chunks and a bite taken out.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Have you had the chance to visit Pixar Pier at Disney California Adventure yet?

It is so much fun with all of the Pixar theming. There is so much to see and do!

If you want to go, head here to check out some amazing savings on Disneyland tickets and hotel rooms!

One of my favorite things about Pixar Pier are the yummy treats.

Copycat Jack Jack Cookie Num Nums Deep Dish Chocolate Chip Cookies

If you have seen The Incredibles, I’m sure you have heard of Jack-Jack Cookie Num Nums.

In the movie, Jack Jack goes absolutely crazy over warm chocolate chip cookies!

The great thing about Pixar Pier, is that you can enjoy your own Jack-Jack Cookie Num Num.

But, when you’re not able to go to Disneyland as often as you’d like, you can make these delicious cookies at home with this recipe!

Jack Jack Cookie Num Nums on a letter board and a cookie

Also, if you want to go to Disneyland more often, definitely check out my tips on visiting Disneyland on a Budget. You’re welcome 🙂

These chocolate chip cookies at Disneyland come in a large baking liner.

When I recreated them at home, I wanted to make the big Disneyland version.

But unfortunately, the liners were SUPER expensive.

So for this recipe, I used standard sized cupcake baking liners. And the result was amazing!

Close up of a copycat Jack Jack Cookie Num Num from Disneyland

Perfect Deep Dish Chocolate Chip Cookies

These Cookes are crispy on the outside, but oh so soft and gooey on the inside.

I used a combination of chocolate chunks and mini chocolate chips to make sure that each bite was stuffed full of chocolate!

I hope you enjoy these as much as I do!

The ratios used in this recipe are absolutely spot on.

If you’re wondering why chocolate chip cookies sometimes don’t turn out, make sure you are measuring your ingredients exactly.

Baking is a science. Adding too much butter can cause cookies to be flat and greasy.

Adding too little butter can cause the cookies to be tough and crumbly.

A Disneyland Deep Dish Chocolate Chip Cookie Jack Jack Cookie Num Nums Copycat Recipe

I almost always use light brown sugar when I make chocolate chip cookies, but dark brown sugar also adds a depth to the flavor of the cookies, which some people like.

What do you prefer? Let me know in the comments!

Check out these other chocolate chip cookie recipes as well:

 

A bag of Nestle Chocolate Chunks

Ingredients 

  • 1 Cup butter, softened
  • 1/2 Cup White Sugar
  • 1 1/2 Cups Light Brown Sugar
  • 2 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Salt
  • 3 Cups All-Purpose Flour
  • 2 Cups Chocolate Chunks, divided
  • 1/2 Cup Mini Chocolate Chips

Helpful Kitchen Tools

How to Make Deep Dish Chocolate Chip Cookies

  • Use a stand mixer to cream together the softened butter and sugars.
Use a stand mixer to cream together the softened butter and sugars.
  • Add the eggs and vanilla in, one at a time, mixing in between.
Add the eggs and vanilla in, one at a time, mixing in between.
  • Whisk or Sift the baking soda, salt, and flour.
  • Add the dry ingredients to the butter mixture. Beat until incorporated.
Add the dry ingredients to the butter mixture. Beat until incorporated.
Stir in 1 1/2 cups of chocolate chunks and 1/2 cups of mini chocolate chips.
Add paper liners to a muffin pan.
Use a 1/4 Cup Cookie Scoop to scoop the dough into each liner. Press 3 or 4 chocolate chunks on top of each cookie.
  • Bake at 350 degrees for 12-14 minutes.
Bake at 350 degrees for 12-14 minutes.
  • Remove them from the oven and allow the cookies to stay in the muffin pan for an additional 5 minutes before transferring to a cooling rack
Chocolate Chip Cookies in muffin cups

Homemade Disney treats are kind of an obsession of mine!

If you want to bring a little bit of Disney magic into your home, try one of these delicious recipes: Homemade Disney Churros, Easy Mickey Pretzels, Disneyland’s Raspberry White Chocolate Chip Cookies, andMickey Beignets!

Disneyland & Disney World Savings

If you want to try these yummy cookies for yourself at Disneyland, my friends over at Get Away Today will be able to help you plan an awesome vacation!  

I usually book my Disney vacations through them not only because of their amazing customer service, but because their ticket prices are almost always a few dollars cheaper than Disneyland’s gate prices!

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They are also doing a special right now on their Disneyland tickets.

You can get a 5-Day Park Hopper Ticket for the price of a 4-Day ticket! That’s a free day at Disneyland!

Get Away Today has provided an exclusive deal for my readers! 

Use the promo code MommyMouse at checkout to save $10 off any 2-night or longer Southern California package. (Hotel and 2 ticket minimum purchase to qualify for the discount)

How cool is that? Click below to check out the price of a package!

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If a trip to Disney World is in your future, Get Away Today can also help you. Their customer service is THE BEST!

They offer deals like discounted rooms, free dining and more! Visit getawaytoday.com or give them a call at 855-GET-AWAY for current deals!

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More Disney Recipes:

 

Watch the video here:

Deep Dish Chocolate Chip Cookies
Disneyland Deep Dish Chocolate Chip Cookies

Disneyland Deep Dish Chocolate Chip Cookies

Yield: 18 Cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Delicious Deep Dish Chocolate Chip Cookies that are crispy on the outside and soft and gooey on the inside! A copycat recipe of Disneyland's Jack Jack Cookie Num Nums!

Ingredients

  • * 1 Cup butter, softened
  • * 1/2 Cup White Sugar
  • * 1 1/2 Cups Light Brown Sugar
  • * 2 Eggs
  • * 1 Tablespoon Vanilla Extract
  • * 1 Teaspoon Baking Soda
  • * 3/4 Teaspoon Salt
  • * 3 Cups All-Purpose Flour
  • * 2 Cups Chocolate Chunks, divided
  • * 1/2 Cup Mini Chocolate Chips

Instructions

  1. Cream together the softened butter and sugars.
  2. Add the eggs and vanilla in, one at a time, mixing in between.
  3. Whisk or Sift the baking soda, salt, and flour.
  4. Add the dry ingredients to the butter mixture. Beat until incorporated.
  5. Stir in 1 1/2 cups of chocolate chunks and 1/2 cups of mini chocolate chips.
  6. Add paper liners to a muffin pan.
  7. Use a 1/4 Cup Cookie Scoop to scoop the dough into each liner. Press 3 or 4 chocolate chunks on top of each cookie.
  8. Bake at 350 degrees for 12-14 minutes.
  9. Remove them from the oven and allow the cookies to stay in the muffin pan for an additional 5 minutes before transferring to a cooling rack.
Nutrition Information:
Yield: 18 Serving Size: 1 Cookie
Amount Per Serving: Calories: 379Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 267mgCarbohydrates: 51gFiber: 1gSugar: 33gProtein: 5g

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Lorley

Thursday 16th of January 2020

I have made these twice in the past three days. First attempt I used a number 16 scoop leveled and got 17 cookies out of the batter so I know I was close to the recommended dough for each cup. I checked the cookies after 14 minutes and the dough looked very pale so I did bake them a bit longer. Took the cookie- cupcake out of oven and they looked beautiful BUT they completely sunk in the middle. They were a bit gooey but tasted wonderful. I figured I may have under baked them or filled them a tad too full. Attempt number two today. I used a scant number 16 scoop and got 23 cookie-cupcakes. I baked these a bit longer maybe 16-17 minutes and once again was rewarded with huge pot holes in each cookie. I’m thinking of putting a dollop swirl of buttercream in the center for some and filling the rest with ice cream to make the best of this batch. I really want these to work. Any suggestions?

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