SWOON, SWOON SWOON!!!
The outside is fully baked but the inside… oh the inside can be as gooey as you want it to be. (Unless of course you’re one of those people who are weird about raw eggs. In which case, yours can be fully cooked… if it must be.)
Scoop ice cream on top
It’s deliciously sweet, but with a little crunch of sea salt on top (if that’s your thing…)
It’s familiar enough to be casual, but it’s special enough for company.
It’s nice and warm and perfectly complemented by ice cream on top.
This dessert makes me want to read the dictionary to find some better adjectives. Repeating “warm, thick and gooey” isn’t cutting it for me.
Please make this. Do it.
Deep Dish Chocolate Chip Cookie Bowls
makes 4 ramekins (3 1/2 x 2)
- 1 stick butter, softened
- 3/4 cup brown sugar, loosely packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour (or whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (dark if you’ve got them!)
- Preheat oven to 350 degrees F. Sift flour, baking soda and salt together and set aside in a bowl.
- Cream butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips.
- Spray 4 oven-safe ramekins with non-stick spray and divide the dough into 4 equal parts. Press the dough into the ramekin – each one should have about 1/3-1/2 cup dough. Place ramekins on a cookie sheet.
- Bake for 16-22 minutes, or until the top is golden brown and the middle is still slightly gooey. (I put mine in the oven right before we sat down to dinner with our guests and it was plenty of time to bake and then set out before being served!) Set aside and let cool for 5-10 minutes until they can be handled then serve with ice cream.