Deep Dish Chocolate Chip CookieStephanie Hunter
When asking my family what they want for dessert, it’s always, without fail “Deep Dish Chocolate Chip Cookies!!” It’s fashioned after BJ’s Pizookie in that it’s crisp and crunchy around the edges and melt in your mouth gooey in the middle. It’s a great dessert for weeknight get togethers as the individual ramekins can be made ahead of time and popped in the oven just as dinner plates are clearing the table. Top the warm cookies with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for the “Best Dessert Ever”! Recipe is easily doubled or halved to fit your needs or cravings.
1 1/2 cup butter, softened
1 cup brown sugar, packed
4 tablespoons egg, beaten (about 1 1/2 large eggs)
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
Preheat oven to 475 degrees
In a small bowl, mix flour salt and baking soda together. Set aside.
With an electric or stand mixer (fitted with the paddle attachment), combine butter, sugar, egg and vanilla until light and fluffy.
Add flour mixture and stir until just combined. Fold in chocolate chips.
Scoop the dough into small ramekins and gently press down. Bake at 475 degrees for 5-7 miuntes or until cookies begin to brown. Allow to cool for 3-5 minutes and serve with vanilla ice cream and salted caramel drizzle. Serves 4-6, depending on ramekin size.
**Note** Inserting the individual ramekins in the oven is fine, but I find it more convenient to bake if I place the ramekins on a cookie sheet before placing in the oven.