The perfectly, chewy, moist, DEEP dish style chocolate chip cookie in a sweet little ramiken. This recipe yields two individual servings. Top it with some ice cream, or frosting to make a cookie cake, and enjoy!
I used an 8 oz ramiken (which is about 4 inches wide and 2 inches deep) and it was truly the perfect size. So something that size I recommend, but really you can use something similar in size or even bake it straight as a cookie(s).
Ingredients:
2 tbsp butter, softened
2 tbsp light brown sugar
1 tbsp granulated sugar
1 large egg, yolk
1/4 tsp vanilla extract
1/3 cup all purpose flour
1/8 tsp baking soda
1/8 tsp salt
1/4 cup chocolate chips
Directions:
Heat oven to 350F.
Mix together butter and sugars in small mixing bowl.
Add the egg yolk and vanilla and continue mixing until well combined.
Add in the flour, baking soda, and salt to the bowl and stir until just combined.
Fold in the chocolate chips.
Pour cookie dough into a buttered (or PAM spray) 8 oz ramiken, or spoon onto a cookie sheet if going that direction.
Bake 22-25 minutes, or until the top is nice and golden.
Remove from oven and let cool for at least 10 minutes. (Or longer if topping with ice cream, if you don't want it to melt too quickly)
Definitely make this one and share it on Instagram, tag me @hersimplecooking and/or use the hashtag, #hersimplecooking
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