Monday Meals With Me: Deep Dish Chocolate Chip Cookies

I’ve been making chocolate chip cookies since I was a little kid (don’t even want to think about how much raw cookie dough I’ve consumed!)… And I’ve tried countless recipes along the way.  

What I love about this one is that it allows me to be lazy, instead of forming perfect balls and hoping I get perfect looking cookies, you just throw the dough into tiny ramekins and call it a day.  

The bonus is it actually looks like a special dessert when you top it with some ice cream, a treat worthy of a special occasion.

Father’s Day is this weekend and this is something the little ones could have fun making for dad or grandpa!

//BLOUSE//

CHOCOLATE CHIP COOKIES BAKED IN RAMEKINS

Print Recipe

Ingredients

  •  1 CUP UNSALTED BUTTER, COLD AND CUT INTO 1-INCH PIECES
  •  3/4 CUP GRANULATED SUGAR
  •  3/4 CUP LIGHT BROWN SUGAR
  •  2 LARGE EGGS
  •  1 EGG YOLK
  •  2 TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT (I prefer the paste, the difference is pretty amazing!)
  •  3 CUPS ALL-PURPOSE FLOUR
  •  1 TEASPOONS BAKING SODA
  •  1 TEASPOON SALT
  •  1 1/2- 2 CUPS CHOCOLATE CHIPS

Directions

  •  Preheat oven to 375 F°
  •  Place the ramekins on the baking sheet.
  •  Sift or Mix (remember I am lazy) together the flour, baking soda, and salt, set aside.
  •  Cut butter into 1-inch pieces.
  •  In a standing mixer bowl, fitted with the paddle attachment, cream butter, sugar, light brown sugar, and vanilla until fluffy, about 3 minutes.
  •  Add the eggs ( and yolk ) one at a time, beating well after each addition.
  •  Add the flour mixture and chocolate chips, and mix.
  •  Using an ice cream scoop, scoop dough into each of the ramekins.
  •  Bake for 9-12 minutes, until cookies are just set but still slightly undercooked.
  •  Remove the ramekins from the oven, cool and transfer to wire rack to cool.
  •  Scoop vanilla ice cream on top of each and enjoy!

 

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