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!
