Deep-dish cookie: Warm, gooey and a little over the top
By Anjali Prasertong
Combine the pleasure of a warm-from-the-oven cookie with the butterscotch goodness of soft cookie dough and you have a deep-dish chocolate chip cookie. When I serve them at parties, I like to make the dessert completely over-the-top by baking the dough in a big baking dish, piling some ice cream in the middle, and passing out spoons for communal pigging out. It usually gets really quiet from the moment I put it down on the table until the last bits of melted chocolate are scraped from the edge of the pan.
Individual cookies are a little more refined and also make it easier to make a batch of dough, portion it out and freeze it for later gatherings. Made as written, one cookie is a very generous and dangerously easy to eat portion for one, or a just-right dessert for two people after a big meal.
DEEP DISH CHOCOLATE CHIP COOKIES
MAKES 6 cookies, serves 6-12
6 small oven-safe ramekins (I use 6-ounce oval ramekins)
Preheat the oven to 375 F. In a small bowl, whisk together the flour, salt and baking soda.
In a stand mixer or in a large bowl with a handheld electric mixer, beat the butter until creamy, about 1 minute. Add the sugars and beat until fluffy and pale-colored, about 2 minutes. Add the vanilla extract and egg, and beat for 1 minute. Add half the flour mixture and mix on low speed just until dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix chocolate chips into batter.
Divide batter evenly between six ramekins. (To make this easier, you can use a small cookie scoop to measure about 4 rounded tablespoons of batter per ramekin.) Use a spatula or back of a spoon to push batter to the edges of the ramekins and smooth down evenly. Place ramekins on a baking sheet and bake for 15 minutes, or until golden-brown on the edges and still a little golden and soft in the middle. Remove from oven and let cool for at least 5 minutes before serving, with or without a scoop of ice cream on top. (Ramekins will still be quite warm; serve on a folded napkin or plate to protect your table, or let cool for about 10 minutes, until just slightly warm, before serving.)
If you like a slightly salty edge to your cookie, sprinkle 1/4 teaspoon fleur de sel evenly over cookies before baking.
The ramekins of unbaked cookie dough can be covered and refrigerated up to 1 day ahead, or frozen for up to 3 months. You do not need to thaw before baking, but you may need to add an extra minute or two to the baking time.
For a more over-the-top party dessert, bake batter in a 9-inch square baking dish instead of ramekins and pass around spoons to your guests, so everyone can dig into the communal dessert.
Anjali Prasertong is a writer at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to email@example.com.)
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© 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.