Deep Dish Cookie Pies
Makes 6 servings
The Blue-Eyed Bakers’ Chocolate Chip Cookie dough (recipe follows)
6 small ramekins (about 4″ diameter)
Vanilla ice cream
Preheat oven to 375 F.
Fill ramekins 3/4″ deep with raw, room temperature cookie dough. Set ramekins on baking sheet and bake on the middle rack of the oven for 13-16 minutes, or until the top is just slightly golden brown. You’re aiming for slightly undercooked cookies.
Place ramekins on individual plates or napkins (they’ll be hot) and top with vanilla ice cream, as much or as little as you like. Spoon delicious bitefuls immediately into your mouth.
These are best served straight from the oven.
Blue-Eyed Bakers’ Chocolate Chip Cookies
1 stick unsalted butter, cold & cubed
1 stick margarine, cold & cubed
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup semisweet chocolate, chopped or chips
1 cup milk chocolate, chopped or chips
In the bowl of electric mixer fitted with paddle attachment, cream together the butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated.
Into the bowl, add the flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks.
At this point you’re ready to use the dough for the cookie pies. You may not need it all though, so you can either freeze the remaining dough or continue to bake the cookies as directed below.
Cover the bowl with plastic wrap & chill dough for at least an hour.
While the dough is chilling, preheat oven to 375 degrees.
Scoop out 2 oz balls of dough and place each on sheet pan lined with parchment paper. Bake 15-20 minutes on a rack in the upper third of the oven until lightly browned. (Be sure not to bake these on the bottom rack in the oven – the recipe has a large amount of brown sugar that could cause the bottoms to burn).
