Deep Dish Chocolate Chip Cookies

close-up photo of H. Weal, co-author of The Weal MealI make this when I’m craving chocolate chip cookies, but don’t want to expend the effort to make a full batch. Well, technically, this recipe DOES make the equivalent of a dozen cookies — which might be considered a small batch – but scooping the dough into ramekins is much quicker than dropping rounded tablespoons onto cookie sheets. One 4-ounce ramekin holds the equivalent of three cookies and leaves just enough room to top with a scoop of ice cream. — H. Weal

1/2 stick (2 ounces) unsalted butter, softened
1/4 cup brown sugar
2 tablespoons sugar
1/4 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (3 ounces) chocolate chips

four 4-ounce ramekins
small (1 1/2-quart) mixing bowl
measuring cups and spoons
mixing spoon
quarter (9” x 13”) sheet pan

1. Set oven to 375 degrees. In bowl, mash and stir together butter, both sugars, and vanilla until smooth.
2. Add flour, baking soda, and salt. Mix until dough is crumbly.
3. Mix in chocolate chips. Press together by hand to form a tight dough ball.
4. Divide and press dough into 4 tight balls. Press each ball down into a ramekin until dough has filled into edges.
5. Place ramekins on pan and bake until aromatic and lightly browned – about 12 minutes.

• I use kosher salt in all my cooking, and baking is no exception. Some larger granules never fully dissolve by the end, which gives my baked treats a sometimes surprising, but always subtle, salty-sweet flavor. I enjoy this little twist, but if you do not, simply replace kosher salt with table salt in the recipe above.
• To ensure uniformity, use a kitchen scale to check that filled ramekins are roughly the same weight.

30 minutes

4 servings

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