Deep Dish Cookie Pies

Makes 6 servings

The Blue-Eyed Bakers' Chocolate Chip Cookie dough (recipe follows)
6 small ramekins
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 11-13 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.

The Blue-Eyed Bakers' Chocolate Chip Cookie Dough

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. 
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