Makes 6 servings
The Blue-Eyed Bakers' Chocolate Chip Cookie dough (recipe follows)
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
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.