Sunday, September 25, 2011

Deep Dish Cookies

Chocolate Chip Cookie Dough (Any recipe) (Find the recipe I used below)
4" ramekins or small baking dish 
Vanilla Ice Cream (We used Cookies n' Cream)

1. Preheat oven to 375° F 

2. Fill ramekins 1/2″ deep with raw cookie dough.  Place ramekins on sheet pan and put in middle rack of oven.  Bake 12-18 min., or until top starts to turn golden brown. 

3. Remove from oven and place each ramekin on a napkin or hot pad as the ramekins are extremely hot.

4.Top with ice cream and enjoy! 
 

 
 
Chocolate Chip Cookies

3/4 cup  Brown Sugar
3/4 cup Granulated Sugar
1 cup (2 sticks) unsalted Butter
2 eggs
1 tsp. vanilla extract
1 tsp. salt
3 cups all-purpose, unbleached Flour
1 tsp. baking soda
2 cups chocolate chips (semi-sweet)

1. Beat together the butter, brown sugar and granulated sugar until light and fluffy.  Add eggs, vanilla extract, and salt.

2. Sift together the flour and baking soda.  Stir into batter, then add chocolate chips and stir until well mixed.


Are you wondering what to do with the extra cookie dough? You have four options! Option 1: make more deep dish cookies, you know you want another one. Option 2: make up some chocolate chip cookies with the remaining dough. Option 3: Store the remaining dough in a plastic bag or container in the fridge for up to a week and enjoy deep dish cookies all week long. (Just don't get the cookie dough raw) Option 4: Store the dough in a freezer safe container for up to a month. 
 
 

No comments:

Post a Comment