|my delicious deep-dish cookie|
Deep Dish Chocolate Chip Cookies
3/4 cup light brown sugar
3/4 cup + 1 Tbsp sugar
1 cup unsalted butter
1 tsp vanilla extract
1 tsp sea salt
3 cups flour
1 tsp baking soda
.75 lb chocolate, chopped (I used semi-sweet chips)
Beat together butter, sugar, and brown sugar until light and fluffy. Add eggs, vanilla, and sea salt. Sift together the flour and baking soda. Stir into batter. Add chocolate chunks and stir until well mixed.
Fill 4" ramekins (or other small baking dish) with raw cookie dough, about 1/2" thick. Place ramekins on baking sheet and put in the middle rack of the oven. Bake at 375 degrees for 12-18 minutes (you want them slightly undercooked but not doughy).
Remove from oven and place each ramekin on a napkin (so that you can hold the hot dish). Top with ice cream.
With the remaining cookie dough you can make chocolate chip cookies, baking the cookies for 10-12 minutes at 375 degrees. Or you can roll the cookie dough into logs and store them in the freezer to pull out next time you want a pizookie.
source: recipe from white on rice couple