I'm always clipping recipes, but I don't always have the time or energy to try them out, which is why it's handy that Julie is turning into quite the budding baker/cook. Last week she made these yummy treats for dessert.
Deep-Dish Chocolate Chip Cookies
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, at room temperature
½ cup packed light brown sugar
⅓ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup bittersweet chocolate chips (or 6 ounces dark chocolate, chopped)
Preheat the oven to 375°F. In a small bowl, whisk together the flour, salt, and baking soda.
In the bowl of an electric mixer, beat the butter until creamy, about 1 minute. Add the sugars and beat until fluffy and pale-colored, about 2 minutes. Add the vanilla extract and egg and beat for 1 minute. Add half of the flour mixture and mix on low speed just until the dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix the chocolate chips into batter.
Divide the batter evenly among six oven-safe ramekins. Use a spatula or the back of a spoon to push the batter into the edges of the ramekins and smooth the tops down evenly. Place the ramekins on a baking sheet and bake for 15 minutes, or until golden-brown on the edges and still a little golden and soft in the middle. (This may vary depending on the size and shape of your ramekins and the power of your oven. After 10 minutes, ours were quite brown on top but still a little too gooshy in the middle.) Remove from the oven and let cool for at least 5 minutes before serving, with whipped cream or vanilla ice cream on top. (Oh, and did I mention that Julie made our whipped cream too? But of course.)
Here's a handy tip: The ramekins of unbaked cookie dough can be covered and refrigerated up to 1 day ahead, or frozen for up to 3 months. You do not need to thaw before baking, but you may need to add an extra minute or two to the baking time.