Mini Individual Chocolate Chip Cookie Sundae (Pizookie)
User Reviews
5
Mini Individual Chocolate Chip Cookie Sundae (Pizookie)
Description
The Mini Individual Chocolate Chip Cookie Sundae starts with browning part of the butter in a skillet for a deeper flavor, then creaming it with sugars and the remaining butter to build a rich, tender dough. Eggs and vanilla add moisture and aroma, while flour, baking soda, and salt provide structure and leavening. Semi-sweet chocolate chips are mixed in for bursts of melted chocolate throughout.
The dough rests chilled in ramekins before baking at 350°F for 18-24 minutes, or until edges are lightly golden and centers are set but still soft. This results in a thick cookie with crisp edges and a warm, gooey interior, similar to a skillet cookie but portioned individually. Served warm topped with vanilla bean ice cream, it combines warm and cold sensations for a classic dessert experience.
Ingredients
- 1 cup butter divided
- 1 cup brown sugar
- 1/2 cup sugar
- 2 egg
- 1 teaspoon vanilla
- 2 cups flour 2 tablespoons
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips semi-sweet
- vanilla bean ice cream
Instructions
- Preheat oven to 350 degrees.
- In a skillet, melt 4 Tablespoons of butter over medium heat stirring often, until it starts to bubble and is completely melted.
- In mixing bowl, cream together remaining 12 Tablespoons of butter, sugar, and brown sugar for 3 minutes until light and fluffy. Drizzle in warm, melted butter and cream for 1 minute longer.
- Add eggs and vanilla and stir well.
- Stir in flour, baking soda, and salt.
- Mix in chocolate and stir to combine.
- Place in ramekins and chill for 30 minutes.
- Bake at 350 degrees for 18-24 or until the edges are lightly golden brown, depending on the depth of the ramekin. Let set up for 4-5 minutes.
- Top with vanilla bean ice cream and eat warm.
User Reviews
Overall Rating
5
You'll Also Love
