Tuesday, May 22, 2012

chocolate chip cookie dough molten cake

Anyone who knows me knows that I love chocolate molten cakes, so it should come as no surprise that when my attempt to make a simple deep dish chocolate chip cookie turned out to be molten in the middle, I was in love.  Two of my sisters and my mother, all of whom happened to be around to sample it right after it came out of the oven, also loved it.  My ten-year-old sister Mia was so excited to eat it, in fact, that she barely let me take photographs of it.  I managed to get a few, though:


The outside gets kind of crispy like a cookie, but the inside comes out all gooey, like warm cookie dough; it's definitely the best of both cake and cookie worlds.  Enjoy!


Ingredients
2 tablespoons butter
1 ½ tablespoons white sugar
1 ½ tablespoons packed brown sugar
⅛ teaspoon vanilla
Pinch of Salt
¼ teaspoon baking powder
1 tablespoon milk
4 tablespoons flour
2 tablespoons milk chocolate chips (I like Ghirardelli chocolate chips, personally)


Instructions
  1. Place butter in a small ramekin or custard cup.  Soften the butter in the microwave for about 10 seconds.
  2. Using a fork, cream together the now-softened butter with the white sugar and the brown sugar.
  3. Add the vanilla, salt, and baking powder to the butter-sugar mixture, and stir to combine.
  4. Add the flour, and pour in the milk.  Using a spoon, stir to combine.  Make sure that the cookie dough is thoroughly mixed by scraping the bottom and sides with the spoon.
  5. Mix in the chocolate chips and smooth the top of the cookie dough out.
  6. Bake the ramekin or custard cup at 375 degrees for 20 to 25 minutes or until the top and sides are a golden brown.  The middle will not look set (i.e. it will still look jiggly), but the top and sides will look done (advantage to using a clear glass ramekin is that you will be able to see the sides).
  7. Serve warm.... perhaps with a scoop of ice cream on top!



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