Gooey deep-dish choc chip cookie bakes

I like cookies. Proper, chewy American-style cookies, not hard biscuits. I like it when they’re just slightly undercooked in the middle, so they’re gooey and soft. This recipe takes that to the next level – I genuinely can’t find the words to explain just how good these are. They’re chewy around the edges, soft and gooey in the middle, and molten chocolate comes oozing out when you dig in. That’s right – there’s chocolate chips in the dough, and chocolate in the middle. I implore you to make these.
This recipe makes approximately 12 cookie bakes – but if you don’t want to eat that many at once (blech), the dough freezes really well too. Then whenever you want one, you just need to take the ball of dough out of the freezer, pop it in a ramekin, and cook it straight from frozen. Just what you need after a long day!
As you can see, my cookie was a little undercooked, just as I like it. If you’d prefer yours to be firm all the way through, just cook it for a little longer. It should still be gooey inside because of all the melted chocolate.
I know cookie dough is delicious raw as well, and it can be tempting to eat the entire batch before it’s even made it to the oven, but don’t do that with these – they’re even better cooked, I promise.
Once again: please make these. You won’t regret it.

Gooey deep-dish choc chip cookie bakes 

Recipe adapted from Cookies and Cups 


Makes around 12
200g butter
200g demerara sugar
100g granulated sugar
2 eggs
2tsp vanilla essence
1tsp bicarbonate of soda
1tsp salt
110g plain flour
150g chocolate chips
150g chocolate bar, broken into chunks
Cream together the butter and both types of sugar until light and fluffy. Add the eggs and vanilla, and beat until combined. Next add the bicarb, salt and flour, followed by the chocolate chips. The mixture should be quite thick and dry, but if it is too dry to form into neat balls, add a tiny dash of milk.

Preheat the oven to 200°C (Gas Mark 6 / 400°F).

Distribute half of the mixture into the bottoms of around 12 lightly greased ramekins. Put a couple of squares of chocolate in each ramekin, and then top with the remaining cookie dough.

Bake for 20 minutes, or until the edges are turning golden. The inside should still be soft. Eat warm.

Note: If freezing some of the dough, don’t put it in ramekins – just take a little of the mixture in your hand, add the squares of chocolate, and use a little more dough to cover the chocolate, forming a ball. Wrap in cling film and freeze. When desired, just unwrap the ball of dough, place it in a ramekin, and bake for 20-25 minutes at 190°C.

Comments

  1. Hollee says

    I ran out of eggs so I substituted 1/4 cup applesauce…bad plan. Made the dough far too wet. I added more flour and refrigerated it but it still didn’t quite recover. Just a word of advice to everyone else who wants to make this vegan or just runs out of eggs: watch your water content!

  2. Hollee says

    Further update…DO NOT USE APPLESAUCE! I tried baking these puppies and they ended up boiling over and making some sort of browned sugar solid mess. I can’t even describe what resulted but it is most certainly absolutely nothing like a cookie. :)

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