
Deep Dish Cookie Bowls for Two
Lindsay Ostrom published this recipe on pinchofyum.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Marie Jennings on SeeMeCook
Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center, served warm in ramekins with a scoop of ice cream.
- Time
- 30 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 40 g
- 75 g
- 17 g
- 2 g
- 45 g
- 1 g
- 1 g
- 45 g
Weights are estimates. Together, the ingredients weigh about 225 g before cooking, which is about 115 g per serving.
Steps
Preheat your oven to 325°F (160 °C) (165°C (325 °F)).
In a medium mixing bowl, combine the 3 tablespoons of melted butter and 1/3 cup of brown sugar. Mix until well combined.
Whisk in the egg yolk and 1/2 teaspoon of vanilla extract.
Stir in the 1/4 cup plus 2 tablespoons of flour, 1/8 teaspoon of salt, and 1/8 teaspoon of baking soda until a dough forms.
Gently fold in the 1/4 cup of chocolate chips.
Divide the cookie dough evenly between two 8-ounce ramekins. Press the dough gently to fill the bottom of each ramekin.
Bake for 18-22 minutes. Bake for 18 minutes for an underbaked center, 20 minutes for semi-baked, or 22 minutes for an almost fully baked cookie.
Allow the cookie bowls to cool for a few minutes so they firm up slightly, but serve while still warm, ideally topped with a scoop of vanilla ice cream.
Notes
If you don't have ramekins, you can try using a small cast iron skillet or mini dutch oven, though baking times may vary. For a different texture, almond flour may be substituted, though it hasn't been officially tested by the author.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 514
- Protein
- 5 g
- Carbs
- 69 g
- Fat
- 26 g
- Fiber
- 2 g
Where the calories come from
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