(makes 6 cookies, serves 6-12)
1 cup all-purpose flour
1/2 t. sea* salt
1/2 t. baking soda
1 stick butter*, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar (I like "Sugar in the Raw"*)
1 t. vanilla
1 large egg
1 cup milk chocolate*, toffee*,bittersweet, or 6 oz. dark chocolate chips, chopped
Toasted shredded coconut*
Vanilla bean* ice cream
Equipment:
6 small oven-safe ramekins lightly sprayed with cooking spray
Preheat the oven to 375. In a small bowl, whisk together the flour, salt and baking soda. In a stand mixer or in a large bowl with a handheld electric mixer, beat the butter until creamy, about 1 min. Add the sugars and beat until fluffy and pale-colored, about 2 mins. Add the vanilla and egg, and beat for 1 min. Add half the flour mixture on LOW* speed just until dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix chocolate chips into batter. Divide batter evenly between the ramekins. To make this easier, you can use a small cookie scoop to measure about 4 rounded T. of batter per ramekin. Use a spatula or back of a spoon to push batter to the edges of the ramekins and smooth down evenly. Place ramekins on a baking sheet, and bake for 15 mins., or until golden-brown on the edges and still a little golden and soft in the middle. Remove from oven and let cool for at least 5 mins. before serving. Top with coconut shreds and a scoop of ice cream. Serve with an ICE cold glass of milk and a smile!!
Recipe notes:
- If you like a slightly salty edge to your cookie, sprinkle 1/4 t. fleur de sel evenly over cookies before baking.
- 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 min. or two the baking time.
Love,
MM
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