Chocolate Chip Cookies on Crack
So I’m out with my gal pal Deb, Mister MA and young Phil, our visitor from Madison, Wis., and we’re doing the art crawl in Ballard, one of Seattle’s hip-happenin’ neighborhoods. Deb, who’s lived in Seattle a zillion times longer than we have, suggests getting a deep-dish pie at Madame K’s, a bordello-themed pizzeria, complete with gilded mirrors, buxomed servers and a menu that includes treats such as Barbie's Badass BBQ Chick Pie.
At Madame K’s, there is only one dessert on offer, and that would be the “chocolate chip orgasm,” a deep-dish chocolate chip cookie served in a ramekin with ice cream. Of course, the guys had to see what the happy-ending fuss was all about, and ordered one for the table. I believe Mister MA could have polished it off, ahem, by himself.
I’ve heard of taking chocolate chip cookie dough and pressing it into a baking tray to make bar cookies, but this was the first I’d come across taking the humble favorite and transforming it into a made-to-order dessert that feels downright sinful.
Coincidentally, I learned that the savvy folks over at White on Rice Couple have been playing with this notion, called their creation a “pizookie.” Then I heard that Madame K’s will close later next year when its lease expires. It was fate (and Mister MA’s unbelievable stroke of luck) that I’d try my own version of deep-dish cookies. I have no idea what I’ll call them, except outrageous.
Go on, it’s the weekend; you deserve it!
Chocolate Chip Cookies on Crack
What you'll need:
Your favorite chocolate chip cookie dough (recipe details for my favorite follow)
3-inch ramekins (for single servings); 4-inch ramekins for sharing
Oil spray for greasing
Your favorite ice cream
Preheat oven to 325 degrees. Lightly grease ramekins with oil spray. Fill ramekins about ½ way up with cookie dough, maximum (the dough rises when confined). Place ramekins on a baking tray and bake until tops are golden brown, 15-25 minutes, depending on size of ramekin (my three-inchers took about 20 minutes.) You want the cookie to be slightly undercooked for a gooey result, but not doughy. Keep a close eye on things after the first 12 minutes.
Remove from oven and eat immediately, with or without ice cream, with or without your best pal.
David's Skinny Chocolate Chip Cookies
From "Perfect Light Desserts: Fabulous Cakes, Cookies, Pie, and More Made With Real Butter, Sugar, Flour and Eggs" by Nick Malgieri and David Joachim
1 ¼ cups all-purpose flour (leveled with a spoon)
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
½ cup light brown sugar
6 tablespoons granulated sugar
1 large egg
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup chocolate chips (about 1/2 of a 12-ounce bag)
Mix flour, baking soda and salt together in a bowl and set aside.
Beat butter and sugars together with an electric mixer on medium speed until well mixed, about 1 minute. Beat in egg and milk until they are absorbed, followed by the vanilla. Don't worry if mixture looks curdled; the flour mixture will smooth it out.
Scrape down the bowl and beater and beat in flour mixture on low speed.
Use a rubber spatula to fold in the chocolate chips.
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