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.


(Kim O'Donnel)

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

Method
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

Ingredients
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)

Method
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.


By Kim ODonnel |  April 17, 2009; 7:20 AM ET Desserts
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Comments

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When you fill the ramekins, do you press the dough so it goes to all the edges and is "flat" on top? Or is it more of a "loose fit"?

Posted by: kpilotte1 | April 17, 2009 8:55 AM

Fireworks Pizza in Leesburg VA does this; they bake the cookie dough in their pizza oven at a much higher temperature for probably 2 minutes. :) It is delicious.

Posted by: cocyach | April 17, 2009 9:24 AM

One of my friends in high school worked as a restaurant that made a cookie in a skillet. They used a cast iron skillet, baked and topped with ice cream. It was never quite cooked all the way in the middle and was deeeeelicious. We used to order the "family" sized one (meant to serve 4 people) and polish it off between the two of us.

Posted by: LaurenMcK | April 17, 2009 9:40 AM

Yep.
This really is chocolate chip cookies on crack. I'm kicking myself for not buying the three ramekins I saw on clearance at BB&B last week.
The most recent Cooks' Illustrated has a really good chocolate chip cookie recipe but it takes a long time (you have to brown the butter before you use it and stir the creamed butter and sugar periodically for about 10 minutes).
I'm looking forward to trying your recipe.

Posted by: earlysun | April 17, 2009 10:24 AM

Kpilotte1, I would think of it more as a loose fit -- and don't forget no more than halfway filled -- even less than that is okay!

Posted by: Kim ODonnel | April 17, 2009 10:46 AM

Earlysun, this has become my go-to choc chip recipe because it uses half the amount of butter and you can't tell the difference.

Posted by: Kim ODonnel | April 17, 2009 10:48 AM

How many does this serve? Both the original cookie recipe and when it's baked in ramekins? This sounds fantastic, BTW. Can't wait to try it.

Posted by: FL_native_now_in_MD | April 17, 2009 11:14 AM

FL_native: It depends on size of your ramekin or dish. With my small 3-inchers, I could prob. get at least six. I think it's also fun to make one big one if you've got a shallow kind of crock and share it family style.

Posted by: Kim ODonnel | April 17, 2009 11:24 AM

The comment about "bar cookies" made me laugh. Here in Nebraska, they call cookies like this "bars." The only exception is brownies, which are brownies. I was at a funeral several years ago in a small town, and the old ladies were walking around with pans and spatulas saying, "would you like a bar? We have so many bars left, here take a few" and they would put a 4-inch square bar on your napkin. Bars can be anything from Chocolate chip cookies to blondies to a layered raspberry bar with streusal topping, to rhubarb bars, to lemon bars. All delish.

Ymmm.

Posted by: khachiya1 | April 17, 2009 1:29 PM

Hi Kim---I've been looking for a good choc chip cookies recipe and love that your favorite has much less butter than usual. How many cookies does this recipe make? And if I were to make cookies rather than ramekins, what temperature should the oven be at? And how long to bake? Have a great weekend.

Posted by: shirin1 | April 17, 2009 1:51 PM

Shirin1, the recipe yields about 30-35 cookies, temp should be 350 (you want it a little lower for the ramekin version). Here's link to full cookie recipe:
http://voices.washingtonpost.com/mighty-appetite/2006/12/santa_wants_a_lowfat_cookie.html

Posted by: Kim ODonnel | April 17, 2009 2:25 PM

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