CHOCOLATE CHIP COOKIE DOUGH POTS
My children love a chocolate chip cookie so gooey on the inside that I can't really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or creme fraiche as desired. The recipe itself I've adapted from one I found on a favorite website, thekitchn.com, and very grateful I am, too. If you don't own any ramekins, or similar, know that you could just use a pie dish; I used one that measures 20-centimeter (8-inch) diameter at the base and 24-centimeter (9.5-inch) diameter at the lip, and it needed 5 minutes' longer cooking time. But the ramekins give you a better goo-to-crust ratio, and that's what these are all about. I know I blamed my children for them (what else are children for?), but don't think of these just as junior fare: any time you're having friends over for supper and don't know what to make for pudding, this is the answer.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4, and measure the flour, salt and baking soda into a bowl, forking together to mix.
- With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
- Gently fold in the flour mixture, then, once it's all mixed in, fold in the chocolate chips.
- Divide the dough between 6 ramekins (you will need about 41/2 tablespoons of batter for each one). Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops.
- Place the ramekins on a baking sheet and bake in the oven for 13 to 15 minutes. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins.
- Leave to cool for 5 to 10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or creme fraiche on the side. They will set as they cool down, so don't dally now.
CHOCOLATE CHIP COOKIE DOUGH POTS
My children love a chocolate chip cookie so gooey on the inside that I can't really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or cre?me frai?che as desired. I know I blamed my children for them (what else are children for?), but don't think of these just as junior fare: any time you're having friends over for supper and don't know what to make for pudding, this is the answer. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Chocolate Chip Cookies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Equipment: 6 ramekins approximately 8cm / 3 1/2in diameter x 4.5cm / 1 3/4in deep (approx. 200ml / 3/4 - 1 cup capacity).
- Preheat the oven to 180°C/gas mark 4 (350°F), and measure the flour, salt and bicarb into a bowl, forking together to mix.
- With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
- Gently fold in the flour mixture, then, once it's all mixed in, fold in the chocolate chips.
- Divide the dough between 6 ramekins (you will need about 4½ tablespoons of batter for each one). Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops.
- Place the ramekins on a baking sheet and bake in the oven for 13-15 minutes. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins.
- Leave to cool for 5-10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or crème fraîche on the side. They will set as they cool down, so don't dally now.
- MAKE AHEAD NOTE: These can be made up to 6 hours ahead, then covered with clingfilm and stored in fridge. Allow to come up to room temperature before baking.
- FREEZE NOTE: Wrap each ramekin tightly in a double layer of clingfilm and put in resealable bags or wrap each in a layer of foil. Freeze for up to 3 months. Bake directly from frozen, adding an extra 2 minutes to the baking time.
CHOCOLATE CHIP COOKIE DOUGH
Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
- Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
- Refrigerate in an airtight container for up to 5 days.
CHOCOLATE CHIP COOKIE DELIGHT
This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. -Diane Windley, Grace, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. , Cover and refrigerate until firm, 8 hours or overnight.
Nutrition Facts : Calories 365 calories, Fat 17g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 329mg sodium, Carbohydrate 47g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Quick, easy, and delicious way to make edible cookie dough that the whole family will love. Best with semisweet or milk chocolate Nestle® chocolate chips. Store in a sealed container in the refrigerator.
Provided by Lauraalex
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 15m
Yield 36
Number Of Ingredients 10
Steps:
- Mix butter, milk, and vanilla extract together in a large bowl.
- Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
- Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.4 g, Cholesterol 13.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 138.1 mg, Sugar 9.8 g
CARAMEL CHOCOLATE CHIP SKILLET COOKIE
Saw this on tablespoon.com and who doesn't like chocolate and caramel, then make into a huge skillet cookie, Nirvana. The eggless cookie dough, which will stay soft and smushy and completely delish. It's basically cookie dough-flavored frosting, so there's no raw eggs or flour. Rich with brown sugar and vanilla
Provided by Bonnie G 2
Categories < 4 Hours
Time 2h30m
Yield 1 skillet cookie, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Press Pillsbury cookie dough into the bottom of a 10-inch deep skillet. Bake for 18-22 minutes or until top layer is light golden brown and cookie has set in the center. Remove from oven, allow to cool for 20-30 minutes.
- Prepare the caramel layer by melting caramel candies and heavy cream together in a medium pot, stirring constantly. Drizzle over cookie layer in the skillet. Place in fridge and allow to cool and set completely, for about 1 hour.
- In a large bowl or stand mixer, beat cookie-dough ingredients together until smooth. Mixture should be thick, but spreadable. Spread on top of cooled caramel layer.
- In a large microwave-safe bowl, microwave chocolate chips, peanut butter, and heavy cream together for 60 seconds. Whisk and return to microwave if needed. Microwave in 30 second bursts just until smooth. Spread glaze over cookie-dough layer. Place skillet in fridge and allow to cool completely before slicing and serving, about 30-45 minutes.
- If the cookie has been stored in the fridge for longer than 1 hour, remove it from the fridge and let sit at room temperature for 30 minutes before slicing and serving.
Nutrition Facts : Calories 808.7, Fat 39.6, SaturatedFat 17.2, Cholesterol 59.5, Sodium 338.8, Carbohydrate 110.7, Fiber 2.7, Sugar 61.3, Protein 8.6
CHOCOLATE CHIP COOKIE DOUGH
Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together flour, salt, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until smooth and creamy. Using a spatula, scrape down side of bowl; add egg and beat until well combined. Mixture should be light and fluffy. Add vanilla and beat just to incorporate, about 5 seconds.
- Add half of the flour mixture and beat until just combined, about 15 seconds. Add remaining flour mixture and beat until just incorporated. Gently fold in chocolate chips.
- Cover bowl and refrigerate at least 3 hours before using.
CHOCOLATE CHIP COOKIE DOUGH BAR
This chocolate chip cookie dough bar recipe is a quick and easy dessert sure to please everyone. My kids and their friends go nuts when they know I'm making this.
Provided by dennis
Categories Desserts Cookies No-Bake Cookie Recipes
Time 4h15m
Yield 20
Number Of Ingredients 8
Steps:
- Mix brown sugar and butter together in a large bowl until light and fluffy, about 3 minutes. Add vanilla extract and beat until combined. Add flour in batches, alternating with condensed milk, mixing dough until combined. Stir in 2 cups chocolate chips.
- Line a 9x11-inch baking pan with parchment paper. Press the cookie dough into the pan using a spatula. Cover with plastic wrap and refrigerate at least 3 hours.
- Combine peanut butter and 2/3 cup chocolate chips in a microwave-safe bowl; heat in the microwave until smooth, about 45 seconds. Pour over the cookie dough and spread evenly. Chill for 1 hour.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 45 g, Cholesterol 18.9 mg, Fat 19.7 g, Fiber 2.4 g, Protein 7.1 g, SaturatedFat 9.3 g, Sodium 121.8 mg, Sugar 32.1 g
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- Preheat the oven to 350 degree F, and measure the flour, salt and baking soda into a bowl, forking together to mix.
- With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
- Divide the dough between 6 ramekins (you will need about 4 1/2 tablespoons of batter for each one). Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops.
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