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I made these Thursday evening since we were just snacking after the big midday meal, but I think we were all too over-stuffed to appreciate them.

In retrospect, I probably shouldn’t have made them while Heathers cheesecake was still around to overshadow any other attempts at dessert.

Truthfully, though, these cookies are what I had been waiting to make throughout my month of dessert fasting so nothing was going to deter me.

I made up the rest of the batch Saturday evening and they tasted a whole lot better the second time around.  (Plus I’m not a fan  of warm cookies or  melted ice cream on top so I omitted the ice cream and let mine cool completely before biting into it.)

All that to say, these were good.

Quite good.

But don’t bother making them if there’s a scrumptious cheesecake laying around.

Deep Dish Chocolate Chip Cookies
Recipe found here.

(You could easily substitute your favorite chocolate chip cookie recipe and just follow these baking instructions.)

4″ ramekins
3/4 cup brown sugar
3/4 cup + 1 tsp granulated sugar
1 cup unsalted butter
2 large eggs
1 tsp vanilla
1 tsp sea salt
3 cups all-purpose flour
1 tsp baking soda
.75 lb dark chocolate chunks (cut into 1/2″ chunks or smaller)

Preheat oven to 375.
Beat butter and sugars together until light and fluffy.
Add eggs, vanilla, and sea salt.
Sift flour and baking soda, then add to mixture.
Stir chocolate chunks into the batter.
Fill ramekins 1/2″ deep with cookie dough.
Place ramekins on baking sheet and bake for 12-18 minutes or until golden brown on middle rack in oven. (They will be very slightly undercooked.)
Remove from oven, top with a scoop of ice cream and eat while still warm.
Unless you’re weird like me.

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