Three words: individual cookie cakes. These chewy on the inside, crunchy on the outside desserts, baked separately in four shallow ramekins, will delight children and adults alike. Seriously, try not to smile when you sit down with a perfectly portioned cookie cake, filled with chocolate chips and dried cherries, topped with a scoop of vanilla ice cream that’s just beginning to melt. And baking them couldn’t be easier. Just like a batch of cookies, you’ll cream the butter and sugar, add egg yolks and vanilla, stir in the dry ingredients, and fold in the chocolate and fruit. And, unlike a giant cookie cake, these little guys require less than 20 minutes in the oven.
4 tablespoons unsalted butter, room temperature, plus more for the ramekins
2 tablespoons packed dark-brown sugar
¼ cup granulated sugar
2 large egg yolks
1 teaspoon pure vanilla extract
½ cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon kosher salt
½ cup bittersweet chocolate chunks
¼ cup dried cherries, chopped
vanilla ice cream, optional
Sat fat 13g
How to Make It
Heat the oven to 350°F. Butter 4 shallow (4 oz.) ramekins. Combine the dark brown sugar, granulated sugar, and butter in a large bowl and stir until creamy. Stir in the egg yolks and vanilla extract. Stir in the flour, baking soda, salt. Fold in the chocolate and cherries.
Divide the batter evenly among the ramekins. Bake until the tops are set and golden brown and the centers are a little bit soft, 15 to 18 minutes. Serve hot topped with ice cream, if desired.
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