1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick (4 ounces) unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup bittersweet chocolate chips (or 6 ounces dark chocolate, chopped)
Vanilla ice cream (optional, for serving)
Equipment:
6 small oven-safe ramekins (I use 6-ounce oval ramekins)
Preheat the oven to 375°F. In a small bowl, whisk together the flour, salt, and baking soda.
In a stand mixer or a large bowl with a handheld electric mixer, beat the butter until creamy, about 1 minute. Add the sugars and beat until fluffy and pale-colored, about 2 minutes. Add the vanilla extract and egg, and beat for 1 minute. Add half the flour mixture and mix on low speed just until dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix chocolate chips into batter.
Divide batter evenly between six lightly greased ramekins. (To make this easier, you can use a small cookie scoop to measure about 4 rounded tablespoons of batter per ramekin.) Use a spatula or back of a spoon to push batter to the edges of the ramekins and smooth down evenly. Place ramekins on a baking sheet and bake for 15 minutes, or until golden-brown on the edges and still a little golden and soft in the middle. Remove from oven and let cool for at least 5 minutes before serving, with or without a scoop of ice cream on top. (Ramekins will still be quite warm; serve on a folded napkin or plate to protect your table, or let cool for about 10 minutes, until just slightly warm, before serving.)
Recipe Notes
- Salted Pizookies: If you like a slightly salty edge to your cookie, sprinkle 1/4 teaspoon fleur de sel evenly over cookies before baking.
- Make-Ahead Cookies: The ramekins of unbaked cookie dough can be covered and refrigerated up to 1 day ahead, or frozen for up to 3 months. You do not need to thaw before baking, but you may need to add an extra minute or two to the baking time.
- Cookies for a Crowd: For a more over-the-top party dessert, bake batter in a 9-inch square baking dish instead of ramekins and pass around spoons to your guests, so everyone can dig in to the communal dessert.
This recipe was originally published May 2013.