This recipe is too good to not share again. The best of a blondie, cake and chocolate chip cookie all in one. With all those cookie swaps and assortments cookie boxes during the holidays, it’s nice to mix things up a little and create an individually-portioned dessert cookie. At once melty, crunchy and chewy, this deep dish chocolate chipper is a little hard to beat.
Sure, there may be a little extra washing up for the host (with all those ramekins,) but you’re guests will love you for it.
Original recipe and post here.
The chocolate chip cookie. It may be the plain Jane, the everyday cookie, the cookie which even has the capacity to elicit a yawn in the age of boutique cupcakeries, dessert bars and bespoke macaron makers.
But a good, warm, chewy chocolate chip cookie…can really do no wrong. Even the most persnickety of dessert snobs will agree that a well-made chocolate chipper hits all the right spots. It may not have the exotic charm of an ispahan macaron or require deft skills, but it is a dessert to be loved and revered just as ardently.
I think that is what makes the chocolate chip cookie so appealing to me- there are no hard and fast rules; you can play around with flavours and ingredients and still call it a chocolate chip cookie.
♥ The chocolate chip cookie is not going to kick up a fuss because the air is too humid (like a macaron.)
♥ It doesn’t have to compete with a frosting, or rely on one to make it complete (like a cupcake.)
♥ You can carry them in a ziplock in your handbag from Frankfurt to Bombay and re-discover them, still intact and just as delicious, 2 days later. (Yes, I am referring to myself.)
These cookies are what I expect a perfect chocolate chip cookie to be: a little firm, a little cakey, delightfully chewy and with chocolate chips that are melting as you bite in. (There, I had my Nigella moment. Done. Dusted.)