Mini Pizookies
Deep dish, individually portioned cookies served a la mode with ice cream. A perfect quick pick-me-up!
Equipment
- 1-4 ramekins
Ingredients
- ⅓ cup butter
- ⅓ cup brown sugar
- ¼ cup sugar
- 1 egg yolk
- ½ cup + 2 Tbs flour
- 1 tsp vanilla
- ¼ tsp baking soda
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 ℉ and lightly grease 1-4 ramekins (depending on how many pizookies you want today). Set the ramekins on a baking sheet.
- In a mug or small microwave safe bowl, melt the butter.
- In a medium bowl, combine the sugars with the melted butter.
- Add in the yolk, stirring quickly to incorporate. You will see the batter turn lighter in color when it has been stirred enough.
- Add flour, vanilla, and baking soda, stirring until combined. Then stir in the chocolate chips and divide the dough into four equal-ish sections. Spread the dough in the ramekins until about ¼ inch away from the rim. Top with a few more chocolate chips if you wish.
- Bake for 18-22 mins or until edges are crispy and center is just set. If you're unsure when to pull it out, try to underbake rather than overbake.
- Top with a scoop of ice cream and serve.
Notes
Saving for Later
If you do not want to eat/serve all four pizookies now, section them off and put whatever you will not use today in a ziplock bag in the freezer. You can follow regular baking instructions with fewer cookies and they will turn out the same. Cookies stored in the freezer can last up to 3 months. To defrost, microwave the dough in a microwave-safe container for 30 seconds and then press into a greased ramekin and bake as normal.
Ramekin Size
This recipe's serving size is written for 3-inch ramekins. It will make fewer cookies in larger ramekin/pan sizes, but will bake for the same amount of time at the same temperature. The largest container I recommend using is 6 inches in diameter.
