Deep-dish chocolate chip cookies
Published 20/11/2010 | 13:11
I don't think there is any question that the Americans know how to create the most overindulgent desserts, and this one ticks all the boxes.
These were created by an American chain of restaurants and have something of a cult following in the US. Put simply, it's cookie dough piled into individual serving dishes and baked at high heat, so you get a set top and edges but a ridiculously gooey interior.
When they are pulled out of the hot oven, a big dollop of vanilla ice cream is plonked on top to melt and mingle with hot, soft cookie. Makes four individual portions
YOU WILL NEED
200g butter, softened
200g light brown sugar, packed
1 large egg
1 tsp vanilla extract
200g plain flour
1 tsp baking soda
120g good-quality milk chocolate chips
Vanilla ice cream, to serve
Pre-heat the oven to 260°C/Gas Mark 9. In a mixing bowl, using a electric hand mixer, cream the butter and brown sugar until it is light and pale. Add in the egg and vanilla extract and beat through. Add in the flour and baking soda, little by little, until you have a stiff dough. Using a spatula, stir through the chocolate chips until evenly combined.
Divide the cookie dough among four large six-inch ramekins and place in the oven on a baking sheet. Bake for seven to 10 minutes but keep an eye on them — you want them to puff up and become golden brown around the sides and just about set in the middle. Remove them from the oven and serve straight away with a dollop of vanilla ice cream on top.
More on puddings ...
There are a number of ways you can cook Georgina Campbell’s pudding (Weekend, Nov13). Cook by one of the following methods, then reheat when required by steaming/boiling for a further 2-3 hours (or reheat slices in the oven, covered in tinfoil):
To boil: stand puddings on trivets in deep saucepans, pour in enough boiling water to come two-thirds of the way up the sides, cover tightly and boil for 5-6 hours, making sure the water never goes off the boil and topping up regularly with boiling water to keep up a level at least half way up the bowl.
Steam for 5-6 hours over pans of simmering water, making sure it does not go off the boil and topping up with boiling water as necessary.
Oven-steam This method does not require regular topping up, making it suitable for overnight cooking — and it also keeps the kitchen free of steam: Preheat a very moderate oven, 300°F, 150°C, Gas Mark 2; stand the puddings in a deep roasting tin, three-quarters fill with boiling water, then cover completely with foil to prevent steam escaping. Cook in the preheated oven for about 6 hours, or overnight, reducing the temperature to 280°F/140°C/Gas Mark 1 if it will be left unattended for more than 6 hours.
Pressure cooking is also very suitable and faster, although only one pudding can be cooked at a time. Consult your pressure cooker instruction leaflet for details as they vary.
Microwave cooking is also successful, especially in a ring mould. Adjust time to suit the power of your machine, based on the fact that half of the above mixture takes 16 minutes in a 700 watt microwave, on full power, plus an extra 2 minutes at the end when turned out upside down on a plate.
In my experience, microwaved puddings do not have the same keeping qualities as traditionally cooked ones, so I suggest either making them nearer the time of use or freezing them until required, then defrost and reheat on full power, allowing l minute per lb/450g.