Deep Dish Cookies

On Friday night, we went over to our friends house on base to watch Harry Potter. They were all headed the next day to OKC to see the next Harry Potter movie. I never really got into Harry Potter so I just watched the movie, pretty much having no idea what was going on the whole time but still, it was great to hang out with friends that we hadn't hung out with in a while. While over there, Mallory made us these delicious deep dish chocolate chip cookies covered in vanilla ice cream. They were so good. Last night, as Seth was studying he asked me if I had the recipe for them because he was really wanting one. :-)

Deep Dish Cookies


Chocolate Chip Cookie Dough (Any recipe) (Find the recipe I used below)
4" ramakins or small baking dish 
Vanilla Ice Cream (We used Cookies n' Cream)

1. Preheat oven to 375° F 

2. Fill ramekins 1/2″ deep with raw cookie dough.  Place ramekins on sheet pan and put in middle rack of oven.  Bake 12-18 min., or until top starts to turn golden brown. 

3. Remove from oven and place each ramekin on a napkin or hot pad as the ramekins are extremely hot.

4.Top with ice cream and enjoy!

Chocolate Chip Cookies

3/4 cup  Brown Sugar
3/4 cup Granulated Sugar
1 cup (2 sticks) unsalted Butter
2 eggs
1 tsp. vanilla extract
1 tsp. salt
3 cups all-purpose, unbleached Flour
1 tsp. baking soda
2 cups chocolate chips (semi-sweet)

1. Beat together the butter, brown sugar and granulated sugar until light and fluffy.  Add eggs, vanilla extract, and salt.

2. Sift together the flour and baking soda.  Stir into batter, then add chocolate chips and stir until well mixed.

Recipe from White on Rice Couple

Are you wondering what to do with the extra cookie dough? You have four options! Option 1: make more deep dish cookies, you know you want another one. Option 2: make up some chocolate chip cookies with the remaining dough. Option 3: Store the remaining dough in a plastic bag or container in the fridge for up to a week and enjoy deep dish cookies all week long. (Just don't get the cookie dough raw) Option 4: Store the dough in a freezer safe container for up to a month.