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Deep-dish Cookies a la mode - "Pizookie" Style

Ok, enough teasing. The twitter followers got the inside scoop with the twitpics, but here’s the ultimate way to serve your favorite soft cookies, like our Chocolate Chunk Cookies If you are a virgin to this sweet tooth delicacy, let me introduce you to a pizookie. A pizookie is cookie dough baked d...
  • Stephanie Parkins

    deep dish chocolate chip cookies a la mode

  • Jeanine Lynch

    Oh My! Deep Dish Chocolate Chip Cookies: Deep Dish Cookies – Chocolate Chunk w/ Vanilla Ice Cream dough from Chocolate Chunk Cookies 3"-4″ ramekins (or other small baking dish) Vanilla Ice Cream Preheat oven to 375° F (350° for convection ovens) 1. 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. (remember you want them slightly undercooked, but not too doughy.) 2. Remove from oven and place each ramekin on a napkin (this allows you to hold the hot dish as you eat your dessert delight.) Top with a couple scoops of ice cream. Grab a spoon and enjoy. Chocolate Chunk Cookie Recipe 160 g (3/4 c) Light Brown Sugar 160 g (3/4 c + 1 T) Granulated Sugar 255 g (1 c) unsalted Butter 2 large Eggs 1 t Vanilla Extract 1 t Sea Salt 370 g (3 c) all-purpose, unbleached Flour 1 t Baking Soda 350 g (.75 lb) Dark Chocolate (cut into 1/2″ chunks or smaller) Preheat oven to 375° F (350° for convection ovens) 1. Beat together the butter, brown sugar and granulated sugar until light and fluffy. Add eggs, vanilla extract, and sea salt. 2. Sift together the flour and baking soda. Stir into batter, then add chocolate chunks and stir until well mixed. 3. Roll into 1 1/2″ thick logs. If not using soon, freeze the logs for future use, otherwise cut the cookies into equal portions, about 3/4″ thick. 4. Pat the discs even and circular then place on a silpat or baking paper lined sheet pan. Space the cookies so they won’t bake into each other when they spread. 5. Bake at 375° F for @ 10-12 minutes, making sure to take them out when they are still slightly underdone. They will be a light golden brown on the outside edges. After the cookies cool for a minute, transfer to a cooling rack and allow them to cool enough that the chocolate won’t burn your mouth.

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    I make Chocolate Chip Cookie Pie only at Thanksgiving and Christmas, and my family counts down the months until its time to have it!

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