Every year sister Jen hosts a Mother’s Day brunch for our mom, her MIL, and me. And damn, does she put out a spread. This year she made a sausage strata with a gravy that I wanted to bathe in, a leek frittata, spinach/pear/cranberry salad, homemade crab cakes with a jalapeno rémoulade dipping sauce, and chocolate/cranberry scones with an orange glaze. I die.
She’s not a baker, though. She can. She just doesn’t. That’s my job. One that I whole-heartedly accept and embrace. While she always says “just show up!” I couldn’t in good conscious arrive without a dessert.
So, I made these.
Basically, a chocolate chip cookie with caramel and toffee, baked in a dish. And they were awesome. What’s better than a gooey warm cookie straight from the oven? One that’s eaten with a spoon. And ice cream.
I live for large gatherings just so I can try this sort of thing. Thank goodness for Memorial Day.
Deep-dish Chocolate Chip, Caramel, Toffee Cookies
Makes 17 (or you can freeze any extra dough and use for another time – see note below)
Prep time: 15 minutes
Cook time: 20 minutes
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 sticks butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup caramel bits
• 1/2 cup toffee bits
Preheat oven to 375 degrees. Coat small baking dishes with non-stick cooking spray (I used 5.5 ounce ramekins.)
In a medium bowl, combine flour, baking powder, and baking soda. In a large bowl, beat butter, granulated sugar and brown sugar until creamy; beat in eggs and vanilla. Gradually add in flour mixture. Stir in chocolate chips, caramel, and toffee.
Scoop 1/3 cup of cookie dough in each ramekin. Place ramekins on a cookie sheet and bake for 20-25 minutes or until golden brown, but still soft.
Let cool on wire rack for 5-10 minutes before serving. Top with ice cream and extra toffee bits if desired.
Note: you can freeze any extra cookie dough, just place 1/3 cup balls onto a non stick cookie sheet and freeze for 1 hour. Once frozen, transfer the balls to a freezer bag, seal tightly, and put back in the freezer until needed. Thaw before baking.
Note: the size of your ramekins will determine the amount of dough you scoop and the time baked. I think the original recipe of 1/4 cup dough at 12-15 minutes baking, called for using 4 ounce ramekins.
(originally from The Sweet Spot)