MINI INDIVIDUAL CHOCOLATE CHIP COOKIE SUNDAE (PIZOOKIE)

MINI INDIVIDUAL CHOCOLATE CHIP COOKIE SUNDAE (PIZOOKIE)

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

A warm chocolate chip cookie with crispy edges and a gooey center, all topped off with vanilla bean ice cream.

INGREDIENTS

• 1 cup Butter, divided
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• 1 teaspoon Vanilla
• 2 cups + 2 Tablespoons Flour
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• 1½ cups Semi-sweet Chocolate Chips
• Vanilla Bean Ice Cream

INSTRUCTIONS

1.       Preheat oven to 350 degrees.

2.       In a skillet, melt 4 Tablespoons of butter over medium heat stirring often, until it starts to bubble and is completely melted.

3.       In mixing bowl, cream together remaining 12 Tablespoons of butter, sugar, and brown sugar for 3 minutes until light and fluffy. Drizzle in warm, melted butter and cream for 1 minute longer.

4.       Add eggs and vanilla and stir well.

5.       Stir in flour, baking soda, and salt.

6.       Mix in chocolate and stir to combine.

7.       Place in ramekins and chill for 30 minutes.

8.       Bake at 350 degrees for 18-24 or until the edges are lightly golden brown, depending on the depth of the ramekin. Let set up for 4-5 minutes.

9.       Top with vanilla bean ice cream and eat warm.

SOURCE : www.modernhoney.com

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