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Let me tell you something. The other day, I went to this restaurant. They had this amazing dessert. It was called a chocolate chip cookie souffle. It came out in a little mini cast iron pan, and was served with ice cream. And it was DELICIOUS. I've already been back for more, in less than two weeks.
The restaurant in question is called La Gondola. It's on Wilshire just east of Doheny in Beverly Hills. Their other food is pretty good too. But this dessert? Amazing.
So amazing, that I knew I had to attempt something like it on my own. Mine did not turn out quite as good, as I do not have the little mini cast irons, and instead used ramekins.
Ramekins make for a thicker souffle thing, with a less-doughy center. And that doughy center is what made the other one so good. So, maybe someday I will find the mini cast iron skillets and be able to make a little piece of heaven in my own oven.
In the meantime, you can check out this close-and-still-good version.
Chocolate Chip Cookie Souffles
makes 4 ramekins (3 1/2 x 2)
from How Sweet It Is
1 stick butter, softened
3/4 cup brown sugar, loosely packed
1 egg
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Preheat oven to 350 degrees F. Sift flour, baking soda and salt together and set aside in a bowl.
Cream butter and sugar together until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips.
Spray 4 oven-safe ramekins with non-stick spray and divide the dough into 4 equal parts. Press the dough into the ramekins – each one should have about 1/3-1/2 cup dough.
Bake for 18-20 minutes, or until the top is golden brown and the middle is still slightly gooey. Set aside and let cool for 5 minutes until they can be handled then serve with vanilla ice cream.
In photos:
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Lists
Chocolate Chip Cookie Souffles
Let me tell you something. The other day, I went to this restaurant. They had this amazing dessert. It was called a chocolate chip cookie souffle. It came out in a little mini cast iron pan, and was served with ice cream. And it was DELICIOUS. I've already been back for more, in less than two weeks.
The restaurant in question is called La Gondola. It's on Wilshire just east of Doheny in Beverly Hills. Their other food is pretty good too. But this dessert? Amazing.
So amazing, that I knew I had to attempt something like it on my own. Mine did not turn out quite as good, as I do not have the little mini cast irons, and instead used ramekins.
Ramekins make for a thicker souffle thing, with a less-doughy center. And that doughy center is what made the other one so good. So, maybe someday I will find the mini cast iron skillets and be able to make a little piece of heaven in my own oven.
In the meantime, you can check out this close-and-still-good version.
Chocolate Chip Cookie Souffles
makes 4 ramekins (3 1/2 x 2)
from How Sweet It Is
1 stick butter, softened
3/4 cup brown sugar, loosely packed
1 egg
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Preheat oven to 350 degrees F. Sift flour, baking soda and salt together and set aside in a bowl.
Cream butter and sugar together until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips.
Spray 4 oven-safe ramekins with non-stick spray and divide the dough into 4 equal parts. Press the dough into the ramekins – each one should have about 1/3-1/2 cup dough.
Bake for 18-20 minutes, or until the top is golden brown and the middle is still slightly gooey. Set aside and let cool for 5 minutes until they can be handled then serve with vanilla ice cream.
In photos:
Sifted flour and stuff. I used wheat flour as to try to be more healthy. Big mistake. It tastes different. I can't deal.
Creaming the butter and sugar.
Adding the egg and vanilla.
And the flour mixture. Whoops, blurry photo.
Fold in chocolate chips.
Fill up some ramekins. Mine are all slightly different sizes, because I felt like being a rebel.
Out of the oven. I did the minimum 18 minutes, because I like gooey.
Gooey center!
Ice cream, plopped. Dig in. Enjoy. Wonder why you've never had this sort of thing before.
- Mini Chocolate Chip Cookies
One of my favorite things about parties is the abundance of finger food. I don't know what it is, but I love just being able to eat stuff with my hands in quick little bites and not have to deal with a plate or a fork. Cookies are great for such...
- Browned Butter Chocolate Chip Cookies
I have a problem. A chocolate chip cookie problem. No matter how many I make, I will always try a new recipe, even if there's one that I really like already. Why? I don't know. I mean, just let me list off the various ones I have tried (and enjoyed!):...
- Chewy Molasses Chocolate Chip Cookies
Can I tell you something about these cookies? They are absolutely my new favorite chocolate chip cookies. Seriously. If you like chocolate chip cookies, go make these. Right now. They are incredibly soft and chewy, which is an immediate chocolate chip...
- Chocolate Chip Cookies (version 3)
As I have documented twice in the past, I'm always looking out for that quintessential chocolate chip cookie recipe. I don't know about everyone else, but it's definitely my go-to cookie whenever I'm craving something desserty. The past...
- Peanut Butter Chocolate Chip Cookies
These cookies are a staple of mine that I bust out whenever I feel like a quick batch of cookies. Except that I always forget that they're not necessarily as quick as you'd like, because you do have to refrigerate the dough for 1-3 hours. Details,...