Here's a different way to bake chocolate chip cookies.
Staring at the golf ball-sized nugget of leftover chocolate chip cookie dough in my fridge, I knew I had two choices: I could throw it into the trash, or I could bake it off and eat it for dessert. My brain—full of the pesky memory of skipping the gym that morning—told me to do the former. But the activist in me, that responsible citizen of the Earth thatThe dough would yield two, maybe two and a half cookies, at most, so I fired up my toaster oven instead of my full-size one.
Eight minutes later, the cookie in that ramekin was golden and pulling away from the edges. I took it out of the toaster oven and let it cool for, oh, about 5 seconds before digging in. A river of melted dough. That's what I found when I spooned the cookie. It was hot, molten cookie dough streaked with dark lines of chocolate. I initially thought to stick the cookie back into the oven for more baking, but I immediately saw the error of my ways. There was nothing more this cookie needed. This cookie was perfect.
Personally, I like the cookies to stay in the ramekin. The ramekin is a cookie's tuxedo. Bake any type of cookie at all in a ramekin, and it becomes 75% more formal . At a dinner party, wait until you're clearing the plates to slip the ramekins into the oven . Minutes later, when the cookies are done, top with ice cream, whipped cream, or, hell, just cream , and serve to your guests immediately. In this scenario, you aren't serving cookies; you're serving a proper dessert.
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