ISO hot & thick chocolate chip cookie recipe

Moderator Joined: Jun 05 2011 Posts: 3392

I'd like to serve a thick, hot chocolate chip cookie alongside ice cream for dessert.

If I make my regular chocolate chip recipe into larger balls, I know that they'll just spread out farther, but they won't become THICK!

Anyone have a recipe for this type of thing? And it should freeze well, it's for a simcha in a month.

TIA!!!!
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Diamond Member Joined: Sep 18 2004 Posts: 2600

I think if you bake them in cupcake tins you'll get the consistency you're looking for.

Moderator Joined: Jun 05 2011 Posts: 3392

You can also shaped the cookie to the shape of the cupcake tin and serve the ice cream inside the cookie.
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Instead of regular cupcake tins, bake them in the mini individal pie tins. Kind of like the 4" tins that some people use to make simcha bilkalach.
You will have more surface, more like the restaurant versions.
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I use the recipe big fat chewy chocolate chip cookies from all recipes and they are pretty thick.

Diamond Member Joined: Nov 14 2007 Posts: 2572

There is a great recipe in the fresh and easy cookbook that I make in ramekins and I'm sure it can easily be made in muffin tins too!

Gold Member Joined: Dec 16 2008 Posts: 1145

freeze the dough before baking.

Gold Member Joined: Feb 14 2007 Posts: 1202 Location: NY

I use this recipe,
http://imamother.com/forum/viewtopic.php?t=79690

(with earth balance buttery sticks and no extra salt) and just mix the choco chips into the dough. Refrigerate til firm, then use an ice cream scoop or roll large balls placed far apart on a cookie sheet. I don't flatten them at all. I bake them at 375 for about 10 min (they don't bake flat, but deflate as they cool). I warm them up on the blech in a smaller pan in layers, with parchment paper in between. Doubled, the recipe yields about 18 jumbo cookies. I also use white whole wheat flour, and they are really yummy, but they need to be frozen if made even a day in advance.
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