Confession time: I am still just as obsessed with desserts and sweets as I was over a month ago when we decided to give the Paleo diet a trial run. Maybe it’s because Archie’s birthday weekend last weekend gave us permission to jump off the edge of a cliff when it comes to being mindful of what we ate and this past week we didn’t let up either. I was swimming in carbs and sweets. Seriously, doing the backstroke, freestyle and butterfly, and loving it.
Soooo…. before we decided to be more mindful again on what we were eating, Chad asked me to make these ridiculously delicious ramekin cookie cups. I honestly can never really say no to my husband when he asks me to bake. It’s just sort of a rule in my book to always say yes. Sweets is one of his love languages, I’m convinced, and the fact that he loves my baking more than anything we could get at a restaurant or bakery, well, I get giddy just thinking about it.
Maybe one day I’ll have my own little sweets/coffee shop where people come for the comfort of stuffing their face while typing away on their computers or bring friends visiting from out of town because it’s the best dang piece of heaven around. Dreams. We’ve all got them. That’s mine.
These little cookie cups are completely easy to make and you most likely have all the ingredients at your house now so there is really no excuse not to make these…. stat. And since they are ramekin size, it means it’s ok right? You aren’t eating a whole cast iron skillet chocolate chip cookie, meant for 4 people, topped with vanilla ice cream because who has ever done that, right? Chad and I raise hands shamefully.
This should redeem your Monday if it’s been a typical crazy Monday. Happy baking friends!
Chocolate Chip Cookie Cups
loosely adapted from How Sweet Eats
1 stick salted butter, softened
3/4 c dark brown sugar, loosely packed
1 tsp vanilla extract
1/4 tsp sea salt
1 tsp baking soda
1 1/3 c all purpose flour
1/2 c semi-sweet chocolate chips
1/4 c dark chocolate chips
optional: (but highly recommended) vanilla ice cream
Preheat oven to 350 degrees.
Cream together your sugar and brown sugar in mixer until light and fluffy.
Add your vanilla and egg and beat until combined.
Add your baking soda, flour and sea salt until a dough forms. Fold in your chocolate chips.
Spray 6 ramekins with non-stick spray and press a nice layer of dough into each ramekin. (May store uncooked dough with ramekins in fridge for the next night or two if you are just making two at a time)
Bake at 350 degrees for 15-17 minutes, or until edges begin to brown. Remove from oven and let cool for a couple of minutes before topping with vanilla ice cream or adding some on the side.