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My husband loves cookies. I don’t. When I make food (especially if I’m baking) my creativity starts to itch and I want to do stuff…something..anything to the goods I’m creating. The scoop and bake nature of most cookies doesn’t really do it for me. Unfortunately my husband loves cookies. And I love him.  

So I finally went about making him some mind numbing chocolate chip cookies. I picked up the recipe from Amanda at Fake Ginger. And I’ve got to admit, although I’m not a big fan of cookies I ate more than I should have of these. They live up to the name of Best, Big, Fat, Chewy, chocolate Chip Cookie. My husband actually managed to polish off the first batch and I had to make a double batch the next day so that I’d have some to freeze.    

Best Big, Fat, Chewy Chocolate Chip Cookies
from All Recipes via Fake Ginger  

 2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
  

  •  Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
  •  Sift together the flour, baking soda and salt; set aside.
  •  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  •  Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

 Now as much as I love my husband I had my own agenda when I decided to make these cookies. I wanted to make a grown up cookies and cream. Not cheesecake, not pudding, I wanted to actually use cookies and cream (of the iced variety). I surveyed my domain (aka the kitchen) and spotted a pan that I had bought for another project at Christmas time. This pan was actually a second choice for what I had wanted at the time, but it would work great for my grown up cookies and cream!  

Molding the cookie dough into the pan was easy enough, you just have to be sure to press the dough against the walls of the pan until it is a thin layer. It’ll expand a lot when it bakes. I put a little extra dough in the bottom for reinforcement. I baked them off at 325f. After about 10 minutes I took them out of the oven and pressed the dough back against the walls of the pan with a spoon. After about another 5-10 minutes, when I could see the outside of the chocolate chip bowls were nice and golden brown, I took them out of the oven, pressed the inside back down, and turned the oven to broil. I placed them under the broiler for a few minutes to firm up the inside of the bowls (watch closely) and them let them cool.  

Now you could use these just as they are. Or if you are like me you could take it a step or two further and add some decorations. I evened out the tops of the bowls with a microplaner and dipped each bowl in dark couverture chocolate. They were then decorated with edible silver paint. The little chocolate circles you see on the top are actually miniature chocolate chip cookies. I dipped the backs in the dark chocolate and painted matching silver pokadots. To make sure they sit flat on the plate take a microplane to the chocolate covered bowls and gently even out the bottoms (save the shavings for decoration).  

Fill with your favorite ice cream add a berry or two and you’ve got yourself all of the fun of cookies and cream with a little extra grown up indulgence. The beauty of these is that as the ice cream melts it soaks into the bowls and it’s amazingly delicious. Reminisent of milk dunked cookies, with none of the dripping fingers.  

 

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