Molten Deep-Dish Chocolate Chip Cookies

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I clearly remember my first experience with a molten chocolate cake. It was at a high-end restaurant in the 90's. I had to order it when I placed my dinner order if I wanted it for dessert. The waiter waxed poetic about it at length and of course I ordered one. When it came to the table I thought it looked nice but rather ordinary, then I cut into the center. Oh my, I think I heard angels sing! It was divine. The cake seemed somehow to be more than the sum of it's parts. There's something pretty wonderful about cutting into your dessert and having a warm chocolaty center ooze out.

Hot from the oven homemade chocolate chip cookies are one of my favorite things in the world. They are definitely near the top of my all-time favorite desserts. Possibly the only way to improve on a chocolate chip cookie is for a them to have a warm oozy chocolaty center.

These cookies are as easy to make as regular chocolate chip cookies. They are just baked in a ramekin instead of on a cookie sheet. The recipe for the cookies is the one I always use for my chocolate chip cookies. It's a pretty standard recipe, I got it from the back of the Ghirardelli semi-sweet chips bag. Just place a square of chocolate candy between two layers of cookie dough, bake, and I'll bet you'll be hearing angels sing too!

Molten Deep-Dish Chocolate Chip Cookies
Source: Kosher by Design - Teens and 20-Somethings, by Susie Fishbein

2  1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, at room temp
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1-12ounce bag chocolate chips (2 cups)
1 (4-ounce) good-quality semisweet or milk chocolate bar, broken into pieces along score lines. ( I used ghirardelli semi-sweet chocolate bar.)

Method:
Preheat oven to 350 degrees.
In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, at medium-low speed, mix the butter with the sugar and brown sugar. Raise the speed to medium-high and mix until creamy, light, and fluffy. Scrape down the bowl. Add the vanilla and eggs. Mix together until incorporated.
Add half of the four mixture. Mix until just combined, scrape down the bowl. Add the remaining flour mixture and mix until just combined. Stir in the chocolate chips.
Spray 6-ounce ramekins with nonstick cooking spray.
Fill each ramekin a quarter of the way with a large, golf-ball-size ball of cookie dough. Flatten to cover the bottom. Add 1 or 2, (depends on the size of the chocolate squares in the chocolate bar you use) chocolate squares in the center of the cookie dough. Cover with a second walnut-sized ball of cookie dough, flattening it to completely cover the chocolate.

Place onto a cookie sheet and bake until the tops are golden brown. Do not overbake or the end result will not be gooey. The baking time will vary from 20-25 minutes depending on the size of the  ramekin and the amount of dough you used. You can serve the cookies in the ramekins or flip them out onto individual plates. Serve warm.
Yields: about 8 6-ounce ramekins. Leftover cookie dough can be baked into regular chocolate chip cookies.

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Apple-Butterscotch Blondies

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with praline frosting.

I thought about calling these stress relief bars. Not because they have any magical stress relieving ingredients or powers. They don't. Although they taste so good, you might momentarily forget about your worries. No, while the blondies themselves are not stress relieving, the act of making them is, at least for me. I'd have to say, and I'm sure those that know me would agree, I inherited  more traits from my father then my mother. I look more like my dad than I do my mother but I also, for better or worse, share more of his personality traits. He would say that's a good thing but the jury is still out on that one.
One thing that I most definitely inherited from mother was my love of baking. Mom is a great cook, but baking is her true love. Growing up there was always some freshly baked good being made or consumed in our home. Mom bakes all the time, but if life ever gets a little stressful or she's really worried about something, look out. She turns into a baking maniac. We laughingly joke that we can gauge moms stress level by how much baking she's done. If only one pie is being made, it's okay, she's fine. During one particularly stressful time several years ago, my sister called and said that she knew mom was stressed out because she'd made two loaves of fresh bread, two pies and a pan of cinnamon buns. Another time when a hurricane was headed our way, she was in the kitchen furiously whipping up a batch of cookies. When asked why she was making cookies, she said that they were "emergency cookies".  Just in case, you never know the power might go out, hence the emergency cookies. Mom has always said baking makes her feel better. Baking is about more than just the end product, for me as well. Don't get me wrong, I love a good (emergency) cookie, but many times I enjoy the act of making the cookies almost as much as eating them...almost!
 Life has thrown us for quite a loop in the past couple of weeks. I know things will work out in the end, but change is rarely easy. So lately I, like mom, find myself wanting to measure, chop, and stir. Perhaps its being in control of that little bit of life that makes it so satisfying. I don't know what it is but I do know it's a lot cheaper than going to a therapist, so hand me a whisk!

The original recipe was just the blondies but when they came out of the oven they looked a little plain jane so  I added the praline frosting. I'm sure they are good without the frosting but they are superb with the frosting!

Apple Butterscotch Blondies with Praline Frosting
Printable recipe
Ingredients:
Blondies:
1 cup chopped pecans
2 cups firmly packed dark brown sugar
1 cup butter, melted
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large Granny Smith apples, peeled and diced  (about 2 cups)

Praline Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Toffee pieces, optional

Method:
Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together brown sugar, melted butter, eggs and vanilla.
In a separate mixing bowl, stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured or foil lined, 8-by-8-inch pan; spread in an even layer.

I line my brownie/blondie pan with foil with about an inch overhang. It makes getting them out of the pan a snap. When cool simply lift them out and cut.

Bake at 350º for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely (about 1 hour).
To prepare frosting:

Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisk constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled blondie. Top with more toasted pecans and toffee.

Source: Southern Living
September 2011 (Adapted)