Chocolate Chip Cookie Souffles

Let me tell you something. The other day, I went to this restaurant. They had this amazing dessert. It was called a chocolate chip cookie souffle. It came out in a little mini cast iron pan, and was served with ice cream. And it was DELICIOUS. I've already been back for more, in less than two weeks.

The restaurant in question is called La Gondola. It's on Wilshire just east of Doheny in Beverly Hills. Their other food is pretty good too. But this dessert? Amazing.

So amazing, that I knew I had to attempt something like it on my own. Mine did not turn out quite as good, as I do not have the little mini cast irons, and instead used ramekins.

Ramekins make for a thicker souffle thing, with a less-doughy center. And that doughy center is what made the other one so good. So, maybe someday I will find the mini cast iron skillets and be able to make a little piece of heaven in my own oven.

In the meantime, you can check out this close-and-still-good version.

Chocolate Chip Cookie Souffles
makes 4 ramekins (3 1/2 x 2)
from How Sweet It Is

1 stick butter, softened
3/4 cup brown sugar, loosely packed
1 egg
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips

Preheat oven to 350 degrees F. Sift flour, baking soda and salt together and set aside in a bowl.

Cream butter and sugar together until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips.

Spray 4 oven-safe ramekins with non-stick spray and divide the dough into 4 equal parts. Press the dough into the ramekins – each one should have about 1/3-1/2 cup dough.

Bake for 18-20 minutes, or until the top is golden brown and the middle is still slightly gooey. Set aside and let cool for 5 minutes until they can be handled then serve with vanilla ice cream.

In photos: