deep-dish brownie cookies

prep: 15 MINUTES | bake: 18 TO 20 MINUTES | total: 35 MINUTES | makes 10 COOKIES

Whenever I go out to eat, no matter how much I’ve had for dinner, I’m always excited to see the dessert menu (because, duh!). But as much as I love the idea of fancy pastries, tarts, mousses, or bread puddings, when it comes down to it, I’ll always go for the cookie or brownie option. But if I have to choose between the two? That’s way too hard a decision! So I came up with the ultimate dessert that combines them. You basically get the deep, rich chocolate flavor of a brownie but in deep-dish cookie form. And I underbake them just a touch so they’re gooey and warm, perfect for serving brownie sundae–style with a cold scoop of ice cream.

Nonstick cooking spray

½ cup all-purpose flour

3 tablespoons Dutch-process cocoa powder

½ teaspoon baking powder

¼ teaspoon kosher salt

1 cup semisweet chocolate chunks or chocolate chips

4 tablespoons unsalted butter, cut into cubes

2 large eggs

½ cup packed brown sugar

¼ cup granulated sugar

1 teaspoon pure vanilla extract

½ cup semisweet chocolate chips

Vanilla ice cream (or your favorite flavor), for serving (optional)

1 Preheat the oven to 350°F. Grease ten 4-ounce ramekins with nonstick cooking spray and set aside.

2 In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.

3 In a large glass bowl, combine the chocolate chunks and butter. Microwave for 1 minute and stir. Microwave for 30 more seconds and stir until smooth. You could also do this over a pot of simmering water.

4 Whisk the eggs, both sugars, and vanilla into the chocolate mixture until smooth. Gently stir in the dry ingredients. The dough will be thick. Fold in the chocolate chips.

5 Evenly divide the cookie dough among the ten greased ramekins and arrange the ramekins on a large rimmed baking sheet. Bake the cookies for 18 to 20 minutes, until they are set around the edges but still soft and gooey in the middle. You want them to be a little underbaked.

6 Let the cookies cool for 5 minutes. Top with ice cream, if desired (but hello!), and serve warm.

NOTE: These are great to make ahead because you can prep the dough in advance and bake off the cookies when you’re ready for dessert. Feel free to add Salted Caramel Sauce (here), Peanut Butter Hot Fudge (here), or sprinkles. Or change up the flavor by folding peanut butter chips, white chocolate chips, or mint chocolate chips into the dough.