I’ve always been a sucker for a warm chocolate chip cookie, though I know I am not alone in this weakness. When I was at university in the U.S., a popular restaurant that students went to for celebrations offered up its own version of a warm chocolate chip cookie called “Killer Cookie for Two.” [Quick pause to check on Google Maps to see if it is still there. It is! The Killer Cookie lives!]
The Killer Cookie for Two (or one, if you have a broken heart) has: “Large homemade chocolate chip cookie baked to order, homemade ice cream, Guinness infused hot fudge whipped cream, maraschino cherries.” Yum. And can I just say, “God Bless America.”
In any case, this recipe reminds me so much of the Killer Cookie. This recipe is pure genius. Basically, you make half the quantity of a regular chocolate chip cookie recipe, put it in ramekins, bake, and eat warm. What’s not to love?
It was a monumental hit when I made it as a surprise after-school snack.
For what it’s worth, Nigella says to distribute the dough among six ramekins, but I distribute it among four. I think that was a popular decision.
Will I be making it again? You better believe it. Though I might have to rename it Killer Cookie Courtesy of Nigella.