Monday, July 2, 2012

This is a favorite H&J tradition, and it's so delicious I have no shame in takings seconds. It's also nice because you can make just two or four and then store the leftover dough in the freezer until next time you want to make them, which will probably be the next day. Here is the recipe for the Cazookie (it's just the one on the back of the Nestle chocolate chips):

2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
1 c softened butter
3/4 c granulated sugar
3/4 c packed brown sugar
1 tsp vanilla extract
2 large eggs
2 c semi-sweet chocolate chips

Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Fill greased ramekins about 3/4" full, but not too full because the cookie will puff up. Cook time depends on the size of your ramekins, but I usually put them in for about 7 minutes and check them every 60 seconds or so after that. They're done when they are golden around the edges -- the middle will be gooey! Do not cook longer or they'll be hard as a rock, I promise.

Take them out of the oven and put a large scoop of good vanilla ice cream on top. It'll sizzle and melt and boil all around that cookie, and you'll want seconds before you even take your first bite.

Let us know how it goes!

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