Hot Chocolate Chip Cookies has been all the rage for many years now � and it never really get�s old in my house. Here is a recipe that I love to make � but with a twist. I stick them in individual ramekins so that I can keep them warm in the oven or the blech Friday night. I always serve with some delicious parave ice cream.

use 4? ramikens for this recipe.

Ingredients

3/4 cup Light Brown Sugar

3/4 cup + 1 Tbsp.� Granulated Sugar
1 cup unsalted margarine
2 large Eggs
1 t Vanilla Extract
1 t Sea Salt
3 Cup all-purpose, unbleached Flour
1 t� Baking Soda
1/2 cup Dark Chocolate (cut into 1/2? chunks or smaller)

Preheat oven to 375�� F

1. Beat together the margarine, brown sugar and granulated sugar until light and fluffy.� Add eggs, vanilla extract, and sea salt.

2. Sift together the flour and baking soda.� Stir into batter, then add chocolate chunks and stir until well mixed.

3. Roll into 1 1/2? thick logs.� If not using soon, freeze the logs for future use, otherwise cut the cookies into equal portions, about� 3/4? thick.

4. Fill ramekins 1/2?� deep with raw cookie dough.� Place ramekins on sheet pan and put in middle rack of oven.� Bake 12-18 min., or until top starts to turn golden brown.� (Remember you want them slightly undercooked, but not too doughy.)

5. Remove from oven and place each ramekin on a napkin (this allows you to hold the hot dish as you eat your dessert delight.)� Top with a couple scoops of ice cream.� Grab a spoon and enjoy.

cookie recipe adapted from Bo Freiberg cookbook .�

Recipe By Sarah Lasry via�www.Kosherstreet.com�the #1 source on the web for the kosher family.

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