Potter's Kitchen: January 2011

We're about to embark on the simplest, most delicious recipe I've ever come up with... and by come up with I mean they used to make it at Damons where I worked, but I adapted it for my own kitchen and mouth purposes. We are once again going to use my Pyrex Custard Cups... I preach this often, they are awesome.

You will need:

3-4 Break and bake cookies per dish.

I used 2 the first time, not enough. Then I used 4 the second time. It was delicious (said the boys I made these for) but I don't know if everyone would be as comfortable as I am eating 4 cookies and ice cream in one sitting. So go with three if you think you're fat or something.

Ice Cream (vanilla, or whatever)
Chocolate syrup

Flatten the cookies out in the bottom of your dish, you'll be serving in the same dish so I don't suggest spraying it with cooking spray. Plus, if you use glass like this you won't experience any sticking and you'll be digging it out with a spoon. All will be fine if you don't grease the dish.

Bake according to the directions on the cookie package, but be aware that if you're piling 4 cookies together it will probably take longer that 8-11 minutes. Don't bake them till they are all they way done, that's never good. Bake them till they have about two minutes left (use your own judgement here, you know what cookies are supposed to look like) open the door and turn the oven off. I do this with almost everything I bake. You can leave it in the cooling oven for 5 more minutes.

When you take them out they should not look like this. I was playing on the computer and lost track of time. Don't be like me. use a timer.

I never use one because I get lazy and always forget... so I spend way too much time watching cookies.