Valentine's Day is just around the corner and I've been working on some dinner and dessert recipes for 2! Most of the time I cook enough for 4 people so we have leftovers for lunch or dinner the next day but when I make a special meal I like to make it just for two. Some of my favorite are filet mignon, baked potatoes, fried chicken, different fruit crisps for 2, and cupcakes.
I don't really have any cookie recipes for 2 but cookies are probably my favorite dessert. I make them all of the time because they are quick to make and quick to bake. Plus a single, basic dough can make a variety of different cookies.
For Valentine's Day I wanted to do something a little different. I made Deep Dish Chocolate Chip Cookies for 2! It's similar to a basic chocolate chip cookie recipe but it's baked in a ramekin. This recipe makes enough for two.
The cookie is soft and chewy inside but firm on the edges. I served it with a scoop of ice cream and a chocolate drizzle. This made for a rich and delicious dessert. However, I think a caramel drizzle would be tasty too and give the cookie a different flavor. Either way you serve it, this is a great Valentine's Day dessert recipe.
- 3 Tablespoons butter
- 3 Tablespoons sugar
- 3 Tablespoons brown sugar
- 1 teaspoon vanilla
- 1 egg yolk
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ c. flour
- ⅓ c. chocolate chips
- 3 Tablespoons walnuts or pecans, chopped
- ½ c. vanilla ice cream
- chocolate or caramel sauce
- Preheat the oven to 350 degrees. Spray two 8 inch ramekins with cooking spray and set aside.
- In a medium bowl combine the butter, sugar, and brown sugar. Mix well. Add in the vanilla and egg yolk and mix.
- In a small bowl combine the salt, baking soda, and flour. Add the flour mixture to the butter mixture and mix until combined.
- Fold in the chocolate chips and nuts.
- Divide the batter between the two ramekins. Bake for 15-20 minutes or until the edges and top are golden brown.
- Cool for 10 minutes then top with a scoop of ice cream and either chocolate or caramel sauce.
Recipe adapted from Dinners, Dishes, and Desserts