Just picture this with me, hot, chocolatey deep dish red velvet cookies for two with semi-sweet chocolate chips, fresh out of the oven, and topped with melty vanilla ice cream, and maybe drizzled with a little extra chocolate? Yes please!
Sometimes cooking for two is hard. Sometimes baking for two is even harder. Well, not exactly hard, but sometimes Trevor and I want just a little something sweet after dinner, but neither of us have any self control when it comes to sweets, so when there are a dozen cookies hanging around…we may tell ourselves we’ll just stop after one, but who are we kidding? Half the batch will be gone before bed and the other half will be munched on for breakfast (yeah… that happens). People with no self control – no shame – I give you deep dish red velvet cookies for two!
When my brother was in high school, he was in a long term relationship with a girl who worked at a pizza restaurant called Zoey’s. They seriously had some amazing pizza; thin crust, deep dish, everything was delicious! In many pizza places I’ve been to, they offer dessert pizza to finish out your meal. You know, pizza crust topped with cinnamon, sugar, and icing. Zoey’s, however, does their dessert a little differently and it’s called: the zookie (get it? Zoey’s + cookie = zookie?)! It’s a deep dish chocolate chip cookie fresh out of the oven, topped with ice cream. Now, I know, you’ve heard of these, I’ve seen “pizookies” floating all around the internet, but the first time I heard of this was years ago at Zoeys.
My brother’s girlfriend, knowing the secrets behind the zookie would make them at home for us! They were even better! Ohhh my gosh, we would only half bake them and top them immediately with ice cream. The result? An extremely gooey, half baked, chocolate chip cookie with really melty vanilla ice cream.
With sweet memories of the famous zookie, Trevor and my inability to control ourselves, AND Valentine’s Day looming in the near future, I decided to make these deep dish red velvet cookies for two. Because what screams romance more than gooey red velvet cookies with soupy ice cream? Maybe that’s just me 😉
Start by mixing together your dry ingredients: flour, cocoa powder, baking soda, and salt. Set this aside.
Now, cream room temperature butter until fluffy – about 1 minute. Then add in dark brown sugar and granulated sugar. Once combined, add in an egg yolk, buttermilk, vanilla extract, and red food coloring (start with a couple drops and keep adding until desired color has been reached – I used gel food coloring and I think I used about 15 drops). Mix until combined, then scrape down the sides and the bottom of the bowl to ensure that everything has been fully incorporated.
Lastly, stir in some semi-sweet chocolate chips.
Now for the hardest part. Store this in an airtight container and let refrigerate for about an hour. Chilling the dough makes for really thick, fluffy cookies! Although this seems like a negative, just whip these up before dinner, so you’ll have something to look forward to right after dinner! That is, if you can stop yourself from eating all the cookie dough – it’s super addicting.
Once the dough has chilled, grease two ramekins and fill with the cookie dough. Make sure to press the dough down gently, so the dough has been evenly spread throughout the ramekin.
Preheat your oven to 350 degrees F and bake for 15-20 minutes. Personally, I like these slightly underdone, so it’s a gooey, red velvet cookie, molten lava esque thing, but if you’re not feeling the whole underdone thing, just bake these longer until the dough has completely cooked through. You’ll be able to tell when the cookie is done by looking at the center. If the center is still glossy and jiggly, it’s not done yet. You can also check this by inserting a toothpick into the center of the cookie.
Remove from the oven and let cool slightly, before topping with your choice of ice cream!
Or, if you just can’t wait, my favorite trick is to sit down and place an oven mitt on my lap (so the ramekin doesn’t burn my legs), while holding the ramekin with my left hand which is in the other oven mitt. That still leaves my right hand to shovel the deep dish red velvet cookies for two topped with ice cream into my face. Remember when I said this was supposed to be romance? Totally just killed that one, didn’t I? 😉
These deep dish red velvet cookies for two, in my opinion, are the perfect way to end your Valentine’s Day, or any meal really! Especially with some champagne and a movie going? Oh man, I can’t wait!
Just picture this with me, a hot, chocolatey cookie, studded with semi-sweet chocolate chips, fresh out of the oven, and topped with melty vanilla ice cream, and maybe drizzled with a little extra chocolate? Sounds like a fantastic way to show your significant other how much you love them!
– Jennifer
What are YOU making for Valentine’s Day dessert? Show me the yummy!
Deep Dish Red Velvet Cookies for Two
Equipment for this recipe
Ingredients
- ¼ cup unsalted butter softened to room temperature
- â…“ cup dark brown sugar packed
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ tablespoon buttermilk
- 1 teaspoon vanilla extract
- Red food coloring I used about 12 drops
- ¾ cups all purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- â…› teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
- In a large bowl, cream butter, dark brown sugar, and granulated sugar until fluffy, about 1 minute.
- Beat in an egg yolk, buttermilk, vanilla extract, and red food coloring (start with a couple drops and keep adding until desired color has been reached).
- Beat in flour, cocoa powder, baking soda, and salt.
- Stir in semi-sweet chocolate chips.
- Cover and chill in the fridge for an hour.
- Preheat oven to 350 degrees F and grease 2 ramekins with cooking spray.
- Fill prepared ramekins evenly with the cookie dough. Make sure to press the dough down gently, so the dough has been evenly spread throughout the ramekin.
- Bake in preheated oven for 15-20 minutes or until the cookies are cooked to your liking.
- Remove from the oven and let cool slightly, before topping with your choice of ice cream!
- Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Jen
Jennifer @ Show Me the Yummy
Matea
Jennifer @ Show Me the Yummy
Matea
Jennifer @ Show Me the Yummy