Gooey Deep-Dish Chocolate Chip Cookie Bakes

• 7 ounces, weight Butter
• 7 ounces, weight Demerara Sugar
• 3-5/8 ounces, weight Granulated Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 1 teaspoon Bicarbonate Of Soda/Baking Soda
• 1 teaspoon Salt
• 4 ounces, weight All-purpose Flour
• 5-1/3 ounces, weight Milk Chocolate Chips
• 1 dash Milk, Only As Needed To Reach Desired Consistency
• 5-1/3 ounces, weight Chocolate Bar (broken Into Chunks)

1. In a large mixing bowl, cream together the butter and both types of sugar until light and fluffy. Add the eggs and vanilla and beat until combined. Next add the soda, salt and flour and mix to combine. Then fold in the chocolate chips. The mixture should be quite thick and dry, but if it is too dry to form into neat balls, add a dash of milk.
2. Preheat the oven to 200 C (Gas Mark 6 / 400 F).
3. Distribute half of the mixture into the bottoms of around 12 lightly greased individual serving size ramekins. Put a couple of squares of chocolate into each rammekin, and then top with the remaining cookie dough. You can put the ramekins on a baking sheet if desired.
4. Bake for 15-20 minutes or until the edges are turning golden. The inside should still be soft. Eat warm.
5. Note: If freezing some of the dough, don't put it in ramekins--just take a little of the mixture in your hand, add two squares of chocolate, and use a little more dough to cover the chocolate forming a ball. Wrap the balls in cling film and freeze. When desired, just unwrap the balls of dough, place them in ramekins as specified above, and bake for 20-25 minutes at 190 C (375 F).
6. Recipe adapted from Cookies and Cups.

butter, sugar, eggs, vanilla, bicarbonate, salt, flour, chocolate chips, milk, weight chocolate bar

Taken from tastykitchen.com/recipes/desserts/gooey-deep-dish-chocolate-chip-cookie-bakes/ (may not work)