There’s a certain romance in sharing a dessert for two with your sweetie.
There’s also a certain romance in saying ‘No, I need my own dessert. Please and thank you.’
I’m so glad my husband and I are passed that awkward dating phase. That phase where you order one dessert to share on a date. ONE. Ugh. I’m so over that. Bring on the fat pants, and let’s order two desserts and not share.
I’m trying to remember the exact details here, but for some reason, on our first date, it wasn’t exactly meal time. I think it was mid-afternoon? He took me to the Sacramento capitol building. I’d lived near it for 6 years, but had never taken a tour and always wanted to see it. Afterwards, we walked to a restaurant for lack of better things to do. I was so very hungry. I wanted to order dinner, but I didn’t. I guzzled a frozen margarita and subsisted on chips and salsa. Perhaps it was all part of his plan to see me after a huge drink and a few crumbs to eat? Not exactly sure.
But now, oh, how times have changed. When we order at restaurants these days, it’s a carefully calculated game plan. It’s a meeting of the minds. We discuss the best players on the menu, rank them, and then we order the top two and trade one bite each. This also applies to the dessert menu.
He also knows now that I can pretty much eat a full meal at any hour of the day. Especially Chipotle. I could have just finished breakfast and be up for a burrito bowl. Just had a salad for lunch? That’ll be a vegetarian burrito bowl, please. Extra guac, too.
I’m sitting here, with what I’m 99% sure is his baby in my belly (things with Jonathan Scott will never work out, will they?), and eating my own personal-sized dessert. He has his own, and I have his own. That’s my kind of romance.
Don’t touch my ice cream, and I won’t touch yours. Extra whipped cream for him, and soft, melty ice cream for me. Now THAT’S how you do Valentine’s Day.
Separate cookie sundaes make for a very happy marriage.
If you’re lacking two mini 4″ cast iron skillets (THESE are the exact ones I used), I’ve made this recipe as a chocolate chip cookie cake in a 6″ pie plate. It’s also my standard 1 dozen chocolate chip cookie recipe, too. Three ways to serve it, one way to eat it: alone!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons shortening
- 1/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla
- 1/2 cup + 2 tablespoons flour
- 1/8 teaspoon fine salt
- 1/4 teaspoon instant espresso powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup semi-sweet chocolate chips
- ice cream, for serving
- whipped cream, for serving
- chocolate syrup, for serving
- sprinkles, for serving
- Preheat the oven to 375° and lightly grease 2 mini 4" cast iron skillets or 1 mini 6" cast iron skillet.
- In a medium bowl, cream the butter, shortening, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined.
- In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.
- Stir in the chocolate chips. Press the dough into the skillets and press it evenly flat. Bake for 19-21 minutes, until the middle is slightly underdone (it will set up as it cools).
- Serve the cookies warm topped with ice cream, whipped cream, chocolate sauce and sprinkles.