I don’t think there is any question that the Americans know how to create the most overindulgent desserts, and this one ticks all the boxes.
These were created by an American chain of restaurants and have something of a cult following in the US. Put simply, it’s cookie dough piled into individual serving dishes and baked at high heat, so you get a set top and edges but a ridiculously gooey interior.
When they are pulled out of the hot oven, a big dollop of vanilla ice cream is plonked on top to melt and mingle with hot, soft cookie. Makes four individual portions.

Serves 4
200g butter, softened
200g light brown sugar, packed
1 large egg
1 tsp vanilla extract
200g plain flour
1 tsp baking soda
120g good-quality milk chocolate chips
Vanilla ice cream, to serve

Pre-heat the oven to 260°C/Gas Mark 9.

In a mixing bowl, using a electric hand mixer, cream the butter and brown sugar until it is light and pale. Add in the egg and vanilla extract and beat through.

Add in the flour and baking soda, little by little, until you have a stiff dough. Using a spatula, stir through the chocolate chips until evenly combined.

Divide the cookie dough among four large six-inch ramekins and place in the oven on a baking sheet. Bake for seven to 10 minutes but keep an eye on them, you want them to puff up and become golden brown around the sides and just about set in the middle.

Remove them from the oven and serve straight away with a dollop of vanilla ice cream on top.