Warm desserts are just the thing to have when it’s raining and cold outside. Butterscotch pudding and champorado are two of my favorite cold-weather foods, but when it’s time for dessert my thoughts turn to chocolate chip cookies, among other desserts, of course.
Now, chocolate chip cookies freshly baked and straight from the oven into my gaping maw are just the thing, but when I want something a little fancier, kicking up the cookie is the way to go. For that, it’s best to combine elements of cold and hot. I’m a big fan of dual-temperature desserts: there’s something incredibly sensual, feral almost, about two contrasts happening simultaneously, and in my mouth, at that!
I recently had two desserts that are a play upon the chocolate chip cookie, one at Bubba Gump’s and one at Chili’s. Both restaurants use an enormous cookie as their playground but it’s there where they diverge.
Here’s the one at Bubba Gump’s. Called a Chocolate Chip Cookie Sundae (P250), it’s a warm chocolate chip cookie topped with twin scoops (peaks! haha) of vanilla ice cream laced with caramel. A smattering of chopped peanuts and the gratuitous splodge of whipped cream all but complete this picture of delectation. The fact that it’s served in an individual cast iron pan ups its appeal factor for me.
I was introduced to this dessert a few years ago by two former officemates. The three of us shared it after a light lunch and I vaguely recall how we fought over the last bites. What I remember vividly however is how moist the cookie was – so good was it that the cookie could’ve been 12 inches wide and it still wouldn’t have been enough for me and my officemates. It’s very easy to overbake a cookie especially in a cast iron pan which regulates heat super efficiently. That may be why this cookie-dessert that I had a few days ago was dry – nothing like what I enjoyed immensely years back. Oh well, perhaps it was an off day.
Chili’s calls their dessert a Chocolate Chip Paradise Pie (P325). I distinctly remember this being served in a cast iron pan as well, but it’s since been relegated to a white plate – functional but not as aesthetically exciting. What it is however, is a better cookie in terms of moistness and flavor. A bar cookie as opposed to a drop cookie, this one has coconut and chopped walnuts for more texture and chew. A single scoop of vanilla ice cream rests atop a hot fudge puddle. Rowrrr.
Whichever dessert you prefer, make sure that the cookie comes to you hot or at the very least, warm. Nothing can spoil these beauts faster than a cold cookie.
Greenbelt 3 2nd Level
Tel. 757-5104, 757-5105
click here for locations