Fully-Loaded Hot Chocolate Chip Cups

I usually make these ahead of time, freeze them raw, and take out of the freezer at the beginning of the meal. A few minutes before dessert time, I throw them into the oven so we enjoy it fresh. Everybody loves freshly baked cookie dough — at least everybody that I know! I listed some of the fun sweet stuff that we like to add. Follow ours or make up your own!

YIELDS 12–18 CUPS

• ¹⁄₂ cup oil
• ¹⁄₂ cup margarine
• ³⁄₄ cup brown sugar
• ¹⁄₄ cup sugar
• 3 eggs
• 1 tsp pure vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 1 2.8-oz (80-g) pkg instant chocolate pudding mix

ADD-INS

• 1 7-oz (200-g) bag 72% chocolate chunks
• ¹⁄₂ cup mini marshmallows
• ³⁄₄ cup caramel chips
• ¹⁄₂ cups chopped pecans or slivered almonds (see note)

1. Preheat oven to 350°F (175°C).
2. Combine all the ingredients for the dough. Add the add-ins and scoop into 12–18 ramekins, depending on how big you want your serving size to be.
3. When ready to serve, bake for 12 minutes. Note If you don’t eat pecans or almonds on Rosh Hashanah, feel free to omit.

(Originally featured in Family Table, Issue 709)