Recipe by Executive Chef Althea Grey Potter

We bake this cookie to order and serve it warm with a seasonal housemade ice cream. The cookie dough is made with milk instead of eggs so that we can leave the center slightly underbaked, resulting in an ooey gooey treat!


2¼ cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup butter, softened

¾ cup packed brown sugar

¾ cup granulated sugar

1 tsp vanilla extract

½ cup whole milk, room temperature

2 cups (12 ounces) semisweet chocolate chips


In a large bowl, whisk together flour, salt and baking soda.

In a stand mixture fitted with the paddle attachment, cream sugars and butter until light and fluffy. Mix in milk and vanilla and scrape down sides of bowl. Carefully mix in flour mixture. Do not overmix! Mix in chocolate chips.

To bake

Butter a small cazuela or skillet. Pack in cookie dough ¾ of the way up the sides of the pan. Bake at 450 degrees until the edges are cooked and the center is warm but still gooey.

To serve

Serve warm with a scoop of your favorite ice cream, sea salt flakes and caramel.


2 cups sugar, sifted

½ cup water

2 tsp salt

1 cup cream, room temperature

4 Tbsp (½ stick) butter, cut into small cubes

1 tsp vanilla extract


Mix in a medium saucepan, whisk together salt, sugar and water over medium heat until sugar is dissolved. Cook sugar mixture without stirring until it caramelizes and becomes light amber in color (300 degrees on a candy thermometer) Turn off heat and stir in butter and cream. Let cool to room temperature and whisk in vanilla. Will keep in refrigerator up to 2 weeks. Warm gently before serving.


2425 SE 35th Place, Portland, OR
503. 208.2061