" In the Line of Fire" Grassy Knoll House Cookie Souffle

When you think of a souffle, you probably don't think about chocolate chip cookie dough, do you? Do you ever really think about souffles to begin with?

You will need:

For the cookies:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 sticks butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup chocolate bits
  • 1/2 cup chopped nuts

For the souffle:

  • 1/4 cup cornstarch, sifted
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 5 egg whites, at room temperature
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1 pinch salt
  • parchment paper and twine
  • 1 second gunman

Directions:

The Cookies:
1. Preheat oven to 375°F. Combine the flour, baking soda, and salt in small bowl. Beat butter, sugars, and vanilla extract in large mixing bowl until light and creamy. Add egg to sugar mixture and beat in well, then slowly beat in flour mixture. Stir in nuts and chocolate. Drop onto ungreased baking sheets with a teaspoon

2. Bake for 10 minutes, or until golden brown. Cool, break into bite-sized pieces and set aside.

The Souffle
1. Butter four 8 oz. ramekins or one 32 oz. souffle dish and coat lightly with sugar. Wrap each dish with a collar of parchment extending at least 3-inches above the top and tie with twine.

2. In a medium saucepan, combine 1/2 cup of milk to the cornstarch and whisk until smooth. Stir in half the sugar and the remaining milk and place over medium heat. Bring to a boil, stirring constantly. Continue boiling and stirring until the mixture thickens, reduce heat to low and continue stirring, another 3 minutes. Remove from heat and whisk in the butter and vanilla.

3. In a small bowl, whisk 1/2 cup of the warm mixture into the egg yolks. Slowly whisk the tempered eggs into the saucepan until well blended. Transfer the mixture to a large mixing bowl and fold in the cookie pieces. Cover with plastic wrap and set aside.

4. In a clean bowl, beat the egg whites until foamy. Add the cream of tartar and salt and continue beating until soft peaks form. Add the remaining sugar and continue beating until stiff but not dry.

5. Add 1/4 of the beaten whites to the yolk mixture and stir with a rubber spatula until incorporated. Carefully fold in remaining whites without deflating and divide among the prepared souffl?ups. Bake until puffy and golden brown, about 15 minutes. Serve immediately.

6. When it comes time to clean up, arrange to be whisked to safety by four men in sunglasses.



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