Oh look, another food holiday – National Chocolate Chip Cookie Day! Normally I am not very good at staying on top of all the food holidays, but for some reason I have been lately despite being busier than ever. In fact, yesterday I was a proud bridesmaid in my cousin’s wedding! First one of three for the late summer/fall. If that wasn’t enough, you may recall that somehow I have to finish up my lab work, publish two papers, and write my dissertation in between all of them as well. 8 weeks and counting folks! So let’s eat cookies. Or cookie singular for today.
Eating one cookie and stopping is practically a victory for me. Cookies are just so dang good! However this cookie is a deep dish cookie and will completely quench any cookie craving you may have. Granted, this effect may be due to the fact that on a normal day it would likely make at least 2 cookies, but who’s counting? It’s all in one ramekin and therefore counts as one serving O:-).
Two years ago: Eggplant Veggie Burgers
SINGLE SERVING DEEP DISH CHOCOLATE CHIP COOKIE
Serves 1 (or 2 if you’re feeling guilty)
2 Tbsp unsalted butter
2 Tbsp packed of dark brown sugar
1 Tbsp sugar
1/4 tsp vanilla extract
1 egg yolk
1/4 tsp of baking soda
1/4 cup all-purpose flour
3 heaping Tbsp semisweet chocolate chips
Ice cream, for topping (optional)
- Preheat oven to 375 degrees. Have one 6-ounce ceramic ramekin ready.
- In a medium microwavable bowl, melt the butter. Vigorously whisk in both sugars and vanilla for at least 1 minute. Whisk in the yolk until blended. Whisk in salt, baking soda, and flour until combined.
- Fold in the chocolate chips and using s spatula scrape the batter into the ramekin.
- Bake for 15-18 minutes or until the top is firm and brown (inside will still be slightly gooey). Let cool for a few minutes then serve topped with ice cream.
Recreated by Fearless Homemaker for Secret Recipe Club.