Deep-Dish Chocolate Chip Cookie for One

I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu.

Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome.

And if you’re not? I’m sorry.

Now let’s get to this deep-dish cookie.

Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version.

I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). I also cut the recipe in half (and used a smaller cup) just to keep the portion size in control.

Now I’m under no delusion that even my version is healthy. There’s butter. There’s sugar. BUT we’re just making a single serving here, folks. Instead of a week’s worth of chocolate chip cookies that you’ll be tempted to eat throughout the day, you’ll have one portion of warm, gooey chocolate chip cookie goodness.

Much better than three-day-old going-stale cookies, no?

Now be sure to measure your ingredients really carefully. I’ve made this cookie cup three times now, and they’ve varied in how cakey they turn out… probably because I wasn’t diligent about measuring the egg & baking soda each time.

If you do nail the measurements, you’ll be rewarded with a warm, soft, perfectly sweet, and gooey single-serving deep-dish chocolate chip cookie.

What could be better than that?

Deep-Dish Chocolate Chip Cookie for One

by Lauren Zembron (adapted from Picky Palate’s 60 Second Chocolate Chip Cookie a la Mode)

Ingredients

• 1 Tbsp unsalted butter, at room temperature
• 1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
• 1/2 Tbsp packed light brown sugar
• 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
• tiny splash pure vanilla extract
• 2 1/2 Tbsp whole wheat pastry flour
• 1/8 tsp baking soda
• tiny pinch salt
• heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire

Instructions

In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.

Estimated Nutrition Per Serving

• Calories: 430
• Total Fat: 24g
• Saturated Fat: 14g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 180mg
• Total Carbohydrates: 53g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 3g