Last week I found my mom’s old chocolate chip cookie recipe, but I must admit, I was skeptical as to whether it would even turn out (I had never made a single-serving mug cake or cookie before), but it was too intriguing not to try. Y’all, consider me a convert!
This was SO insanely delicious + incredibly easy to make. The result is a homemade cookie, in deep-dish form: Golden brown + slightly crisp on the outside, and ooey-gooey, warm + chocolatey on the inside.
SOOO good, especially topped with a little ice cream. =) I timed it + it took me less than 4 minutes to gather/measure/mix the ingredients, then 15 minutes to bake it. That means that in less than 20 minutes, you have a decadent, scrumptious, from-scratch dessert. Delicious AND a little bit dangerous, I tell you!
Single Serving Deep-Dish Chocolate Chip Cookie
Ingredients
Method
- Preheat oven to 375 degrees F. Have one 6-ounce ceramic ramekin ready.
- In a medium microwavable bowl, melt the butter (this took me about 30 seconds).
- Vigorously whisk in brown sugar, granulated sugar, and vanilla extract for at least 1 minute. (Note: make sure you do this step! Otherwise you can wind up with grainy sugars in your cookie).
- Whisk in the yolk until blended.
- Mix in the salt, baking soda, and flour until well-combined.
- Using a spatula, fold in the chocolate chips. Mix until just combined, then transfer the batter into the ramekin.
- Bake for 15 minutes or until the top is firm + golden (the inside will still be slightly gooey).
- Let cool for a few minutes, then serve, topped with ice cream! And remember, the ramekin will be hot from the oven, so be careful with your fingers!
