Occasionally, I want a sweet treat without any commitment. I mean, I’m not looking for a long-term relationship here. I just want a one night stand, a fling, and then I want to return to my lovely relationship with whole foods and healthy fruits and vegetables. All too often I fail, making a whole two-layer cake (like the one currently sitting on my counter wondering why I’m neglecting it) or an entire batch of brownies that I have to face day after awkward day. Every once in a great while, though, I find something wonderful that satisfies my craving without all of the leftovers. This is one such recipe.
Who can turn down a still warm chocolate chip cookie? Even better, who can turn down a chocolate chip cookie that takes less than 5 minutes to make and doesn’t expect a commitment? Thanks to No. 2 Pencil for the inspiration!
1 Tbsp Butter
1 Tbsp Granulated White Sugar
1 Tbsp of firmly packed Dark Brown Sugar
3 Drops of Vanilla Extract
Small Pinch of Kosher Salt
1 Egg Yolk (discard the egg white or save for different recipe)
Scant ¼ C of All Purpose Flour (slightly less than ¼ of a cup)
2 heaping Tbsp of Semi Sweet Chocolate Chips
Start by melting your butter in the microwave; the butter should just be melted, not boiling. Add the sugars, vanilla and salt and stir to combine. Separate your egg, adding only the yolk to your cup, and stir to combine. Measure a scant, slightly less than full, ¼ cup of all-purpose flour, add it to your mug, and stir to combine. Add the chocolate chips, and give it a final stir. Now your mixture should look like cookie dough.
Cook in the microwave for 40-60 seconds, start checking for doneness at 40 seconds. Mine took about 45 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. Serve warm, possibly with a bit of vanilla ice cream and hot fudge or caramel sauce.