Chocolate Chip Cookie for Two

Chocolate Chip Cookie (for two)

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated white sugar
  • 2 tablespoons light brown sugar
  • 1 egg yolk (save the white for another use)
  • 1/4 teaspoon coarse Kosher salt, divided
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 6 tablespoons all-purpose flour
  • 3 tablespoons semi-sweet chocolate chips, divided
  • 2 tablespoons chopped pecans


Note: for a chocolate chip cookie cake, use a whole egg instead of just the yolk, and increase the flour to 1/2 cup (8 tablespoons).  Microwave for 1 - 1 1/2 minutes until puffed and cooked through.

Microwave times will vary.


Spray two microwave-safe ramekins, cups or bowls with non-stick spray.

In a bowl, combine the butter, sugars, egg yolk, 1/8 teaspoon salt, vanilla and cinnamon until smooth.  Stir in the flour until moistened.  Stir in 2 tablespoons chocolate chips and pecans.  Dough will be thick.

Press dough into the bottom of the greased ramekins.  Sprinkle with the remaining tablespoon chocolate chips and 1/8 teaspoon salt.  Microwave uncovered on high for 45 seconds to 1 minute for a gooey cookie, or 1 1/2 minutes for a more well-done cookie.  Let cool for 3 minutes to set up, then serve warm with a scoop of ice cream.


Yields 2 servings.


Recipe from Curly Girl Kitchen

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