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