Single Serving Deep-Dish Chocolate Chip Cookie

Today, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?

I was assigned the wonderful blog The Spiffy Cookie, which was a fun treat, as I know Erin well, + we’ve even hung out in person! From all her fantastic recipes, I choose to try a sweet treat: this Single Serving Deep-Dish Chocolate Chip Cookie. 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!

Thank you to Erin for introducing me to this AMAZING treat + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes! For all my previous Secret Recipe Club recipes, click here – there are TONS of awesome ones!

Single Serving Deep-Dish Chocolate Chip Cookie

serves 1-2, adapted from The Spiffy Cookie

Ingredients

2 Tbsp unsalted butter
1 Tbsp brown sugar, packed
1 Tbsp white granulated sugar
pinch of salt
1/4 tsp vanilla extract
1 egg yolk
1/4 tsp of baking soda
1/4 cup all-purpose flour
2 Tbsp mini chocolate chips
ice cream, for topping (optional)

Directions

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!