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Saturday, September 8, 2012


Split second decisions. We've all made them at some point in our lives. You've probably made a few that you regret and you've probably made a few that you're thankful for. Some were big. Some were small.

Some were delicious.

Well, the decision I made happened to be. While bored and stumbling on Stumbleupon, I stumbled on this recipe by Healthy Food For Living. In the few seconds it took to skim over the ingredients needed, I had already made up my mind. I WOULD make these. And so I did.

Left: Ghirardelli Chocolate Chip - Right: Reese's Peanut Butter

While they're not that healthy, the single serving size they came in was definitely better than a dozen of cookies. Plus, they were pretty quick and easy. The longest part was setting out the butter so it could reach room temperature, which took about 30 minutes.

Here's the recipe!

Deep-Dish Chocolate Chip Cookie for One
Recipe adapted from Healthy Food For Living

Ingredients (For one serving)

1 tablespoon unsalted butter, at room temperature
1/2 tablespoon granulated white sugar
1/2 tablespoon packed light brown sugar
1 tablespoon beaten egg (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
tiny splash pure vanilla extract
2 1/2 tablespoon whole wheat flour (can use white flour too)
1/8 teaspoon baking soda
tiny pinch of salt
heaping 1 tablespoon chocolate chips (or chips of your choice - peanut butter, semisweet chocolate, white chocolate, butterscotch, etc.)


In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.


The original recipe called for organic and natural ingredients, but I substituted with just regular stuff you'd find in any pantry. The only healthy ingredient I had on hand was the wheat flour which I had bought forever ago to make dog treats (still haven't made them...).

The actual texture of the cookie won't be crisp like a flat cookie. It has more of a cake-like consistency. If you use wheat flour, the texture will be "grainier." I microwaved both of mine for 40 seconds and an additional 15 seconds because it looked too soft after the initial 40 seconds.

One thing I did that may have made this recipe a success on the first try is that I mixed very well every time the instructions indicated to do so instead of dumping all the ingredients in at once and mixing. I read some of the comments on the original post and some people had failure attempts because they did not mix thoroughly enough.

Well, that's it for today's post! Thanks for reading and I hope you enjoy your single serving deep dish cookie!

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