I’ve been falling behind on the various magazines I get. I spent time on Sunday trying to catch up. I was flipping through Food and Wine and found a handful of recipes that looked tantalizing. When I find an interesting recipe, I pull the page and then toss the magazine in the recycling. I hate holding on to the magazines when I can just pull the exact recipes I want.
I found a recipe that really intrigued me in the March 2016 issue. Buried in the back pages of the issue, I found a recipe for a Chocolate Chunk Cookie for One. I think I have a problem. If I have cookies in the house, I just eat them voraciously. I do love me some cookies. I figured if I could make a quick single flavorful cookie I wouldn’t feel as guilty about having a treat.
The recipe was pretty straight forward: Butter, two types of sugar, vanilla, salt, flour and chocolate chips. Yes – you’re right, there is no egg in this recipe, which means you can eat the cookie dough raw without those pesky raw egg fears.
You don’t even need to leave the butter on the counter to soften it – this recipe suggests you throw the butter in the microwave for 10 seconds to soften it just enough. I followed this recipe precisely, but mixed the whole thing in a Pyrex measuring cup.
It took about 4 minutes to get the recipe to this stage – the only thing I had to add now was the chocolate chips then turn it out onto a parchment lined cookie sheet.
I turned the cookie dough into a little patty and tossed it in the oven. The recipe calls for using a toaster oven, which we don’t have – so I put it in the real oven and crossed my fingers.
I will admit, I had pretty low expectations here, but I figured, worst case scenario, this may turn into my new raw cookie dough recipe, since it takes almost no time to put together. Sprinkled with salt, this dough slid into the oven for 13 minutes. I waited bated breath.
The cookie ended up being quite flat and a little crunchier around the corners than I like. I prefer my cookie to be more soft and chewy. This cookie was very greasy – but then again, this SINGLE cookie had an entire tablespoon of butter in it. I let the cookie setup for a little bit and I must admit, I was quite surprised by the texture and the flavor. It really didn’t taste all that different from a more traditional chocolate chip cookie. I enjoyed this cookie with a glass of almond milk and as I took my last bite of the cookie, I wished I had made a double batch. I guess that is really the point of this cookie – make a single serving cookie so people like me don’t gorge themselves on these unhealthy treats. Speaking of unhealthy – take a look at the paper towel which I set the cookie on while I ate it. Buttery!