Monday, May 6, 2013

Chocolate Chip Cookie in a Cup



There's been a bit of an absence, but life has a certain way of getting a little crazy. But I would like to dedicate this to my beloved city.

I've spent the past six years of my life in Boston. I've grown from a wide-eyed teenager to a seasoned Bostonian.  From roaming the miles of Commonwealth Avenue, to getting lost in Beacon Hill, to learning to become a physician in the heart of the South End, my friends and I owe a lot to this city. I am continually thankful to the spectators, runners, first responders, and medical personnel for their strength and bravery. 

Boston Strong. 





This the perfect thing for when you're craving dessert, but only have 5 min to spare! 

Recipe (adapted from Number 2 Pencil)

1 Tablespoon Butter
1 Tablespoon Granulated White Sugar
1 Tablespoon of firmly packed Dark Brown Sugar
3 Drops of Vanilla Extract
1 Egg Yolk (discard the egg white or save for different recipe)
Scant ¼ of All Purpose Flour (slightly less than ¼ of a cup
1 heaping tablespoons of Semi Sweet Chocolate Chips

Start by melting your butter in the microwave. Butter should just be melted, not boiling.
Add sugars, vanilla and salt. Stir to combine.
Separate your egg and add the yolk only to your cup. Stir to combine.
Add flour, then stir again. 

Measure a scant, slightly less than full, ¼ cup of all-purpose flour.
Add the chocolate chips, and give a final stir.
Now your mixture will look like cookie dough.
Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine took 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.
Serve warm.

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