I just realized that pretty much every recipe I’ve posted recently has contained chocolate. The post I have planned for Friday has chocolate, too! I blame it on all the holiday candy because I just cannot stop thinking about chocolate.
I used to make a batch of cookies every weekend for my boyfriend and I to enjoy after dinner or to pack in our lunches. Those cookies would barely last through Wednesday! Our cookie consumption was clearly off the charts, so I decided to cut back on the baking for awhile. I still make the occasional batch of cookies, usually for a special occasion or event. There are some nights, though, that we need to satisfy that cookie craving; that’s where this single serving cake comes in.
This Chocolate Chip Cookie Cake is way more satisfying than a cookie or two. Instead of sitting down with a glass of milk and a few cookies, you get to take a bite out of a warm, gooey, chocolatey cookie cake. It’s tastes like a cookie but is lighter and fluffier, like a cake. It’s pretty much the best of both worlds. While it’s certainly not the healthiest treat, it’s definitely better than half a dozen cookies. Plus, if you top with a bit of ice cream, it’d be great for sharing. Although, I’d totally understand if you don’t want to share.
- 1 tbsp butter, melted
- 2 tbsp brown sugar
- 1 tbsp sugar
- 1/2 tsp vanilla
- 1 egg white
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3 tbsp flour
- 1 tbsp chocolate chips
Melt butter in a microwave safe bowl or mug (about 30 seconds). Once the butter is melted add sugars and vanilla; mix well. Add in the egg white and stir. Next add the salt, baking powder and flour. Fold in the chocolate chips and mix well.
Microwave for a minute. If the top of the cookie cake is still doughy, put it back in the microwave for 15 second intervals, until the top is slightly browned but still soft. You can eat it right out of the bowl or plop it onto a plate a dig in!