60 Second Chocolate Chip Cookie
I was “stumbling” around the internet last night (no, it wasn’t wine, I was using my new StumbleUpon tool bar), when I came across this little bit of heaven: the 60 Second Chocolate Chip Cookie from Picky Palate. She did a great job making up this recipe.
A chocolate chip cookie in 60 SECONDS? I decided it was an significant piece of news that certainly should be re-blogged about. I feel it is really important, that you, my readers always get the facts about gooey, chocolate chip-containing desserts.
Two reasons I love this:
1.) I have a little problem when I bake chocolate chip cookies, and that is: I CANNOT. STOP. EATING. THEM. I have even tried putting them in the freezer. Nope. Turns out frozen chocolate chip cookies are delicious also. Frozen batter also. Too.
2.) My old go-to late night treat used to be Brownie In A Cup. Being out of vegetable oil (I replaced mine with healthier alternatives), I tried making it with coconut oil. It was an epic fail. This recipe, however, calls for butter, and that makes me happy.
First, get out the good ol’ classic ingredients: brown sugar, white sugar, butter, vanilla, egg, flour, baking soda, salt, and chocolate chips.
I did not have a pretty, white ramekin, so I used a little 2-cup pyrex bowl.
First, mix together your butter and your sugars. I used a fork.
Then add vanilla and beaten egg. It will look just like this:
Mix in dry ingredients (flour, baking soda, salt). Oh, this is looking good.
Now, add your chocolate chips. You can measure the morsels, or you can just pour and let the batter speak to you.
Hm, look at this leftover batter on the fork. Gee-willy, I suppose I’ll neatly scrape it off and rinse the residue off into the sink. (Lies. All lies.)
Pop in the micro for 60 seconds. Or bake, whatever floats your boat. Next time I’ll try baking it at 350 for a few minutes and see what happens.
When I pulled this out of the micro, it was perfectly gooey, like a real cookie, slightly under-baked just the way I like. I don’t know how much it would have set up or not because it just didn’t sit around for that long.
I ate half, and then pretended to give the rest to David, and pretended he ate it. (SUCH Denial.)
I did not add the ice cream, but I think it would have been nice to have the creaminess to balance out the sweetness. It was a little sweet (am I really saying this right now?), so next time I think I’ll calm down on the chocolate chips. You know I never measure chocolate chips…I just pour and let the batter speak to me.
This is definitely a little commercial break treat for Design Star next week. Or a little bathroom-cleaning reward. (For all my Facebook-y friends: with a sweet treat in mind, I decided to set my kid in front of the TV with animal crackers and clean my neglected bathroom in approximately 25 minutes. During nap time, I made my cookie with a great feeling of entitlement. I know you really needed this status update.)
Here’s the recipe from Picky Palate. Enjoy!
60 Second Chocolate Chip Cookie
2 Tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 tablespoons beaten egg
1/4 teaspoon pure vanilla extract
5 tablespoons all-purpose Gold Medal Flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup chocolate chips
Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined. Add beaten egg and vanilla, mixing to combine. Add flour, baking soda and salt. Stir a couple times, then add chocolate chips, stirring to combine. Microwave for 60 seconds then remove. Run a plastic knife around edges, will be slightly gooey, no worries. Cookie will continue to set up in hot ramekin. Top with a large scoop of vanilla ice cream. Serve immediately.
Makes 1 large serving, perfect for sharing