Raspberry brown butter deep dish chocolate chip cookie (for 1)

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Wow, it’s been awhile! I didn’t mean to be gone so long, but between working such long hours that I neither had the time, nor the energy, to cook anything whatsoever, training for a new job, five (5!) weeks of vacation that included a trip to Montreal and one whole month lounging in America and slowly settling back into a new routine of commuting and working full-time, cooking and blogging about it has been complicated. Luckily for you I’ve got a lovely single-serving cookie recipe for you to make up for my absence!

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You know how addictive baking is? I’m all over food blogs, constantly bookmarking new cookie, cake and pie recipes, and dying to try them all. But sometimes when you live in a two-person household, baking an entire pie or a batch of cookies also means having to eat them all. I don’t know about you, but usually when I eat 2/3 of a batch of cookies in a few days, I can feel it. There’s always the option of taking them to work, but sometimes they’re just so good that sharing is not an option. But you know what is an option? Baking a single, deep dish cookie in about 25 minutes flat that is just big enough to satisfy any craving, but doesn’t allow for leftovers.

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This cookie is slightly different than a traditional cookie because there are no eggs involved. The texture is slightly crumbly but the flavor is all there. It takes less than five minutes to make the “dough,” and 15-20 minutes to cook. It’s perfect for when you just really need something sweet right now, but don’t necessarily want something sweet all week. I added raspberries to this particular version because my garden was full of them. It was a nice touch and I highly recommend adding some if you have them, but the cookie on its own is all you really need.

Raspberry brown butter deep dish chocolate chip cookie (for 1)
Recipe adapted slightly from Chocolate Moosey

Ingredients (makes one cookie!):
2 T butter
1 T sugar
1 T brown sugar
Drop of vanilla extract
Tiny pinch of salt
1/2 t baking soda
1/4 C flour
Chocolate chips or squares of baking chocolate
Raspberries (optional)

First, make sure you have a tiny ramekin or cocotte, about 8 fluid ounces. I use ones like these from Le Creuset. If you do, you’re golden. Preheat your oven to 375°.

Take out your smallest pot and add the butter. Place over medium heat until the butter melts, then begins to become fragrant and browned, taking care not to burn it. Once the butter is browned, remove from heat and add the sugars and vanilla extract, whisking for a minute or two until the mixture is as homogenous as possible. Add the flour, baking soda and pinch of salt next. Stir gently until just combined. Add your chocolate chips now, or layer them directly into the ramekin (I used larger squares of baking chocolate that I added in between two layers of cookie dough).

Place half of the dough into your ramekin. Add chocolate and raspberries if desired. Cover with remaining dough, then add more chocolate and more raspberries. Bake for 15-20 minutes, until edges are crisp. Let cool for 3-5 minutes before eating, or add ice cream and eat right away!

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