By Kelsey Banfield
If January is cleanse season, then February is sugar season. After all, Valentine’s Day is the highlight of the month and there is no better way to celebrate than with a little extra chocolate. And once you’re into chocolate, there is no turning back! This sweet treat is an attempt to make everyone’s favorite chocolate cookie treat a touch healthier and a touch gooier. It calls for whole wheat flour, and is just about the epitome of deliciousness. Go ahead, eat the whole thing, and don’t you dare think about feeling guilty about it!
When this dish comes out of the oven, my favorite thing to do is dollop a big scoop of ice cream right into the center of it and let it melt while my entire family digs in with several spoons! Sounds amazing, right?
More Chocolate Chip Recipe:
Salted Caramel Chocolate Chip Cookies
Biscoff Stuffed Salted Chocolate Chip Cookies
Fudgy Chocolate Chip Toffee Bars
Deep Dish Whole Wheat Chocolate Chip Cookie
adapted from Top with Cinnamon
Makes: 1-2 servings
Ingredients:
- 3 teaspoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt, plus more for sprinkling
- 1/4 teaspoon baking powder
- 5 tablespoons white whole wheat flour
- 4 ounces dark chocolate, chopped into 1/4-inch pieces
- vanilla ice cream for serving (optional)
Directions:
1. Heat the oven to 350 F.
2. Without combining the ingredients, place the butter, sugar, and vanilla in an ovenproof dish. Place the dish on a cookie sheet for insulation and in the oven for 5 minutes, or just until the butter melts. Remove it from the oven and stir until combined.
3. Stir in the salt, baking powder, and flour until smooth. Smooth the batter out in the pan and press the chopped chocolate into the top. Lightly top the cookie with a sprinkling of sea salt. Bake the cookie for 10 to 12 minutes, or until the center is set and the top is golden brown.
4. Remove from the oven and allow to cool for about 5 minutes to set. Top with ice cream and eat with a spoon!
Food , Recipes
