Whole Wheat Cookie Bowl
Move over traditional cookies. I could get used to these.
The only bummer is that they’re definitely best fresh from the oven, so you better be prepared to gorge or surround yourself with enough people to help you gorge on a more civilized level. If I were smart, I’d have just made one big cookie, and then I could justify eating it all by myself [“Dude, if you get the nachos stuck together, that’s one nacho!”].
I also don’t have ramekins. Cue horribly non-photogenic blue bowls. You know what the cure for these bowls are? Black and white photos! Man, I’m smart.
Inspiration: How Sweet It Is
- 1 stick Earth Balance, softened
- 3/4 cup brown sugar
- 1 egg
- 1 1/3 cup whole wheat pastry flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- Preheat oven to 350º.
- Break out your pretty stand mixer. Speaking sweetly to it–optional.
- Mix the softened butter with the brown sugar. Am I weird for wanting to eat creamed, buttery sugar?
- Add the vanilla extract and egg. Whip it. Whip it good.
- Add in the dry ingredients. I’m one of those rebels who doesn’t sift dry ingredients before hand, so sue me.
- Fold in the chocolate chips after eating a handful or three.
- Spray your baking dish ju jour so it doesn’t stick and divvy it up as appropriate. If someone chooses to do it into one single cookie, please tell me!
- Now, the original recipe said to bake 18-20 minutes. Mine took way longer, like 30 minutes. I blame the bowls. Basically, you want the top to be golden and the interior to be a little gooey.
- I topped mine with whipped cream. Andrew slathered his in chocolate sauce. Ice cream is totally a possibility if it won’t make you breakout. Good luck with that.
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