4 tablespoons unsalted butter, cold, cut into small pieces
¼ cup brown sugar
¼ cup granulated sugar
½ egg
½ teaspoon vanilla extract
2 ounces bittersweet chocolate, roughly chopped
flake salt, optional
Instructions
Preheat oven to 425 degrees.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugars at medium speed until well blended. Add the egg and vanilla extract and continue to beat until well blended.
Gradually add the dry ingredients and beat on low speed until just combined. Add the chocolate and stir to combine.
Divide the dough among ramekins; I used two 5¾ oz. crème brûlée dishes and a 3 oz. ramekin. Sprinkle with flake salt, if using.
Bake cookies until the tops are lightly golden and the centers are still soft, 10-14 minutes. Serve warm.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/whole-wheat-chocolate-chip-cookies-ramekins/