It was a quiet, lonely Mother’s Day. Typically, I’d bake something sweet for my mom and deliver it in person. However, she was out of town this year, and so I had no one to spoil but me. And that’s exactly what I did.
I’ll admit: It’s not the first time – and it won’t be the last.
My inspiration? Something I spotted on Instagram at 8 in the morning. Less than an hour later, I was pulling these salted whole wheat chocolate chip cookies out of the oven. And five minutes after that, I was unabashedly digging in to the warm, molten treat.
Recipe adapted from Food52.
Whole Wheat Chocolate Chip Cookies (in Ramekins)
Makes 3-4 servings
Ingredients
- ¾ cup whole-wheat flour
- ¼ + ⅛ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ + ⅛ teaspoon sea salt
- 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.
This looks and sounds delicious! All your photo are stunning. 😄
Thanks so much, Lucy!