Oregon Transplant: Deep Dish Chocolate Chip Cookie for 1

This was supposed to be the first post brought to you by my new photography light. I know I said that awhile back, but this was really, truly supposed to be that post. I just couldn't stand the pictures. I'm still practicing. This shouldn't surprise me, considering how long it's taking me to get a hold on using my big camera. Call it my stubborn streak, I just keep plugging away until I get what I want. It's the best way I learn- taking tons and tons of ugly photos until the best way to get pretty pictures becomes apparent to me.

I'll share one picture from the experiment:

So, I think you can tell where the light is positioned in this photo. First of all, I'm pretty sure I chose the wrong white balance setting. The cookie is definitely a weird shade of yellow. Secondly, the shadows are all wrong. It's hard to see the ice cream scoop, which I don't like. Perhaps moving the food closer to the light will yield different shadows? Something to try. Thirdly, I think the photo would have benefited from more color. Maybe a different colored napkin to focus on, or even throwing in some chocolate chips to the picture to make it more interesting. As I mentioned, there is more work to be done. Practice makes perfect. And, also like I said before, lighting wasn't the only issue on this photo-shoot.

Speaking of chugging along, that's how I stumbled onto this recipe. I first made it one lonely night many moons ago when the hubby was working a night shift, and the chocolate cravings made a late evening house call. Since then I've played with the recipe- different ratios, different kinds of chips, differed cooking times, substituting sea salt for regular salt, etc. I think I've finally narrowed down the best combination. Dark chocolate chips instead of regular, sea salt instead of plain, and the tiniest amount of vanilla bean ice cream dolloped on top. Seriously, these are perfect for a spur-of-the-moment craving. You know the one. The one that has you frantically pulling 8-year old packages of egg noodles and Chinese 5 Spice powder from the cupboard while you are desperately searching for a cookie.

The best part? It's perfectly proportioned for one, and bakes in less than 60 seconds.

Oh yes. And, since it's a dessert for one, there won't be any leftovers lying around to tempt you.

So, the little brother has arrived! I picked him up at the airport yesterday, looking a tad tired. He took the red-eye in, flying from Portland overnight and arriving at the local airport at 10:30 am. That's a rough travel time. Needless to say, yesterday was low-key. After getting back to the house, we pretty much lazed around the house and binge-watched "The League". It was the perfect day for adjusting to some jet lag :) Today won't be nearly as lazy, at least for me. The hubby and I have the hardest day of our training today, we are running 7 miles! My mind is spinning a bit, and I'm a bit anxious. I've never ran 7 miles. I know I'll be able to do it, but I'm definitely feeling a bit apprehensive right now.

Now, I'm supposed to go run 7 miles after I've been staring at pictures of this cookie for the last hour, and all I wanna to do is cram it in my mouth?

Tis' the life of a food blogger :)

Have a great weekend everyone!

Ingredients (makes 1 cookie):

1 tbsp unsalted butter, melted

1 tbsp granulated sugar

1 tbsp brown sugar

1 egg yolk

1/4 tsp vanilla extract

1/4 tsp sea salt

1/4 cup flour

2 tbsp dark chocolate chips

vanilla bean ice cream (optional-for topping)

Directions:

1. In a small ramekin, combine butter with sugars. Stir to combine. Add egg yolk, stir to combine. Mix in vanilla and sea salt. Add flour, stir to combine. Add chocolate chips, stir to combine.

2. Cook in microwave 35-50 seconds or until cookie looks done. (I've played with all combinations of times, but I've found exactly 50 seconds is the perfect cooking length in my microwave.) Serve warm, topped with ice cream (if using).

Printable Recipe