- Melt butter in the microwave in a 125-mL (½-cup) espresso cup.
- Add brown sugar and vanilla and mix together with a fork.
- Incorporate the egg yolk.
- Add the flour, flax seed, and chocolate chips.
- Mix well until dough is smooth and lump free.
- Bake in microwave for 1 minute.
- Set aside to cool.
- Serve right in the cup.
CHEF’S SECRET
Add some chopped nuts or slivered almonds into the dough for a nutty taste and even more crunch.
- For a gluten-free version, substitute the whole wheat flour with oat flour or a gluten-free flour of your choice.
- Experiment with different types of chocolate chips—dark chocolate for more intense flavour, milk chocolate for extra creaminess, or white chocolate for even more sweetness.
- Remember to watch the cookie while it cooks, as the time can vary depending on the microwave. The cookie is ready when it is firm to the touch but still slightly moist in the centre.
Alexandra Diaz and Geneviève O’Gleman’s Chocolate Chip Cookie in a Cup is a comforting treat, perfect for satisfying sudden sugar cravings. This ingenious recipe transforms the classic ingredients of a chocolate chip cookie into a quick and easy dessert. Imagine a soft and warm cookie with melting chocolate chips, infused with vanilla and enriched with flax seeds for a soft and crunchy texture. Served in an espresso cup, this dessert is a perfect balance between sweet brown sugar and rich chocolate in every spoonful, a comforting, decadent taste experience.