Chocolate Chip Cookie in a Cup

Really, I don't know if I can ever get used to the hectics of moving in back to campus every year for the start of the fall quarter. Still, it's good to be back in Evanston and reuniting with familiar faces without the pressure of classes, at least for yesterday and today. And then school starts, and that's a whole different story.

Things I've noticed while moving back:

  • Seeing the freshmen still in the midst of orientation week -- Oh the days when I too was a freshman and traveled in packs with the other freshlings. Now, I just feel old and cynical and maybe just a tiny bit wiser after these two years. We'll see what this third year brings!
  • Why do I have so much STUFF? Sometimes I wonder how life would be easier if I didn't have so much clothing and not enough closet space.
  • That awkward moment when you accidentally walk in on an elderly woman using what you thought was supposed to be your suite's designated private bathroom but apparently is just a regular free for all for any passersby who need it.
  • But otherwise, the single life rocks (dorm-speak).
  • Free laundry! I will not hold back on laundry any longer! haha

Anyway, this cookie in a cup. As a small indulgence after long days...I think this is totally acceptable. Wonderfully simple and delicious when served warm with ice cream. Really, can anything beat a warm, fresh cookie? No, there isn't. (As long as you don't count cookie dough eaten in the raw.)


One year ago: Perfect Couple Chocolate Chip Cookies
6 months ago: Linzer Heart Cookies
3 months ago: Stuffed Chocolate Chip Cookies

Chocolate Chip Cookie in a Cup

From Number 2 Pencil   |   Time: 10 minutes   |   Yield: 1 serving


1 tablespoon unsalted butter, melted
1 tablespoon granulated sugar
1 tablespoon brown sugar
3 drops pure vanilla extract
Pinch of salt
1 egg yolk
Scant 1/4 cup all-purpose flour (slightly less than ¼ of a cup)
2 tablespoons semi-sweet chocolate chips


Combine melted butter, granulated sugar, brown sugar, vanilla, and salt. Then add egg yolk, then flour. Fold in chocolate chips. Transfer dough into microwave-safe mug or ramekins. Microwave for 40 - 60 seconds. Keep in mind the cookie will continue cooking as it cools, so don't microwave for too long. Top with ice cream or eat as is. Enjoy!

Stuffed Chocolate Chip Cookies

These cookies are truly a legend to behold. If not for the tender crumb and crispy edges, then surely because of the warm gooey chocolate hazelnut center. Nutella, you may be wondering? ...No, it's even better. Nocciolata gave us some free samples of their product to use in baking (or plain eating with a spoon). You may recall Caroline using this organic hazelnut spread in her exquisite and beautifully braided bread, and now, I present to you...perhaps a less daunting endeavor that incorporates Nocciolata (or any filling of your choice, for that matter).

Cookies! (Read on.)

I really am a firm believer of cookies dipped in milk. It makes the experience that much more divine.

Here's a close up of the Nocciolata spread that I bet you were dying to take a look at. It took every ounce of my self-control not to eat all of the Nocciolata in order to have enough for the cookie filling. Which is--let's not kid ourselves--basically the whole point of making these cookies.

The Nocciolata filling really takes spotlight in these cookies. Be generous with the dollops. You'll thank me later.

Really, how could you not drool after seeing these photos? I'm daydreaming of when I can make these cookies again. They're soft and tender straight from the oven, with an intense gooey chocolate hazelnut center. Let them cool to room temperature, and it gets even better. The cookies acquire a soft and chewy texture that'll last for days afterward, and that's truly a selling point for me (along with the addicting lingering aroma of a cookie that lures helpless cookie-lover victims from close and afar).

Not that I'm saying these cookies will be around for that long though. As an experiment, I tried saving one single cookie in a jar for as long as possible, prohibiting my brother or anyone else from eating it. It was a pretty excruciating experience for everyone involved, staring at the one lone piece of cookie in the jar for all those days. But hey, who said it's easy to get the facts? Now you know.

These cookies smell amazing. More than the usual amazing of a cookie smell. I think it's the Organic Coconut Sugar from Trader Joe's that I used in this recipe. I've never smelled anything quite like it, and I think I could smell the sugar all day. Heh.


Stuffed Chocolate Chip Cookies

Adapted from Love & Olive Oil, originally from Savory Sweet Life

Yield: 20 cookies | Time: 25 minutes

1/4 cup Nutella, cookie butter, or filling of choice
1/2 cup (1 stick) salted butter, softened
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cup (12 ounces) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 cup chocolate chips

Preheat oven to 375 degrees F and line baking sheets with parchment paper.

Cream butter, sugar, and brown sugar for 3 minutes on medium-high speed until light and fluffy. Add eggs and vanilla. Then add baking soda, baking powder, salt, and flour. Mix by hand or on low speed until combined. Stir in chocolate chips.

Scoop a heaping tablespoon of dough (or medium cookie scoop). Divide and place half of dough ball on prepared baking sheet. Drop a generous dollop of desired filling into center, then top with the other half of dough. Press to seal in the filling. Arrange on baking sheet with at least 2 inches of space between each cookies. (They will spread while baking.) Bake for 10 to 11 minutes, or until centers are just set and edges are golden. Cool, serve, and enjoy!