Tonight I attempted an old recipe with a new fish, and it didn’t go well. Haddock is so “fish-and-chips” fish that no amount of leeks, dill, lemon, asparagus, or white wine could dress it up. I decided to make up for the dinner fail with a dessert win: single-serving chocolate chip cookies. If you want to make this gluten-free, add a little less gluten-free flour to compensate for how “thirsty” gluten-free all-purpose flour can be.
This was quite a decadent treat, one we cannot justify more than once in a while, but it made up for my earlier disappointment.
Prep Time: 2 Min
Cook Time: 1 Min
Total Time: 3 Min
- 1/4 c brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 Tbsp butter melted
- 1/4 c all-purpose flour
- 2 Tbsp chocolate chips
- In a small bowl mix together sugar, egg, vanilla, cinnamon and butter. Mix in flour, stir until well combined. Fold in the chocolate chips.
- Transfer batter into a microwave safe bowl (a ramekin works just fine for me). Microwave on high for 50 seconds. Remove it from the microwave and let it cool for a minute and dig in.
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