I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu.

Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome.

And if you’re not? I’m sorry.

Now let’s get to this deep-dish cookie.

Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version.

I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). I also cut the recipe in half (and used a smaller cup) just to keep the portion size in control.

Now I’m under no delusion that even my version is healthy. There’s butter. There’s sugar. BUT we’re just making a single serving here, folks. Instead of a week’s worth of chocolate chip cookies that you’ll be tempted to eat throughout the day, you’ll have one portion of warm, gooey chocolate chip cookie goodness.

Much better than three-day-old going-stale cookies, no?

Now be sure to measure your ingredients really carefully. I’ve made this cookie cup three times now, and they’ve varied in how cakey they turn out… probably because I wasn’t diligent about measuring the egg & baking soda each time.

If you do nail the measurements, you’ll be rewarded with a warm, soft, perfectly sweet, and gooey single-serving deep-dish chocolate chip cookie.

What could be better than that?