Einkorn chocolate chunk cookie bowls
Einkorn chocolate chunk cookie bowls! My healthy-ish take on a childhood deep-dish cookie recipe. This single-serve dessert is made with coconut sugar, dark chocolate, and einkorn flour. The combo makes the most buttery, gooey, slightly underdone cookie. Add a scoop of ice cream on top, Yum!
Nostalgic Series Part 3: The Big Cookie
As a kid, we didn't go out to dinner often, except for special occasions. The most popular restaurant in the suburbs near us was called Granite City. A truly Midwest experience, this restaurant was full of leather booths, rustic decor, and a massive fish tank. My best memory wasn't the savory seasoned waffle fries or the burgers, but the dessert. My brother and I would insist on getting the Big Cookie. Yes, that was the name, simple and to the point. I was never disappointed. An enormous chocolate chip toffee cookie with caramel drizzled on top served with vanilla ice cream. Sugary, chocolate perfection. It was eaten within seconds of arriving at our table. Nothing compared to this pie-sized cookie dessert that could feed an army.
Healthy-ish Cookie Dessert
This recipe is my take on that childhood dessert but healthier and single-serve. When I eat dessert, I want to indulge and not feel the sugar rush. My preferred sugar of choice is coconut sugar because of the subtle toasty flavor it adds to my baked goods. The chocolate bar also has a fair amount of sugar in it, so I find it unnecessary to add more sweetness. Everything balances out quite everything nicely. I am not a fan of overly sugary desserts, so this is perfect. I have also tried this recipe with different kinds of chocolate bars like toffee and almond. These taste amazing too! I will sometimes lessen the sugar with the more sweet chocolate bars. Healthier doesn’t have to taste bad, it can be just as satisfying and tasty with some simple ingredient swaps. Honestly I could eat this cookie dough all on its own. It’s so good!
Chocolate bar vs. chocolate chips
Maybe an unpopular opinion; I like chocolate chunks in my cookies better than chips. There is a better disbursement of the irregular chocolate chunks through the cookie, and I can find better quality chocolate in the bar form.
Why Einkorn Flour?
I prefer to use einkorn flour in most of my baked goods because of its fantastic buttery, nutty flavor, silky texture, and health benefits. I wrote more about why I love einkorn flour in the Einkorn Biscuits recipe.
Your own personal cookie bowl.
My favorite part about this cookie bowl is how simple and quick it is to make. I am a fan of low-effort single-serve desserts that you can whip up in no time. Who doesn't want to sit down on a cozy winter night with their own personal dessert? No sharing is involved. All you need to do is dive in and enjoy.
DESSERT
Einkorn Chocolate Chunk
Cookie Bowls
Cooking Time: 18-20 minutes Yield: 4 servings
INGREDIENTS
5 tablespoons salted butter, melted
1/4 cup coconut sugar
2 egg yolks
1 teaspoon vanilla
1/2 cup + 3 tablespoons all-purpose Einkorn flour
1/4 teaspoon baking soda
1/2 cup (3.175 oz) dark chocolate 70%, chopped (My favorite is Tony’s Chocoloney Dark Chocolate)
INSTRUCTIONS
Preheat the oven to 325 degrees F.
Combine melted butter, coconut sugar, egg yolks, and vanilla in a mixing bowl. Use a spatula to mix the ingredients until incorporated and smooth.
Add einkorn flour and baking soda and mix until no flour lumps remain.
Lastly, add the chopped dark chocolate chunks to the dough and combine until the chocolate is evenly distributed throughout.
Using a spoon, divide the dough evenly between the four ramekins. Press the dough gently in an even layer to fill the bottom of each ramekin. Place the ramekins on a sheet pan and bake for 18 minutes for an underbaked cookie or 20 for an almost fully baked cookie. The cookies should be slightly puffed and lightly golden brown around the edges. Take the cookies out of the oven and let them cool for a few minutes before serving. Eat while warm with a large scoop of vanilla ice cream, and enjoy!