makes 4 ramekins (3 1/2″ x 2″)
Note: The whole wheat makes the cookie a little dry. For the first time you try this, I’d recommend using half wheat flour and half all-purpose flour.
Preheat oven to 350 degrees F.
Mix whole wheat flour, baking soda, and salt together. Set aside in a bowl.
Cream butter and sugar together in a bowl with an electric mixer until it’s light and fluffy. Add egg and vanilla, beat until combined.
Add in dry ingredients and mix until just combined. Fold in chocolate chips.
Spray 4 oven-safe ramekins with non-stick spray and divide the dough into 4 equal parts. Press the dough into the ramekin; each one should have about 1/3-1/2 cup dough.
Bake for 18-20 minutes, or until top is golden brown and the middle is still slightly gooey.
Set aside and let cool for 5 minutes until they can be handled.
Serve with vanilla ice cream.
Recipe originally created by How Sweet Eats.
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