Deep dark chocolate cookies- for one!

I love the recipes I've found online for small servings of dishes. Sometimes I crave cookies but I don't want to be surrounded by a big batch, if you know what I mean:) My recipe is adapted from this recipe of a fantastic single serving chocolate chip cookie! I changed a few things, including making it a little less sweet :) 

Ingredients:

2 Tablespoons butter

2 Tablespoons sugar (white or brown)

Pinch of salt 

1/4 teaspoon vanilla

1 egg yolk (if you double the recipe, use the whole egg rather than two yolks:)

1/4 teaspoon baking soda

1/8 cup special dark cocoa

1/8 cup whole wheat flour

3 Tablespoons dark chocolate chips

Preheat oven to 350 degrees, cream together the butter, sugar, vanilla and egg yolk. 

Add the rest of the ingredients except for the chocolate chips and mix by hand until just combined. Stir in the chocolate chips. Do not over-mix the batter unless you want a tougher, "cakey-er" texture:)

You can make one large cookie or up to five smaller cookies. Place on parchment lined cookie sheet and bake for 8 minutes. Let the cookie(s) cool on the pan for at least 5 minutes so it can continue to cook out of the oven. 

Salad for breakfast

Do you ever eat salad for breakfast? Can't remember where I got the idea but I think it was from A.J. Jacob's book about becoming the healthiest human alive:). I recently saw a post about breakfast salads on my favourite magazine blog (a cup of Jo) so you can imagine how righteous I felt when I remembered these photos were already on my phone:

All it is is a 6 minute egg served on a bed of arugula dressed in lime infused olive oil. To make a six minute egg, boil a pot of water, use a slotted spoon to dip the cold egg in several times before gently letting it sit at the bottom of the pot and then boil it for 6 minutes. I truly believe that six minutes creates the perfect runny yolk. Add salt and pepper to taste. 

Bon appetit!