Is it just me who craves cookies constantly but knows that if I make a whole batch then I’ll end up eating the lot? Yep, ok. Luckily, it turns out it is, in fact, possible to make one single-serving chocolate chip cookie. This recipe doesn’t even require any time for the dough to chill or even an egg for that matter!
Of course, in making a single-serving chocolate chip cookie, I had to make sure that it would be big enough to solve all your cookie cravings. So, not only is it a super chocolatey cookie, it’s also pretty darn big!
The problem that I had with trying to work out how to make this recipe work was the egg. After all, you normally use one egg for an entire batch of cookies so it would be far too much for just one! The solution actually ended up being to cut the egg out entirely. Cornstarch gives the cookie plenty of chewiness. Plus, a generous amount of butter and chocolate chips make sure it’s so rich that you’d never know the difference!
This does also mean that (providing you’re ok with eating raw flour – or you can toast it to make it safer) then the cookie dough is safe to eat! So, if you’re happy to have a slightly smaller cookie then go right ahead and dig on in! After all, I did!
When it comes to the chocolate chips, feel free to use a chopped up chocolate bar instead. Or, try a combo of different flavours:
- orange zest and dark chocolate chips
- white chocolate chunks, cranberries and chopped macadamia nuts
- triple chunk – milk, white and dark chocolate!
- fudge chunk and cinnamon
There are pretty much unlimited variations so feel free to experiment!
The only issue that you might have while baking this cookie is that it can get a little brown around the edges before the middle is fully cooked. In this case, just cover it with aluminium foil and keep baking. This will prevent it from browning further while helping it to cook in the middle.
Single-Serving Chocolate Chip Cookie
- 30 grams butter softened
- 10 grams granulated sugar
- 10 grams light brown sugar
- 1/2 tsp vanilla
- 1/4 tsp baking powder
- 1/2 tsp cornstarch
- 30 grams plain flour
- 25 grams chocolate chunks
- Preheat the oven to 165°C and line a baking tray with parchment paper.
- In a small bowl, beat the butter and sugars together with a wooden spoon until light and fluffy. Add the vanilla extract and beat until well-combined.
- Add the baking powder, cornstarch and flour and mix gently until just evenly combined. Gently fold in the chocolate chunks.
- Spoon the cookie dough in to a large scoop-shaped pile in the middle of the baking tray. It should be fairly tall rather than flat as the cookie will spread during baking.
- Bake for 25-30 minutes until golden and still slightly soft in the middle. Turn halfway through to ensure even baking. If the edges of the cookie begin to brown too quickly, cover with foil and continue baking. Once removed from the oven, allow to cool on the tray for 10 minutes before placing on a wire rack to cool fully.
If you’re looking for more single-serving recipes, try my brownie in a jar. Or, for a savoury recipe, try my light olive oil spaghetti or microwave fresh herb risotto for one. Another delicious single-serving dinner recipe is my microwave stuffed peppers with cheesy basil and spinach rice – they’re delicious so take your pick!
Enjoy! And let me know in the comments – if you could have a good single-serving or microwave recipe for one dish, what would it be?
Post linked to #CookBlogShare