Easy Single Chocolate Chip Cookie
When you're having a late night Cookie Monster moment, this recipe makes just one chocolate chip cookie. And you don't even need an egg! Grab some basic ingredients, chill the dough while the oven heats up, and you have a chewy, gooey cookie in less than 30 minutes. Honestly, it doesn't get any better.
Ingredients
- 10 grams unsalted butter, melted & slightly cooled (¾ Tablespoon)
- 14 grams dark brown sugar (1 Tablespoon, packed)
- 7 grams granulated sugar (½ Tablespoon)
- ¼ teaspoon pure vanilla extract
- 8 milliliters heavy whipping cream (½ Tablespoon)
- 22 grams all purpose flour (3 Tablespoons)
- ⅛ teaspoon baking soda
- Pinch of Kosher salt
- 26 grams semi-sweet chocolate chips (2 Tablespoons)
- Flaky salt, for garnish (optional)
Instructions
- Combine the melted butter, dark brown sugar, and granulated sugar in a small mixing bowl. Whisk the mixture until it's well-combined, about 1 minute. It will be sandy. Add the vanilla extract and heavy whipping cream. Whisk until the mixture is lightened and fluffy, 1 more minute.
- Fold in the all purpose flour, baking soda, and salt until the dough is about 75% combined. Then, add the chocolate chips and fold just until there are no more streaks of flour. Don't over-mix the dough!
- Line a small sheet pan with parchment paper. Then, roll the cookie dough into a big ball. Press the cookie dough ball into a thick disc and place it on the parchment-lined sheet pan. Pop the cookie dough in the freezer while you preheat the oven.
- Preheat the oven to 350°F (177°C). Once the oven is ready and the dough has chilled for 10-15 minutes, transfer the sheet pan to the oven. Bake the cookie for 13-14 minutes, or until the edges are set and the center is a tad gooey.
- Let the cookie cool on the sheet pan for about 5 minutes. Then, transfer it to a wire rack to cool completely. Sprinkle it with flaky salt, if desired, and enjoy!
Notes
With small batch baking, it's important to weight the ingredients with a scale instead of measuring cups. Even just a little extra flour can completely derail the recipe. But, if you don't have a scale, here's how to measure the flour. First, fluff it with a whisk. Spoon the fluffed flour into the measuring spoon and level it off without packing it in.
It's kind of hard to tell when the cookie is done, because at first glance, it'll look set all over. So after 13-14 minutes, look in-between the cracks. The edges should be fully set, but the centers will be a little gooey!
Don't skip chilling the dough or the cookie will spread too much.
Nutrition
Serving: 1cookieCalories: 384kcalCarbohydrates: 56gProtein: 3gFat: 19gSaturated Fat: 11.5gCholesterol: 30.5mgSodium: 309mgPotassium: 128mgFiber: 2gSugar: 35gVitamin C: 0mgCalcium: 41mgIron: 1mg
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