Single Serve Chocolate Chip Cookie
This Single Serve Chocolate Chip Cookie is a big chocolate chip cookie that's perfect for sharing with two! Or, if you're just feeling like you had a day, enjoy it all to yourself!
Equipment
- Digital Food Scale
- Mixing Bowl
- Spatula
- Quarter Sheet Pan
- Parchment Paper
Ingredients
- 28 grams salted butter (softened)
- 57 grams light brown sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
- 64 grams all purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 50 grams semi sweet chocolate chips (plus extra for topping if you want)
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line a quarter sheet pan with parchment paper.
- In a large mixing bowl, add the butter, light brown sugar, and vanilla extract. Mix with a spatula to combine completely, ensuring there’s no butter chunks.
- Add the milk, flour, baking soda, and salt and fold to combine completely.
- Add the chocolate chips and stir to combine completely.
- Form into a disk that’s about 3 to 4-inches in diameter and place on the prepared baking sheet. (Add more chocolate chips on top if you want!)
- Bake for 15 to 20 mins or until the edges are golden brown to your liking. If you like a really doughy cookie, you can also underbake this, as there’s no eggs!
- Sprinkle with flaky sea salt immediately after coming out of the oven.
Video
Notes
Tips
- Always weigh ingredients on a kitchen scale for the best results.
- Make sure your butter is soft; this is key as you’re mixing this by hand.
- If you want to use a hand mixer for this, you can also do that as well.
- You can use any kind of milk that you like!
- I use a quarter sheet pan because this cookie is so small. But if you don’t have a quarter sheet pan, you can just use a half sheet pan too.
- You can bake this in your countertop oven instead of the regular oven, it's so small and on a small sheet pan it fits perfectly!
- Because this cookie is naturally eggless, you can underbake it if you like a really doughy cookie.
- Vegan: Replace the butter with your favorite vegan butter or vegetable shortening (I like Miyoko's) and the milk with dairy free (I like coconut best, but almond, oat or pistachio also work).
- Gluten Free: Replace the all purpose flour with a gluten free flour blend, I recommend using the Namaste Organic Perfect Flour Blend for the best results as this is what I use to test gluten free recipes. Gluten free cookies don't spread as much, so the size you make the cookie dough disk is about the size the cookie will end up.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 751kcalCarbohydrates: 132gProtein: 10gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 5mgSodium: 456mgPotassium: 452mgFiber: 6gSugar: 75gVitamin A: 49IUCalcium: 107mgIron: 7mg
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