Why Make This Recipe
Who doesn’t love a warm, gooey chocolate chip cookie? This Single Serve Chocolate Chip Cookie recipe is perfect for those times when you want a quick treat without the fuss of baking a whole batch. Plus, it’s egg-free, making it a great option for anyone allergic to eggs or for those just looking to whip up something sweet with minimal ingredients.
How to Make Single Serve Chocolate Chip Cookie
Ingredients:
- Butter – 20 g, room temperature (1 tbsp + 1 tsp)
- Brown sugar – 15 g (1 tbsp + 1 tsp)
- Granulated sugar – 10 g (2 tsp)
- Double cream or heavy cream – 1 tbsp
- Vanilla extract – 1/4 tsp
- Plain flour (all-purpose) – 40 g
- Baking soda – 1/8 tsp
- Salt – pinch
- Chopped dark chocolate or chocolate chips – 30 g
Directions:
- In a bowl, cream the butter with the brown sugar and granulated sugar until it’s soft and creamy.
- Add the heavy cream and vanilla extract; mix until everything is combined.
- Add the flour, baking soda, and salt; mix until a dough forms.
- Stir in the chopped chocolate or chocolate chips.
- Chill the dough in the fridge for at least 30 minutes.
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Place the dough on the tray and press some extra chocolate onto the top.
- Bake for 15–18 minutes, or until the edges are set and the center is still soft.
- Cool on the tray for 10–15 minutes to firm up.
- Serve warm with a glass of milk.
How to Serve Single Serve Chocolate Chip Cookie
The best way to enjoy this cookie is to eat it warm right out of the oven. Pair it with a glass of cold milk for that classic combination. If you’re feeling fancy, you can also add a scoop of vanilla ice cream on top for an extra treat!
How to Store Single Serve Chocolate Chip Cookie
If you have any leftovers (which is rare!), you can store the cookie in an airtight container at room temperature for up to 2 days. For longer storage, consider wrapping it in plastic wrap and placing it in the fridge for up to a week.
Tips to Make Single Serve Chocolate Chip Cookie
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip the chilling step; it helps the cookie maintain its shape while baking.
- Feel free to add nuts or different types of chocolate for a twist on the classic flavor.
Variation
You can easily customize this recipe by adjusting the type of chocolate used, or by adding in ingredients like nuts or dried fruit. If you want a healthier version, you can try substituting some of the flour with oatmeal.
FAQs
1. Can I make this cookie without butter?
Yes, you can substitute butter with coconut oil or a vegan butter alternative to make it dairy-free.
2. Is there a gluten-free option for this cookie?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make it gluten-free.
3. How can I make this cookie softer?
If you prefer a softer cookie, bake it for a shorter time and keep an eye on it; you want it to be soft in the center when it comes out of the oven.
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Single Serve Chocolate Chip Cookie
Ingredients
For the cookie
- 20 g Butter, room temperature This is about 1 tbsp + 1 tsp.
- 15 g Brown sugar This is about 1 tbsp + 1 tsp.
- 10 g Granulated sugar This is about 2 tsp.
- 1 tbsp Double cream or heavy cream
- 1/4 tsp Vanilla extract
- 40 g Plain flour (all-purpose)
- 1/8 tsp Baking soda
- 1 pinch Salt
- 30 g Chopped dark chocolate or chocolate chips
Instructions
Preparation
- In a bowl, cream the butter with the brown sugar and granulated sugar until it’s soft and creamy.
- Add the heavy cream and vanilla extract; mix until everything is combined.
- Add the flour, baking soda, and salt; mix until a dough forms.
- Stir in the chopped chocolate or chocolate chips.
- Chill the dough in the fridge for at least 30 minutes.
Baking
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Place the dough on the tray and press some extra chocolate onto the top.
- Bake for 15–18 minutes, or until the edges are set and the center is still soft.
- Cool on the tray for 10–15 minutes to firm up.
