Chocolate Chip Cookie

There is NO better solution for a single-serve Chocolate Chip Cookie to a sweet tooth than this chocolate cake for once! It’s thick, chunky, gooey, and chocolaty and only takes 30 minutes to prepare including chilling time! Yes, you make only one cookie with this recipe!

PREPARATION TIME: 20 MINUTES

FEEDING TIME: 10 MINUTES

TOTAL TIME: 30 MINUTES

RESULT: 1 CAKE

Do you ever crave a cookie and ONLY a cookie? Now you can bake a chocolate cake when the sweet tooth comes late at night. Crunchy on the exterior and gooey in the middle! Do you ever crave a cookie and ONLY a cookie? Now you can bake a chocolate cake when the craving for something sweet strikes late at night. Crispy Single Serve Chocolate Chip Cookie on the edges and gooey gooey in the middle!

Prepare the cookie dough.

This recipe aims to be as simple as it can be! It’s for those nights when you want a cookie and need it now. So I had to make sure it could be whipped in 5 minutes and in a bowl. Here you will find all the ingredients you need:

• unsalted butter, melted
• Brown sugar
• White sugar
• Vanilla extract
• salt
• Sodium
• Scrambled eggs
• All-purpose flour

My favorite butter for baking is Challenge Unsalted Butter. It gives a wonderful, rich flavor that should not be missing in any baked product. Their butter is made the old-fashioned way by happy cows in family dairies and you can taste the difference in these deliciously gooey chocolate cookies. You probably know that most cookie recipes call for a whole  Single Serve Chocolate Chip Cookieegg, but if you’re only baking one cookie, you can’t cut an egg the same way you can cut a cup of flour. But I’ve figured out how to do it at last! Just take a whole egg and beat it very well until you get a homogeneous mass. Set aside 1/2 tablespoon. You can use the leftover egg to make scrambled eggs in the morning!

Start by adding melted butter to a bowl together with brown sugar, white sugar, vanilla extract, salt, baking powder, and a little beaten egg. Mix well until a smooth mixture forms. Then stir in the all-purpose flour with a rubber spatula until a dough forms. Finally, I like to add a mixture of semi-sweet and milk chocolate chips to the dough. Refrigerate, covered, for fifteen minutes.

Cook the cookie dough

I know you don’t want to hear that. But I’ve tried a lot of cookie recipes, even ones that don’t require chill time, and I’ve always found that cookies taste much better when the dough is chilled! Chilling the dough allows the flavor to develop further and prevents the cake from spreading too much, making it tougher and stickier.

USE HIGH-QUALITY CHOCOLATE BAGS

The star of any chocolate bar is the chocolate inside, and I insist on using chopped chocolate bars instead of chocolate chips (or even packaged chocolate chips). Chips contain stabilizers and do not melt into the cake, while chopped chocolate melts into puddles and creates a delicious texture.

Bake the cookie

In my opinion, the secret to chocolate chip cookies is more in the baking than the dough! You can get the perfect dough, but if you bake it too long, the cake won’t turn out well.

For this one-time cake, 8 minutes at 350°F was the perfect time for me. Remember that every oven is different, so you may need a minute less or maybe even a minute more. The cake should have golden edges but still be soft and almost ready in the middle. The reason for this is that when the cake is taken out of the oven, it continues to cook on the baking sheet. That is why it is dormant

VARIATIONS TO TRY

For even more flavor, brown the butter on the stove to give the cookies a deeper, nuttier flavor. All you have to do is put the butter in a saucepan over medium heat and let it melt. Once melted, it will begin to bubble. After a few minutes, the milk in the butter will turn golden. Remove from the heat and you have brown butter! This step is completely optional. Instead of chocolate chips, you can also make cookies and creme cookies by adding Oreo chips along with white chocolate chips. For a winter-themed cookie, add white chocolate chips and dried cranberries. Have fun with it! You can also add chopped nuts of your choice.

WANT MORE SIMPLE DESSERTS? TRY THESE!

• Banana pudding
• Chocolate almond croissants
• Pumpkin cream cheese powder
• Ice Cream Nachos
• Two cookie cups

INGREDIENTS

• 2 tablespoons melted, unsalted butter
• 2 tablespoons of brown sugar
• 1 tablespoon white sugar
• 1/2 tbsp beaten egg
• 1/4 tsp vanilla extract
• 1/8 tsp baking powder
• 1/8 tsp salt
• 1/4 cup all-purpose flour, additional tablespoon if needed
• Chocolate pieces
• Sea salt flakes

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Add melted butter, brown sugar, white sugar, beaten egg, vanilla extract, baking powder, and salt to a small bowl. Stir everything until smooth.
3. Add the flour and mix with a rubber spatula until it becomes a cookie dough consistency. If the dough is a little too wet, add 1/2 tablespoon to 1 tablespoon flour if needed.
4. Mix in the milk chocolate and dark chocolate and let the dough rest in the fridge for 15 minutes.

1. Line a baking dish with baking paper.
2. Roll the dough into a ball and place it on a parchment-lined baking sheet.
3. If necessary, add some sea salt.
4. Place in the oven and bake for about 8 minutes, until the edges are golden brown and the center is still slightly soft. Do not overbake the cookies continue to bake from the oven in the hot pan.
5. Let them rest in the pan for about 10 minutes or until firm before transferring to a wire rack to cool and enjoy!