I am the first to admit that I have an extremely large sweet tooth. I don’t think there has been a day that I haven’t had something to indulge my white, enamel-covered sugar craver. On this particular day, I had had a crazy day with my firsties and couldn’t find anything in my pantry that would curb my craving. I decided to look on my Pinterest board and came across this beauty of a recipe- it only made 2 large cookies! It was perfect. I didn’t feel guilty because I didn’t make a whole batch of 24 cookies (although I could have totally eaten them within a few days). So, I got right to work and it was a quick and easy recipe and the cookies came out chewy in the middle and crispy around the edges.. just how I like them! This recipe made for two very large cookies and could easily be split into 4 to make less monstrous servings. Nonetheless, I will be recreating this simple dessert when I need my fix in the future. Enjoy!
Single Serving Chocolate Chip Cookies
What you’ll need:
- 2 tablespoons of butter
- 2 firmly packed tablespoons of dark brown sugar
- 1 tablespoon of granulated sugar
- Pinch of kosher salt
- ¼ teaspoon of pure vanilla extract
- 1 egg yolk – discard or set aside egg white for a different use
- ¼ teaspoon of baking soda
- ¼ cup of all-purpose flour
- 3 heaping tablespoons of semisweet chocolate chips
What to do:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a microwave safe bowl, heat butter just until it starts to melt and is softened. Blend softened butter, sugars, salt, and vanilla together by hand.
- Add egg yolk and stir again.
- Add baking soda and flour and stir until combined.
- Then stir in chocolate chips.
- Form cookie dough into two balls and place on baking sheet.
- The cookies will spread during baking, so make sure they are several inches apart.
- Bake for about 8 minutes, or until edges are golden brown.