Prep 2 mins
Cook 12 mins
Finally! A single-serving cookie without weird ingredient measurements. Quick, easy, and satisfying:)
- Preheat oven to 350 degrees.
- Combine all ingredients in a small bowl and mix thoroughly.
- Drop dough onto a baking sheet and flatten into cookie shape ( There is enough dough to either make a couple small cookies, or one large cookie).
- Bake for 12-13 minutes.
- Let cool slightly and proceed to dig in!
For those of you that like chewier cookies (as opposed to cakier cookies), try melting your butter and using bread flour instead of all-purpose. The extra water in the melted butter will create more gluten with the bread flour, keeping more moisture in the cookie. Also, the darker the brown sugar you use, the chewier your cookie will be.
This is THE BEST soft chocolate chip cookie! We split it 3 ways to rate it this first time but I actually wanted to be able to make just one cookie for my daughter without having dozens of cookies sitting around calling out to me. This recipe fits the bill perfectly. Thanks for sharing your recipe, TinkerToy! I'll be making this over and over again.
I made 3 "normal" size cookies with this recipe. And I thought they were very good. But I had trouble with the dough...it wouldn't stay together. So I made a second batch, and I added about 1 1/2 teaspoons of milk, and the dough was much easier to handle and stayed together during baking. I was worried about heating the oven for just a few cookies. So I waited until I had other baking to do, at which time I mixed up this recipe and put the cookies on a small baking sheet and added it to the oven while other things were being baked. So it was nice to have a nice treat after a long day spent in the kitchen. Thanks, TinkerToy. Made for 2009 Fall Pick-A-Chef.