Chocolate Chip Cookie for One!
photo by Bonnie G #2
- Ready In:
1 large cookie
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon water
- 1⁄8 teaspoon vanilla
- 1 pinch salt
- 1 pinch baking soda
- 1⁄4 cup flour
- 1 tablespoon flour
- 1 -2 tablespoon chocolate chips
- 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.
These were terrific. My hubby is diabetic, so I changed the sugar for Splenda, the brown sugar for Splenda Brown, and used WW flour. They were fantastic, and just sated the cookie craving without the temptation of a huge batch sitting around! (cuz they don't sit around long, if you catch my drift!) Thanks for the great post!
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I added 1 Tbs of dark cocoa powder to make chocolate chip chocolate cookies, and I used rice milk (dairy allergy) instead of water and margarine instead of butter. I got 5 cookies using the smaller cookie size I always prefer to make. I baked them in my toaster oven, which can be a bonus depending on the weather or situation. As catherine elen said, these cookies rose (from the baking soda) and were more fluffy (like better muffins) than dense. These cookies are not the best, especially since I strongly prefer oatmeal in my chocolate chip cookies, and more fudge-like denseness to my chocolate cookies. Then again, you don't make a cookie for one if you want people to rave and ask you for the recipe! you make a cookie for one because you don't want too many leftovers. In my case, I wanted something small I could make in a hurry this evening while my two boys were in the bath because my picky eater said he wanted chocolate cookies (hence the tablespoon of cocoa powder), and I didn't want to be tempted by a pile of cookies after he did his usual routine of eating one and leaving the rest. And for that special purpose, these cookies are top-notch! My 2 year old (who eats everything) and my very very very picky 4.5 year old both loved these cookies. In fact, I had to hide the leftovers because I didn't want them eating more than one cookie each that close to bedtime! Fast, easy, and perfect if you need cookies from a toaster oven or a small batch of cookies!
RECIPE SUBMITTED BY
There are never enough options for single-serving recipes. It's my goal to gather as many recipes for one as possible and get them out to my fellow live-aloners!