why make this recipe
A Single Serve Chocolate Chip Cookie is the perfect treat when you just want a little something sweet without making a whole batch. This recipe is quick and easy, requiring no eggs, which makes it great for those who might have allergies or just don’t have any eggs on hand. Plus, you can enjoy fresh, warm cookies right out of the oven in no time!
how to make Single Serve Chocolate Chip Cookie
Ingredients:
- 20 g unsalted butter (room temperature)
- 15 g brown sugar
- 10 g granulated sugar
- 1 tablespoon double cream or heavy cream
- 1/4 teaspoon vanilla extract
- 40 g plain flour (all-purpose flour)
- 1/8 teaspoon baking soda
- Pinch of salt
- 30 g chopped dark chocolate or chocolate chips
Directions:
- In a bowl, cream the butter with brown sugar and granulated sugar until soft and creamy.
- Add heavy cream and vanilla, and mix until combined.
- Add flour, baking soda, and salt, and mix to form a dough.
- Add the chopped chocolate or chocolate chips and mix through.
- Chill the dough in the fridge for at least 30 minutes.
- Preheat oven to 180°C (350°F) and line a baking tray with parchment.
- Scoop or roll the dough into a ball, place on the tray, and press extra chocolate pieces into the top.
- Bake for 15–18 minutes, until the edges are just set and the center is soft.
- Let the cookie cool on the tray for 10–15 minutes before serving.
how to serve Single Serve Chocolate Chip Cookie
Enjoy your warm cookie plain, or serve it with a scoop of vanilla ice cream for a delicious dessert. It pairs well with a glass of milk or a cup of coffee.
how to store Single Serve Chocolate Chip Cookie
If you have any leftovers, you can store your cookie in an airtight container at room temperature. It will stay fresh for a couple of days. If you want to keep it longer, consider wrapping it tightly and placing it in the freezer. Just remember to thaw it before enjoying!
tips to make Single Serve Chocolate Chip Cookie
- Make sure your butter is at room temperature for easy mixing.
- For a softer cookie, do not overbake; keep an eye on it in the oven.
- You can also use milk chocolate or white chocolate if you prefer.
variation
Feel free to mix in nuts or a pinch of cinnamon for added flavor. You can also swap the chocolate for raisins or other dried fruits for a different taste.
FAQs
Can I make this cookie without butter?
Yes, you can substitute butter with coconut oil or a vegan butter alternative for a dairy-free option.
What if I don’t have brown sugar?
If you don’t have brown sugar, you can make your own by mixing granulated sugar with a bit of molasses or use just granulated sugar instead.
Can I double this recipe?
This recipe is designed for a single serving. If you want more cookies, it’s best to make multiple batches separately to achieve the best texture.
Single Serve Chocolate Chip Cookie (No Egg)
Equipment
- small bowl
- whisk
- baking sheet
- parchment paper
- wire rack
Ingredients
Dry Ingredients
- 3 tbsp all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp packed light brown sugar
- 1 pinch salt
- 1 pinch baking soda
Wet Ingredients
- 1.5 tbsp unsalted butter melted
- 1 tbsp milk
- 0.25 tsp vanilla extract
Add-ins
- 2 tbsp chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda until well combined.
- In a separate small bowl, whisk together the melted butter, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Drop the cookie dough onto the prepared baking sheet and shape it into a small circle.
Baking
- Bake for 8-10 minutes, or until the edges are golden brown and the center is set.
Cooling
- Let the cookie cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.