Single Serve Cookies

Ninety Ate Foodie
cookie

Prep time: 10 minutes

Cook time:

Serves: 3-4

This single-serve cookies recipe is perfect for singles or couples. There is enough to keep you satisfied without waste.

In reality, it serves 3-4 persons. However, if you’re like me, you will probably eat at least two in one sitting.

Cookies

Instructions

Melt the Butter

Grab a microwave-safe bowl – it does not need to be very large. (a cereal bowl will do). Heat the butter until mostly melted. (Around 30 seconds) If the butter hasn’t melted fully, give it a quick stir. The residual heat should finish the job. If that hasn’t helped, pop the bowl back into the microwave for 10 seconds.

You can also heat this butter in a pot, take it off the heat when just melted and pop it into a bowl to cool.

Add in Your Sugar

Add in both the brown and white sugar. Brown sugar is used to give the cookie a nice chew and more depth of flavour. On the other hand, the white sugar gives you that spread and crispy edges.

Use a flat spatula and give it a mix. It takes about a minute for the sugar and butter to fully combine. If you can still see pools of butter along the edges of the bowl, keep mixing. Once combined you can move on to the next step.

This mixing should cool the mixture enough to add the egg, but if the bowl is still hot to the touch, leave it for another minute or two.

Add in Your Egg Yolk and Vanilla.

For a larger batch of cookies, it would be necessary to add a whole egg so the egg white can give the dough moisture. However, as this is a small batch of cookies, we will not require a whole egg. The egg yolk alone will be enough and contribute to the chewy cookie.

Vanilla provides additional flavour to your cookies, so I would recommend using the highest quality vanilla you can comfortably afford.

I enjoy using the Nielsen Massey Brand.

Add in Your Dry Ingredients

Adding all your dry ingredients at once will lessen the mixing time and help evenly incorporate the ingredients.

Stir the mixture until just combined before adding in the chocolate chips.

Feel free to swap the chocolate chips out for something else or add further fillings you like.

Shape and bake Your Cookies

I love this recipe because there is no requirement to refrigerate it. However, if you decide to, shape your dough and place it on parchment paper. Cover it with cling film and refrigerate for up to 24 hours. This will further develop the flavours in the cookie.

You can also freeze this dough for up to a month.

However, if you would like to enjoy the cookies straight away shape, place it on parchment paper and add it to a preheated oven for 8 minutes. When the edges are brown and the middle is still underbaked, the cookies are ready. Remove them from the oven and let them finish cooking on the baking tray before transferring them to a cookie rack. (Or eating it straight from there).

I love adding two scoops into a small baking pan and topping it with some ice cream to create a sharer cookie dough for my partner and myself.

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Single-Serve Cookie

  • Prep time: 10 minutes
  • Total time: 20 minutes
  • Serves: 3-4

Ingredients

  • 3 tablespoons butter, melted
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1/2 cup flour (plus 1 tablespoon)
  • 1/4 teaspoon baking soda
  • 70 grams chocolate chunks, (or chocolate chips)
  • sprinkle of salt

Method

  • 1)

    Pre-heat the oven and add the butter to a microwave safe bowl.

  • 2)

    Heat the butter in a microwave until mostly melted. (Around 30 seconds) If the butter hasn’t melted fully, give it a quick stir.

  • 3)

    Add in both the brown and white sugar. Use a flat spatula and give it a mix until fully combined.

  • 4)

    Add in your egg yolk and vanilla essence stir until just combined.

  • 5)

    Adding all your dry ingredients and stir the mixture until just combined before adding in the chocolate chunks.

  • 6)

    Scoop out balls of dough before shaping and placing it onto a parchment lined baking tray. Try to get them equally sized so they bake evenly.

  • 7)

    Bake the cookies at 180 degrees C for about 8 minutes or until the edges start to brown and the centre is still underbaked. If you refrigerated your cookies for at least an hour it may need up to 12 minutes.

  • 8)

    Once the cookies reach the desired texture remove the tray from the oven and let the cookies rest on the tray for about 5 – 10 minutes before transferring to a cooling rack.

Sharer cookie

  • 1)

    Take about two scoops of dough and slightly spread it across a parchment lined baking tin. Preferably one that is small enough to serve the cookie dough in after baking.

  • 2)

    Bake the cookies at 180 degrees C for about 11 minutes or until the edges start to brown and the centre is still underbaked.

  • 3)

    Let the cookie cool in the baking tin for about 5 minutes before serving.

  • 4)

    Top with some ice cream or salted caramel, or really anything you would like to top it with.

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