One cookie doesn’t really cut it for me ᶻ 𝗓 𐰁 So this recipe makes two large chocolate chip cookies—for days when you want a treat but don’t feel like making a full batch!

Today, we’re making a single serving of chocolate chip cookies, and two cookies is indeed a single serving by my definition ★ This recipe makes 2 large, 113-gram chocolate chip cookies—perfectly balanced and rich. But if one seems to be enough for your sweet treat, go ahead and freeze the second dough ball for a future craving or share the second with someone you love!

Few Tips:

• Since this recipe uses small amounts, we’re sticking to grams for accuracy – don’t be mad at me my cup measurement lovers, plz and ty (づ ᴗ _ᴗ)づ
• If you know you are sensitive to salt in recipes, you can skip out on the salted butter, & go for unsalted – personally, I love a salty and sweet cookie.
• Every oven is different, so start checking at the 12-minute mark. The edges should be set, and the center should still look slightly soft. They’ll firm up as they cool—you never want your cookies to fully firm up in the oven, because you’re just over-baking your cookie at that point, unfortunately, and it won’t be pleasant to eat after it cools.
• We’re adding a pinch of flaky salt right after baking to enhance the flavor profile of our little batch of cookies—it makes such a beautiful difference.

Here’s a video to guide you along the process:

Process:

Single Serve Chocolate Chip Cookie

This recipe makes two large chocolate chip cookies—for days when you want a treat but don’t feel like making a full batch!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Course Dessert

Cuisine American

Servings 2

Ingredients

  

Cookie Dough✮⋆˙

• 40 grams salted Butter melted
• 50 grams dark brown sugar
• 10 grams white sugar
• 1 small egg yolk
• 1/4 tsp vanilla extract
• 60 grams all-purpose flour
• 20 grams cake flour
• 1/8 tsp corn starch
• 1/8 tsp baking soda
• 1/4 tsp fine kosher salt
• 20 grams semi-sweet chocolate
• 20 grams milk chocolate can swap for dark chocolate

Final touches✮⋆˙

• flaky salt

Instructions

 

Disclaimer:

• I am only including grams for this recipe because it has such small ingredient amounts—using cup measurements for such a small recipe could lead to inaccurate measurements, and it will change the recipe completely. I want this recipe to work beautifully for you !! – also keep in mind that this recipe creates a thicker cookie, so if its thin you're after, this may not be for you :,)

Lets make and bake our cookies ✮⋆˙

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine the melted butter, dark brown sugar, and white sugar. Mix until fully incorporated and smooth.
• Add the small egg yolk and vanilla extract, stirring to blend until creamy.
• in the same bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, and kosher salt. (no need to dirty another bowl)
• Gently combine ingredients, leaving a bit of flour streaks.
• Fold in the milk chocolate chips and semi-sweet chocolate chips just until fully incorporated into your dough and you don’t see any more flour peeking through. Be careful not to over-mix.
• Divide the dough into two equal portions, each weighing around 113 grams.
• Roll each portion into a ball and place them on the prepared baking sheet, leaving enough space between them to spread.
• Bake for 12-14 minutes, or until the edges are golden but the centers are still slightly soft. (it will set fully while it cools)
• As soon as the cookies come out of the oven, sprinkle a bit of flaky salt on top.
• Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
• Enjoy immediately or, if one cookie is enough, freeze the other dough ball for a future treat or share with someone you love!

Keyword chocolate chip cookies, chocolatechip, single serving