Small Serving Chocolate Chip Cookies

So, you’re craving something warm, gooey, chocolatey, and utterly delicious, but the thought of baking a whole batch of cookies feels like an Olympic sport you just don’t have the energy for right now, huh? Same, friend, *same*. Sometimes you just need a little treat, not a full-blown cookie factory. Well, dust off your apron (or don’t, honestly, no judgment here) because I’m about to drop the knowledge bomb on you: **single-serving chocolate chip cookies!** Get ready to have your mind (and your sweet tooth) blown.

Why This Recipe is Awesome

Let’s be real, life is complicated enough. Your cookie cravings shouldn’t be. This recipe is awesome because:

• It’s **lightning fast**. From zero to hero (cookie hero, that is) in about 20 minutes.
• **Minimal mess.** We’re talking one bowl, maybe two. Your future self scrubbing dishes will thank you.
• **No cookie commitment issues.** You won’t be staring down a plate of two dozen cookies, wondering how you’re going to eat them all before they go stale (spoiler: you usually don’t, and then you feel guilty). This makes just one, maybe two if you’re feeling feisty.
• It’s practically **idiot-proof**. Even I, the queen of kitchen mishaps, haven’t messed this up. (Knock on wood.)
• It satisfies that specific, intense, “I NEED a cookie RIGHT NOW” craving without forcing you to share. Because let’s be honest, sometimes you just don’t wanna.

Ingredients You’ll Need

Gather your tiny cookie arsenal. These are approximate measurements for one or two cookies, so don’t freak out if they look small. We’re going for precision!

• 1 tablespoon (14g) Unsalted Butter: Room temperature, please! You want it soft enough to mingle, not cold enough to give you the silent treatment.
• 1 tablespoon Granulated Sugar: For that crisp edge.
• 1 tablespoon Packed Light Brown Sugar: For chewiness and a hint of molasses magic. Don’t skip this, it’s crucial for the texture!
• 1/2 teaspoon Vanilla Extract: The secret handshake of deliciousness.
• 1 Egg Yolk: Yep, just the yolk! This keeps it rich and moist without adding too much liquid for such a small batch. Save the white for an omelet later, or just ditch it, you do you.
• 3 tablespoons All-Purpose Flour: Just enough to bind it all together, not build a sandcastle.
• Pinch of Baking Soda: Literally, a pinch. Like 1/8 teaspoon. This helps it puff up.
• Pinch of Salt: Balances the sweetness and makes all the flavors pop. Don’t forget it!
• 2 tablespoons Chocolate Chips: Or more! Honestly, measure with your heart here.

Step-by-Step Instructions

Alright, let’s get this cookie party started! Follow these super simple steps and prepare for gooey goodness.

1. **Preheat Your Oven:** Crank that oven to **350°F (175°C)**. While it heats, line a small baking sheet with parchment paper. Trust me, parchment paper is your friend here.
2. **Cream the Good Stuff:** In a small bowl, combine your room-temperature butter, granulated sugar, and brown sugar. Beat them together with a fork or a mini whisk until it’s light and fluffy. This should only take a minute or two.
3. **Add the Wet Wonders:** Stir in the vanilla extract and that precious egg yolk. Mix well until everything is fully incorporated and looks smooth.
4. **Bring in the Dry Squad:** Add the flour, baking soda, and salt to your wet mixture. Mix until *just* combined. **Do not overmix!** Overmixing develops gluten, which makes for tough cookies, and nobody wants a tough cookie.
5. **Fold in the Chips:** Gently fold in your chocolate chips. If you want a picture-perfect cookie, save a few chips to press into the top of the dough ball before baking.
6. **Scoop and Bake:** Drop your glorious single dough ball (or two smaller ones if you want two cookies) onto your prepared baking sheet. Leave a little space if you’re doing two. Bake for **9-12 minutes**, or until the edges are golden brown and the center still looks a little soft.
7. **Cool (if you can wait!):** Let the cookie cool on the baking sheet for a few minutes before transferring it to a wire rack. Or, if you’re me, eat it straight off the baking sheet with a spoon. You’ve earned it.

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid these rookie blunders together.

• **Forgetting to Preheat the Oven:** Seriously, don’t do this. A cold oven messes with the spread and texture. Your cookie deserves a warm welcome!
• **Using Cold Butter:** This is a big one. Cold butter won’t cream properly with the sugars, leading to a denser, less airy cookie. Let it sit out, or zap it in the microwave for literally 5 seconds.
• **Overmixing the Dough:** Once you add the flour, mix until it’s just incorporated. Don’t beat it like it owes you money! A light hand keeps your cookie tender.
• **Eyeballing Measurements (too much):** While I said “measure with your heart” for chocolate chips, the rest of these small measurements are quite precise. Too much flour or too little butter can really mess up the consistency.
• **Baking for Too Long:** Overbaked cookies are dry and sad. Pull them out when the edges are set and golden, but the center still looks slightly underdone. They’ll continue to cook slightly on the hot baking sheet.

Alternatives & Substitutions

Feeling adventurous? Want to mix it up? Here are a few ideas to personalize your tiny cookie masterpiece.

• **Different Chocolates:** Swap out milk chocolate chips for dark chocolate, white chocolate, or even a mix! Chopped up M&Ms or a leftover chocolate bar would also be divine.
• **Nutty Add-ins:** A tiny sprinkle of chopped pecans or walnuts can add a nice crunch. Just a teaspoon or so, don’t go overboard and make it a nut-cookie-with-some-chocolate.
• **Spice it Up:** A minuscule pinch of cinnamon or nutmeg (like, 1/16th of a teaspoon) can add a cozy flavor, especially in the fall.
• **Dairy-Free Option:** You *can* use a plant-based butter alternative, but be aware that the texture might be slightly different. It might spread a bit more, but it’ll still taste good!
• **Flour Power:** While I haven’t tested this with gluten-free flour, a 1:1 gluten-free baking blend might work. Just keep an eye on the consistency; you might need a tiny splash more liquid.
• **Sea Salt Finish:** A sprinkle of flaky sea salt on top right after it comes out of the oven is **chef’s kiss**. It enhances the chocolate and balances the sweetness beautifully.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly sarcastic) answers!

• Can I use a whole egg instead of just the yolk?
  Well, technically yes, but why mess with perfection? The yolk provides richness and fat, which is what we want for this small batch. A whole egg adds too much liquid and can make your cookie cakey. Stick with the yolk for optimal gooeyness!
• I don’t have brown sugar. Can I just use all granulated sugar?
  You *can*, but your cookie will be crisper and less chewy. Brown sugar contributes moisture and that lovely chew. If you absolutely have no choice, go for it, but prepare for a texture shift.
• How long does this cookie last?
  Last? What is this “last” you speak of? In my experience, these cookies have a shelf life of approximately 3-5 minutes from oven to stomach. If you somehow manage to *not* devour it immediately, store it in an airtight container for a day. Maybe.
• Can I double this recipe for two cookies?
  Absolutely! Just double all the ingredient amounts. It’s a straight multiplication, no fancy math required. Just make sure your egg yolk is still proportional to the liquids. Or, use two yolks and a *tiny* splash less milk to compensate.
• My cookie spread too much! What happened?
  A few culprits here: your butter might have been too warm (melted, even?), your oven wasn’t hot enough, or your proportions were a little off (too much butter, not enough flour). Make sure to chill the dough for 10-15 minutes next time if you suspect warm butter!
• Why only one cookie? What’s wrong with making a big batch?
  Nothing at all! Big batches are fantastic for parties, potlucks, or when you need to freeze dough for later. But sometimes, my friend, sometimes you just want that immediate gratification without the commitment or the temptation of an entire tray of cookies. This recipe is for those precious, self-care moments.

Final Thoughts

There you have it, folks! Your new go-to recipe for when that chocolate chip cookie craving hits hard, but your energy levels are… let’s say, *conserved*. This isn’t just a cookie; it’s a statement. A statement that says, “I want something delicious, and I want it now, without turning my kitchen into a war zone.” So go forth and bake your single, glorious cookie. You’ve earned it! Now go impress someone—or yourself—with your new culinary skills. Maybe treat yourself to some milk. You’re basically a pro now.