Cookie For One

So, you’re scrolling through TikTok, feeling a sudden, intense craving for something warm, gooey, and utterly delicious, but the thought of baking a whole batch of cookies just for little ol’ you feels… excessive? Or maybe you’re just not in the mood for an entire cookie production line, because, let’s be real, who needs 24 cookies when you *really* only want one (or two, no judgment here)? Welcome, friend, to your new favorite kitchen hack: The Single Serve Cookie. Your sweet tooth is about to send you a thank-you note.

Why This Recipe is Awesome

Okay, first off, it’s a *single cookie*. This means no leftover temptation staring at you from the counter for days. Genius, right? Second, it’s probably one of the fastest routes to warm, homemade cookie bliss you’ll ever encounter – we’re talking under 20 minutes from ‘ugh, I want a cookie’ to ‘OMG, I have a cookie!’ It’s also practically idiot-proof. Seriously, if I can do it without setting off the smoke detector, you’re golden. Plus, it uses ingredients you likely already have lurking in your pantry, so no emergency grocery runs needed. Score!

Ingredients You’ll Need

• 1 tablespoon (14g) unsalted butter, softened: Don’t even think about melting it completely unless you want a flat, sad cookie. Room temp is your bestie here.
• 1 tablespoon granulated sugar: Sweetness!
• 1 tablespoon packed light brown sugar: Hello, chewiness and depth of flavor! Don’t skip this, it’s crucial.
• 1/4 teaspoon vanilla extract: A little hug for your cookie. Pure vanilla, please; none of that imitation nonsense.
• A tiny pinch of salt: Balances everything out and makes the chocolate sing. Don’t underestimate the power of salt!
• 1 egg yolk (from a large egg): Yes, just the yolk! The secret to a rich, chewy cookie without the need for a full egg’s worth of flour. Save the white for an omelette… or toss it, I won’t tell.
• 1/4 cup (30g) all-purpose flour: The structure. Don’t pack it in; lightly spoon and level.
• 2 tablespoons chocolate chips (or more, I’m not the boss of you): Semi-sweet, milk, dark – whatever your chocolate-loving heart desires.

Step-by-Step Instructions

1. Preheat & Prep: First things first, get your oven ready. Crank it up to 350°F (175°C). Line a small baking sheet (or even a toaster oven tray!) with parchment paper. This step is non-negotiable for easy cleanup and no-stick nightmares.
2. Cream the Sugars: In a small bowl, combine your softened butter, granulated sugar, and brown sugar. Grab a fork or a mini whisk and cream them together until they look light and fluffy-ish. Think about 1-2 minutes of enthusiastic mixing.
3. Add Wet Ingredients: Stir in the vanilla extract, the lonely egg yolk, and that tiny pinch of salt. Mix until everything is well combined and looks wonderfully smooth.
4. Fold in Flour: Gently fold in the all-purpose flour. Mix just until no dry streaks remain. Do not overmix! Overmixing develops gluten, which leads to a tough cookie, and nobody wants that.
5. Chocolate Time: Now for the good stuff! Fold in your chocolate chips. If you’re feeling fancy, save a few to press on top before baking for that perfect bakery-style look.
6. Form & Bake: Plop your cookie dough onto the prepared baking sheet. You can shape it a little if you want, but it will spread. Bake for 10-12 minutes, or until the edges are golden brown and the center looks set but still a little soft. For a gooey center, aim for 10 minutes.
7. Cool (if you can wait): Let it cool on the baking sheet for a couple of minutes before transferring it to a wire rack. Or, if you’re like me, just eat it straight off the tray with a spoon. You do you.

Common Mistakes to Avoid

• Melting the butter: Softened, not melted! Melted butter results in a thin, greasy cookie. Learn from my mistakes, people.
• Overmixing the dough: Remember what I said about tough cookies? Yeah, don’t do that. Mix until just combined.
• Not preheating the oven: Seriously, don’t skip this. A cold oven equals uneven baking and disappointment. Patience, young padawan!
• Baking too long: Unless you like hockey pucks, pull it out when the edges are golden. The center will continue to cook slightly as it cools.

Alternatives & Substitutions

• Chocolate Chips: No chocolate chips? No problem! Chop up a chocolate bar, use M&M’s, peanut butter chips, or even dried cranberries for a fruitier vibe. Get creative!
• Butter: You can technically use margarine, but IMO, butter gives a superior flavor and texture. If you’re vegan, try a plant-based butter alternative.
• Brown Sugar: If you’re truly in a pinch and only have granulated sugar, you can use all granulated, but your cookie won’t be as chewy or deep in flavor. A little molasses with white sugar might work, but let’s not get too crazy, okay?
• Add-ins: Feeling adventurous? A tiny sprinkle of flaky sea salt on top after baking is a game-changer. Or maybe a dash of cinnamon with your flour? Embrace your inner mad scientist.

FAQ (Frequently Asked Questions)

• Can I make more than one at a time? Well, yes, if you multiply the recipe, but then it stops being a “cookie for one,” doesn’t it? Just saying. If you want two, double it!
• What if I don’t have an egg separator for the yolk? Use your hands! Crack the egg into your palm and let the white slip through your fingers into another bowl. A little messy, but effective.
• My cookie spread too much, what happened? Likely your butter was too warm/melted, or your oven wasn’t preheated properly. Or, maybe you didn’t measure your flour correctly. Baking is a science, folks!
• Can I chill the dough? You can, for about 15-30 minutes, which sometimes helps with chewiness, but honestly, for a single cookie, just bake it straight away. We’re going for speed here!
• Is this really healthier than a full batch? Not necessarily “healthier” per se (it’s still a cookie!), but it helps with portion control. And that, my friend, is a win in my book!
• How long does it last? In my house? About five glorious minutes. If you somehow manage not to devour it immediately, it’s best eaten warm, fresh out of the oven. Storing it isn’t really the point here, FYI.

Final Thoughts

See? I told you it was easy! Now you have a warm, perfectly baked cookie all to yourself, without the guilt of a full batch or the effort of a baking marathon. Go on, pat yourself on the back. You just unlocked a new level of instant gratification. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! (And if you make another one tomorrow, I promise I won’t tell.)