Giant Cookie For One

So you’re craving something warm, gooey, and utterly delicious, but the thought of baking an entire batch of cookies feels like an Olympic sport? And let’s be real, sharing isn’t always caring when it comes to peak-snack-time cravings, right? 😉 If that’s you, then pull up a chair, buttercup, because we’re about to make some magic happen. Magic in the form of a **Giant Cookie For One** that requires minimal effort and maximum reward. You’re welcome!

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a lifestyle choice. Why is it awesome? First off, it’s ridiculously simple. We’re talking “even I can’t mess this up” simple. If you can stir things in a bowl, you’re basically a Michelin-star chef with this one. Secondly, it delivers a warm, fresh-baked cookie experience without the commitment of a dozen cookies staring at you from the counter (and whispering sweet, sugary nothings until you eat them all). It’s single-serving perfection. Plus, it’s fast! From zero to hero in less than 20 minutes. So, for those moments when instant gratification is a must, this recipe is your new best friend. It’s also incredibly versatile, but we’ll get to that. Basically, it’s a hug in cookie form, and you deserve it.

Ingredients You’ll Need

Get ready for a super short shopping list! Most of these are probably already chilling in your pantry, patiently waiting for their moment to shine.

• **2 tablespoons (30g) unsalted butter:** Melted, because we like to make things easy.
• **2 tablespoons (25g) granulated sugar:** For that classic sweetness.
• **2 tablespoons (25g) packed light brown sugar:** Hello, chewiness! Don’t skip this, it’s key.
• **1 large egg yolk:** Yep, just the yolk! Gives it that richness without making it too cakey.
• **1/2 teaspoon vanilla extract:** The soul of any good cookie, IMO.
• **1/4 cup + 2 tablespoons (75g) all-purpose flour:** The structure.
• **1/4 teaspoon baking soda:** Our little leavening friend.
• **Pinch of salt:** Enhances all the other flavors. Don’t underestimate the salt!
• **1/4 cup (40g) chocolate chips:** Or more! I mean, who’s counting?

Step-by-Step Instructions

Let’s do this! Preheat your oven to 350°F (175°C). Seriously, do it now. It’s a game-changer.

1. Grab a medium-sized bowl. Melt the butter in it (microwave for about 20-30 seconds, or in a small pot).
2. Stir in both granulated sugar and brown sugar with the melted butter until it’s all smooth and happy.
3. Add the egg yolk and vanilla extract to the sugar mixture. Whisk it well until it’s lightened up a bit and looks creamy.
4. In a separate small bowl, combine the flour, baking soda, and salt. Give it a quick whisk to make sure everything is evenly distributed.
5. Pour the dry ingredients into the wet ingredients. Mix with a spoon or spatula until just combined. **Don’t overmix!** A few flour streaks are totally fine.
6. Fold in the chocolate chips. If you’re feeling extra, save a few to press on top before baking.
7. Drop the entire dough onto a small parchment-lined baking sheet or a small oven-safe dish (like a ramekin if you want a deeper cookie). Shape it into a nice, thick disc.
8. Bake for 12-15 minutes, or until the edges are golden brown and the center looks set but still a little soft. Remember, it will continue to cook a bit after you pull it out.
9. Let it cool for a few minutes (if you can resist!) before devouring. A scoop of ice cream on top? Chef’s kiss!

Common Mistakes to Avoid

Listen, we’ve all been there. Learning from mistakes is part of the fun, but I’ll give you a head start.

• **Not preheating the oven:** Rookie mistake! Your cookie won’t bake evenly, and you’ll end up with a sad, flat disc. **Always preheat!**
• **Overmixing the dough:** Once you add the flour, mix just until combined. Overmixing develops the gluten too much, making your cookie tough instead of tender.
• **Substituting the egg yolk for a whole egg:** While tempting, a whole egg will give you a more cake-like texture. We want chewy, fudgy cookie goodness, so stick to the yolk!
• **Baking too long:** Keep an eye on it! A slightly underbaked cookie is usually better than an overbaked, dry one. Trust me on this.
• **Not adding salt:** A pinch of salt balances the sweetness and brings out all those lovely flavors. Don’t skip it!

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No worries, I got you!

• **Butter:** You *can* use margarine, but honestly, it won’t be quite the same rich flavor. If you’re out, go for it, but just know butter is superior here. Coconut oil (melted) can also work for a different flavor profile.
• **Sugars:** Can’t find brown sugar? You can use all granulated, but your cookie will be crisper and less chewy. For a chewier cookie, you could add a tiny bit of molasses (1/4 tsp) if using only granulated.
• **Chocolate chips:** White chocolate chips, butterscotch chips, chopped nuts, M&M’s, peanut butter chips, or even chopped-up candy bars work perfectly. Go wild!
• **Flavorings:** Swap vanilla extract for almond extract for a different vibe, or add a pinch of cinnamon or a tiny bit of instant coffee granules for depth.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I make this in the microwave?** You can, but it’s not the same glorious experience. It’ll be softer and more cake-like, more of a “cookie dough mug cake.” If you’re desperate, microwave on high for 60-90 seconds, checking often.
• **What if I don’t have an egg yolk, only a whole egg?** Carefully separate the yolk! You can use the egg white for an omelet, an egg white scramble, or just toss it (gasp!). There are plenty of online tutorials for separating eggs if you’re new to it.
• **My cookie spread too much! What happened?** Usually, this means your butter was too warm when mixed, or you added too much liquid. Make sure your melted butter has cooled slightly before mixing.
• **Can I double this recipe for two cookies?** Absolutely! Just multiply everything by two. It’s pretty forgiving.
• **Can I freeze the dough?** You totally can! Make the dough, wrap it tightly in plastic wrap, and freeze for up to a month. When ready to bake, let it thaw slightly, shape, and bake as usual (might need an extra minute or two).

Final Thoughts

So there you have it! Your ticket to instant, single-serving cookie bliss. This Giant Cookie For One isn’t just a treat; it’s a testament to your resourcefulness and excellent taste. Now go forth and create deliciousness. Seriously, go make it. You’ve earned this moment of pure, unadulterated cookie joy. And if anyone asks who taught you, just say “a really cool friend on the internet.” 😉 Enjoy!