Chocolate Chip Cookies For One

So you’re craving something warm, gooey, chocolatey, and utterly delicious, but the thought of baking a whole batch of cookies just for *you* (and, let’s be real, potentially eating said whole batch by yourself) feels like too much commitment? Same, friend. Same. You just want that perfect, single, warm hug of a cookie without the drama. Well, buckle up, buttercup, because your solo sweet dreams are about to come true.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just “awesome”; it’s borderline revolutionary. Why? Because it delivers a **single, perfect, warm chocolate chip cookie** directly into your waiting hands without demanding you spend an hour in the kitchen or clean a mountain of dishes. It’s truly idiot-proof – and trust me, if I can do it without setting off the smoke alarm, you absolutely can too. No leftovers tempting you from the counter for days, no complicated measurements, just pure, unadulterated cookie bliss on demand. It’s fast, it’s easy, and it’s basically a culinary high-five to your future self.

Ingredients You’ll Need

• **1 tablespoon unsalted butter**, melted: Because butter makes everything better, duh. And melted makes it quicker!
• **1 tablespoon granulated sugar**: For that classic cookie sweetness.
• **1 tablespoon packed light brown sugar**: Adds chewiness and a lovely caramelly depth. Don’t skip it!
• **1/4 teaspoon vanilla extract**: The tiny whisper of magic that transforms everything.
• **1 egg yolk**: Yes, just the yolk! It’s the secret to a rich, chewy texture for a single cookie. Save the white for an omelet later (or just… don’t).
• **1/4 cup all-purpose flour**: The structural integrity of your delicious masterpiece.
• **Pinch of baking soda**: We’re talking like, an eighth of a teaspoon. Just enough to help it rise a little.
• **Pinch of salt**: Seriously, don’t forget this! It balances the sweetness and makes the chocolate pop.
• **2 tablespoons chocolate chips**: Milk, dark, semi-sweet – whatever makes your heart sing. Go crazy, it’s *your* cookie!

Step-by-Step Instructions

1. First things first, let’s get that oven ready. Preheat it to **350°F (175°C)**. While it’s heating up, grab a small baking sheet and line it with parchment paper or a silicone mat. This step is non-negotiable for easy cleanup.
2. In a small bowl, combine your melted butter, granulated sugar, and brown sugar. Whisk them together until they’re smooth and well-combined. You want it to look like a tiny, sweet, sandy beach.
3. Now, add the vanilla extract and that single egg yolk. Whisk again until everything is fully incorporated and looks nice and creamy. See? You’re practically a pastry chef already!
4. Sprinkle in the flour, baking soda, and salt. Mix gently with a spoon or spatula until just combined. **Do not overmix!** Nobody likes a tough cookie, especially not a solo one.
5. Fold in your glorious chocolate chips. Make sure they’re distributed evenly throughout the dough. Because every bite deserves chocolate.
6. Spoon the single mound of cookie dough onto your prepared baking sheet. You can shape it a little if you want a perfectly round cookie, but honestly, who cares? It’s going straight into your face.
7. Bake for **9-12 minutes**, or until the edges are golden brown and the center looks set but still a *little* soft. The exact time depends on your oven’s personality, so keep an eye on it.
8. Once baked, let your magnificent creation cool on the baking sheet for a few minutes. This allows it to set up properly. Then, transfer it to a wire rack – or straight to your hand, we won’t judge. Enjoy your well-deserved, perfectly sized treat!

Common Mistakes to Avoid

• **Forgetting to Preheat the Oven:** Rookie mistake! Your oven needs to be hot and ready for prime time to ensure even baking and that perfect crisp-chewy texture.
• **Overmixing the Dough:** Once you add the flour, mix just until no dry streaks remain. Overmixing develops gluten, leading to a tough, dense cookie. We want soft and chewy, people!
• **Not Lining Your Baking Sheet:** Unless you enjoy chiseling cookies off a pan and a sticky cleanup, use parchment paper. Trust me on this one.
• **Overbaking:** This is the ultimate cookie crime. You want those edges golden and the center *just* set. A little underdone is better than overdone for chewiness. Keep an eye on it!
• **Eating it Immediately (without caution):** Yes, it smells amazing, but molten chocolate is no joke. Give it a couple of minutes to cool down unless you want to burn your tongue. Patience, grasshopper.

Alternatives & Substitutions

Feeling a bit adventurous, or just missing an ingredient? No worries, we can roll with it!

• **Chocolate Chips:** Don’t have semi-sweet? Use dark, milk, white, or even chopped up chocolate bars! **BTW**, mini chips work great here too, giving you more chocolatey distribution in a small cookie.
• **Add-ins:** Feeling fancy? Throw in a few chopped nuts (walnuts or pecans are great), a sprinkle of sea salt on top before baking (highly recommend!), or even some sprinkles if you’re celebrating… anything!
• **No Brown Sugar?** While it definitely adds to the chew, you *can* use all granulated sugar in a pinch. The cookie will be a bit crisper, but still delicious.
• **Vanilla Extract:** No vanilla? Gasp! Okay, fine, it won’t be the end of the world, but your cookie will miss that je ne sais quoi. Maybe add a tiny dash of almond extract if you’re really out and feeling spicy.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly).

Can I double this recipe for two cookies?
Absolutely! Just multiply everything by two. It scales beautifully. Just make sure your baking sheet is big enough for two fabulous cookies.

Do I *really* need just an egg yolk? What if I use a whole egg?
The yolk adds richness and chewiness without adding too much liquid, which is crucial for a single cookie. If you use a whole egg, the dough might be too wet, and your cookie could spread out too much. You *could* try it, but prepare for a potential “cookie puddle.”

My cookie spread too much! What happened?
A few culprits: your butter might have been too warm (melted is fine, but not piping hot!), you might have used a whole egg, or your flour measurement was a little off. Also, sometimes ovens just run hot. Next time, try adding an extra tablespoon of flour or chilling the dough for 10-15 minutes if you have the patience.

Can I use margarine instead of butter?
Well, technically, yes. But why hurt your soul like that? Butter provides superior flavor and texture. Margarine will work, but the cookie might not be as rich or have that perfect chew. **IMO**, stick with butter if you can.

How long does this single cookie last?
Realistically? About 5 minutes, give or take, depending on your self-control. Store it in an airtight container at room temperature if you miraculously don’t devour it all at once (but seriously, why wouldn’t you?).

What if I don’t have parchment paper?
You can grease your baking sheet lightly with butter or non-stick spray, but parchment paper makes for easier lifting and prevents sticking. It’s an investment in your sanity, **FYI**.

Final Thoughts

See? That wasn’t so hard, was it? You just whipped up a perfect, warm, gooey chocolate chip cookie, designed just for you, in practically no time at all. You’re a culinary wizard, a baking rockstar, a one-cookie wonder! Now go ahead, bask in the glory of your accomplishment. Enjoy every single bite, because you absolutely earned it. And next time that craving hits, you know exactly what to do. Happy baking (for one)!