Chocolate Chip Cookies For One

So, You’re Craving a Cookie (or Five) But Can’t Be Bothered with a Whole Batch, Huh? Same.

You know the drill. It’s Tuesday night, you’re binging that show, and suddenly a primal urge for warm, gooey chocolate chip goodness hits. But the thought of dirtying every bowl in the kitchen for a dozen cookies that will *definitely* disappear before morning? Hard pass. Enter your new best friend: The Single-Serve Chocolate Chip Cookie. This isn’t just a recipe; it’s a lifestyle choice for the deliciously lazy.

Why This Recipe is Awesome (Seriously, It Is)

Okay, so I’m not going to lie and say it’ll change your life, but it *will* change your immediate dessert situation, and isn’t that almost the same thing? This recipe is basically magic. Why?

• Minimal mess: One bowl, one spoon. Maybe two if you’re feeling fancy with the butter melting.
• Instant gratification: From zero to warm cookie in under 20 minutes. Beat that, takeout!
• Portion control (or lack thereof, if you make two): No more guilt over eating the entire batch because, well, there *is* no entire batch. It’s just one glorious cookie.
• Idiot-proof: If I, a person who once set off the fire alarm microwaving water, can make this, you absolutely can too. No fancy equipment needed, just your hands and a tiny bit of counter space.

Ingredients You’ll Need (The Goods)

Get ready to raid your pantry for these tiny treasures. Don’t worry, you probably have most of them already.

• 1 tablespoon unsalted butter, softened (or zap it for 10 seconds, we’re not baking show hosts here).
• 1 tablespoon granulated sugar (the white stuff).
• 1 tablespoon packed light brown sugar (for that chewy, caramel-y goodness).
• 1/4 teaspoon vanilla extract (don’t skip this, it’s the secret sauce).
• 1 tiny egg yolk (separate it carefully, or just crack a whole egg and fish out the yolk with your spoon like a pro).
• 3 tablespoons all-purpose flour (plain flour, if you’re British and fancy).
• Pinch of baking soda (like, seriously, a tiny pinch. Or 1/8 teaspoon).
• Pinch of salt (just to balance out all that sweetness).
• 1-2 tablespoons chocolate chips (your call on how much chocolate therapy you need. I usually go for 2. Or 3.).

Step-by-Step Instructions (Let’s Get This Cookie Baked!)

Alright, soldier, it’s time to make some magic happen.

1. First things first: Preheat your oven to 350°F (175°C). Don’t be that person who puts the cookie in a cold oven. Line a small baking sheet with parchment paper, if you’re feeling extra.
2. In a small bowl, combine your softened butter, granulated sugar, and brown sugar. Use a fork or spoon to cream them together until they’re light and fluffy-ish. No need for a stand mixer, unless you *really* want to wash it later.
3. Stir in the vanilla extract and that tiny egg yolk. Mix until everything is just combined and looks gloriously creamy. Don’t overdo it!
4. Add the flour, baking soda, and salt to the wet mixture. Gently mix until *just* combined. Stop mixing as soon as you see no more dry streaks of flour. Overmixing leads to tough cookies, and nobody wants a tough cookie.
5. Fold in your chocolate chips. Be generous, you deserve it.
6. Scoop the dough onto your prepared baking sheet. It’s just one scoop, so make it a nice, round mound. You can flatten it slightly if you want a thinner cookie.
7. Bake for 8-12 minutes, or until the edges are golden brown and the center still looks a little soft. Trust your nose—it’ll smell amazing when it’s done.
8. Let it cool on the baking sheet for a few minutes before transferring to a wire rack (or, let’s be real, directly into your mouth). It’ll firm up as it cools.

Common Mistakes to Avoid (Learn from My Fails)

Nobody’s perfect, especially when cravings hit. Steer clear of these rookie blunders:

• Ignoring the preheat: A cold oven means a flat, sad, unevenly baked cookie. Always preheat!
• Overmixing the dough: You want a tender cookie, not a hockey puck. Mix until just combined. Period.
• Not using softened butter: Trying to cream cold butter is a workout you didn’t sign up for, and it won’t incorporate properly. Soften it up, buttercup!
• Baking for too long: That perfect chewy center disappears with overbaking. Err on the side of slightly underbaked if you like gooey cookies.

Alternatives & Substitutions (Get Creative!)

Feeling adventurous? Or just missing an ingredient? No stress!

• No brown sugar? You can use all granulated sugar, but your cookie might be a bit crispier and less chewy. Still good, IMO.
• No vanilla extract? Sacrilege! But if you’re truly desperate, you can skip it. The cookie will taste… fine. But it won’t have that *oomph*.
• Different chips? White chocolate chips, butterscotch chips, chopped nuts, M&Ms, sprinkles – go wild! This is your cookie, your rules.
• Vegan? Try using a plant-based butter alternative and an egg replacer (like a flax egg made with 1/2 tsp flax meal + 1.5 tsp water). Results may vary slightly in texture, but it’s worth a shot!

FAQ (Frequently Asked Questions, Because We All Have Them)

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

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better. Period.
• What if I only have salted butter? Just omit the pinch of salt from the recipe. Easy peasy.
• Can I double the recipe? You absolutely can! Just make two separate cookies, or if you’re feeling rebellious, make one giant cookie. For a truly single cookie, stick to the measurements.
• How do I store this cookie? LOL. Store? This recipe is for *one*. It’s meant to be eaten immediately. But if, by some miracle, you have leftovers, an airtight container at room temp for a day or two.
• My cookie spread too much! What happened? Could be your butter was too warm, or your oven temperature is off. Make sure your butter is just softened, not melted.
• Can I use this dough for a batch of cookies? No, this is specifically scaled for one. If you want a full batch, find a proper batch recipe, unless you enjoy doing math at 3 AM.

Final Thoughts (Now Go Get Baking!)

See? That wasn’t so hard, was it? You just whipped up a warm, delicious chocolate chip cookie with minimal effort and maximum satisfaction. Pat yourself on the back, you culinary genius! Now go impress someone—or more realistically, just yourself—with your new single-serve cookie superpower. You’ve earned it, my friend. Enjoy every glorious bite!