Chocolate Chip Cookies for One
There’s nothing wrong with craving freshly baked chocolate chip cookies. I crave them all the time! What’s wrong is when your cookie craving turns into an all-day project.
The solution? A recipe for exactly two chocolate chip cookies. No clunky mixers. No measuring cups. Just sweet, soft, irresistibly delicious cookies. Two of them, perfectly baked for you and. . .you.
It comes as no surprise that this recipe was drastically scaled down, but thankfully we’ve done all the heavy lifting for you. You know the drill: flour, baking soda, salt, butter, and sugar. (Dark brown sugar is a must!) Just add one egg yolk, a touch of vanilla, and chocolate chips and…
Voila: the cutest amount of cookie dough you’ve ever seen.
Like I said, there’s no need for a stand mixer or measuring cups. Best of all, the cookies can be baked in your toaster oven. These cookies have a crispy edge and soft, chewy interior—truly the best of both ends of the cookie texture spectrum.
So go ahead and treat yourself to exactly two cookies. Just don’t forget the milk.
3 tablespoons all-purpose flour
Pinch baking soda
Pinch table salt
1 tablespoon unsalted butter, softened
2 tablespoons packed brown sugar
1 large egg yolk
⅛ teaspoon vanilla extract
2 tablespoons chocolate chips
Note: A pinch is equal to 1/16 teaspoon.
1. Adjust toaster oven or oven rack to middle position and heat oven to 325 degrees. Line small rimmed baking sheet with parchment paper. Whisk flour, baking soda, and salt together in bowl. Using rubber spatula, mash butter and sugar together in separate bowl until well combined and lightened in color. Add egg yolk and vanilla and mix until combined. Stir in flour mixture until just combined then stir in chocolate chips.
2. Divide dough into 2 portions, then roll into balls. Place on prepared sheet, spaced about 2 inches apart. Bake until edges of cookies are set and beginning to brown but centers are still soft and puffy, 8 to 12 minutes. Let cookies cool on sheet for 10 minutes. Serve.
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