Easy Single-Serve Chocolate Chip Cookie Recipe: Dessert for One by Ann Marie G. Halstead

The Washington Post recently published an article titled “A single-serving chocolate chip cookie recipe for dessert emergencies.” Of course I was intrigued. Dessert emergencies? I think I have these quite regularly; I just didn’t have a name for them!

A single-serve cookie recipe? How perfect for those who live alone, to bring to a friend who’s having a dessert emergency or to make for yourself so that you don’t eat an entire batch of cookies. The “hefty, indulgent treat” comes to us from baker Edd Kimber, champion of Great British Bake Off.

Have a toaster oven? This single serving dessert would be perfect for it. Otherwise, just use your regular oven. Note: According to the article, the chilling time is optional, but it’s recommended if you prefer a “thick, chewy cookie.” Un-chilled dough, on the other hand, will result in a thinner and slightly crispy cookie.

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Cuisine: American / British
Prep Time: 15 minutes plus 5 minutes to chill
Cook Time: 10 minutes
Total Time: 25 to 30 minutes
Servings: 1 

Ingredients

• 1 tablespoon unsalted butter, melted and slightly cooled
• 1 tablespoon light brown sugar
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons milk
• 3 tablespoons all-purpose flour, plus more as needed
• pinch baking powder
• pinch baking soda
• pinch fine salt
• 2 tablespoons roughly chopped dark chocolate
• flaky sea salt, for sprinkling (optional)

Here’s how to make it:

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Line a rimmed baking sheet (any size, but a quarter- or eighth-sheet is perfect) with parchment paper.
2. In a small bowl, combine the butter, light brown sugar and granulated sugar and stir with a spatula until well combined. Pour in the milk and mix until creamy. Add the flour, baking powder, baking soda and fine salt and mix until a soft but not sticky dough forms. Add the chocolate and stir to combine. If needed, mix in a little extra flour, 1 teaspoon at a time, adding just enough to make the dough lose its stickiness but not become stiff.
3. Shape the dough into a ball and place on the prepared baking sheet. If you prefer a thick and chewy cookie, pop the pan into the freezer to chill for 5 to 10 minutes. Bake for 16 to 20 minutes, or until golden around the edges and a little paler in the center. If you have chilled the dough, you may need the higher end of the time range. Sprinkle with the flaky salt, if using, and let cool on the pan. Serve warm or at room temperature.
   

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