Testing and tweaking recipes to make less portions is my thing. You know this, and you probably have at least one of my four cookbooks to prove it. In the past, I happily accepted that 4-6 cookies is about as low as we can go while still maintaining that perfect cookie texture. However, if I didn’t confess to eating an entire small batch chocolate chip cookies recipe in one night, I would be lying to you. So, I am sharing this recipe for just one chocolate chip cookie. Honestly, this recipe took a long time to get right. Most of the time, the failures consisted of a cookie that was too puffy and muffin-like. A few times, it spread everywhere on the pan. Sadly, more butter is not always more better. The final recipe that I’m sharing today is PERFECTION. I have a few tips to make sure your end result is one chocolate chip cookie that is the size of a giant bakery cookie.
How to Make One Chocolate Chip Cookie
The method here is so simple, that you can absolutely make it in your pajamas with the light of Netflix playing in the background, like I have many, many times. There is no need to use a special hand mixer or even a special bowl. I make mine in a cereal bowl, because it makes such a small amount of batter. Also, I think it goes without saying, but you don’t need to chill this dough. Just mix, shape, press on extra chocolate, and bake! Also, this recipe uses melted butter, so you don’t even need for the butter to soften and become a magical perfect temperature for baking! This reminds me of my easy sugar cookies that start with melted butter, too.
The Ingredients
Butter. Two tablespoons of melted butter. This is one ounce of butter by weight. I recommend unsalted butter for baking, because we will be adding our own salt to the dough. Also, please slice two tablespoons off of one whole stick of butter; do not dig a tablespoon measure into a tub of butter. I have to say this, because many of you have done this! Butter in a tub contains extra milk, oil or even water to make it more ‘spreadable,’ and it is not the same thing as stick butter. Brown Sugar. You can use either dark or light brown sugar, both work equally well. To measure it, scoop it into a tablespoon and pack it firmly. Repeat 3 times. Egg Yolk. Please do not use the entire egg! If you do, your recipe for one chocolate chip cookie will look more puffy and like a muffin! Use an egg separator if you must, or just use your hands. Only add the egg yolk to the dough. Peruse my collection of recipes to use egg whites to use the leftover portion. Vanilla Extract. Technically, I’m calling for ¼ teaspoon of vanilla extract, but you can add up to ½ teaspoon–measure vanilla with your heart. Flour. We need ¼ cup plus two additional teaspoons of flour. This is a very precise measurement that produces the best results. Do not deviate from this amount. Trust me, I tried this recipe with only ¼ cup of flour, ¼ cup plus 1 teaspoon, ⅓ cup of flour, and ¼ cup plus 3 teaspoons. The best results occur with ¼ cup plus 2 teaspoons. Salt. Please don’t skip the salt in this recipe. It balances all of the flavors. If you love salted caramel, try sprinkling extra salt on top right when the cookie comes out of the oven, additionally. Chocolate Chips. Just two tablespoons of chocolate chips for the dough is plenty, but I highly suggest pressing a few extra chips on top to make them look like they came from the bakery.
The Instructions
Tips and Tricks for Making One Chocolate Chip Cookie:
Use a small baking pan. My first choice for a baking pan is something that is a light colored metal, not dark metal. Beyond that, I like an insulted pan. These are the exact pans I love. Line your pan with parchment paper to help with even heat distribution in the oven. Press a few chocolate chips on top just before baking. You can technically split the recipe in half and make two medium-size cookies. In that case, please reduce the bake time a few minutes. Keep an eye on them in the oven, and remove them from the oven when the edges are start to turn golden brown. It’s imperative that this cookie cools on the sheet pan before serving. Since it’s a big cookie, it might break into smaller pieces if removed from the pan still warm.
Butter: Two tablespoons of melted butter is one ounce of butter by weight. Please, slice two tablespoons off of one whole stick of butter; do not dig a tablespoon measure into a tub of butter. Butter in a plastic container contains extra milk, oil or even water to make it more ‘spreadable,’ and it is not the same thing as stick butter. Brown Sugar: You can use either dark or light brown sugar, both work equally well. To measure it, scoop it into a tablespoon and pack it firmly. Repeat 3 times.Egg Yolk: Please do not use the entire egg–separate the egg and just add the egg yolk to the dough.Flour. We need ¼ cup plus two additional teaspoons of flour. This is a very precise measurement that produces the best results. You can measure it at 45 grams of flour. My method for measuring is to fluff the flour, scoop it, and then level off with a knife.Salt: Please don’t skip the salt in this recipe. It balances all of the flavors. If you love salted caramel, try sprinkling extra salt on top right when the cookie comes out of the oven.Chocolate Chips: Just two tablespoons of chocolate chips for the dough is plenty, but I highly suggest pressing a few extra chips on top to make them look like they came from the bakery.
