Have you ever craved a cookie but didn’t want 20 extra cookies staring at you after you’ve satisfied your stomach’s needs? Or maybe you just want a quick treat after studying all day long? And above all, a dessert that doesn’t turn your whole kitchen upside down. Finally, a soft and chewy cookie recipe for one! Or two…. If you’re really feeling generous and kind that is. It took some self control to take a picture of this cookie without tasting it first, but it survived haha.
You can be creative with this cookie and put M&Ms inside instead. You can also bake it in a mini cast iron skillet and serve it with a scoop (or a few scoops) of ice cream on top. Make it your own & enjoy this personal cookie for one!
Chocolate Chip Cookie for One (Or Two)
Makes: 1 large 7-inch cookie
- 2 Tablespoons unsalted butter
- 3 Tablespoons dark brown sugar
- 1 Tablespoon whisked egg whites
- 1 teaspoon Greek yogurt (or sour cream)
- 1/4 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 4 Tablespoons chocolate chips, divided
Preheat: 350 Fº
- Prepare a baking sheet with parchment paper.
- Melt butter in a microwave-safe bowl. Mix in the brown sugar, 1 tbsp egg whites, Greek yogurt, vanilla extract, flour, salt, and baking soda until well combined.
- Fold in 3 tablespoons of chocolate chips. Shape the dough into a disk and place onto the prepped baking sheet.
- Sprinkle the remaining tablespoon of chocolate chips over the dough and push them in on top. Bake for 12 minutes at 350 Fº. You want it slightly undercooked which is the secret to a soft and chewy cookie.
- Remove the cookie and place on a wire rack to finish cooling or eat it warm with a cold glass of milk.
-For the tablespoon of eggs, you can also just whisk a whole egg and use a tablespoon from that if preferred. I just happened to have egg whites left over and used those in the cookie.
-Use a mixture of semi-sweet and milk chocolate chips for more variety. You can even sprinkle some sea salt on the cookie before baking it.
Adapted from Cooking Classy