Single serve chocolate chip cookie
- Lucy Lord
- Oct 2
- 2 min read
Because sometimes you just need one warm, gooey cookie. One bowl, no scales, no mess and no leftovers. A quick fix for a delicious, soft and chewy chocolate chip cookie you can throw together in minutes.
Time to prep: 10 minutes
Time to bake: 10 minutes
Makes: 1
Ingredients
2 tbsp butter
1 tbsp light brown sugar
½ tbsp teaspoons granulated sugar
1 egg yolk
¼ tsp vanilla extract
4 tbsp plain flour
¼ bicarbonate of soda
2 tbsp chocolate chips or chunks, plus extra to top
Method
Preheat a fan oven to 180°C and line a small tray with baking paper (see recipe notes* to make this in an air-fryer).
Melt the butter* in a microwave or in a small saucepan over a medium heat.
In a mixing bowl, whisk the melted butter with both sugars until smooth. Add the egg yolk and vanilla.
Add the flour, bicarbonate of soda and salt, folding gently until just combined. Stir through the chocolate chips, then use your hands to shape the dough into one ball. Press a few extra chocolate chips on top.
Bake for 10 minutes, until the edges are golden but the centre still looks soft and slightly underbaked - this is perfect, as it will continue to bake outside of the oven.
Leave to cool on the tray for 5 minutes, sprinkle with flaky salt and enjoy warm.
Nutritional Information
(per serve)
442 calories
7g protein, 43g carbs, 25g fat
Good to know:
Bake in the air fryer at 160°C on trimmed baking paper for 8 minutes until golden at the edges. Leave to rest for a couple of minutes before lifting out.
For a deeper, nuttier flavour, make browned butter. Heat the butter in a saucepan over medium heat for 3–4 minutes, until foamy and golden brown.
To double the recipe, you can use 1 whole egg (rather than 2 x yolks)
Chilling isn’t essential, though 5 minutes in the fridge keeps the dough from spreading and makes the cookies thicker and chunkier.
