It’s late, you’ve had a bad day, and all you want is a stinking cookie. Boy do I know the feeling, although I have to admit I just crave cookies a lot so this is a regular occurrence in my week. But making a batch of cookies takes up time and sometimes it’s better not to have the cookie sirens tempting you relentlessly. I mean think of all that cookie dough, and all those cookies straight out of the oven. Mmmmmm. But seriously, why can’t you just have one or two cookies? Well my friends, you can and you must.
I found a recipe for a single serving set of cookies a month or so ago. It was a brilliant concept similar to that of a mug cake. You get what I would consider one serving of a dessert. There’s just enough cookie dough to snack on, and leftovers enough to create two sizable cookies. The best part is not having to preheat an oven if you have a toaster oven. Not only do you get delicious cookies quick and almost effortlessly, but you’re using very little energy thus making the world a little bit better (or something like that).
The base recipe I started with was from Number 2 Pencil‘s blog. It was almost too simple to be true. The above picture shows a very delicious looking cookie (and I’ll admit, it was). But I’m not a fan of super thin cookies, so I set out to make the recipe a number of ways, tinkering as I went along to achieve what I like as the “perfect chocolate chip cookie.” So the first question you have to ask yourself is, what type of cookie do you like?
- Flat and crispy?
- Flat, crispy edges, and somewhat underdone in the middle?
- Lofty, yet soft?
- Lofty, yet hard?
I think that covers all the variations. My favorite, and I suppose it’s because I grew up eating similar versions is a lofty, yet soft cookie. Basically the cookie has some bulk to it. The recipe for my favorite is below, but just incase you’re wanting another variation, the directions below will help your achieve your cookie nirvana.
- Fluffy- Instead of an egg yolk called for in a recipe, use an egg white. Also use melted butter instead of softened butter. And finally use 1/3 cup of flour instead of the 1/2 cup called for in my recipe.
- Flat and crispy- Follow Number 2 Pencil‘s recipe, just use melted butter and cook till top is completely browned.
- Flat, crispy edges and somewhat underdone in the middle- Follow Number 2 Pencil‘s recipe and instead just use melted better.
- Lofty, yet soft- Follow my recipe.
- Lofty, yet hard- Follow my recipe, just use melted butter and cook till golden brown.
It’s as simple as that. Dig out your ingredients, slap some parchment paper down and make just enough cookies for you. No sharing or heavy lifting required!
To full plates and eating your tarte out,
- 2 tablespoons of butter, softened
- 2 tablespoons of brown sugar
- 1 tablespoon of sugar
- 1/4 teaspoon of vanilla
- 1 egg yolk
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/2 cup of flour
- 1/2 cup of chocolate chips
- Preheat a toaster oven or oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine the sugars and butter. Add in the egg and vanilla and mix till thoroughly combined. Mix in your baking powder, baking soda, chocolate chips and flour until just combined.
- Form batter into two balls and flatten slightly. Sprinkle all over with salt. Place into oven and bake for 10-12 minutes.
- Don't let your egg white go to waste! Freeze it or make a second batch using up your egg white.