Why Make This Recipe
Single Serve Chocolate Chip Cookie (No Egg) is perfect for those moments when you crave something sweet but don’t want to make a whole batch of cookies. This recipe offers a quick and easy way to satisfy your chocolate chip cookie cravings without the need for eggs. Plus, it’s ready in no time, making it a fantastic treat for one!
How to Make Single Serve Chocolate Chip Cookie
Ingredients
- 20 g unsalted butter (room temperature)
- 15 g brown sugar
- 10 g granulated sugar
- 1 tablespoon double cream or heavy cream
- 1/4 teaspoon vanilla extract
- 40 g plain flour (all-purpose flour)
- 1/8 teaspoon baking soda
- Pinch of salt
- 30 g chopped dark chocolate or chocolate chips
Directions
- In a bowl, cream the butter with brown sugar and granulated sugar until soft and creamy.
- Add heavy cream and vanilla extract, then mix until combined.
- Add flour, baking soda, and salt, and mix to form a dough.
- Stir in the chopped chocolate or chocolate chips.
- Chill the dough in the fridge for at least 30 minutes.
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Scoop or roll the dough into a ball, place it on the tray, and press extra chocolate pieces into the top.
- Bake for 15–18 minutes, until the edges are just set and the center is soft.
- Let the cookie cool on the tray for 10–15 minutes before serving.
How to Serve Single Serve Chocolate Chip Cookie
Serve your warm cookie fresh out of the oven with a glass of milk, or enjoy it as a late-night snack. You can also top it with a scoop of ice cream for an extra treat!
How to Store Single Serve Chocolate Chip Cookie
If you have any leftovers (which is unlikely!), store your cookie in an airtight container at room temperature for up to 2 days. If you want to keep it longer, consider wrapping it in foil and placing it in the fridge for up to a week.
Tips to Make Single Serve Chocolate Chip Cookie
- Make sure your butter is at room temperature for easier mixing.
- Don’t skip the chilling step; it helps the cookie hold its shape and develop better flavor.
- Feel free to use any type of chocolate you like—milk chocolate or white chocolate can be great alternatives!
Variation
You can easily switch up the mix-ins by adding nuts, dried fruit, or even a sprinkle of sea salt on top before baking for an added flavor boost.
FAQs
1. Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but it may change the flavor slightly.
2. What if I don’t have heavy cream?
You can use milk as a substitute, but the cookie may be a bit less rich.
3. Can I freeze the dough?
Yes, you can freeze the dough. Shape it into a ball, wrap it well, and freeze it for up to 3 months. Just add a few extra minutes to the baking time if baking from frozen.
