Can I double or triple this recipe to make more cookies?

Yes, you can easily double, triple, or quadruple this recipe to make more cookies. However, if you're not making a single serve cookie, I would recommend following my full-batch chocolate chip cookie recipe which makes 8 large cookies!

Can I reduce the sugar in this recipe?

I do not recommend reducing the sugar further as it helps give the cookie its gooey texture. If you're worried about sweetness (which I don't think you should), make sure you don't skip out on the salt and use dark chocolate.

Can I use chocolate chips instead of chopped chocolate?

Yes, you can, but the result will not be as good as using chopped chocolate.

How to tell when the cookie is done baking?

The cookie is done baking when it feels firm and set on the edges, but is still somewhat soft in the middle. It will set more as it cools!

Can I make this cookie ahead of time?

Yes! You can either bake this cookie and store it in an airtight container at room temperature for 2-3 days, or better, keep the cookie dough chilled in the fridge until you're ready to bake and eat.

Single Serve Chocolate Chip Cookie

Description

A single chunky, gooey and chocolatey cookie which comes together in just 30 minutes!

Ingredients

1.25 tbsp butter (18g)
1 tbsp brown sugar, packed (13g)
1/2 tbsp white sugar (7g)
1/2 egg yolk
3 tbsp flour (25g)
1/8 tsp baking soda
Pinch of salt
1 oz chopped dark chocolate (28g)

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Instructions

Melt the butter in a small bowl in the microwave, using 8s increments
Add the white and brown sugar, and whisk for 1-2 minutes
Add half of an egg yolk and whisk again for 30-60 seconds. The mixture should look very smooth at this point
Sift in the flour, baking soda and salt, and use a small rubber spatula or spoon to very gently fold until the flour is almost combined (but not fully)
Add the chopped chocolate and continue to gently fold only until no more streaks of flour are visible. You should not overmix after adding the dry ingredients and chocolate!
The batter will be a bit runny at this point - don't worry and chuck into the freezer for 10-15 minutes
In the meanwhile, pre-heat the oven to 375F and line a small baking sheet with parchment paper
Once the dough is chilled, gently form it into a ball, and place onto the baking sheet
Bake for just 10-12 minutes until the cookie is firm around the edges but a bit soft in the middle
Remove from the oven and let cool for 10-15 minutes before eating!

Video tutorial:

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Notes

You should chill the cookie dough for a minimum of 10-15 minutes in the freezer. However, you can also chill for longer in the fridge, and more chilling will give better results in flavor and texture. I find 2 hours in the fridge to be optimum
It is best to use a light colored baking sheet, as baking on darker sheets will cause the cookie to become too brown and crispy on the bottom

Prep Time: 10 min
Cook Time: 10 min
Category: Dessert
Cuisine: American