While I was researching recipes on Pinterest a while back, (if I blog about it later, I can legitimately call the time I waste on Pinterest "research") I discovered this recipe for an individual chocolate chip cookie via Cooking Classy. Now, if we're being honest, the recipe really makes one cookie that should be shared between at least two people. But we all know that's not going to happen. So if there are two of you at home, double the recipe.
This recipe is absolutely perfect for those times when you feel like having a cookie but you don't want to make a whole batch. Five minutes prep and this baby is done. In fact, you'll probably be done mixing the ingredients before the oven is even preheated.
The only down side to this recipe is that you could potentially find yourself wasting some egg. However, the ratio of egg to the other ingredients is perfect, so don't mess with it. That's why you need to make more than one at a time if it's at all convenient.
All you have to do is melt some butter in a bowl. When that's done, add all the other ingredients to the same bowl, shape the resulting dough into a disk, bake it and eat it. Easy-peasy. And don't say I didn't warn you.
Here's picture of the cookie with my large-ish coffee mug, for perspective:
And here's the recipe:
One BIG Chocolate Chip Cookie
2 Tbsp unsalted butter
3 Tbsp packed brown sugar
1 pinch salt
1 tbsp whisked egg*
1/4 tsp vanilla extract
1/3 cup all-purpose flour
1/8 tsp baking soda
1/4 cup chocolate chips, divided
Preheat oven to 350 degrees. Place butter in a microwave safe mixing bowl. Heat in microwave until nearly melted (you want it almost all the way melted, remove from microwave just before completely melted and stir to fully melt. You just don't want it too hot or it will cook the egg and melt the chocolate chips when stirring).
To melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds. Mix in 3 tablespoons of the chocolate chips. Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet, gently press remaining 1 Tbsp chocolate chips randomly over top and sides of cookie. Bake in preheated oven 12 - 14 minutes, until cookie is golden. Serve warm or allow to cool on a wire rack then store in an airtight container.
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp. Reserve remainder for another use (aka tomorrows breakfast or another cookie).
Recipe Source: Cooking Classy
Well, that's all for today.