Description
This single-serve chocolate chip cookie is golden brown and crispy on the edges and chewy and gooey in the center.
Ingredients
Scale
- 20 g (2 tbsp) unsalted butter or unsalted vegan butter, melted
- 30 g (3 tbsp) coconut sugar
- 7 g (2 tsp) milk or creamy dairy-free milk (I used my homemade house blend milk)
- 1/2 tsp vanilla paste or ground vanilla
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 35 g (5 tbsp) all-purpose flour (can use spelt flour)
- 24 g (2 tbsp) chopped 70% + cacao dark chocolate
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Make the dough and freeze. Whisk the melted butter and coconut sugar together in a small bowl. It’ll look clumpy; that’s normal. Whisk in the milk, vanilla paste or ground vanilla, baking powder, baking soda, and salt. Continue to whisk until it forms a creamy, smooth syrup – you’ll see it transform! Add in the flour and chopped dark chocolate and fold into the syrup until there are no streaks of flour. The dough will be fairly loose. Cover the bowl with plastic wrap and freeze for 10-15 minutes.
- Bake the cookies. Divide the dough into two equal-sized balls, and place on the prepared baking sheet, evenly spaced apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven, and bang the sheet pan on the counter 5-6 times; this will give the cookies beautiful ripples. Let cool for 10 minutes – they will continue to cook and firm up as they cool on the counter.
Notes
When a recipe is drastically scaled down, there’s very little room for error. Highly recommend using metric measurements for best results.
This is an amended version of my original single-serve chocolate chip cookie recipe. I’m constantly retesting recipes so they’re the best version they can be. You can find the older version of this recipe below.