There’s something magical about pulling a warm chocolate chip cookie from the oven, the aroma wafting through the air, making your mouth water. This recipe for a Single-Serve Bakery Style Chocolate Chip Cookie embodies that experience in just about 30 minutes from start to finish. What sets it apart is the unique combination of ingredients that creates a soft, chewy center with perfectly baked edges that are just delightful.
This recipe is perfect for anyone who craves a sweet treat but doesn’t want to whip up a whole batch. Whether you’re enjoying a cozy night in, celebrating a small victory, or simply satisfying a late-night cookie craving, this recipe is sure to delight. You can also make the dough ahead of time; simply store it in the freezer until you’re ready to bake.
Why You’ll Love This Recipe
- Indulge in a freshly baked cookie whenever the craving hits.
- Enjoy a perfect balance of crispy edges and a gooey center.
- Skip the fuss with just a single serving recipe.
- Utilize basic pantry ingredients you likely already have.
What You’ll Need
Gather these ingredients to create your delicious cookie.
For the Dough
- 1/4 cup (56 g) salted butter, softened
- 1/4 cup (54 g) brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk, at room temp
- 1/2 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
For the Chocolate Chips
- 1/2 cup (85 g) chocolate chips (milk, semi-sweet, or dark)
Substitution note: Use unsalted butter for less salt.
Note: Chocolate chips can be mixed or matched.
Substitutions & Swaps
- Coconut oil for butter
- White sugar for brown sugar
- Vegan egg yolk substitute
- Gluten-free flour for all-purpose
How to Make It
Let’s get started on whipping up this heavenly cookie!
1. Cream Together
Add the softened butter, brown sugar, and white sugar to a bowl. Use a stand mixer or hand mixer to mix for 2-3 minutes until well combined.
2. Incorporate Wet Ingredients
Mix in the egg yolk and vanilla extract until fully combined.
3. Combine Dry Ingredients
Add the flour, cornstarch, baking soda, and salt. Mix until just combined, taking care not to overmix.
4. Fold in Chocolate
Stir in the chocolate chips until they’re evenly distributed through the dough.
5. Shape and Chill
Divide the dough in half and shape each half into a cylinder. Cover with plastic wrap and transfer to the freezer for 1 hour to chill.
6. Preheat Oven
When the dough is almost done chilling, preheat the oven to 350°F.
7. Bake the Cookies
Transfer the dough balls to a baking sheet lined with parchment paper. Bake for 10-12 minutes, until the edges are just set. Let them rest for 10 minutes on the baking sheet, then move to a cooling rack to cool completely (or dive in early for a warm cookie). Enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze dough before baking for freshness.
Reheat: Microwave for 10-15 seconds to warm up.
Tips for Best Results
- Ensure your butter is truly softened for the best texture.
- Use room temperature egg yolk for even mixing.
- Check the cookies around the 10-minute mark to avoid overbaking.
- For a twist, add nuts or dried fruit to the dough.
Serving Suggestions
- Pair with a glass of cold milk.
- Enjoy with a scoop of vanilla ice cream for dessert.
- Serve warm at a small gathering for an easy sweet treat.
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