I’m always seeing videos of people making a single serve chocolate chip cookie….I never understood single serve recipes.
I always felt like it’s easier to just make a whole batch of cookies and freeze the ones you don’t want. THIS COOKIE HAS CHANGED EVERYTHING. I think I love single serve recipes now.
It’s so easy to make, it’s also kind of fun making such a small batch of a recipe AND it tastes amazing. It’s great if you randomly start craving a cookie but don’t want to spend time whipping up a whole batch.
Ingredients for this single serve cookie
This ingredients for this cookie is pretty much the same ingredients that a regular cookie recipes has, just on a much smaller scale. The only difference is there is no egg in here.
Here’s the ingredients you’re going to need for these:
- Unsalted butter – I always like to use unsalted butter in cookies, but honestly salted works too. We’re using a small amount of butter, so salted or unsalted won’t make a huge difference. But if you’re using salted, I recommend not adding flaky salt on top of the cookie.
- Sugar – Just like most cookies, we’re using a mixture of both white and brown sugar.
- Vanilla – for some flavour.
- Oil – I’m using this to replace the egg, I’ll talk a little more about this later.
- Plain flour – also known as all purpose flour.
- Baking powder – I added just a small amount of this, to help the cookie rise a little.
- Chocolate – I know it’s called a chocolate chip cookie, but I prefer to chop up actual chocolate instead of using chocolate chips, but either works
Using oil instead of an egg
One thing I don’t love about a lot of single serve recipes is that they tell you to use like a teaspoon of an egg.
Which is fine, it works….but then what am I supposed to do with the rest of the egg.
In cookies, the main purpose of eggs is to bing the ingredients together. They do have other purposes in cookies, but binding the ingredients is the main one.
So instead I found that, in this cookie, a little bit of oil does the same job.
I want to clarify though, you can’t use oil to replace the egg in a regular batch of cookies. The only reason why it works for these is because its such a small batch.
I felt like I needed to say this, don’t be trying to replace the eggs in every recipe with oil. It probably won’t end well!
Help, why did my cookie not spread as much as yours?
This is a question I see a lot with my cookie recipes.
Different ovens bake things differently, so sometimes your cookies might not spread as much as you were hoping.
This is totally fine, it’s an easy fix.
If you notice that this cookie is not spreading that much, halfway through baking, take the tray out and slam it down on your counter a few times.
That’s all you need to do, this will flatten your cookie out a little more!