One-Bowl, No-Mixer, No-Chill, Giant Chocolate Chip Cookie For One
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
12 mins
-
Total Time
17 mins
-
Servings
1
-
Calories
855 kcal
-
Course
Baked Goods
-
Cuisine
American
One-Bowl, No-Mixer, No-Chill, Giant Chocolate Chip Cookie For One
Description
The "One-Bowl, No-Mixer, No-Chill, Giant Chocolate Chip Cookie For One" relies on mixing the wet ingredients vigorously by hand to incorporate air and achieve a slightly fluffy batter. The addition of cornstarch alongside flour and baking soda helps keep the cookie tender and soft rather than crispy. The cookie dough is formed into a ball, flattened to about 1 1/2 inches thick on a baking sheet, and baked at 350°F for 12 to 14 minutes until the edges are set and the center remains soft and slightly glossy. Additional chocolate chips can be added on top before and after baking to increase chocolate presence.
This cookie is a practical solution for when you want a single generous cookie without leftovers or complicated preparation. Since dough is not chilled, the cookie spreads more and bakes thinly, so adjusting baking time affects softness. The resulting cookie is chewy with melty pockets of semi-sweet chocolate, a good balance for a home snack.
Ingredients
- 1 egg discard white or save for another use, yolk from a large egg
- 2 tablespoons butter very soft, unsalted
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- ½ teaspoon vanilla extract
- ⅓ cup all-purpose flour 2 tablespoons
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ¼ teaspoon kosher salt or to taste
- ⅓ cup chocolate chips plus more for adding on top before and after baking if desired (recommended, semi-sweet
Instructions
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
- To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you’ve mixed well enough.
- Add the flour, baking soda, cornstarch (keeps cookie extra soft), salt, and stir to combine.
- Add the chocolate chips and stir to combine.
- Roll dough in your hands to create a ball. Place ball on prepared baking sheet and flatten about halfway or so that the mound is about 1 1/2 inches thick (because dough is not chilled, cookie will spread and flatten quite a bit while baking). If desired, add additional chocolate chips to the top of cookie (recommended)
- Bake for about 12 to 14 minutes (shorter for softer cookies, longer for more well-done cookies), or until edges have set and top is just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookie firms up it cools.
- Remove baking sheet from oven, top cookie with additional chocolate chips as desired (recommended), and allow cookie to cool on baking sheet until serving. Cookie is best warm and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 855 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 855kcal | 43% |
| Carbohydrates | 98g | 33% |
| Protein | 13g | 26% |
| Fat | 50g | 77% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 431mg | 144% |
| Sodium | 1254mg | 52% |
| Fiber | 4g | 16% |
| Sugar | 78g | 156% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
