SINGLE LARGE CHOCOLATE COOKIE

SINGLE LARGE CHOCOLATE COOKIE – perfect for one or two if sharing! Soft, buttery, egg free and chewy with a tender and crispy crust; perfect to bake for those instant cravings without more cookies to tempt you!

I am celebrating reaching my first 1000 followers on Instagram and with trying to eat healthy, did not want to make a large batch of sinful dessert or snack to celebrate!

I could not think of any other treat than this Single Large Cookie which I have been wanting to try; cookies being one of my favorite snacks!

WHY ONLY A SINGLE COOKIE?

This cookie are for those times when you want to indulge in something sweet and sinful like cookies but are not prepared to go through those guilty pangs you feel when you just cannot stop at one !

I for one cannot stop eating just one or even two; yes gluttony am I not? So, when I was looking for a recipe to make just one cookie, I was so inspired by the SixVeganSisters recipe that I could not wait to try my version!

After 2 to 3 tries, I was able to nail the recipe; both for the chocolate chip one as well as the chocolaty cookie with cocoa powder for the chocolate lover in me!

The first time I made it; just one cookie with cocoa powder, my husband and I were debating who gets the last piece! It was that delicious! On the second try, the chocolate chip cookie came out scrumptious too! Just make one or both and no more extra cookies to reach out to and then feel guilty about.

The best part is, there are no eggs; ever since my boys have flown the coop, I have been making more eggless bakes and loving every bit of it!

HOW TO MAKE A SINGLE CHOCOLATE COOKIE

This cookie needs only a few ingredients and just 5-10 minutes of prep time.

In a small bowl, mix the dry ingredients; flour, cocoa powder (for the chocolate variety), baking soda and a pinch of salt.

In another mixing bowl, add powdered sugar (if you have large granulated sugar as I used in the first try, the big granules did not feel right while biting into the cookie!) and mix thoroughly with some unsalted butter which is slightly cold but not rock hard cold and not soft too! Vegans can use vegan butter.

Once the mixture is creamy, stir in vanilla essence/extract and a dash of milk (or any plant based milk) and then stir in the dry mixture; gather to form a ball.

If making chocolate chip cookie, use only flour and stir in chocolate chips, the mini ones or even mini M&Ms or even chopped chocolate.

Bake in preheated oven for just 12 to 13 minutes and time to indulge in a guilt free single cookie; with or without cocoa powder!

With a soft bite, tender crumb, slightly chewy and at the same time crispy, I for one will be making this again and again whenever I get a craving for chocolate chip cookie without having to mix a whole batch and end up either freezing the rest of the dough for another day and feel tempted to bake another batch to feel guilty about again!

I would rather make one or even just 2 large cookies (for me and my hubby or any family or friend who would love to share this with me!) for those instant cravings and that is it! No more guilt but all the satisfaction.

For less temptation, bake up 2 smaller cookies but decrease the baking time; check at 8 or 9 minutes.

Enjoy this single serving cookie treat Foodie Friends and Happy Baking!

For more interesting bakes you may love, do check these from my oven:

Now, let us see how to make these scrumptious cookies:

Yum

SINGLE LARGE CHOCOLATE COOKIE

Prep Time: 10 minutes

Cook Time: 15 minutes

Serving Size: 2

SINGLE LARGE CHOCOLATE COOKIE – perfect for one or two, if sharing! Soft, buttery, egg free and chewy with a tender and crispy crust; perfect to bake for those instant cravings without more cookies to tempt you!

Ingredients

FOR THE CHOCOLATE COOKIE:

3 ½ tablespoons maida/all-purpose flour
1 tablespoon cocoa powder
1/8 teaspoon baking soda
Pinch of salt
3 tablespoons powdered sugar
2 tablespoons unsalted cold butter
¼ teaspoon vanilla essence/extract
¾ teaspoon milk

FOR THE CHOCOLATE CHIP COOKIE:

¼ cup maida/all-purpose flour
1/8 teaspoon baking soda
Pinch of salt
3 tablespoon powdered sugar
2 tablespoons cold unsalted butter
¼ teaspoon vanilla essence/extract
¾ teaspoon milk
Handful of mini chocolate chips

Instructions

Preheat oven to 350 F or 180 C.
Line a baking sheet with parchment paper.

TO MAKE THE CHOCOLATE COOKIE:

In a small bowl, mix flour, cocoa powder, baking soda and salt. Set aside.
In a mixing bowl, thoroughly mix powdered sugar and butter with a spatula or spoon until creamy and well mixed.
Add the vanilla and milk.
Stir in the dry flour mixture and mix well to form a ball. Do not over work the dough to avoid any gluten forming!
Place the cookie dough ball on the baking sheet and bake in preheated oven for 12 to 13 minutes depending upon the oven. It took mine 13 minutes.
Cool on pan for a couple of minutes to allow the cookie to set; as soon as you remove from oven, it will be soft and may tend to break.
Transfer to a cooling rack to cool thoroughly.

TO MAKE THE CHOCOLATE CHIP COOKIE:

In a small bowl, mix flour, baking soda and salt.
Mix thoroughly the powdered sugar and butter in a mixing bowl until it becomes creamy.
Stir in the dry mixture, vanilla and milk and fold the mixture well using a spatula or your hands. Add the mini chocolate chips and mix again gently to gather and form a smooth dough ball.
Bake for 12 to 14 minutes until slightly golden.
Remove and cool on pan for a couple of minutes and then transfer to a cooling rack to cool completely!
Enjoy this single large cookie (chocolate chip or chocolate cookie or both!) with a glass of cold milk or just chai or coffee!
Happy Baking!

Notes

Make sure the butter is not at room temperature or too soft; we need a slightly firm butter.

Do not over work the dough to get crumbly and tender cookies.

If you are more health conscious, you can use whole wheat flour instead; the cookie may come out a bit dense.

Feel free to stir in walnuts, white chocolate chips, mini M&Ms etc. in the cookie dough ball before baking!

Just before baking, you can stud or gently top the dough ball with more chocolate chips or nuts, pressing gently and slightly into the dough before baking!

This cookie is best eaten the same day; tastes fresh and delicious! You can eat it the next day too, but may become slightly dry.

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