One-Bowl, No-Mixer, No-Chill, Giant Chocolate Chip Cookie For One — An incredibly FAST and EASY recipe that produces ONE extra-large soft and chewy cookie that’s loaded with chocolate!! One bowl to wash, no mixer, and no waiting!!
Giant Chocolate Chip Cookie for One
Recently I made theseOne-Bowl, No-Mixer, No-Chill Oatmeal Cookiesand that recipe is awesome for so many reasons, which are self-explanatory given the title.But it makes a dozen cookies and not that I wouldn’t love a dozen cookies all the time, but my waistline doesn’t need a dozen cookies all the time. Enter: this fast and easy single serving chocolate chip cookie recipewith built-in portion control.
There’s only one bowl to wash, no mixer to drag out, and no waiting around for dough to chill.The buttery extra-large cookie has chewy edges, a soft center, and is loaded with chocolate in every bite.
You can eat the whole the whole thing yourself, handle your chocolate chip cookie craving, and not have another oodles of other cookies staring back at you from your counter, begging to be eaten (especially when you’re watching mindless tv late at night).
The cookie is big enough to share. I put my hand next to it (I have long fingers and a fairly large hand — I’m 5’10”) to show you how big it is.
But let’s be real, you’re not sharing this.Just like you’re not sharing this One-Minute Microwave Brownie, either.
What’s in This Gooey Chocolate Chip Cookie for One?
To make this giant chocolate chip cookie, you’ll need:
- Egg yolk
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Cornstarch
- Kosher salt
- Semi-sweet chocolate chips
How to Make a Giant Chocolate Chip Cookie
Add the egg yolk, sugars, vanilla, and butter to a bowl and beat until smooth and slightly fluffy. Then, stir in the dry ingredients.
Shape the cookie dough into a large ball and place onto a Silpat-lined baking tray.
Bake the single serving chocolate chip cookie until theedges have set and the top is just set, even if slightly undercooked, pale, and glossy in the center.
Can I Omit the Cornstarch?
Cornstarch keeps the cookie softbatch-style soft and tender and I definitely recommend it. However, if you don’t keep it on hand it can be omitted, noting you will compromise a bit of softness.
Can I Make a Small Batch of Chocolate Chip Cookies Instead of Just One?
I’m sure you can, although you’d need to bake the cookies for less time since they’d be far smaller. You can probably squeeze 3 regular-sized cookies out of this giant chocolate chip cookie recipe.
Tips for Making a Giant Chocolate Chip Cookie
The mound of unbaked cookie dough should be about 1 1/2-inches thick, but because we’re not chilling the dough the cookie flattens and spreads quite a bit while baking.
Just before baking the giant chocolate chip cookie, I like to sprinkle a few extra chocolate chips on top to make it look pretty. You’ve already committed to eating this baby, so why not go all out?
I recommend slightly under-baking the cookie because it just tastes better. Then again, I am not a crispy cookie person at all.
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4.64 from 36 votes
One-Bowl, No-Mixer, No-Chill, Giant Chocolate Chip Cookie For One
By Averie Sunshine
An incredibly FAST and EASY recipe that produces one GIANT soft and chewy cookie that’s loaded with chocolate!! One bowl to wash, no mixer, and no waiting!!
Prep Time: 5 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 17 minutes minutes
Servings: 1
Ingredients
- 1 egg yolk from a large egg, discard white or save for another use
- 2 tablespoons unsalted butter, very soft
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar, packed
- ½ teaspoon vanilla extract
- ⅓ cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ¼ teaspoon kosher salt, or to taste
- ⅓ cup semi-sweet chocolate chips, plus more for adding on top before and after baking if desired (recommended)
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
Serving: 1, Calories: 855kcal, Carbohydrates: 98g, Protein: 13g, Fat: 50g, Saturated Fat: 28g, Polyunsaturated Fat: 19g, Cholesterol: 431mg, Sodium: 1254mg, Fiber: 4g, Sugar: 78g
Nutrition information is automatically calculated, so should only be used as an approximation.
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