Eat This: Single-Serving Chocolate Chip Cookie

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By Pearse O’Malley

Now that school is back in session, you may find yourself in a crunch for time and energy. Coming home to find nothing satisfying to eat before your parents come home can be tough, but now, you can make a single-serving chocolate chip cookie that can be ready in just 12 minutes. The problem with making a full batch of cookies is that after being left for days, they begin to taste stale. With this recipe, it makes only one large cookie that can be made by anyone, no matter your skill level in baking.

Single-Serving Chocolate Chip Cookie

Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: one 7-inch cookie


  • 2 tbsp. unsalted butter
  • 3 tbsp. light-brown sugar
  • 1 pinch salt
  • 1 tbsp. whisked egg* (see note below)
  • 1/4 tsp. vanilla extract
  • 1/3 cup all-purpose flour
  • 1/8 tsp. baking soda
  • 1/4 cup chocolate chips


Preheat oven to 350ºF. Place butter in a microwave-safe mixing bowl. Heat in microwave until nearly melted (melt it almost completely, remove from microwave just before fully melted, and stir to fully melt. You don’t want it too hot, or it will cook the egg and melt the chocolate chips when stirring).

To the melted butter, add brown sugar, salt, 1 tbsp of egg*, vanilla, flour and baking soda.

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Stir with a spoon until well combined, about 20 – 30 seconds.

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Mix in the the chocolate chips.

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Shape dough into a 3 1/2-inch disk on a parchment paper lined baking sheet.

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Bake in preheated oven for 12 – 14 minutes, until cookie is golden brown. Serve warm or allow to cool on a wire rack, then store in an airtight container.

*To get 1 tbsp of egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 tbsp. Reserve remainder for another use (i.e. tomorrow’s breakfast).

Recipe from Cooking Classy

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