Here’s a recipe for a single Chocolate Chip Cookie that’s perfectly crisp around the edges and soft and chewy in the middle. The perfect toaster oven cookie recipe I’ve found!
Single serving portions are truly a great idea. Small portion recipes are perfect not only for college students or for people cooking for just themselves, but they’re great for everyone. How many times have you wanted a little something sweet but you didn’t want to make an entire batch? For me, it happens often. Making an entire batch of cookies for instance, is such a committment in time and ingredients. Not only that, when I make a batch of cookies, I rarely eat just one.
With this thought in mind, I have for today’s College Meal Monday recipe, a perfect single-serving sized Chocolate Chip Cookie!
That’s right, just one cookie.
This recipe was created out of necessity. My desire to have a cookie, one cookie – not two, not five, not a dozen…ONE.
Plus, I made it in my toaster oven – which makes it a perfect dessert for my College Meal readers.
This cookie recipe has been in the making for a while. I originally thought I would scale down my chocolate chip cookie recipe and it would be as simple as that, but it wasn’t. Simply reducing the amount of each ingredient didn’t work. I played around with adding an egg and then a portion of the egg to the batter, but it didn’t work for me. I wanted a buttery, sweet chocolate chip cookie and just wasn’t satisfied with how the cookie tasted with egg added. After much trial, error and lots of cookie baking, I settled on this gem of a recipe.
It’s simple. All you need is flour, baking powder, brown sugar (or white sugar), milk, chocolate chips, one bowl, one spoon, and a toaster oven.
This recipe takes only 5 minutes prep time and about 10 minutes to bake. It’s unbelievably delicious – perfectly crisp around the edges and soft and chewy in the center, the way a chocolate chip cookie should be.
I found that you can use either brown sugar or white sugar in this recipe. The taste of the cookie is pretty much the same. I noticed that the cookie baked with the white sugar spread more when it was baked. This is typical though. Brown sugar is a heavier sugar because it’s made with molasses. Baked goods made with white sugar will end up lighter and crisper while baked goods made with brown sugar will be moister, heavier and chewier. My preference is for the chocolate chip cookie made with brown sugar, but they both taste great. The beauty of this recipe is that you can use either type of sugar.
Here you can see…
the cookie made with white granulated sugar…
and the cookie made with brown sugar…
No difference in taste, only in appearance.
Quick and easy, this yummy chocolate chip cookie is the perfectly sized sweet treat.
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- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1/4 teaspoon baking powder
- 1 tablespoon butter softened
- 1/2 tablespoon milk
- 1-2 tablespoons chocolate chips
- Preheat a toaster oven to 350 degrees.
- Mix the flour, brown sugar and baking powder in a bowl.
- Add the softened butter and mix well.
- Stir in the milk.
- Add the chocolate chips and mix in.
- Spoon the cookie dough onto a baking tray.
- Bake for 10 minutes.
- Cool and enjoy!
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