Why does the recipe use only an egg yolk

Using only the egg yolk helps keep the single serve cookie recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. A great way to use the leftover egg white is in a single serve cupcake recipe !

What is the 'Spoon and Level' method?

The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.

Single Serve Double Chocolate Cookie (Small Batch)

Single serve double chocolate cookies on a small plate.

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This Single Serve Double Chocolate Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed) and makes only two large chewy chocolate cookies. Perfect to satisfy your cookie craving!

Author: Kathleen Hansen
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 35 minutes
Yield: 2 large cookies
Category: Dessert, Cookies, Single Serve
Method: Oven
Cuisine: American

Ingredients

2 Tablespoons unsalted butter, softened
1/4 cup packed brown sugar, light or dark
1 egg yolk
1/4 teaspoon vanilla extract
1.5 Tablespoons cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup all purpose flour
~3 Tablespoons semisweet chocolate chips. Plus a few extra to press into tops

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Instructions

Cream Butter and Sugar - In a medium bowl, use a fork to stir together the softened butter and sugar until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla until well combined.
Add Dry Ingredients - Stir in flour, baking soda, cocoa powder, and salt. Then fold in the chocolate chips.
Chill Dough and Preheat Oven - Pop the dough into the fridge to chill for 20-30 minutes while the oven preheats. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Scoop Dough into Balls - Roll the dough into two balls and place on a baking sheet, or use a large cookie scoop. I like to press a few extra chocolate chips in the tops for extra pretty cookies.
Bake - Bake for 11–13 minutes - when the edges are firm and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.
Enjoy - Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!

Notes

Spoon and Level Method - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.

Leftovers can be stored at room temperature, in an airtight container, for up to 1 week.

Nutrition

Serving Size: 1 cookie
Calories: 397
Sugar: 36.5 g
Sodium: 237.8 mg
Fat: 20.5 g
Carbohydrates: 52.7 g
Fiber: 3.1 g
Protein: 5.3 g
Cholesterol: 122.8 mg

Find it online: https://kathleenscravings.com/single-serve-double-chocolate-cookie/