This single serve chocolate chip cookie is such an easy cookie, that's perfect with crispy edges and gooey middle. It's great when you're in the mood for chocolate chip cookies, but don't have freezer or counter room.
Preheat oven to 325 degrees F. Cream 1 Tablespoon butter, 1.5 Tablespoon brown sugar, 1.5 Tablespoon white sugar together. Press together with a spoon to distribute butter and sugar if needed.
Add egg yolk and ¼ teaspoon vanilla extract. Mix until incorporated.
Add 2 Tablespoons all purpose flour, 1.5 Tablespoon whole wheat flour (start by adding 1 Tablespoon, mix and then add remaining if needed), ⅛ teaspoon baking soda, ⅛ teaspoon kosher salt to sugar mixture. Mix until combined. Press together if still a bit pebbly. If dough is sticky, add a bit more flour, until dough doesn't stick to your hand.
Fold 2 Tablespoons of semi sweet chocolate chips into dough. Press into a ball and place on a small baking sheet with a baking mat/parchment paper on it.
Bake for 15-20 minutes, or until top is golden brown and semi-firm to the touch. If dough spreads out, you can press it back in with a spoon or spatula after removing from the oven.
Let cool for 10 minutes, or as long as you can wait. Enjoy.
Video
Notes
Use softened butter and room temperature egg yolk for the best results
If you like taller cookies, freeze dough before baking
Just use all purpose flour if that's all you have.
Swap semisweet chocolate chips for your favorite chocolate chips
I tested this recipe multiple times and the dough came out just a bit differently every time. But they baked up all about the same. if your dough is in crumbles (not dry crumbly), press it together and continue to the next step. Add more flour if dough sticks to your fingers before adding the chocolate chips.