And I found just the right recipe for my sweet tooth emergency.
Picture this: It’s late evening. I’m sitting on the couch after a long day, binge-watching my favorite show, and suddenly, out of nowhere, a cookie craving just hits me like a ton of bricks.
So I get to searching and this is what I find:
@theboywhobakes My Emergency Cookie recipe form my book Small Batch Bakes, full recipe in the comments. #smallbatchbakes #smallbatchbaking #chocolatechipcookies #cookietok #singleservedessert #singleservecookie #cookierecipe #cookies ♬ original sound – Edd Kimber
Follow these Tips
To mix everything, I used a small white bowl and a small spoon, as you can see in the picture below. Unfortunately, I don’t have a baby whisk like what you see in the video but it worked out.
However, the first time I made this cookie I was being so lazy, throwing sh*t in the bowl all willy nilly and the cookie came out flatter than my ass, y’all.
With that said lemme give you a few tips:
- Measure everything correctly! Don’t half-ass it like me.
- To measure all of the “pinches” in this recipe, use a 1/8 teaspoon. Using my best judgement I can tell that the measuring spoon being used in the video is a 1/8 teaspoon.
- Follow the recipe to the T. This is an extremely small amount of dough so any little change has a big effect.
- Under-bake the cookie. Cookies are almost always done before they look done. In other words, check it a minute or two before the recommended bake time. If it’s not done you can always put it back in the oven but you can’t fix an over baked cookie.
- Let the cookie cool on the baking sheet. Don’t pick up the cookie as soon as it comes out of the oven. It will be too soft to handle and it will just fall apart. Trust me.
Also, for some reason, my dough was really soft and I wasn’t able to roll it into a ball at all so I used the spoon to place the dough onto the baking sheet and piled it on top of itself to form a ball-like shape. And it worked!
So.. when is it done?
This cookie is done when the edges are golden brown and quite firm to the touch and the center is puffy, soft, and noticeably under baked.
My cookie baked at 350°F for 15 minutes and I let it sit on the baking sheet for at least 6 minutes before I removed it. The edges were crisp and chewy and the center was warm, gooey, and chocolatey. It was delicious.
My 2 Substitutions
- I didn’t have a chocolate bar to chop so I used semisweet chocolate chips.
- I used unsweetened almond milk.
What I really love about this recipe
The first and best thing that I seriously love about this recipe is that it doesn’t call for any eggs!
With other recipes you have to crack a whole egg, whisk it, then use only a little bit of it then you’re stuck with figuring out what to do with the rest of the egg (that, or you have to separate the yolk). This may not be a big issue for some but when you just want 1 cookie (right away) it is inconvenient and a little annoying if we’re being honest.
Secondly, this is a great base recipe so you don’t have to use chocolate chips as your add-in; use anything you have on hand!
The last thing I love? It’s a one bowl recipe. Haha.
