You know those times when you just feel for a chocolate chip cookie? As in, a single cookie? A situation where you don't have to rotate two baking sheets for 30-40 minutes and deal with the disposition of several dozen treats? If this mood strikes you, then I have the recipe for you. It requires two bowls, one baking sheet, minimal mixing time, and can be baked quickly while you enjoy dinner.
This recipe makes four cookies, crispy/crunchy around the edges and tending towards gooey/chewy in the middle, each of which was large enough to satisfy an adult-sized sweet tooth.
Yield: 4 cookies
Recipe (Brands Tested):
- 4 tbsp. unsalted butter, melted and slightly cooled (Nutri Mantequilla Sin Sal)
- 3 1/2 tbsp. brown sugar (Schullo Azúcar Morena)
- 3 1/2 tbsp. granulated sugar (Supermaxi brand)
- 2 tbsp. milk (La Lechera Semi-Descremada)
- 13 tbsp. all-purpose flour (YA Harina de Trigo Fortificada Sin Polvo de Hornear)
- pinch baking powder (La Reposterita/Levapan Polvo para Hornear)
- pinch baking soda (Condimensa Bicarbonato de Sodio)
- pinch table salt (Cris-Sal Sal de Mesa)
- 100 g roughly chopped dark chocolate (La Universal Chocolate Superior - Chocolate Semiamargo)
- flaky sea salt for sprinkling (Maldon)
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| Even executive chef is eager for this to shake out. |
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, baking powder, baking soda, and salt. Combine the melted butter, brown sugar, granulated sugar, and milk in a separate bowl and stir.
Shape the dough into four even balls and place them on a prepared baking sheet. (I use a silicone liner.) Keep the dough in mounds if you like a gooey/chewy interior, or flatten more for a crispier texture throughout.
Bake for 20 minutes. The edges should be brown/crispy, and the centers will look a little soft. Sprinkle with the flaky salt and allow the cookies to cool for 10 minutes on the baking sheet.
I have no storage advice for these because they are intended for immediate consumption. Enjoy!
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