Name: Chocolate Chip Cookies for One
Total time: 35 min
Ingredients: 3 tablespoons all-purpose flour; Pinch baking soda; Pinch table salt; 1 tablespoon unsalted butter, softened; 2 tablespoons packed brown sugar; 1 large egg yolk; ⅛ teaspoon vanilla extract; 2 tablespoons chocolate chips

Why This Recipe Works

Sometimes you just want to treat yourself to some freshly baked chocolate chip cookies. You might not have the time or patience to make an entire batch, but two cookies? Two is perfect. But drastically scaling down a recipe often results in head-scratching measurements like half of an egg, so we did the heavy lifting for you. We rely solely on brown sugar instead of both brown and granulated for caramelized flavor and just-right texture. There’s no need for a mixer or even measuring cups here and, best of all, the cookies can be baked in your toaster oven. These cookies have a crispy edge and soft, chewy interior—truly the best of both ends of the cookie texture spectrum.

Instructions

Cook along with these step-by-step instructions

Adjust toaster oven or oven rack to middle position and heat oven to 325 degrees. Line small rimmed baking sheet with parchment paper. Whisk flour, baking soda, and salt together in bowl. Using rubber spatula, mash butter and sugar together in separate bowl until well combined and lightened in color. Add egg yolk and vanilla and mix until combined. Stir in flour mixture until just combined then stir in chocolate chips.

Recipe Tip

You can use a regular sized baking sheet here if you don’t have a small one.

Divide dough into 2 portions, then roll into balls. Place on prepared sheet, spaced about 2 inches apart. Bake until edges of cookies are set and beginning to brown but centers are still soft and puffy, 8 to 12 minutes. Let cookies cool on sheet for 10 minutes. Serve.

Recipe Tip

Don’t worry if the dough is sticky when you roll it into balls, just do your best to make them even.