Single serving chocolate chip cookie with a soft core and a crispy exterior. Only one cookie so no over-eating! Vegan option possible.
Hello my fellow foodies! It’s another Wednesday, which means I have a new recipe for you guys. Believe it or not, I’m back with yet another single serving recipe! (Tired of it yet?) This time it’s a chocolate chip cookie. This chocolate chip cookie is soft on the inside and crispy on the outside. It’s the perfect cookie to accompany your cup of milk! Well, I think it’s the perfect cookie anyway. And you know what’s even better about this cookie? You can make it suitable for vegans. Yup, that’s right: no eggs, no dairy.
If you’re interested in the vegan substitutions: keep on reading. If you want to head right to the video and recipe: hop onto this link.
To make this cookie, you’ll need a few basic ingredients: butter, sugar, flour, baking powder and milk. Oh, and of course: chocolate chips. I used semi-sweet chocolate chips for this recipe but you can als use white chocolate chips or (even better!!) triple chocolate chips. As many or little as you like. Yum. Also, did I mention the butter doesn’t need to soften? Yep, no softening time! We’re popping it for a few seconds in the microwave so you can use the butter straight from the fridge. No fuss. Just make sure you butter as well as the sugar in the microwave to aid proper mixing. If you don’t heat the sugar, it will be more difficult to incorporate it into the butter. After you’ve popped everything in the microwave, all you need to do is add the remaining ingredients and mix it to a dough. Easy right? I know.
As for the vegan part: substitute butter with vegan butter and go for any vegan milk instead of regular milk. (I used soy milk.) Now, I’ve said this before but I’ll say it again (better safe than sorry): coconut milk is an ok option, but it will alter the flavor. Not a bad flavor, but if you don’t like coconut you might want to go for almond or cashew milk. Finally, if you’re a vegan that doesn’t eat brown sugar: subbing with coconut sugar is fine. However, it will take away the molassy flavor to the cookie from the brown sugar. Still good, just not exactly the same.
- 8 g unsalted butter
- 5 g brown sugar
- 15 g all-purpose flour
- 1/8 tsp baking powder
- pinch of salt (optional)
- 1 tsp milk
- semi-sweet chocolate chips
- Preheat the oven to 180C and line a baking tray with a silicone baking mat. Set aside.
- Put the butter and sugar in a bowl. Heat the butter about 20 seconds in the microwave on medium-high heat and stir until mixed evenly.
- Add the flour, baking powder, salt and milk. Mix with a spoon until you have a cookie dough.
- Stir in the chocolate chips.
- Roll the dough into a ball and place it on the baking mat. Flatten the cookie until about 0,5cm thick.
- Bake the cookie 12 minutes at 180C or until the edges start to brown.
- Press some additional chocolate chips on top while the cookie is still hot (optional).
- Let the cookie cool a couple of minutes before eating.