An easy no-mixer Chocolate Chip Cookie recipe that makes just 3 cookies.
Ingredients
- 30 grams (2 tablespoons) unsalted butter, melted
- 30 grams (2 tablespoons) brown sugar
- 15 grams (1 tablespoon) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 55 grams (1/3 cup + 1 tablespoon) plain flour or all purpose flour
- 1/4 teaspoon baking soda
- 40 grams (1/4 cup) chocolate chips, plus extra for decorating
- Sea salt, for decorating
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a medium bowl, add melted butter. Add sugars and stir to combine.
- Add vanilla and egg yolk and stir to combine. Add flour and baking soda and stir until soft cookie dough forms.
- Stir through chocolate chips. Roll balls of cookie dough, approximately 1.5-2 tablespoons each, using your hands and place on prepared oven trays, leaving room for the cookie to spread.
- Bake cookies for 10-11 minutes or just golden around the edges. While cookies are still warm, add a few extra chocolate chips on top and sprinkle with sea salt.
- Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Baking scale: Since we are dealing with such small quantities here, I highly recommend measuring your ingredients using a baking scale. Even just a tablespoon of extra flour will result in a dry, bland cookie. Also note that I’ve used UK standard tablespoons in this recipe: 1 tablespoon = 15 ml.
Chocolate chips: You can use any chocolate chips you like – milk, dark, white etc.
Baking time: If you love soft and chewy cookies, consider taking your cookies out of the oven even when they look a little under-baked. They should be just starting to go golden on the edges. Most cookies will firm up slightly as they cool.
Freezer instructions: You can roll the cookie dough into balls and freeze to bake at a later date. Then simply thaw the cookie dough and bake as per method above.
