Single Serve Chocolate Cookie (Gluten-Free Option)

Single Serve Chocolate Cookie (Gluten-Free Option)

Indulge your late-night chocolate cravings with these single-serve double chocolate chip cookies. This recipe whips up three soft, chewy, and fudgy cookies in just 30 minutes, thanks to a quick chill time. Enjoy them made with either regular all-purpose or gluten-free flour.

Course cookies

Prep Time 40

Cook Time 10

Chill Time 30

Total Time 1 20

Servings cookies

Calories 285kcal

Author Rebecca Taig

Ingredients

2 tablespoons (28g) unsalted butter, softened
4 tablespoons (50g) dark brown sugar
1 large (18g) egg yolk
¼ teaspoon vanilla extract
¼ cup (34g) all-purpose flour or gluten-free flour 1 to 1 baking flour (see notes below)
2 tablespoons (12g) Dutch-processed cocoa powder
½ teaspoon espresso powder
⅛ teaspoon baking soda
⅛ teaspoon salt
3 tablespoons (45g) dark chocolate chips
flaky sea salt, to sprinkle on top

Instructions

Cream the butter and sugar. In a medium bowl, combine the softened butter and dark brown sugar. Use a spoon or silicone spatula to mix the two ingredients thoroughly until the mixture is completely smooth and well-blended.
Add the egg yolk and vanilla extract. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg yolk and vanilla extract.
Mix until smooth. Stir until the egg yolk and vanilla extract are fully incorporated, and the mixture has a light, creamy consistency
Add the dry ingredients and chocolate chips. Add the Dutch-processed cocoa powder, flour, baking soda, and salt. Mix until just combined and no streaks of flour remain, then fold in chocolate chips until evenly distributed. Cover the dough and refrigerate for 30-45 minutes.
Roll and shape the dough. Preheat your oven to 350°F and line a large baking sheet with parchment paper while the dough chills. After 30 minutes, remove the chilled dough and divide it into three 60-gram portions. Roll each portion into a smooth ball and place them 2 inches apart on the prepared sheet. Top with extra chocolate chips if desired.
Bake the cookies. Place the baking sheet in the oven to bake for 10 minutes, or until the edges of the cookies are set but the centers are still gooey.
Serve. Top with flaky sea salt if desired. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

Notes

- Weigh the ingredients. For the most precise and consistent baking results, use a food kitchen scale to measure ingredients in grams, not a measuring cup.
- Use softened butter. To properly soften your butter, weigh out 28 grams on a food scale and allow it to sit at room temperature for 30 to 60 minutes before baking. The ideal temperature for softened butter is between 65°F and 68°F, and you can confirm this using an instant-read thermometer.
- Gluten-Free. This recipe was made using Bob's Red Mill 1 to 1 Baking flour. You can also use regular all purpose flour.

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