Introduction: Chocolate Chip Cookie (The Single Cookie)
Have you ever been packing snacks for an outing and thought to yourself, "I really want to pack a cookie, but I don't want to make a whole batch."? Or, "I really want to pack a cookie, but I haven't the time to make 69 of them, like the recipe calls for"?
Well, here's the solution.
One cookie at a time.
Now, you may be wondering why I put this in the pocket-sized group. I mean, who in their right mind puts a cookie in their pocket? It's not the cookie that goes in your pocket, it's the dough! This recipe has no eggs in it, so you can put it in a zip lock bag and carry it around until you find a place to bake it.
A word of caution though... I have not personally tried it, but I'm thinking that airlines would frown upon this idea if you are wanting to transport your unbaked cookie cross-country. Unlabeled blobs of dough can look quite suspicious, if you know what I mean.
All right then, here we go.
Step 1: Ingredients You Will Need
For this cookie you will need:
-1 Tbsp. White granulated sugar
-1 Tbsp. Brown sugar
-1 Tbsp. Butter
-1-2 Tbsp. Chocolate chips
-1 Tbsp. Water
-1/8 tsp. Vanilla
-Pinch of salt
-Pinch of baking soda
-1/4 Cup Flour + 1 Tbsp. Flour
Step 2: Mix It Up
Mix all of the ingredients in a cereal bowl with a fork.
(That was easy, eh?)
Step 3: Bake It!
You have two options here: Bake one largish cookie, or split it up and make a few smaller ones. Personally I like to make one large one, so I'm not obligated to share, but that's just me.
Bake at 350 degrees, for 12-13 minutes.
I bake on parchment paper. Parchment paper is great for baking cookies because you can slide the entire sheet of cookies off of the hot pan, no scooping them off. This allows you to get softer cookies. Some people like their cookies very crunchy, though, in which case you don't need to bother with parchment paper.
Also, if you bake one large cookie, it's wise to mush it down a bit before you bake it, rather than a large ball of dough. It will bake more evenly this way.
Step 4: Enjoy!
Have fun eating your cookie! (or cookies, if you made two)
Step 5: The Pocket-sized Part
Now, like I said in the intro, you can save this dough for a while without worrying.
I put mine in a sandwich bag, but a produce bag would work just as well, maybe better because you can tie it shut.
Now it fits in my pocket, ready to be baked when I feel like eating it. (Or when I have access to an oven next...)
=)
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127 Comments
8 years ago on Step 3
This sucks. 0 stars.
8 years ago on Introduction
does the total amount of flour add to 5 tablespoons?
9 years ago on Introduction
Do we have to add that much flour? That's because 5 table spoons seems a lot for one cookie, and makes it seem very large. Does anybody recommend a smaller amount to fit the amount of the other ingredients, if so Thank You!
9 years ago on Introduction
This is the greatest recipe! I used baking powder instead of baking soda, so my cookies were a lot smaller, and much more delicious! Also I added walnuts. If I want a dozen cookies I just times the ingredients by twelve. Thank you for posting this!
9 years ago on Introduction
Using this to make myself a magic cookie lol
11 years ago on Introduction
Best cookies I ever tasted. Try this method, you'll be happy you did
I just made a batch the second time, partially mixed by hand then stuck them in the blender for a short period until it stopped blending and added another tbsp choc chips(3tbls all together) then mixed by hand again until dough was ready.
I divided it into 5 balls and squashed them flat, cooked at 350f for 13 min, Wow the best cookies I've ever tasted. the cookies turned out darker because of the blender(magic bullet).
11 years ago on Introduction
Chocolate...chip...cookie...
11 years ago on Introduction
I messed it up... I added like 1/2 talblespoon of vanilla! This is why I get my mom to cook..I just poured it wrong and now it tastes almost bitter (oh yeah, I'm eating the dough raw)
12 years ago on Introduction
gonna cook it bet it will be good
12 years ago on Step 5
This cookie was definitely tasty, but the texture just didn't do it for me. It could have been the fact that my flour was old. I still loved the recipe though, and plan to mess around with it a bit to make something perfect for me. Thanks for sharing!
12 years ago on Introduction
So happy I found this recipe! I made this last night, but instead of using chocolate chips (didn't have any) I added 3-5 crushed almonds, added some cinnamon and rolled the dough (made 2 cookies) in powdered sugar :) It was delicious!
12 years ago on Introduction
insted of 1/4 cup and 1 tbsp just use 5tbsp
(1/8 cup is 2 tbls)
13 years ago on Step 5
Eating one as I type this! This seems to be a great quick recipe for a small serving, just enough to hit one's cookie fix and go on with your day. I was able to shape 3 smaller ones from this recipe, and the best part is I baked these cookies in my TOASTER OVEN without having to preheat my big ol' oven first! Nice! Thank you for posting!
13 years ago on Introduction
I added a bit less water and replaced it with milk. So moist and delicious. 5 stars!
13 years ago on Introduction
Awe crap left out the baking powder and salt but it looks like a cookie ha ha ha
13 years ago on Introduction
9/10 now if only someone could make an instant oven =D
13 years ago on Introduction
Mwahahahaha.....beautiful...i made a batch and ate all the cookie dough...i had a craving i am sorry ^_^
13 years ago on Introduction
tried microwave.
6/10 - Still tasted amazing
What I'd do differently: Take it out after 20. It still had its shape. Might had suffered taste wise thoguh.
Cheers
Reply 13 years ago on Introduction
8/10 now cause the amount of times i've thought.. "What could i possibly consum- GOT IT!!"
9/10 for oven although too long =<
13 years ago on Introduction
this is a very good recipie for testing cookie add-ins thank you