Tag Archives: single serving

One Big Chocolate M&Ms Cookie

One Big Chocolate M&Ms CookieLast week, I needed a win. I needed a win badly.One Big Chocolate M&Ms CookieI was reeling from a personal tragedy, having a difficult time getting myself out of bed in the morning, and couldn’t get any recipes to work properly. I suffer from depression and anxiety, so some of this is just part of my normal life, but there’s something about having recipes—something with which I am supposed to have some modicum of talent and control—repeatedly fail that sends me into a tailspin.

Exhibit A: That time I obsessively made 18 babkas.One Big Chocolate M&Ms CookieI woke up Friday morning determined to get one recipe to work. Just one. Something I thought would be easy and only take two or three tries: a chocolate variation on my single-serving One Big Chocolate Chip Cookie. Using that recipe as a guide, I started mixing…and then proceeded to have many, many fails.One Big Chocolate M&Ms CookieOver the course of two hours, I ran the gamut of cookie failure. Too flat, too puffy, too dry, too chemical-tasting—you get the idea. Here are four of them:One Big Chocolate M&Ms CookieBut then I looked at my tried & true Double Chocolate Cookie recipe and realized I hadn’t tried blooming the cocoa, a method of heating it with butter and sugar that produces a richer chocolate flavor. As with the large-batch cookies, this quick and easy process turned out to be key to my One Big Chocolate M&Ms Cookie success!One Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieAlso, crucial to cookie success? Underbaking. If you bake this cookie until it’s fully done, you’ll end up with a chocolate M&Ms frisbee. This is because cocoa powder tends to dry things out and also because I use a teaspoon of water here in place of the usual egg (a little trick I learned from the regular chocolate chip version). Underbaking will yield crisp-chewy edges, a crackly top, and a soft, fudgy center. Yesssss.One Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieI had a bunch of M&Ms leftover from making Monster Carmelitas last month, so that’s what I chose to use as my cookie mix-in. I love the contrast of the melty chocolate centers, crispy candy shells, and brownie-like cookie, but feel free to put whatever you want into this cookie base. Regular semisweet chocolate chips, white chocolate, mini peanut butter cups, walnuts—whatever you have around. It’s almost certainly guaranteed to be a win. And really, when is a big cookie not a win?One Big Chocolate M&Ms Cookie

One Big Chocolate M&Ms Cookie
makes one large cookie

1 tablespoon unsalted butter
1 tablespoon natural unsweetened cocoa powder
2 tablespoons light brown sugar, packed
1 teaspoon water (not cold)
1/8 teaspoon pure vanilla extract, optional
2 tablespoons + 1 teaspoon all-purpose flour
1/8 teaspoon baking soda
pinch of Kosher or sea salt
2 tablespoons M&Ms candy

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

In a small bowl, combine butter, cocoa powder, and brown sugar. Microwave in 15-second increments, stirring in between until melted together. Alternatively, you may do this in a saucepan on the stove over medium-low heat.

Mix in water and vanilla. Add flour, baking soda and salt, and whisk with a fork until a soft dough forms. Use a silicone spatula or spoon to mix/fold in M&Ms.

Use your hands to form dough into a ball and place on parchment. Dot with additional M&Ms (for aesthetic purposes), if desired. Bake for 12-13 minutes or until the top is crackly and the cookie appears a bit underdone.

Let cookie cool on the pan for 5-7 minutes before using a spatula to remove it to a plate. Enjoy.One Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms Cookie

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One Big Chocolate Chip Cookie

One Big Chocolate Chip CookieI know I’ve been keeping it savory and vaguely healthy this month, but I like to live on the edge. Especially on Saturday nights while wearing my softest/oldest/ugliest/best pajamas and a sweatshirt only the person who bought it in college (12 years ago!) could love.

(With a wardrobe like that, it’s a wonder that I’m single.)One Big Chocolate Chip CookieMy partying days are well behind me now. I don’t drink or smoke anymore. I quit Diet Coke completely and have cut my seltzer intake to a maximum of two a day. My coffee…well, that’s neither here nor there.One Big Chocolate Chip CookieThe point is that my list of vices is pretty short these days, but making myself One Big Chocolate Chip Cookie on the occasional late night is one that I have no intention of parting with. Sometimes you just need a cookie the size of your face. Sometimes it’s the answer to all your problems.

Well, a big cookie and acceptance. Acceptance is a pretty important important part of solving problems.One Big Chocolate Chip CookieBut this is a baking blog so…back to this big, no-sharing-required dessert for one (or two, if you’re feeling benevolent). It requires miniscule amounts of 8 ingredients that you likely already have, and only about 25 minutes start-to-finish.One Big Chocolate Chip CookieOne Big Chocolate Chip CookieOne Big Chocolate Chip CookieThis recipe differs drastically from that of my usual Chocolate Chip Cookies. For one, there’s no egg. I have tried many of the single big cookie recipes out there and have always been frustrated by the fact that they require you to scoop one tablespoon of a beaten egg. Have you ever tried to measure a spoonful of beaten egg? It’s stupidly difficult. Also, what do you do with the leftover two tablespoons of beaten egg?!

This is the sort of baking silliness that infuriates me (clearly), so I found a way around it. This recipe mitigates the egg-measuring problem by swapping in one teaspoon of water, and it works incredibly well. I wouldn’t try this for any large-batch cookie recipes, but it works here.One Big Chocolate Chip CookieOne Big Chocolate Chip CookieThe other differences from my regular recipe are less…scientific. I use melted butter here because creaming one tablespoon of butter is ridiculous and unnecessary. Oh, and there’s no need to chill your dough. This recipe is meant to be made on the fly and enjoyed while the chocolate is still melty.One Big Chocolate Chip CookieMelted chocolate + soft centers + chewy caramelized edges = ❤ ❤ ❤ One Big Chocolate Chip CookieA quick word about leaveners before I get to the recipe. I tested this recipe seven times (!) with both baking soda and baking powder. Baking soda, which I use in my large-batch recipe because it produces browner cookies with more surface area, won out, but just barely.

Generally speaking, baking soda and baking powder are not interchangeable, but this is one recipe where you can use either one (in a 1/8 teaspoon volume) and still have a quality cookie. The baking powder version will be a bit thicker and won’t have the same dark, buttery edges as the baking soda version, but it will still be delicious. This soda/powder swap will not work for many (if any) other recipes, but it works here. I thought about leaving this information out of this post, but I don’t want a lack of leavener to come between you and a cookie the size of your face.One Big Chocolate Chip CookieThank me later.One Big Chocolate Chip Cookie

One Big Chocolate Chip Cookie
makes 1 large cookie

1 tablespoon unsalted butter, melted
2 tablespoons light or dark brown sugar, packed
1 teaspoon water (not cold)
1/8 teaspoon pure vanilla extract
3 tablespoons all-purpose flour
1/8 teaspoon baking soda*
pinch of Kosher or sea salt
2 tablespoons semisweet chocolate chips, plus more for optional topping

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

In a small bowl, use a fork to whisk together melted butter and brown sugar. Mix in water and vanilla. Add flour, baking soda and salt, and whisk until a dough forms. Use a silicone spatula or spoon to mix/fold in chocolate chips.

Use your hands to form dough into a ball and place on parchment. Dot with additional chocolate chips (for aesthetic purposes), if desired. Bake for 14-16 minutes or until edges have darkened to a golden brown color and center is still a bit pale.

Let cookie cool on the pan for 5-7 minutes before using a spatula to remove it to a plate. Enjoy.

Note:

An equal volume of baking powder will work in place of baking soda. The cookie it produces will be a bit thicker and paler, but still delicious. I do not recommend swapping baking soda and baking powder in any other recipes.One Big Chocolate Chip CookieOne Big Chocolate Chip CookieOne Big Chocolate Chip Cookie