YOU GUYS YOU GUYS YOU GUYS!!! I feel like I should apologize in advance for the imminent increase in pants size should you choose to embark on the making of this single serving stovetop chocolate chip cookie. Speaking from experience on this one, y’all, and it’s no exaggeration.
I love a good baked chocolate chip cookie – heck, that’s what we had for the groom’s cake at our wedding! The warm, straight-from-the-oven kind is truly the best, where the chocolate melts all over your fingers but not where it falls apart. You dig?
If you haven’t already gathered, I have a hard time with self control where sweet treats are concerned. If I can’t find a way to pass the goods off to others then it’s not likely that I’ll make something for dessert because I just can’t stop!
So here’s what I do when Nate goes out of town – I make desserts for myself every night. I always try to make sure it’s a single-serving one (as of late I adore this apple crisp and this oven-baked cookie) – you know, to save myself from having to buy a new and bigger wardrobe. But it’s dessert all the same, and sometimes I like to branch out.
Here’s the deal with single-serving cookies though: eggs are hard to figure out. I love the chocolate chip cookie I mentioned above because it doesn’t require an egg, but so many of the single-serving cookies I’ve found online tell you to get and egg, beat it, and then measure out a tablespoon of the beaten egg. I realize how lazy this sounds, but honestly? I’d rather not even make a cookie if I have to do that.
I know. I know.
But it’s where I stand, and so I knew that if I was going to try my hand at a single-serving dessert it would have to be egg-free. Ground flaxseed to the rescue though! If you didn’t already know, a great way to make a vegan “egg” is to whisk together a tablespoon of ground flaxseed and 3 tablespoons of water, then let it sit for a few minutes to thicken.
I applied this thinking to this cookie and y’all? IT WORKED LIKE A CHARM.
Another note on this cookie is that it calls for raw sugar rather than granulated sugar. I like the crunch and texture that the raw sugar provides, but granulated would work fine too – you just might not get that crazy crunchy texture that otherwise comes from the raw version. Do your thing – I’m not the boss – but just know that the recipe was made to use raw sugar to achieve optimum texture.
Now y’all, I won’t lie and say things like, “Oh, yeah, this is just like a normal cookie blah blah blah…” because it’s really a hybrid cookie-pancake thing. The cooking method is pancake-esque, but the flavor is all cookie, and the texture is smack dab in the middle. In the directions you’ll see that you need to let the cookie sit for about 5 minutes to really develop a great texture – crunchy/crispy on the outside and creamy/chocolatey on the inside. It’s not exactly like an oven-baked cookie, but it’s so good you won’t even care.
Give my condolences to your waistband…Lord knows mine needs it 🙂
SINGLE SERVING STOVETOP CHOCOLATE CHIP COOKIE
- 2 tablespoons butter, melted and cooled slightly
- 1 tablespoon raw sugar
- 2 tablespoons brown sugar
- 1 tablespoon milk
- 1 teaspoon ground flaxseed
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon baking powder
- pinch of salt (∼1/8 teaspoon)
- 1/4 cup all purpose flour
- 3 tablespoons miniature chocolate chips
- nonstick cooking spray
- The most important thing here is to make sure your skillet/griddle is preheated – so before you do anything go ahead and turn it on to medium-low heat. When the skillet is ready water drops will bounce/sizzle (if you need an example watch this video around the 15 second mark).
- In a small bowl, whisk together the butter, sugars, milk, flaxseed, vanilla extract and baking powder.
- Allow to sit for about 3-4 minutes to thicken, then fold in the flour until just combined.
- Add the chocolate chips and stir until everything is combined.
- Test the skillet/griddle to make sure it’s hot enough, then lightly spray with nonstick spray and pour/spread the batter onto the pan.
- Cook for 3-4 minutes on the first side.
- To flip, spray a thin spatula with nonstick spray and then, working quickly, slide the spatula under the cookie and flip. You want to work quickly here to avoid tearing the cookie (although it will still taste amazing even if it’s not perfect).
- Cook for another 3-4 minutes on the second side.
- Remove immediately from the heat to a small plate.
- Sprinkle with additional toppings (nuts, syrup, etc) if desired.
- Allow to cool for about 5 minutes. This allows the cookie get crisp on the outside like an oven-baked one would be.
A few more great things you can make for one: