I say epic because it’s based off my famous Kroll’s Kookie recipe which makes 6 large chocolate chip cookies. I essentially scaled that original recipe back to make 1 giant cookie… ~7.1 oz. to get specific. ? They are warm, gooey, and soft on the inside with perfect golden brown exterior. I am just seriously overflowing with excitement that I have created the perfect recipe for ONE BIG COOKIE (and clearly it’s big enough if you want to share it). My husband and I like to grab a spoon and just dig right into it while it’s on the baking sheet! So, I started working on this recipe over a month ago. Almost 2 months now. You would think this recipe would have been easy, just divide the Kroll’s Kookie recipe recipe by 6 and you’ll get one cookie but I was running into issues. The cookies I was testing were either dry, too flat, needed chill time, or just didn’t look or taste like a thick, yummy Kroll’s Kookie. I was so determined to get it just right. The other night at 10:38 PM I was re-testing the recipe again and again and after a few small adjustments I was finally happy. FINALLY! My ultimate Single Serve Chocolate Chip Cookie was born! With this recipe, you can get that fresh, yummy, cookie fix without having an entire batch of tempting cookies left over, begging to be eaten. I can’t wait to hear what you think!
Cold butter: I like using cold butter so the cookies do not spread. Softened or melted butter cause this recipe to spread too much. Brown sugar: I choose to use brown sugar in my chocolate chip cookies to get a more moist, chewy cookie with a hint of caramel notes. Egg: You’ll just need 1 Tablespoon of egg in this recipe. You’ll simply whisk it and then measure out a tablespoon, and save the remaining egg to add to your breakfast in the morning! Vanilla extract: Be sure to use a quality vanilla extract to give the cookie a vanilla-forward flavor in every bite. Cake flour: Just the right amount of cake flour adds a delicate, tender texture to the single serve cookie. All purpose flour: Since all-purpose flour has a higher percentage of protein in it, it gives the cookie a perfect golden brown color. Cornstarch: There are several ingredients that give my cookies the perfect chewiness. Cornstarch is on that list plus it help keep my cookies nice and thick! Chocolate chips: Milk chocolate chips are always my go to, but you can always use your favorite chocolate, semi-sweet, or dark chocolate chips also make amazing cookies. Other ingredients: baking soda, baking powder, salt and finishing salt (like Maldon) is optional.
Tips and Variations
If you want to make a batch of chocolate chip cookies (6 giant cookies total), refer to my Giant Chocolate Chip Cookie recipe. If you want to add nuts to the cookies, I would recommend starting with 2 tablespoon chopped nuts, and 2 tablespoons chocolate chips. Take extra care to measure your ingredients precisely for this recipe since we are dealing with such small measurements. Every little bit counts! If you want to split the dough to make 2 smaller cookies, go for it! Simply make sure to adjust the bake time. Begin checking around 8 minutes. Have fun with different variations! Replace the chocolate chips with nuts, different varieties of M&M’s, or white chocolate chips and cranberries for a festive cookie.
