Single Serving Double Chocolate Cookie

I have a cookie obsession. 

Since moving to college my night is not complete without two freshly baked cookies. Yes, you read that right, I eat two cookies every single night.

Every two weeks, I get out my apron, measure the flour, and make cookie dough. Some times its these double chocolate chip cookies and other times its Neapolitan Cookies. But these past couple of weeks have been rough. I wanted something big, something chocolate-y, something that would satisfy my cookie bug. Now enters the chocolate EXTRA large cookie. Single serving. No crazy dishes. 15 minutes. Sensational.

Making this dough is so easy. The next time you’re craving a cookie make this. It will satisfy even the most uncontrollable cookie craving.

I also wanted to update you on the mess that is my life. I’m slowly becoming stronger. Challenges are opportunities to grow, to gain perspective. Although these past few weeks have pushed me beyond my limits, I have become more aware of the preciousness of life.

I’ve become more carefree in a way. I don’t think too much about what will happen. I think about what is happening. I spent $6 on a cup of coffee — in the past, I would kick myself for that. Today, I sip happily. Be wise, but don’t limit life.

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Single Serving Chocolate Cookie

  • Servings: 1
  • Difficulty: Easy
  • Print

INGREDIENTS:

  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 table spoons brown sugar
  • 2 tablespoons egg
  • 1/2 teaspoon vanilla
  • 1/4 cup flour
  • 2 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips + extra for the top

DIRECTIONS:

  1. Pre-heat the oven to 350 degrees and remove a baking sheet.
  2. Cream butter and sugars.
  3. Add egg and vanilla, mixing until combined.
  4. Mix dry flour, cocoa, baking powder, and salt in a separate bowl.
  5. Combine butter and flour mixture. Then, stir in chocolate chips.
  6. Bake in the oven for 12 to 15 minutes. Once removed from oven, press some chocolate chips on top and allow to cool.*

NOTES:

  • Good quality chocolate is key to make a good tasting cookie.
  • If you don’t like a deep chocolate flavor, you can up the sugar.
  • Alternatively, if you enjoy a rich chocolate flavor, you can decrease the sugar to 1/2 cup.
  • These are dark cookies, so keep your eye to make sure they are still soft when they are removed from the oven — this will ensure a chewy-soft cookie.
  • This recipe is from Sally’s Baking Addiction. The original recipe can be found here.

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Hi! Welcome to Sprinkles of Sweetness, a lifestyle baking blog. Follow my college adventures, baking experiences, and raw thoughts.

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