Single Serve Scoopable Cookie
Single Serve Scoopable Cookie
Ingredients
- 70 g all-purpose flour
- 50 g butter, melted
- 27 g brown sugar
- 25 g caster sugar
- 1/2 egg, plus 1/4 yolk, or 35-40 g total whisked egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 50 g chocolate spread
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
In a medium bowl, combine the melted butter, brown sugar, and caster sugar. Whisk until well combined.
⏱️ 2 min
- 3
Add the egg mixture (1/2 egg plus 1/4 yolk, or 35-40 g total of whisked egg) and vanilla extract to the wet ingredients. Whisk until thoroughly incorporated.
⏱️ 2 min
- 4
Add the all-purpose flour and baking soda to the wet mixture. Stir with a spatula until a cohesive dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Take the entire portion of cookie dough and flatten it in the palm of your hand. Place a dollop of the chocolate spread (approximately 50 g total) in the center of the flattened dough.
⏱️ 4 min
- 6
Carefully gather the edges of the dough around the chocolate spread, rolling it into a ball to completely enclose the filling.
⏱️ 2 min
- 7
Place the dough ball into a small, oven-safe baking dish (such as an oval-shaped ramekin or a small cast-iron skillet).
⏱️ 1 min
- 8
Bake in the preheated oven for 12 minutes, or until the cookie is golden brown around the edges and slightly soft in the center.
⏱️ 12 min•🌡️ 180
- 9
Remove from the oven and serve immediately. The warm cookie can be broken into with a spoon to reveal the molten chocolate center, and is often topped with a scoop of ice cream.
⏱️ 1 min
Kitchen Tools
Single Serve Scoopable Cookie
- 70 g all-purpose flour
- 50 g butter, melted
- 27 g brown sugar
- 25 g caster sugar
- 1/2 egg, plus 1/4 yolk, or 35-40 g total whisked egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 50 g chocolate spread
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
In a medium bowl, combine the melted butter, brown sugar, and caster sugar. Whisk until well combined.
⏱️ 2 min - 3
Add the egg mixture (1/2 egg plus 1/4 yolk, or 35-40 g total of whisked egg) and vanilla extract to the wet ingredients. Whisk until thoroughly incorporated.
⏱️ 2 min - 4
Add the all-purpose flour and baking soda to the wet mixture. Stir with a spatula until a cohesive dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Take the entire portion of cookie dough and flatten it in the palm of your hand. Place a dollop of the chocolate spread (approximately 50 g total) in the center of the flattened dough.
⏱️ 4 min - 6
Carefully gather the edges of the dough around the chocolate spread, rolling it into a ball to completely enclose the filling.
⏱️ 2 min - 7
Place the dough ball into a small, oven-safe baking dish (such as an oval-shaped ramekin or a small cast-iron skillet).
⏱️ 1 min - 8
Bake in the preheated oven for 12 minutes, or until the cookie is golden brown around the edges and slightly soft in the center.
⏱️ 12 min•🌡️ 180 - 9
Remove from the oven and serve immediately. The warm cookie can be broken into with a spoon to reveal the molten chocolate center, and is often topped with a scoop of ice cream.
⏱️ 1 min