“There are times when absolutely nothing but a warm chocolate chip cookie will hit the spot. Bad day at work? Chocolate chip cookie. The end of a great day? Chocolate chip cookie. You never know when the emergency might strike, but thankfully this solitary cookie, made with just a spatula and measuring spoons for true speed and simplicity, is ready for you whenever the need arises, and it will be out of the oven, ready to eat, quicker than you’d ever imagine.” Edd Kimber, author of Small Batch Bakes
1 tablespoon unsalted butter, melted and slightly cooled
1 tablespoon light brown sugar
1 tablespoon caster (superfine or granulated) sugar
½ tablespoon whole milk
3 tablespoons plain (all-purpose) flour
Pinch of baking powder
Pinch of bicarbonate of soda (baking soda)
Pinch of fine sea salt
2 tablespoons roughly chopped dark chocolate
Preheat the oven to 180oC (160oC Fan) 350oF, Gas Mark 4. Line a baking tray (cookie sheet) with parchment paper.
Place the butter and sugars in a small bowl and mix together using a spatula. Pour in the milk and mix until creamy. Add the flour, baking powder, bicarbonate of soda and salt and mix until a dough forms. Add the chocolate and mix to combine. The dough should be soft but not sticky. If needed, mix in a little extra flour, a teaspoon at a time, adding just enough to make the dough lose its stickiness but not become stiff.
Form the dough into a ball, place on the prepared tray and bake for 16 minutes, or until golden around the edges and a little paler in the centre. Set aside to cool.
The cookie is best eaten on the day it’s made. NOTE: Baking uses measuring spoons, not the household spoons you eat your cereal with, so the ingredient should be level with the spoon, not heaped.