This recipe yields a perfect small batch of chewy, golden chocolate chip cookies, ideal for when you want a fresh-baked treat without leftovers.
If you only want a single cookie, you can scale this recipe down by dividing all ingredients by four. Simply use a small portion of an egg or substitute with a teaspoon of milk to maintain the texture.
You can substitute brown sugar with an equal amount of granulated white sugar for a crispier cookie. Note that brown sugar provides the classic chewiness and deep molasses flavor that defines a traditional chocolate chip cookie.
While traditional oven baking is recommended for the best texture, you can adapt this dough for the microwave. Place a single scoop of dough in a greased mug and heat for 45 to 60 seconds until set.
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