This single serve double chocolate chip cookie is just for you! This recipe makes the perfect small batch double chocolate cookies so you’d don’t need to share any cookies with anyone else! Recipe: bromabakery.co...
@@chanelleblouet7609 A giant cookie bakes longer and at a lower temperature than regular cookies. It's also a good idea to line your cookie sheet with lightly greased parchment paper so you can get the cookie off of it and onto a tray or platter for serving. Google giant cookie recipe or search it here and I'm sure you'll get more options than you'll ever need. Happy baking!
@@chanelleblouet7609lower your oven temp by about 20 degrees and bake for about eight to ten minutes longer. Bigger things take longer to cook, but if you leave your oven at the same temp, the edges will be done before the middle is baked. 😊
I've made this recipe before and for me, it made four! I did two the first time I tried it and they were way too big and spread a bit too much. My oven kinda sucks though, so you may not have the same problem.
I'm amazed at people who can do this! See, this is basically just as much work as _mixing_ a whole batch. The hardest part for me is rolling them into balls and baking, repeatedly. So many repetitions. It's easier for me to make the dough, make all the balls, and freeze them to pull out later. Or roll the dough into a log and freeze to slice off later.
It's really getting me worked up that one is presented as less effort. All you gotta do is measure larger amounts. That's literally the only difference between making one and a whole batch.
You can also make a whole batch of cookie dough, roll them into balls, freeze them on a tray, and throw the balls that now won't stick together into a Ziploc in the freezer for baking later. You'll have to bake them longer when you want one, but bonus is they'll be even softer and gooier in the middle than usual.
@icxcnika2 You can! I take them out the freezer when I turn on the oven to preheat. You'll have to adjust the normal cooking time by adding on a minute or two, but no other adjustments are needed.
@@Barbzie-sw2gx brewed - me personally i just make a shot of espresso (or double) and pop that in - decaf works just as fine too if you're not wanting to give someone a caffeine hit so much as add the flavour - choose (the coffee) for flavour. - PS: by shot of espresso i literally mean instant coffee and a small amount of 80 degree water (for nescafe, the perfect & brand-recommended temperature for brewing their instant coffee at - more flavour doesn't burn it out like 93 degrees+ or something) Cheers! Enjoy your chocolatey baked goods ^^
@@C05M0_ I think most people throw them away, or you could cook them. Some people also use egg whites to make other food that requires the use of only eggs whites.
I generally roll my cookie dough into a log, freeze, cut to whatever size disk I want (or just freeze scooped dough balls) and store in freezer bag whatever I don't want to cook. Then I have cookie dough for a couple months
Ok so the brownie was good and the right amount of sweetness but I did change the recipe a little and added less cocoa powder although even that was pretty dark. Also it tasted a Little burnt but probably because I put it in a mini cup cake tray. Even so, I would recommend baking like a minute or two less than suggested! If you want me to give you the other modifications and amount of each ingredient I used, pls let me know and I’ll write it out for u!!
@@isaboere3400 ofc.. single serve brownie: 2 1/2 Tablespoons unsalted butter 4 1/2 Tablespoons light brown sugar, packed 1 large egg yolk a cap full of vanilla extract 3 Tablespoons cocoa powder(this was still pretty dark so add less if you want) 2 1/2 Tablespoon all-purpose flour(you can even add 3 table spoons if you want for a less fudgey more cakey brownie) 1/4 teaspoon salt 1 Tablespoon chocolate chips, optional(hahaha i added WAYYY more but this is js preference i think 1 or 1 1/2 tablespoons of chocolate chips is a good rule of thumb) 1 teaspoon of expresso(optional for a more flavorful brownie) 1- preheat the oven to 350 and grease a cupcake pan or a mini cupcake pan 2- microwave the butter until its melted 3- add the sugar and mix until combined(it'll look like a syrupy, grainy tan mixture) 4- add an egg yolk and the vanilla and whisk until combined 5- add the flour, sugar, cocoa, and expresso and whisk and stir until it resembles brownie batter 6- add your chocolate chips and pour the mixture into your greased pan 7- bake for 9-10 minutes and check on it, leave it in for 2-3 more minutes if not cooked(i originally left mine in for 12 minutes even though it seemed about done at 10. mine were good but tasted a little burnt so be careful) Hope you enjoy!!!
Yeah 😂 I'm good with math and fractions, but it sucks trying to divide 1/4 cup of sugar by 8 and then figure out how many teaspoons. I know if you use grams to begin with, it's much easier, but many recipes are not written in grams and mL with whole numbers we can just weigh on a little scale. A cup of flour can weigh all kinds of different numbers of grams based on the altotude, humidity etc. Where the recipe writer is when creating their version. So if they didn't measure in grams and only say "1 cup of flour" your cup of flour can be wildly different in actual weight once mixed in. For example, I used the same recipe last night, but I live at a low altitude in very arid desert in the winter, this person might live in a nice place with lots of rain at a higher altitude, and maybe took the video in apring or summer in warm weather, just for the example let's say. So, my cookie dough was super loose, and my cookies sprrad way bigger and flatter. My weight of flour was probably way too light, but it filled my 4 Tablespoons the same, to the naked eye. So I probably needed 1 more tablespoon to actually match the weight that her 4 tablespoons met. It's interesting and it makes me wish all my recipes and cookbooks were in grams and mL, it's so much easier to divide and also to make absolutely sure I'm doing the exact same recipe as whoever I'm following. But sadly they're almost all in cups and tablespoons, and it's a chore trying to convert them on recipe cards, so I only have a few accurate ones I wrote down from videos using exactly weights.
Talking out of experience - I LOVED IT . I made the cookies n everyone in the house loved it . I followed the recipe as it is but i dint have vanilla extract so i substituted w instant coffee intead (i think i used 1/2 or 1 tsp of instant coffee+water) which definitely enhanced the chocolate flavour And i also used dark chocolate chunks instead of chocochips IT WAS AMAZING IM SAVING THIS RECIPE 🖤
I can't have JUST one or two cookies. Are you INSANE?! Making an entire serving of cookies is ABSOLUTELY worth the energy and effort. I need a bigger recipe for this. Those cookies look too good.
Ohh I love you for this! I only get a sweet tooth every so often so making a batch of cookies is a waste but one each for me and my partner (who also doesn’t have a sweet tooth) is perfect! Thank you!!
Thats what i was thinking as well. Might as well make a big batch and freeze them for another time if you only want one cookie. (But who only wants one cookie?)
That was my thinking, and I scaled it up 4x. It's a very solid recipe scaled up. For this recipe you're going through all the same motions for regular cookies with smaller amounts of ingredients. It definitely sold me on the recipe, at least.
@selenar406 my alterations were... 3 tbs of brown sugar 2 tbs of peanut butter Handful or peanut butter chips (optional) It makes four cookies and they were delicious 😋
You can use pumpkin puree instead of egg yolk. Or a flax egg (flax meal and water). Id say buy your own pumpkin and make it because the better quality the pumpkin, the more it will somewhat harden when cooling. I just boil my pumpkin, drain the water until a little is left and crush them. P.S: A egg yolk is 2tbsp.
Here I go again. Now I’m about to bake them because tiffs treats double chocolate are so good but I hate having to get 6 😭 and they don’t do get 6 for $6 anymore 💀
I normally don't leave comments, but I absolutely have to tell everyone here that this is a great recipe! It's perfect for when I have dessert cravings but am in no mood to spend a lot of time or do a lot of cleanup. This is the quickest and easiest bake I've ever done. The cookies looked great and had a good chocolate flavour. For me personally, they were a little too sweet and a tiny bit too soft. When I make them again, I would reduce the sugar a tiny bit, and either bake them for a couple more minutes or divide the dough into three.
i just tried it and this is my review. i made the batch 2x for 4 cookies and baked it 5 minutes longet. the cookies tasted amazing they were crispy on the outside and gooey on the insidee amazing recipe
I'm not sure if I've commented on any of your videos as I have commented on a few other asmr artists videos, but I'd like to say that I discovered you a few months ago and I'm so glad I did! Your accent is so calming and you've helped me fall asleep on many occasions. Thank you for the work you put in to help us get some shut eye!😊😴
thank you! i always wanted to bake just 1 or 2 cookies but every tutorial is like a whole batch of 7-8. im a small eater so its very helpful to me, thank u :) and it also helps with the addiction of wanting more after eating 2.
I made this like twice by myself and then made an even bigger batch for my school's bake sale. They were AMAZING every. time. Everyone at the bake sale loved them, me included!!
