Are you craving something sweet but only have one egg at your disposal? Worry not, because we have the perfect solution for your sudden dessert cravings: a One Egg Cookie Recipe. This recipe not only limits food waste but also delivers delicious cookies that are quick and easy to make. Whether you're looking to bake a small batch of cookies for yourself or share with a friend or two, this recipe is straightforward and utilizes common pantry staples.
Ingredients Needed for One Egg Cookies
To whip up this delightful one egg cookie dough, here’s what you’ll need:
- 1 large egg
- 1 cup of all-purpose flour
- 1⁄2 teaspoon of baking soda
- 1⁄4 teaspoon of salt
- 1⁄2 cup of butter, softened
- 1⁄2 cup of granulated sugar
- 1⁄4 cup of packed brown sugar
- 1 teaspoon of pure vanilla extract
- 1 cup of semi-sweet chocolate chips
How to Make One Egg Cookies
Follow these simple steps to create your one egg cookies:
- Preheat Your Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare Dry Ingredients: In a medium-sized bowl, mix the flour, baking soda, and salt. Set this aside for later.
- Cream Butter and Sugars: In a separate larger bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, beating well to combine.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix to keep your cookies tender.
- Add Chocolate Chips: Fold in the chocolate chips gently into the dough.
- Shape Cookies: Using a spoon or cookie scoop, drop balls of dough onto the prepared baking sheet. If you prefer cookies that spread less, refrigerate the dough for about 20 minutes before baking.
- Bake the Cookies: Place the cookies in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
👩🍳 Note: For best results, ensure your butter is at room temperature, and do not overbake to avoid dry cookies.
Variations of One Egg Cookies
While this recipe is for chocolate chip cookies, you can easily modify it for different flavors:
- Double Chocolate: Add 1⁄4 cup of cocoa powder to the dry ingredients and reduce the flour to 3⁄4 cup. You might also need an extra tablespoon of milk to moisten the dough.
- Oatmeal Raisin: Replace half of the chocolate chips with raisins and add 1⁄2 cup of rolled oats to the dry mixture.
- Nutty Delight: Stir in 1⁄2 cup of chopped nuts like walnuts, pecans, or almonds.
🌟 Note: When adding oats or cocoa powder, you might need to adjust the amount of flour slightly to keep the dough consistency ideal for cookies.
Storing and Serving Suggestions
Here are some tips on how to store your freshly baked one egg cookies:
- Room Temperature: Store in an airtight container, and they will last for about a week.
- Freezing: Wrap cookies individually and freeze them; they can last for up to 3 months. Thaw at room temperature when ready to eat.
Serving these cookies with a glass of milk or a scoop of ice cream makes for a delightful treat. Here's a quick serving idea:
| Serve With | Description |
|---|---|
| Ice Cream Sandwich | Create a cookie ice cream sandwich by placing a scoop of ice cream between two cookies. |
| Coffee Break | Pair cookies with your morning or afternoon coffee or tea for an enhanced break time experience. |
| Milk and Cookies | Warm up some milk and dunk the cookies for a traditional taste. |
In conclusion, the simplicity and versatility of this one egg cookie recipe make it an excellent choice for spontaneous baking. Not only do these cookies require minimal ingredients, but they also cater to a variety of taste preferences with the easy modification options provided. Whether you're baking for one or to share, this recipe delivers on taste and texture, offering a quick solution to sweet tooth dilemmas without overwhelming your kitchen or pantry supplies.
Can I make these cookies egg-free?
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Yes, you can make these cookies egg-free by replacing the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or using a commercial egg replacer according to package instructions.
What can I use instead of chocolate chips?
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You can substitute chocolate chips with other ingredients like dried fruits, nuts, M&Ms, or even different flavors of chocolate like white or dark chocolate.
How long do these cookies keep?
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Stored in an airtight container at room temperature, they will keep for about a week. You can also freeze them for up to 3 months.
Can I use this recipe to make cookie dough for eating?
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Absolutely, just ensure you use pasteurized eggs or follow a safe, egg-free recipe if you plan to eat the dough raw. Add a bit of heat-treated flour to make it safe from raw egg-related health concerns.
What if I want to double the batch?
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To double the batch, simply double all ingredients except for the baking soda, which you might want to keep at 1⁄2 teaspoon to prevent the cookies from spreading too much.
