Choose your own adventure with this (giant) One Chocolate Chip Cookie for Two, made three different ways, classic, caramel and sea salt, and triple chocolate.
Hey, friends, it’s time for another reader-requested post from the survey I ran a while back. After requests for posts on meal planning ( I wrote two ), and where to buy small-batch baking tools , the third most popular request was for multi-use recipes.
Again, this one surprised me! Choose your-own-adventure-type recipes weren’t even something I’d thought about adding to the blog, but now that so many of you have said something, I totally get it.
Having options is fun, so get hyped because today’s recipe gives you at least three.
One Giant Cookie, Three Ways
Yes, this is one big, beautiful cookie, and it’s ready and able to be customized any way you want it.
The base recipe is a modified version of my ever-popular Small-batch Chocolate Chip Cookies , so it’s all the great things about that recipe, quick, zero prep needed, and DELICIOUS.
Only this one is about six inches wide. Hold up your hand, spread out your fingers, and that’s about how big this cookie is. It’s the perfect size for two people to bake and nibble on all afternoon or to share warm out of the oven for dessert.
Drop cookies like this can be made with endless variations because it’s just a matter of choosing mix-ins and seeing how much you can pack into a single cookie, but today, to get you started, I’m sharing three.
One Chocolate Chip Cookie
The first option is your Classic Chocolate Chip Cookie. It’s LOADED with chocolate chips, the edges are crispy, and the center is gooey.
It must be eaten with a tall glass of cold milk and it’s pretty perfect. You can’t go wrong with a classic.
Moving on.
One Triple Chocolate Cookie
Option two is for all the chocoholics out there, a Triple Chocolate Cookie. A little cocoa powder in the dough turns the cookie base chocolate, and to offset its slightly bitter richness, you add two different types of chocolate chips, semi-sweet and bright and creamy white chocolate.
It tastes a bit like a cross between a cookie and a brownie, and as with cooking brownies, undercooking it just a bit for extra chocolate gooeyness is highly recommended.
One Caramel and Sea Salt Chocolate Chip Cookie
And finally, option three gets just a little classier, chocolate chips plus caramel and some crunchy sea salt.
It’s classic chocolate chip goodness with an added caramel chew and salty sophistication. It’s kind of a must.
Ingredient Notes
- An egg yolk: Because this is a super small-batch recipe, you just need one yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of frosted sugar cookies!! ).
- Butter: Either salted or unsalted butter will work in these cookies. If using salted butter, cut the salt in the recipe by half.
How to Make One Chocolate Chip Cookie
- Whisk together butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined.
- Stir in flour, (cocoa powder if making Triple Chocolate Cookie), baking soda, and salt.
- Fold in the chocolate chips or other mix-ins.
- Scoop dough onto baking sheet and bake until set.
- Serve and enjoy!
Other Variations
- Make your own: To create your own cookie variation, mix in up to 1/4 cup of mix-ins like chopped chocolate candies, nuts, or dried fruit.
- S’mores cookie: Go check out my S’mores Cookie recipe for instructions on how to smash a s’mores inside of your chocolate chip cookie. It’s so good!!
- Chocolate chip cookie sundae: Make the cookie of your choice, and while it’s still warm and gooey, top it with ice cream and chocolate sauce , hot fudge sauce , or peanut butter sauce and whipped cream .
Can I make this into multiple cookies instead of one big one?
Yes. You can divide the dough in half and make two smaller cookies. Reduce the baking time to 9 to 12 minutes.
Can I just use a whole egg in this recipe?
No!! Sometimes people tell me they’ve used an entire egg when a recipe calls for just a yolk or an egg white, and sometimes it works fine.
DO NOT do that with this recipe. It will be far too much liquid and you will end up with a cookie puddle.
Can I double this recipe?
Go for it. The recipe doubles with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
Recipe Notes
- To avoid having to split a whole egg, this cookie is made with a single egg yolk. If you are sensitive to the taste of egg yolk in baked goods, you can replace the egg yolk with 1 tablespoon of a whisked whole egg.
More Small-batch Desserts
- Buckeye Brownie Cookies
- Hot Chocolate for One
- Easy Kettle Corn
- Small Chocolate Cake
Ingredients
- ▢ 2 tablespoons ( 1oz ) butter melted and slightly cooled
- ▢ 2 tablespoons ( 25g ) brown sugar
- ▢ 1 heaping tablespoon ( 18g ) granulated sugar
- ▢ ¼ teaspoon vanilla extract
- ▢ 1 large egg yolk OR 1 tablespoon whisked whole egg
- ▢ ⅓ cup ( 40g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ ⅛ teaspoon baking soda
- ▢ ⅛ teaspoon salt if using salted butter, cut salt by half
Classic Mix-ins
- ▢ ¼ cup ( 1.5oz ) semi-sweet chocolate chips
Sea Salt & Caramel Mix-ins
- ▢ ¼ cup ( 1.5oz ) semi-sweet chocolate chips
- ▢ 2 tablespoons chopped baking caramels
- ▢ Pinch of sea salt for topping
Triple Chocolate Mix-ins
- ▢ 1 tablespoon ( 5g ) cocoa powder
- ▢ 2 tablespoons ( 0.75oz ) semi-sweet chocolate chips
- ▢ 2 tablespoons ( 0.75oz ) white chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together melted and slightly cooled butter, brown sugar and granulated sugar. Add vanilla extract and egg yolk, and mix well.
- Add flour, (cocoa powder if making Triple Chocolate Cookie), baking soda, and salt, and stir until combined.
- Stir in mix-ins of choice and scoop cookie dough onto prepared baking sheet. (Top with a sprinkle of sea salt if making Sea Salt & Caramel Cookie.)
- Bake for 11 to 14 minutes, until the top of the cookie looks mostly set and edges are starting to brown. Allow to cool on the baking sheet for 5 minutes and enjoy!
Notes
You’re going to love this pesto chicken sandwich. Sourdough, toasted in olive oil and topped with grilled chicken, pesto, Swiss cheese, and fresh tomatoes. A perfect easy dinner for a cozy night in.
In the hierarchy of sandwiches, a Pesto Chicken Sandwich on Sourdough has to be near the top.
You’ve got bright and salty pesto slathered over toasty sourdough and piled high with perfectly grilled chicken, cheese, and tomatoes.
Pretty much all the best things in life in one delicious sandwich.
Ingredient Notes
- Sourdough bread: Slightly tangy sourdough is so good with this sandwich, but if you don’t have any, you can substitute any bread here. Ciabatta rolls or sliced focaccia would be especially good.
- Pesto: If you have a favorite pesto recipe, feel free to use homemade pesto in these sandwiches, but a jar of store-bought pesto makes these sandwiches even quicker and easier. You can usually find pesto in the pasta aisle at your grocery store near the rest of the pasta sauces. This recipe won’t use up an entire jar, so check out my post What to Do With Leftover Pesto for storage tips and recipes to use up the leftovers (I recommend making a batch of Pesto Chicken Pasta ).
- Swiss Cheese: I love Swiss cheese for these sandwiches, but if you’re not a fan of Swiss, provolone would be a good alternative.
How to Make a Chicken Pesto Sandwich
- Cook the chicken breasts: We’ll be using my favorite method for cooking chicken breasts for sandwiches here, where you pound the chicken breasts to an even thickness and then cook them in a pan. They come out juicy and perfect every time.
- Assemble the sandwiches: Once the chicken is cooked, build your sandwich layers with pesto, chicken, tomatoes, cheese, and mayonnaise.
- Toast the bread: Brush the outsides of the sandwiches with olive oil and toast them in a hot pan until browned and beautiful.
- Serve and eat!
Can I make pesto chicken sandwiches ahead of time?
I don’t recommend fully assembling these sandwiches and cooking them ahead of time, but if you’re looking to save time at dinner, you can slice the tomatoes and cook the chicken breasts up to 48 hours in advance (store in an airtight container).
When you’re ready to eat, heat the chicken in the microwave, assemble the sandwiches, and toast the bread. If your chicken is precooked, you should be able to toss these sandwiches together in less than 15 minutes.
What is the best way to reheat a sourdough sandwich?
While I don’t recommend making these ahead of time, they’re big sandwiches so sometimes you have leftovers. The best way to reheat them is to take off the tomatoes and reheat the sandwiches in the oven.
Lightly grease a baking sheet with cooking spray or cover it with parchment paper. Open up the sandwich and divide the chicken between the two halves for quicker heating and place it on the baking sheet. Put the sandwich in a cold oven and set the oven to 350°F. Heat until everything is warmed through. Reassemble the sandwich and enjoy!
What to Serve With Pesto Chicken Sandwiches
These sandwiches are absolutely superb with a side of sweet potato fries (frozen store-bought ones work just fine) and garlic aioli or Greek yogurt aioli if you want something lighter.
Serve with a light veggie like roasted asparagus , roasted broccoli , or zucchini .
More Sandwich Recipes
- Easy Homemade Panini
- Spicy Chicken Bacon Avocado Grilled Cheese Sandwich
- Chipotle Turkey Panini
- Carne Asada Sandwich
- Pesto Grilled Cheese Sandwich
Ingredients
- ▢ 1 pound (about 2 medium) boneless skinless chicken breasts
- ▢ 2 teaspoons Italian seasoning
- ▢ Salt and pepper
- ▢ 8 slices sourdough bread
- ▢ 1/4 cup pesto divided
- ▢ Mayonnaise optional
- ▢ 2 medium tomatoes sliced
- ▢ 4 slices Swiss cheese
- ▢ Olive oil optional
Instructions
- Place chicken breasts smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
- Sprinkle both sides of your flattened chicken breasts with Italian seasoning, salt, and pepper.
- Heat an electric countertop grill or large skillet over medium heat. If using a skillet, grease cooking surface with cooking spray or a drizzle of olive oil. Cook chicken breasts for 5 to 8 minutes per side, until an instant-read thermometer inserted into the centers of the breasts reads 165°F. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1/2-inch wide strips. Wipe out your pan.
- Assemble sandwiches by spreading mayonnaise (if desired) and pesto over the bread. Top with chicken, tomatoes, and cheese, and brush tops and bottoms of the sandwiches lightly with olive oil or a thin layer of mayonnaise to help them brown.
- Cook sandwiches over medium to medium high heat until first side is toasted and flip. The sandwiches are done when both sides are golden and the cheese is melted. If making in a skillet, you will probably only be able to fit two sandwiches at a time in the pan. Place cooked sandwiches on a plate in a warm oven while you repeat the process with the last two sandwiches to keep them warm.
Notes
Microwave corn on the cob is the easiest way to cook a whole ear of corn. It’s quick, mess-free, and comes out perfect every time.
I have another microwave vegetable recipe for you today, and honestly, this one’s kind of a game-changer: Microwave Corn on the Cob.
This is the BEST way to cook corn on the cob, because it is SO quick, SO easy, and mess-free.
The Easiest Way to Make Corn on the Cob
Cooking corn in the microwave means no need to shuck the corn or peel off those annoying little stringy bits.
You literally just cut the end off an ear of corn, shove it in the microwave, and once it’s cooked, it slides right out of the husk, silk-free and ready to eat.
It. Is. Magic.
To Make Corn on the Cob in the Microwave, You Will Need
- A very sharp knife
- A microwave
- Corn on the cob
- 3 minutes
How to Cook Corn on the Cob in the Microwave
- To microwave corn on the cob in the husk, you’ll first cut off one end so you can slide the corn out once it’s cooked. To do this, find the point at the stalk end (the closed end without all the corn silk) where the cob begins to taper into a point.
You’re going to slice off the end just before that (don’t cut the end off after the cob starts to narrow or you won’t be able to slide the corn out of the husk easily).
Use a sharp knife to make a shallow cut all the way around the cob to help guide the knife, and then apply a little force and slice all the way through.
A Note on Cutting Corn: Cutting through the cob takes a bit of muscle and a sharp knife, as cobs are quite tough. If you’re really struggling to cut the corn or the pressure needed is making you nervous, stop, skip this step and finish cutting off the end after microwaving.
The corn will be softer and easier to cut after microwaving. You’ll just need to let it cool long enough for you to safely handle it.
- Place the corn in the microwave and microwave for 3 minutes. Let it sit for one minute to cool slightly, but don’t leave cooked corn sitting in the microwave for more than a couple minutes or it might not slide out of the husk as easily as it should.
- Carefully, using an oven mitt or towel if necessary, squeeze the corn out of the husk. Make sure to keep squeezing all the way to the end. This helps keep the silk trapped inside.
- Rinse to remove any stray strands of silk, brush with melted butter if that’s your thing, and enjoy!
How to Microwave Husked Corn on the Cob
If your corn is already husked, not a problem. You can microwave corn in a paper towel and get the same effect.
- Fold a paper towel in half, run it under water, and then squeeze out most of the liquid so that it is not dripping. Wrap the damp towel around your corn and it’s ready to go.
- If you have a pack of corn that’s half-shucked, with the ends trimmed but some husks still on, just leave the husks on and wrap the paper towel over them. They and the corn silk will be easier to remove after microwaving.
What to Put on Corn on the Cob
If you want to add a flavor boost to your corn, try one of these combos:
- Elote-style: Drizzle corn with melted butter and then spread mayonnaise over the entire thing. Sprinkle with cotija or Parmesan cheese, a bit of chili powder and a squeeze of lime juice.
- Honey Butter Corn: Combine melted butter and honey (about 3 parts butter to 1 part honey) and stir until mixed. Brush mixture over the cooked corn.
- Herbed Butter Corn: Whip your favorite herbs into softened butter (try one of these flavor combos if you’re not sure where to start ) and spread the flavored butter over the corn.
Can I Microwave More than One Ear of Corn in the Microwave?
Yes. You can microwave more than one ear of corn in the microwave. The rule of thumb is you’ll want to add 1 to 2 minutes per ear of corn and not cook more than what will fit in a single layer with a little space between, so 3 to 4 ears is usually the limit.
- Microwave 2 ears of corn: 4-5 minutes
- Microwave 3 ears of corn: 5-6 minutes
- Microwave 4 ears of corn: 6-7 minutes
How do you store cooked corn on the cob?
Store cooked corn in an airtight container or plastic bag in your refrigerator for 2 to 3 days.
How do you reheat cooked corn on the cob?
Corn on the cob can be reheated in the microwave. Wrap the corn in a slightly damp paper towel and microwave in 20-second increments until it is heated through.
What Goes With Corn on the Cob?
If you’ve craving corn on the cob and need some ideas on what to serve it with, these are some of my favorites:
- Marinated Rib-eye Steaks
- Turkey Burgers
- Tri-tip Sandwiches
- Slow Cooker Beef Ribs
More Microwave Veggie Recipes
- Broccoli in the Microwave
- Cauliflower in the Microwave
- Green Beans in the Microwave
- Carrots in the Microwave
Tips and Tricks
- Microwave power varies wildly, so if your first ear of corn seems under/overcooked, don’t give up! Next time, try reducing or extending the cooking time next time a little as needed for your microwave and preference.
Ingredients
- ▢ Un-husked corn on the cob *
- ▢ Butter optional for brushing
- ▢ Salt optional
Instructions
- Place corn on a cutting board, and cut off the stalk end by making a shallow cut all the way around the corn and then slicing through.
- Place the corn in the microwave and microwave for 3 minutes. Let it sit for 1 minute.
- Carefully, using an oven mitt or towel if necessary, squeeze the top of the corn so that the cob slides out.
- Rinse, pat dry, brush with melted butter and sprinkle with salt if desired, and enjoy!
Notes
- Microwave 2 ears of corn: 4-5 minutes
- Microwave 3 ears of corn: 5-6 minutes
- Microwave 4 ears of corn: 6-7 minutes
Choose your own adventure with this (giant) One Chocolate Chip Cookie for Two, made three different ways, classic, caramel and sea salt, and triple chocolate.
Hey, friends, it’s time for another reader-requested post from the survey I ran a while back. After requests for posts on meal planning ( I wrote two ), and where to buy small-batch baking tools , the third most popular request was for multi-use recipes.
Again, this one surprised me! Choose your-own-adventure-type recipes weren’t even something I’d thought about adding to the blog, but now that so many of you have said something, I totally get it.
Having options is fun, so get hyped because today’s recipe gives you at least three.
One Giant Cookie, Three Ways
Yes, this is one big, beautiful cookie, and it’s ready and able to be customized any way you want it.
The base recipe is a modified version of my ever-popular Small-batch Chocolate Chip Cookies , so it’s all the great things about that recipe, quick, zero prep needed, and DELICIOUS.
Only this one is about six inches wide. Hold up your hand, spread out your fingers, and that’s about how big this cookie is. It’s the perfect size for two people to bake and nibble on all afternoon or to share warm out of the oven for dessert.
Drop cookies like this can be made with endless variations because it’s just a matter of choosing mix-ins and seeing how much you can pack into a single cookie, but today, to get you started, I’m sharing three.
One Chocolate Chip Cookie
The first option is your Classic Chocolate Chip Cookie. It’s LOADED with chocolate chips, the edges are crispy, and the center is gooey.
It must be eaten with a tall glass of cold milk and it’s pretty perfect. You can’t go wrong with a classic.
Moving on.
One Triple Chocolate Cookie
Option two is for all the chocoholics out there, a Triple Chocolate Cookie. A little cocoa powder in the dough turns the cookie base chocolate, and to offset its slightly bitter richness, you add two different types of chocolate chips, semi-sweet and bright and creamy white chocolate.
It tastes a bit like a cross between a cookie and a brownie, and as with cooking brownies, undercooking it just a bit for extra chocolate gooeyness is highly recommended.
One Caramel and Sea Salt Chocolate Chip Cookie
And finally, option three gets just a little classier, chocolate chips plus caramel and some crunchy sea salt.
It’s classic chocolate chip goodness with an added caramel chew and salty sophistication. It’s kind of a must.
Ingredient Notes
- An egg yolk: Because this is a super small-batch recipe, you just need one yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of frosted sugar cookies!! ).
- Butter: Either salted or unsalted butter will work in these cookies. If using salted butter, cut the salt in the recipe by half.
How to Make One Chocolate Chip Cookie
- Whisk together butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined.
- Stir in flour, (cocoa powder if making Triple Chocolate Cookie), baking soda, and salt.
- Fold in the chocolate chips or other mix-ins.
- Scoop dough onto baking sheet and bake until set.
- Serve and enjoy!
Other Variations
- Make your own: To create your own cookie variation, mix in up to 1/4 cup of mix-ins like chopped chocolate candies, nuts, or dried fruit.
- S’mores cookie: Go check out my S’mores Cookie recipe for instructions on how to smash a s’mores inside of your chocolate chip cookie. It’s so good!!
- Chocolate chip cookie sundae: Make the cookie of your choice, and while it’s still warm and gooey, top it with ice cream and chocolate sauce , hot fudge sauce , or peanut butter sauce and whipped cream .
Can I make this into multiple cookies instead of one big one?
Yes. You can divide the dough in half and make two smaller cookies. Reduce the baking time to 9 to 12 minutes.
Can I just use a whole egg in this recipe?
No!! Sometimes people tell me they’ve used an entire egg when a recipe calls for just a yolk or an egg white, and sometimes it works fine.
DO NOT do that with this recipe. It will be far too much liquid and you will end up with a cookie puddle.
Can I double this recipe?
Go for it. The recipe doubles with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
Recipe Notes
- To avoid having to split a whole egg, this cookie is made with a single egg yolk. If you are sensitive to the taste of egg yolk in baked goods, you can replace the egg yolk with 1 tablespoon of a whisked whole egg.
More Small-batch Desserts
- Buckeye Brownie Cookies
- Hot Chocolate for One
- Easy Kettle Corn
- Small Chocolate Cake
Ingredients
- ▢ 2 tablespoons ( 1oz ) butter melted and slightly cooled
- ▢ 2 tablespoons ( 25g ) brown sugar
- ▢ 1 heaping tablespoon ( 18g ) granulated sugar
- ▢ ¼ teaspoon vanilla extract
- ▢ 1 large egg yolk OR 1 tablespoon whisked whole egg
- ▢ ⅓ cup ( 40g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ ⅛ teaspoon baking soda
- ▢ ⅛ teaspoon salt if using salted butter, cut salt by half
Classic Mix-ins
- ▢ ¼ cup ( 1.5oz ) semi-sweet chocolate chips
Sea Salt & Caramel Mix-ins
- ▢ ¼ cup ( 1.5oz ) semi-sweet chocolate chips
- ▢ 2 tablespoons chopped baking caramels
- ▢ Pinch of sea salt for topping
Triple Chocolate Mix-ins
- ▢ 1 tablespoon ( 5g ) cocoa powder
- ▢ 2 tablespoons ( 0.75oz ) semi-sweet chocolate chips
- ▢ 2 tablespoons ( 0.75oz ) white chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together melted and slightly cooled butter, brown sugar and granulated sugar. Add vanilla extract and egg yolk, and mix well.
- Add flour, (cocoa powder if making Triple Chocolate Cookie), baking soda, and salt, and stir until combined.
- Stir in mix-ins of choice and scoop cookie dough onto prepared baking sheet. (Top with a sprinkle of sea salt if making Sea Salt & Caramel Cookie.)
- Bake for 11 to 14 minutes, until the top of the cookie looks mostly set and edges are starting to brown. Allow to cool on the baking sheet for 5 minutes and enjoy!
Notes
One Chocolate Chip Cookie for Two (Three Ways)
Ingredients
- 2 tablespoons ( 1oz ) butter melted and slightly cooled
- 2 tablespoons ( 25g ) brown sugar
- 1 heaping tablespoon ( 18g ) granulated sugar
- ¼ teaspoon vanilla extract
- 1 large egg yolk OR 1 tablespoon whisked whole egg
- ⅓ cup ( 40g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt if using salted butter, cut salt by half
Classic Mix-ins
- ¼ cup ( 1.5oz ) semi-sweet chocolate chips
Sea Salt & Caramel Mix-ins
- ¼ cup ( 1.5oz ) semi-sweet chocolate chips
- 2 tablespoons chopped baking caramels
- Pinch of sea salt for topping
Triple Chocolate Mix-ins
- 1 tablespoon ( 5g ) cocoa powder
- 2 tablespoons ( 0.75oz ) semi-sweet chocolate chips
- 2 tablespoons ( 0.75oz ) white chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together melted and slightly cooled butter, brown sugar and granulated sugar. Add vanilla extract and egg yolk, and mix well.
- Add flour, (cocoa powder if making Triple Chocolate Cookie), baking soda, and salt, and stir until combined.
- Stir in mix-ins of choice and scoop cookie dough onto prepared baking sheet. (Top with a sprinkle of sea salt if making Sea Salt & Caramel Cookie.)
- Bake for 11 to 14 minutes, until the top of the cookie looks mostly set and edges are starting to brown. Allow to cool on the baking sheet for 5 minutes and enjoy!
