Sea Salt Mocha Chocolate Chip Cookie for One

With chewy edges and a soft center, this cookie is filled with melted chocolate chips and a hint of espresso, then finished with a sprinkle of sea salt. This sea salt mocha chocolate chip cookie for one is perfect for a single indulgence.

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

Um hmm. You totally read that right. This sea salt mocha chocolate chip cookie is for one.

As in you. Or maybe me. But not us both.

And for once, it’s okay to not share your dessert with anyone because this cookie is made just for you.

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

When I stumbled across the idea of making a cookie just for one, I immediately fell in love with the idea. Cookies are one of my weaknesses. I apparently have many when it comes to dessert, especially of the chocolate variety. Soo… Sea Salt Mocha Chocolate Chip Cookie for one. Because I know that if I made a whole batch of these cookies, I am so totally going to regret it after. But if I just made one, I would have enough to indulge my sweet tooth but not enough to overindulge. Perfect.

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

Sweet and slightly salty, this cookie has contrasting flavors. Plus, melted chocolate, chewy edges, and a hint of espresso. The ultimate cookie.

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

Oh, oh! Do you like my new cast iron skillet? It’s my first ever cast iron.

I’ve wanted a cast iron skillet for awhile now, but I was worried that I’d ruin the skillet by not caring for it properly. So I thought I’d start out small. You know, to make sure that I can care for a smaller one first before I spend more money on a larger one. Any advice would be appreciated.

Did I mention that this cast iron skillet is 3.25 inches in diameter? Okay, I know exactly how long 3.25 inches is, but when I got the cast iron skillet, I was surprised at just how tiny it was. And after I put it away for safekeeping until I needed it, I couldn’t find it because it was so tiny. But it’s so perfect for single serving desserts.

While I used a cast iron skillet for this cookie, you don’t have to. You can bake the cookie directly on a baking sheet lined with parchment paper. A toaster oven size would be perfect.

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

Preheat the oven or toaster oven to 350F. It’s probably more convenient to heat up a toaster oven than an oven for this recipe since this “batch” is so small.

In a small mixing bowl (or medium if you’re messy like me), add room temperature butter, granulated sugar, brown sugar, and vanilla extract. Mix until the butter and sugar are well incorporated.

Blend in the flour and espresso powder. The espresso powder brings out the richness of the chocolate. But if you don’t have espresso powder, you can omit it and make a regular chocolate chip cookie instead. It’s just as good.

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

And then fold in the chocolate chips or roughly chopped chocolate.

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

Roll the dough into a ball and place it either on a parchment lined baking sheet or in a mini cast iron skillet. If the cookie dough looks too moist and won’t hold its shape, you can stick the cookie dough in the fridge for 5-10 minutes. This will help the butter become more solid, which make the cookies a little bit thicker. If the butter is too soft, or melted, the cookie will spread more when you bake it, which can result in a flatter and crispier cookie. Which is perfectly fine too. It just depends on your cookie preferences.

Sprinkle the top of the cookie with sea salt.

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

Bake the cookie in the oven for about 13-15 minutes until the cookie have turned lightly brown.

Remove the cookie from the oven and allow them to cool down for a few minutes before serving.

Enjoy!

Sea Salt Mocha Chocolate Chip Cookie for One | Cooking with a Wallflower

 

Come me join me and other food bloggers this week at Fiesta Friday hosted by Jhuls @ The Not So Creative Cook.

Sea Salt Mocha Chocolate Chip Cookie for One
 
Prep time
Cook time
Total time
 
With chewy edges and a soft center, this cookie is filled with melted chocolate chips and a hint of espresso, then finished with a sprinkle of sea salt. This sea salt mocha chocolate chip cookie for one is perfect for a single indulgence.
Author:
Recipe type: Dessert
Serves: 1 cookie
Ingredients
  • 1 tablespoon room temperature butter
  • 1 tablespoon brown sugar
  • 1 teaspoon granulated sugar
  • ¼ teaspoon vanilla extract
  • 2 tablespoons flour
  • ¼ teaspoon espresso powder
  • 1 tablespoon chocolate chips
  • Sea salt for sprinkling
Directions:
  1. Preheat the oven or toaster oven to 350F.
  2. In a small mixing bowl, add room temperature butter, granulated sugar, brown sugar, and vanilla extract. Mix until the butter and sugar are well incorporated.
  3. Blend in the flour and espresso powder. And then fold in the chocolate chips or roughly chopped chocolate.
  4. Roll the dough into a ball and place it either on a parchment lined baking sheet or in a mini cast iron skillet. If the cookie dough looks too moist and won’t hold its shape, stick the cookie dough in the fridge for 5-10 minutes. This will make the cookie dough firm.
  5. Sprinkle the top of the cookie with sea salt.
  6. Bake the cookie in the oven for about 13-15 minutes until the cookie have turned lightly brown.
  7. Remove the cookie from the oven and allow them to cool down for a few minutes before serving.

Recipe adapted from Food and Wine magazine March 2016

 

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49 comments

  1. happygourmand says:

    Yay! My hubbie hates coffee anything (the only Frenchman in the world who does, I’m sure). With this recipe, I can have my cookie and eat it too 🙂 And I might have to source out one of those cute pans too. Thanks for sharing.

  2. Angie | Fiesta Friday says:

    Where in the world did you get that skillet? Toys r us? Haha…I’m just kidding, but it’s just so cute! I love the idea of a skillet cookie for one. Except maybe I’ll make two, but both for me, lol 😄😄

  3. FrugalHausfrau says:

    I love it! I’ve tried a few single microwave mug desserts, but they’ve all been awful! This looks incredible. When I left home, my mom gave me a comforter, pillow and cast iron skillet, and that was 38 years ago. Care is easy, once it is well seasoned or well used. There’s a lot of weird advice on cast iron.

    I clean mine, while still a little warm if possible, with a plastic scrubbie. If stuff is hardened on, toss a little water in the skillet and bring to a boil, then dump and scrub. If all else fails, pull out a metal scrubbie. No soap; you’ll be heating anything that goes into it, so any worries about germs aren’t really valid.

    I dry it lightly and place right back on the still warm burner (have a gas stove) and that’s where it stays. No need to keep rubbing with oil, etc., but I will give it a very light coat if I’m storing it.

    Hope that helps…

  4. Jhuls says:

    Hmm, how do you know that there are times that I don’t want to share my sweets? 😀 This recipe is so cool & I love anything mocha. Since you made only for you and we cannot share, I better whip up some for me. Thanks for sharing, Andrea. 🙂

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