This Single Serve Chocolate Chip Cookie is quick and easy when that cookie craving hits but you don’t want to make a whole batch! Chewy and soft with golden edges, it’s perfect for one, or two if you feel like sharing!
Chocolate Chip Cookie for One
I love a good cookie recipe and have plenty on my site to testify to this! But when the craving for a warm, gooey chocolate chip cookie strikes late at night, making a whole batch just seems like too much effort.
Enter this single serve chocolate chip cookie! It has all your classic chocolate chip cookie ingredients but makes only one giant chocolate chip cookie.
It’s irresistible, buttery, and loaded with gooey chocolate! The perfect comfort food indulgence.
Plus, it’s made in one bowl and ready in less than 30 minutes, so it really couldn’t be any easier to whip up this midnight snack. It’s enough to serve 2, but I won’t tell if you don’t share.
If you need even faster, try my 60 second chocolate chip cookie.
Why you’ll love this Chocolate Chip Cookie for One 🍪
Single serve – It’s perfect when you just need a warm chocolate chip cookie for one!
Simple – Kitchen staples are all you need to make this. You probably already have the ingredients on hand.
Thick and chewy – Plus loaded with flecks of chocolate, it doesn’t get any better!
Fresh – A whole batch is not so fresh after a few days, but with one giant one, you can bake it up fresh anytime.
Equipment you’ll need
- Medium Bowl – Nothing fancy, you can even use a cereal bowl.
- Baking Sheet – these quarter sheets are the perfect size.
- Spatulas – I have too many of these but they’re useful for so many things!
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Salted Butter – Your butter must be softened and not melted for this recipe to work. I recommend leaving it out at room temperature for 30-45 minutes.
- Sugars – You will need both light brown sugar and granulated sugar. Using both sugars results in a soft center with crisp edges.
- Egg – You will need 2 Tbsp of beaten egg to help bind the dough. An average large egg contains 3 Tbsp. Save the rest for scrambled eggs.
- Vanilla Extract – Whenever possible use pure vanilla extract for the best taste. The artificial extract can sometimes have a strong alcohol flavor to it.
- Flour – All-purpose flour is the only flour I recommend using as it will produce a tender cookie with a light crumb. Learn how to measure flour properly so you only use the amount stated.
- Salt – Adds additional flavor, plus it adds that salty-sweet balance that makes baked goods irresistible.
- Baking Soda – A leavening agent to give your dough a bit of a rise.
- Chocolate Chips – I can’t stress enough that quality chocolate makes it taste the best! I recommend Ghirardelli bittersweet chocolate chips, but of course, use your favorite.
- Sea Salt – I like to sprinkle a bit of Maldon sea salt (beautiful gourmet salt flakes) on top for contrast. It’s optional, but highly recommended!
How to make a Single Serve Chocolate Chip Cookie
- Step One: In a small bowl, mix your softened butter and sugars with a fork until light and fluffy. Add in the egg and vanilla, and stir again to combine.
- Step Two: Stir in your flour, and baking soda, and then gently fold in your chips. I say gently because the last thing you want to do is overmix the dough.
- Step Three: Use your hands or a spatula to form the cookie dough into one large ball (or a heart for Valentine’s Day!) and transfer it to the prepared baking sheet. Bake for 15 minutes or until the edges are golden brown.
- Step Four: Remove from the oven and let it rest for a few minutes before cutting the giant chocolate chip cookie into 4 pieces and diving in!
What to serve with this Single Serve Chocolate Chip Cookie
There’s nothing quite like a warm freshly baked cookie with a cold glass of milk to wash it down with! Of course, you could always dip a piece here and there in some homemade hot chocolate.
Serve it with a scoop of vanilla ice cream, or even some whipped cream and extra chocolate chips or sprinkles!
Tips & Suggestions 🍪
- Measure correctly: This can make or break your single serve chocolate chip cookie! Remember this is a scaled-down cookie recipe, there is no room for error.
- Don’t overwork your dough: This will result in a tough dry bite!
- Underbake: When in doubt, underbaking your cookie for one is better than overbaking. It will continue to bake while it rests on the pan and cools – give it about 10 minutes after removing from the oven to fully set since it’s so thick.
- Chocolate chips on top: Either press additional chocolate chips into the dough before going into the oven or Immediately after removing from the oven. Trust me, the boost of chocolate not only looks pretty but is delicious!
- Small batch chocolate chip cookie option: Divide your single serve chocolate chip cookie dough into 4 pieces and bake for 8 minutes.
- Add-ins: Replace a few of the chips with some chopped nuts, use M&M’s, or even white chocolate chips with sprinkles or dried cranberries.
How to store it
You have leftovers of this single serve chocolate chip cookie? Really?
Okay so say you do. You can store them in an airtight container at room temperature for up to 4 days.
Can I freeze a giant chocolate chip cookie?
You can freeze any cookie leftovers. Just tightly wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw completely before eating.
How to reheat it
You can also warm it up in the microwave to obtain an ooey-gooey texture. Otherwise, just enjoy it at room temp!
FAQs
Can I bake this in a ramekin instead?
That would probably work. I would try a 10-once sized ramekin and because the cookie will be a bit thicker, baking time may increase by a few minutes. Your top should be golden brown and the edges set when it is done.
Another alternative would be to bake it in a mini cast iron skillet for a mini version of a chocolate chip skillet cookie.
Can I use different mix-in’s in my cookie?
Yes, make this cookie for one how you like it! Use dark chocolate chunks instead of chips, chopped nuts, sprinkles, or your favorite M&M’s.
If you love peanut butter, try this giant peanut butter Reese’s pieces cookie.
Can I double it?
Sure! One large beaten egg (for me) is about 4 Tablespoons so you have just enough to make two cookies out of one egg.
Otherwise, just double the rest of the ingredients.
Is this recipe for a chewy cookie or a crisp cookie?
Both! It will be dense and chewy in the middle and slightly crisp on the edges. Exactly as a chocolate chip cookie should be!
Why did my cookie turn out cake-like?
There could be a few reasons it turned out more like cake than a gooey cookie.
If you measured inaccurately, too much flour could be the reason, or you used too much egg. Remember only 2 Tbsp of the egg!
If you accidentally used baking powder instead of soda, it will give the cookies too much rise as well.
Why did my cookie turn out flat?
If you used melted butter instead of just softened, it can cause the dough to spread too much while baking. Also, if you flattened your dough before baking. Both scenarios can cause your cookie to go flat while baking instead of being thick and chewy.
Need more cookie recipes? Try these:
Peanut Butter Cookies with Dark Chocolate Chips
Crisp Chocolate Crinkle Cookies
Click here for my entire collection of cookie recipes.
Single Serving Chocolate Chip Cookie
Ingredients
- 2 Tablespoons salted butter softened to room temperature
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar packed
- 2 Tablespoons beaten egg
- ¼ teaspoon pure vanilla extract
- ½ cup all purpose flour + 1 Tablespoon
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup chocolate chips Ghirardelli, of course
- pinch sea salt
Instructions
- Preheat oven to 350° F and line a cookie sheet with parchment paper. Set aside.
- To a medium bowl, add the butter and sugars and mix with a fork until light & fluffy.
- Add the beaten egg and vanilla, mixing to combine.
- Add in the flour, salt, baking soda and chocolate chips, mixing to combine.
- Form the dough into one large ball and transfer to the prepared baking sheet. If desired, sprinkle with sea salt. Bake 15 minutes or until edges are golden.
- Remove from the oven and let set for a few minutes before diving in.
- If desired, cut into 4 quarters.
Video
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published March 2, 2012
I love this. So will my grandchildren. This is my first visit to your blog, so I took some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary
stumbled onto your blog and just wanted to leave you a little blog luv! def a HUGE cookie!!
http://infinitelifefitness.com
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Chocolate Chip Cookies! My weakness! These look delicious 🙂
this recipe is perfect! it’s not too sweet and buttery in taste. i even baked this for an extra 3 mins for a crunchier ends and still turned out chewy in the middle. I LOVE IT!
i double the recipe and it yield 16 pcs of 25 grms each.
TRY IT!
Thank you! <3