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There is NO better solution to sweet cravings than this Single Serve Chocolate Chip Cookie! It is thick, chunky, gooey, chocolatey, and takes only 30 minutes to make including the chilling time! And yes, this recipe does make just one cookie!
I have always maintained that my Thick Brown Butter Chocolate Chip Cookies are the best cookies I’ve ever eaten (seriously – if you haven’t tried them, you should!). But if you don’t want to make a large batch of cookies, whether it’s because you want to eat only one or you’re trying to maintain portion control (because we all know it’s really hard to resist that second or third cookie if it’s right there), this single serve cookie recipe is perfect for you!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
WHAT IS A SINGLE SERVE CHOCOLATE CHIP COOKIE
The term “Single Serve” describes any recipe which makes only one serving, meaning it is perfect to feed just one person. These recipes are ideal for people who live alone, want to bake on a budget, or want to watch their portions.
Therefore, a Single Serve Chocolate Chip Cookie is essentially just 1 cookie. Some recipes claim to be single serve even though they make 2 cookies, but I suppose what constitutes a “single serving” is a bit subjective 😉
TIPS TO MAKE THE BEST CHOCOLATE CHIP COOKIE
While cookies are very easy to make, there are tips which can help take your cookie from good to great to the best!
1. Measure ingredients accurately
Be sure to use baking measuring spoons instead of a random spoon in the house, as they come in standard sizes. This is my favorite set from Amazon! Also, always fluff up the flour first and then scoop it into the spoon, as opposed to packing it tightly!
2. Whisk the sugars into the butter vigorously
Don’t rush through this step – getting the sugars well whisked really helps with the cookie’s texture.
3. Use good quality chocolate bars
The star of any chocolate chip cookie is the chocolate inside, and I INSIST on using chopped chocolate bars instead of chocolate chips (or even pre-packaged chocolate chunks). Chips have stabilizers in them and don’t melt in the cookie, while chopped chocolate melts into puddles and creates a delectable texture.
You can use either semi-sweet or dark chocolate, but I prefer dark to balance out the sweetness of the cookie. My favorite for this recipe is Lindt 70% cocoa.
4. Chill the cookie dough
I know, you don’t want to hear this. But I have tried many many cookie recipes, including ones that claim they don’t need chilling time, and have always found cookies to be significantly tastier when the dough is chilled! Chilling the dough helps the taste develop further, and prevents the cookie from spreading out too much so it can be more chewy and gooey.
Lucky for you, this recipe does not require a long chilling window!
5. Do not overbake!
There’s always a tendency to overbake cookies, but remember that cookies harden more as they cool down. So you should stop baking when the cookie feels firm around the edges and still a bit soft in the middle, as it will firm up from there. It is also best to use a lighter colored cookie sheet!
FREQUENTLY ASKED QUESTIONS
Yes, you can easily double, triple, or quadruple this recipe to make more cookies. However, if you’re not making a single serve cookie, I would recommend following my full-batch chocolate chip cookie recipe which makes 8 large cookies!
I do not recommend reducing the sugar further as it helps give the cookie its gooey texture. If you’re worried about sweetness (which I don’t think you should), make sure you don’t skip out on the salt and use dark chocolate.
Yes, you can, but the result will not be as good as using chopped chocolate.
The cookie is done baking when it feels firm and set on the edges, but is still somewhat soft in the middle. It will set more as it cools!
Yes! You can either bake this cookie and store it in an airtight container at room temperature for 2-3 days, or better, keep the cookie dough chilled in the fridge until you’re ready to bake and eat.
Here are some of my favorite cookie recipes you should give a go after you try this single serve one!
BEST Brown Butter Chocolate Chip Cookies
Fudgy Double Chocolate Chip Cookies
The Best Crumbl Chocolate Molten Lava Cookies
Crumbl Copycat Red Velvet Cookies
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Ingredients
- 1 1/4 tbsp butter (18g)
- 1 tbsp brown sugar, packed (13g)
- 1/2 tbsp white sugar (7g)
- 1/2 egg yolk
- 3 tbsp flour (25g)
- 1/8 tsp baking soda
- Pinch of salt
- 1 oz chopped dark chocolate (28g)
Instructions
- Melt the butter in a small bowl in the microwave, using 8s increments
- Add the white and brown sugar, and whisk for 1-2 minutes
- Add half of an egg yolk and whisk again for 30-60 seconds. The mixture should look very smooth at this point
- Sift in the flour, baking soda and salt, and use a small rubber spatula or spoon to very gently fold until the flour is almost combined (but not fully)
- Add the chopped chocolate and continue to gently fold only until no more streaks of flour are visible. You should not overmix after adding the dry ingredients and chocolate!
- The batter will be a bit runny at this point – don’t worry and chuck into the freezer for 10-15 minutes
- In the meanwhile, pre-heat the oven to 375F and line a small baking sheet with parchment paper
- Once the dough is chilled, gently form it into a ball, and place onto the baking sheet
- Bake for just 10-12 minutes until the cookie is firm around the edges but a bit soft in the middle
- Remove from the oven and let cool for 10-15 minutes before eating!
Video Tutorial
Notes
- You should chill the cookie dough for a minimum of 10-15 minutes in the freezer. However, you can also chill for longer in the fridge, and more chilling will give better results in flavor and texture. I find 2 hours in the fridge to be optimum
- It is best to use a light colored baking sheet, as baking on darker sheets will cause the cookie to become too brown and crispy on the bottom
Comments
manahil
hey zoha, i have been following you for a long time and literally obessed with how pretty you are MA😭 and just as usual i was going on your website for the gazillionth time i randomly landed on your funfacts and life journey part ( for how much of a fan i am its weird i never saw this part on the website till now) and waoooohh you’re a mother MA you look so younggg ily , stay blessed stay pretty and happy always, love from islamabad💜💜
Zoha Malik
AWWW this is SO sweet, thank you so much! Made my day <3
Emma
Loved it so delicious 😋😋😋😋
Zoha Malik
YAY thank you!
Rinad
So easy to make and the texture was perfect!
Zoha Malik
Woohoo!
S Omer
Tried multiple times… Always perfect 👌
Mrs. Ramzan
Perfectly delicious ♥️
Sofia
Great recipe and exactly what i needed!
I used flax seeds instead of egg and it works perfect.
actually, do you have this as a full size recipe too?
Zoha
So happy to hear the flax egg worked perfectly — great tip for anyone egg-free! I recommend checking out my brown butter chocolate chip cookie recipe for a full batch
Timma Wilson
Cookie dough is in freezer! Just realized, no vanilla?
Zoha
I don’t always add vanilla to my chocolate desserts! But you’re welcome to <3
Nazanin
this is so far the best *DESSERT*’s single serve recipe that I’ve ever made, not just cookie ones! I double it (bc I don’t want to make the other half of the egg yolk sad) and it gives me 2 amazingly delicious cookies. thank you do much!
Zoha
AWWWWWW you literally made my day! Thank you SO much!
Lauren
What brand of flour do you recommend? I used King Arthur’s and it came out very cakey. The flavor was amazing but I think I need to use a flour with lower protein content perhaps.
Kaly
Is the ½ egg yolk teaspoon or tablespoon?
Zoha
It is just half of an egg yolk. So take 1 egg yolk, whisk to break it, and take about half of it
Anon
Not a very good cookie to much butter
Beka
I keep coming back to this recipe, I can’t even tell you how many times I’ve made these cookies! My absolute favorite chocolate chip cookie recipe. I actually had to adjust the amount from single serve to half a dozen, since every time I make these my entire family wants some lol. I like to use semi sweet chocolate chunks or sometimes I cut up dove milk chocolate squares and use those instead. Either way, this recipe is one of the best things I’ve found on the internet. So easy to follow along. Thank you Zoha!
Mariyam
Just made these at 2:30 AM Anddd This is one of the BEST COOKIE 🍪 …super delicioussss.
Maryam
Do you mean a full egg yolk, or like half of a egg yolk? just confirming:)
Zoha
half of one egg yolk 🙂
parul
Another one you knocked out the ballpark!!! yummy! Cant wait to make this for my kids, I ate this one all by myself haha
Zoha
Aww thank you so much!
Suzette
how much calories in cookies please
Sanober Aziz
Kine didnt spread idk why 🙁
Zoha
You might have added too much flour
M Cox
Easy to make. I cooked it in the air fryer at 325 for 11 minutes. Batter wasn’t runny at all, In fact, it was quite stuff. Refrigerated for about an hour and then it was almost rock hard. Next time, wouldn’t refrigerate. Would also but back on the butter. Makes a yummy cookie big enough to share.
Zoha
Thanks for the insightful review!
D
Worked well, easy to do, made a nice big chewy chocolatey cookie!
Zoha
YAY 🙂
Noelle
This came out perfect! I did add vanilla and cooked it a few minutes longer. My favorite recipe for one cookie for sure!
SN
I really want to try this recipe but My kids are allergic to eggs what is the substitute of egg yolk for this recipe