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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
T
Hi Zoha
Can i double the ingredients to make two cookies?
Zoha
Yes!
A
Hey, thank you for sharing this recipe. Can i just double up the ingredients so it makes just two? 🥹👉🏻👈🏻
khudija arif
Salam zoha this is hands down the best chocolate chip cookie I have ever made,I doubled the recipe to make more than one cookie,love it!
Lils
i’d recommend putting 1/2 tsp of vanilla extract in it because the dough was very dry. the vanilla fixes it and it tasted so good!!
Michelle
Hi, can you pls tell me how much gram is 1/8 tesp of baking soda? Tysm
Aubrie Waiz
In case you want to know there are 359 calories in this cookie depending on what chocolate chips you decide to use.
Mirlyn
How many calories does one cookie from this recipe have?
HKS
Delicious!! I doubled the recipe and got 3 cookies with my #30 cookie scoop. Did not let it cool (too impatient!) but it was delicious!
Lamiya Saifee
Please tell me how can i substitute using egg with some other Ingredient????
hajra
this recipe is crazy.idk what magic u did to this but its LITERALLY DELICIOUS.btw i made them in an airfryer
Moon
Hands down the most delicious cookie iv had
Zoha
YAY!
Shahd
I made these (doubled the recipe to make 2) and they turned out soooooo good. They didn’t really flatten out as in the picture though but that could be because i didnt use a kitchen scale. They were still so so good!
My new go to for when I want something sweet 🥰
Zoha
I’m so glad you like it, Shahd!
Benjamin
Recently single and I’ve been dieting; I missed cookies so much but couldn’t justify making so many. Then I found this single serving recipe-
turned out amazing. The next time I made double! I added peanut butter chips and it’s the best cookie I’ve ever made, thank you!
AZ
Hi Zoha thank you for the recipe. Just wondering if you leave the butter to cool before you mix the sugar in? If so, do you mix till the sugar dissolves or it’s fine if there are still bits n pieces? Bcoz my cookie turned out with a very sugary surface not very nice looking
Thank you 🙏🏻
Emma
I’m not sure why my cookie came out soft, almost spongy. I rechecked ingredients to see if I put baking powder by mistake but no. I added baking soda correctly.. not sure what’s happened. any idea?
Cynella V
I loved this cookie, I think next time I’ll use a little less sugar and make two medium cookies but I’m making this again for sure. Great recipe.
Zoha
Really happy you like it, Cynella!
Amna
Dear zoha how many egg should we use to make a batch of 12 cookies. As for single cookie you are using half of an egg yolk. please guide..
Zoha
Hi Amna! Please follow my recipe called best brown butter chocolate chip cookies if you want to make a full batch instead of changing quantities of this recipe 🙂
Elyse
Hands down the best single cookie I’ve ever made. Perfect lightness, fluffiness, and gooeyness!
Zoha
YAYYYY thank you SO much!!!
Sonny
Loved this recipe but had to tweak the cook time by a lot, the middle stayed extremely soft while the edges cooked quickly…I know it said to roll into a ball but was I meant to smoosh the ball down a little?
Dani
Mine too! It was still weirdly runny even though I only froze them for like 12 minutes. I ended up having to bake it an additional 6 minutes to get a soft center that firmed up to something chewy. I also added a splash of vanilla extract!
Zoha
Hi Sonny! No you’re not supposed to squash the ball. Baking time varies greatly from one oven to another due to different factors, which is why i always recommend testing for doneness instead of just following the time provided
Luna
made a batch yesterday, making another now!
roughly how many calories are they each?
Karen
Perfection! Thank you for sharing this recipe for hands down the best chocolate chip cookie.
Jackie
Can I add vanilla extract??
Zoha
Of course!
Maria
can I freeze the cookie and cook from freezer?
Zoha
Yes! Will just need more time to bake
Mahnoor H Sheikh
My cousin and I had a blast trying out this recipe! we added a little instant coffee powder in the wet mix and omg! it turned out SO BOMB😍
Zoha
yum yum yum!!!!!
Annie
I made these a few days ago, they were delicious! but I think that the most important thing is to not mess up the baking soda. Today I also made these and I think my dough gets way to sticky. I will recommend using vanilla essence or coffee to it! let’s see how this recipe goes!
Zoha
Thanks so much, Annie!
Haya
The cookies turned out fantastic with the perfect level of soft chewiness and firm edges. Definitely recommended!
Zoha
I totally agree! THANK YOU!