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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
Danielle Allen
So good, better than all of the other recipes I’ve tried. Thanks so much Zoha!
Zoha
Aww thank you!
Cerys
How many calories is this?
Bakhtawar
Loved the recipe, exactly what I wanted for my midnight binge! I have a question how do you I achieve the crunchy and thin texture like yours, mine turned out crunchy and chunky.
Zoha
I think you most likely added too much flour. Make sure to fluff up flour and not pack it down tightly when measuring it 🙂
Zoha
Thank you so much!
Sameen Ahmad Khan
It was so easy to make and really good in terms of flavour but I wish my cookie turned out a bit more brown. Maybe a couple of more minutes in the oven will do the trick!
Ashfa Aslam
assalamualaikum Zoha ❤️
love from India. I tried your single serve cookie nd my whole family loved it! it was just amazing 😍 it turned out so gorgeous and tasty 😋
plz bring more desserts or cookies in single serve ❤️
Zoha Malik
aww thank you so much for the love, it means the world to me!!
Kay
simple and delish recipe. I just chopped up a bit of good quality dark chocolate (no measuring required). perfect recipe
Zoha
Yay 🙂
Zoha
Now you know for next time 🙂