Single Serve Chocolate Chip Cookie

Sometimes, you just need a cookie. Not a dozen, not a whole batch staring at you from the counter, daring you to eat “just one more”—but a single, warm, gooey, fresh-from-the-oven chocolate chip cookie made just for you.

That’s exactly how this recipe came to be. One evening, I had a sudden craving for something sweet. Not ice cream, not candy—no, I wanted that soft, chewy bite of a homemade chocolate chip cookie with melted chocolate pockets and buttery edges. But I didn’t want to pull out my stand mixer, cream half a pound of butter, and make enough cookies to feed a small neighborhood.

So, I decided to create a single serve chocolate chip cookie recipe—small enough to make quickly, but big enough to satisfy that cookie craving in the most indulgent way. It’s perfect for when you’re baking for one, when you want a portion-controlled treat, or when you just want to skip the hassle of an entire batch.

And the best part? You don’t need any fancy tools—just a bowl, a spoon, and a few pantry staples you probably already have.

Why I Love This Recipe

The beauty of a single serve chocolate chip cookie is in its simplicity and instant gratification.

This isn’t just a scaled-down version of a big batch recipe—it’s tailored to be perfect for one. The texture is spot-on: slightly crisp around the edges, soft and chewy in the center, with just the right amount of chocolate chips so you get a little bit of chocolate in every bite.

I love it because it’s the ultimate no-commitment dessert. You don’t have to worry about leftover dough sitting in your fridge (tempting you every time you open the door), nor do you have to spend half an hour scooping and baking multiple trays.

It’s also a great recipe for:

• Late-night cravings when you just want a fresh cookie without the cleanup of a big bake.
• Baking with kids when you want them to make their own personal cookie.
• Experimenting with mix-ins without risking a whole batch.

To me, this cookie is freedom—you get the joy of baking and the pleasure of eating a fresh cookie without the time, mess, or guilt of making too much.

Ingredients for Single Serve Chocolate Chip Cookie

When I make this cookie, I stick to ingredients you probably have at home already. That’s one of the big draws—it’s easy, it’s fast, and you don’t have to run to the store.

For one glorious, oversized cookie, here’s what you’ll need:

• Butter – I use unsalted butter so I can control the salt level. It needs to be softened but not melted for the best texture. This helps the cookie hold its shape while baking and gives that perfect chewy center.
• Brown Sugar – Light brown sugar gives a warm, caramel-like sweetness and keeps the cookie moist.
• Granulated Sugar – This balances the brown sugar and helps create that subtle crispness on the edges.
• Egg Yolk – Just the yolk, no white. This gives richness and helps bind the dough without adding too much liquid.
• Vanilla Extract – The flavor backbone of most cookies. Always go for pure vanilla extract if you can.
• All-Purpose Flour – The structure of the cookie. Measured carefully (scoop and level method) so the cookie isn’t too dense.
• Baking Soda – Just a pinch for lift. It makes the edges slightly puffy and chewy.
• Salt – A tiny bit enhances every other flavor.
• Chocolate Chips – The star of the show. I like using semi-sweet chips, but you can do milk or dark chocolate if you prefer.

The beauty here is that you can swap or adjust these ingredients to suit your mood. I’ve even used chopped chocolate chunks for those melty pockets that are more decadent than regular chips.

How Much Time Will You Need

The best part? This cookie takes less than 20 minutes from start to finish.

Here’s the breakdown:

• Prep Time: 5–7 minutes (mostly measuring, mixing, and resisting the urge to eat the dough raw).
• Baking Time: 10–12 minutes, depending on how soft or crisp you like your cookie.
• Cooling Time: 2–3 minutes (though I often eat it warm with a spoon).

From craving to cookie—under 20 minutes. That’s a win in my book.

How to Make This Single Serve Chocolate Chip Cookie

Step 1: Preheat your oven to 350°F (175°C). Line a small baking tray with parchment paper. This prevents sticking and makes cleanup effortless.

Step 2: In a small bowl, add 1 tablespoon of softened butter. Use a spoon or fork to cream it until smooth.

Step 3: Mix in 1 tablespoon of brown sugar and 1 tablespoon of granulated sugar. Stir until the mixture is well combined and slightly fluffy.

Step 4: Add 1 egg yolk and ¼ teaspoon of vanilla extract. Mix until smooth and glossy.

Step 5: Sprinkle in 3 tablespoons of all-purpose flour, ⅛ teaspoon of baking soda, and a pinch of salt. Gently fold until a dough forms. Be careful not to overmix—you want the dough just combined.

Step 6: Fold in 2 tablespoons of chocolate chips, making sure they’re evenly distributed.

Step 7: Scoop the dough onto the prepared tray, shaping it into a tall mound (this helps keep it thick and chewy).

Step 8: Bake for 10–12 minutes, or until the edges are golden but the center still looks slightly soft.

Step 9: Let the cookie cool on the tray for 2–3 minutes—it will continue to cook slightly from residual heat.

Step 10: Enjoy warm, ideally with a glass of cold milk or a scoop of vanilla ice cream.

Substitutions

One of the best parts of a single serve recipe is that you can tweak it without ruining a whole batch.

Here are some swaps I’ve tried:

• Butter: You can use coconut oil or vegan butter for a dairy-free option, though the texture will be slightly different.
• Sugar: Swap brown sugar for coconut sugar for a more caramel-like flavor. You can also use all white sugar for a crisper cookie.
• Egg Yolk: Replace with 1 tablespoon of unsweetened applesauce or mashed banana for an egg-free cookie.
• Flour: For a gluten-free version, use a 1:1 gluten-free baking blend. Almond flour works too but will give a more tender, slightly crumbly texture.
• Chocolate Chips: Try chopped nuts, dried fruit, or white chocolate chunks instead.

Best Side Dish of Single Serve Chocolate Chip Cookie

While a cookie is often perfect on its own, pairing it with something else can turn it into a full-blown dessert experience.

Here are my favorite pairings:

• Vanilla Ice Cream – The classic. Warm cookie, cold ice cream—it’s unbeatable.
• Fresh Berries – The tartness balances the sweetness of the cookie beautifully.
• Whipped Cream – Light, airy, and perfect for dolloping on a warm cookie.

Serving and Presentation Tips

A single serve cookie might sound like something you just plop on a plate and eat straight from the oven (and you can absolutely do that), but with a little attention, you can turn it into a charming, café-style dessert.

One of my favorite ways to serve this cookie is right on a small dessert plate with a dusting of powdered sugar for a delicate, bakery-like touch. If I’m feeling indulgent, I’ll place it in a shallow bowl, top it with a scoop of ice cream, and drizzle some warm chocolate sauce over the top—cookie sundae perfection.

For a more rustic presentation, serve it straight from the parchment paper it baked on. It feels casual yet cozy, perfect for a movie night or an afternoon pick-me-up.

And if you want it to really shine for guests? Break it in half in front of them and let the melted chocolate drip a little—because nothing says eat me now like a gooey cookie center on display.

Tips and Tricks to Make This Recipe Even Better

Making one perfect cookie isn’t about rushing—it’s about balance. Here’s what I’ve learned from countless test runs:

• Shape your dough taller than it is wide – This helps create a chewy middle and keeps the edges from overbaking.
• Don’t overmix – Stir the flour in gently until it’s just combined. Overmixing will make your cookie dense.
• Chill the dough for 5 minutes – If you have time, this helps deepen the flavor and improve the texture.
• Add a few chocolate chips on top before baking – It makes the cookie look prettier and ensures every bite is extra chocolatey.
• Underbake slightly – The cookie will continue to set as it cools, so pull it out when the center still looks a little soft.

Common Mistakes to Avoid

Even a simple single serve cookie can go wrong if you’re not careful. Watch out for these pitfalls:

• Too much flour – Over-measuring flour will make the cookie dry and crumbly. Always spoon and level.
• Melting the butter completely – Softened butter is ideal; melted butter can cause the cookie to spread too much.
• Skipping the pinch of salt – It may seem small, but salt enhances all the other flavors.
• Overbaking – The difference between chewy and dry is just a minute or two. Keep an eye on it.
• Using stale chocolate chips – Old chocolate loses its shine and flavor. Fresh chips make a difference.

How to Store It

While this is a single serve cookie meant to be eaten fresh, sometimes life happens and you can’t finish it. In that case:

• Room Temperature: Wrap the cooled cookie in plastic wrap or store it in an airtight container. It will stay fresh for about 2 days.
• Freezing: If you want to save it for later, freeze the raw dough mound and bake it straight from the freezer, adding 1–2 extra minutes to the baking time.
• Reheating: Pop the baked cookie in the microwave for 8–10 seconds to restore its fresh-from-the-oven warmth.

FAQ

Q: Can I make this in the microwave?
A: Yes, but it will be more cake-like. Microwave on a small plate for 40–60 seconds.

Q: Can I double the recipe for two cookies?
A: Absolutely—just double each ingredient and divide the dough into two portions before baking.

Q: Can I make it without brown sugar?
A: Yes, use all white sugar for a crispier cookie, but the flavor will be slightly less rich.

Q: Can I use whole wheat flour?
A: Yes, though the texture will be denser. Try using half whole wheat and half all-purpose flour for a balance.

Q: How can I make it extra gooey?
A: Add a few chocolate chunks in the center of the dough before baking, or stuff it with a small piece of caramel or Nutella.

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