This is my Single Serve Chocolate Chip Cookie recipe. Whether you make one giant cookie, two large ones or four sensible ones, it is strictly a one-person affair. No sharing!! 😈
Single serve chocolate chip cookie
This is a recipe that has one goal – to get a warm cookie with puddles of melty chocolate in your hands as quickly as humanly possible. It does not make enough to share or keep for later. It takes barely 10 minutes to get in the oven (you will be surprised how fast you move when working with small quantities of flour, sugar etc).
And when it comes out, it’s everything you dream a chocolate chip cookie to be. Crispy on the edges, soft and gooey in the middle, buttery, with pockets of warm chocolate that floods your mouth, and for one glorious moment while you’re enjoying it, everything just feels right in the world.
Enough chatter from me. Let’s get this cookie in your hands!!
PS. I keep using the word “cookie” throughout this post, but I actually prefer to make two largish cookies rather than one giant one (above), just because the crispy-edge-chewy-centre ratio is more to my liking. But you can actually make one giant cookie or even four smaller ones!
Ingredients in Single Serve Chocolate Chip Cookie
Here’s what you need to make this. Everything you need for regular chocolate chip cookies, on a smaller scale!
Flour – Just plain flour / all-purpose flour. If you use self raising flour with baking powder built in, it will mess with the cookie thickness. I tried, to see if I could skip an ingredient (baking soda or baking powder), and it worked and was still a tasty cookie, but it wasn’t what I was after (it was more cakey).
Brown and white sugar – Brown sugar gives cookies chew and caramel-y tones, whereas white sugar makes the edges crispy. I fiddled with the quantities a fair bit before landing on what I think is the perfect combination!
Note: The recipe uses 1/4 cup in total of sugar, it is sweet, as sweet as the Chocolate Chip Cookie of my Dreams. If you cut back on sugar, you lose the chewiness or crispiness. I have made it with as low as 2 1/2 tbsp, and it still comes out as a cookie, but it’s softer than I wanted.
Egg yolk – Sorry, I show a full egg, but actually you just need the egg yolk! Freeze the egg white – I’ve been fiddling with a recipe that I think is a terrific way quick way to use up egg whites and I’ll share it in a few weeks, promise. If you can’t wait, see here for recipes that call for egg whites or just add it to the egg ribbons for Chinese Corn Soup (egg drop soup), Hot and Sour Soup or toss it into your scrambled eggs.
Baking soda (bi-carbonate) – This is what makes the cookie rise a tiny bit (so it’s not a rock hard disc) and also makes it spread. Baking powder, on the other hand, makes it rise but doesn’t make cookies spread so it makes them more cake-y.
Unsalted butter – Melted, rather than softened. Which means you can make this now!
Salt – A small pinch brings out the flavours. I also like to sprinkle the cookie with salt flakes which gives it a lovely sweet-salty contrast, but this entirely optional.
Chocolate chips! You can use whatever type of chocolate you want – my default is dark chocolate chips (US: semi-sweet chocolate chips) – or you can chop up any chocolate bar you can get your hands on. Just get some chocolate into this cookie!
How to make Single Serve Chocolate Chip Cookies
The first time you make a single serve cookie, you might feel odd measuring out tablespoons of flour and sugar rather than scooping up cups. But once you see how quickly the dough comes together and the cookie goes into the oven, that odd feeling quickly turns into pure satisfaction. Or maybe just smug delight. 😂
Just melted butter – In a heatproof mixing bowl, melt the butter in the microwave just until it is almost melted, then mix to finish melting using the residual heat. The goal here is to have melted butter that is just warm, rather than piping hot, which will make your cookie dough is firm enough to roll into balls and bake without chilling. Because when we need cookies, we need them now! 😅
Wet ingredients – Using a rubber spatula, mix in the sugar, then egg yolk, vanilla and salt.
Add dry – Add the flour and salt, then scatter the baking soda across the flour. This technique removes the need to whisk the dry ingredients in a separate bowl.
Choc chips – Mix until the flour is almost incorporated, then add most of the choc chips (reserve some to put on top, it looks nice 🙂 ). Mix until you no longer see flour.
Shape – Divide and roll the cookie into 2 balls and flatten to 1.5cm/0.6″ thick. If your dough is too sticky to handle (was your butter too hot?? 🙂), pop the bowl in the fridge for 5 to 10 minutes to let the cookie dough firm up.
Other size options – You can also make one giant cookie or 3 to 4 smaller cookies. As mentioned above, I like to make 2 large ones as it has the ideal crispy-edge-soft-insides ratio for my taste!
Bake for 13 to 14 minutes or until edges are tinged gold and the centre is pale golden. They will look a little raw in the middle, have faith! They will finish cooking as they cool. (The bake time for one large one is slightly longer, 16 to 18 minutes.)
Decorate with choc chips – Place the reserved choc chips on top, the chocolate will melt and glue them onto the surface.
Cool on the tray for 10 minutes. They will crisp up on the edges and the inside will finish cooking. Then, grab and attack! (Or transfer to rack to fully cool then store in an airtight container).
How this cookie stacks up against other recipes!
Even without factoring in the speed, these are very, very good cookies. More bakery-style than my everyday Easiest Chocolate Chip Cookies, they have a chewier centre, richer flavour and deeper golden colour thanks to using egg yolk rather than whole egg. I use whole eggs in my everyday recipe simply because I don’t want five spare egg whites every time I make cookies!
As for how this Single Serve Chocolate Chip Cookie stacks up again the Chocolate Chip Cookies of my Dreams – visually, they are actually quite similar though they don’t have quite the same impressive chew, outstanding crispy edges and exceptional butterscotchy undertones.
But then again, you haven’t had to refrigerate the dough overnight. 🙂
You see, every chocolate chip cookie has its place! And this is the one you make when the craving hits and you want a warm gooey cookie all to yourself ASAP, without ending up with a whole batch of cookies sitting on the counter tempting you for days. 🍪 Hope you love it! – Nagi x
Watch how to make it
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Single Serve Chocolate Chip Cookie
Ingredients
- 30g / 2 tbsp unsalted butter , cut into a few chunks
- 2 1/2 tbsp (tightly packed) brown sugar
- 1 1/2 tbsp caster sugar / superfine sugar (regular / granulated is ok too)
- 1 egg yolk from a large egg FRIDGE COLD ~55g/2oz in shell (Note 1)
- 1/4 tsp vanilla extract
- Pinch of salt
- 1/3 cup + 1 tbsp plain flour / all-purpose flour
- 1/8 tsp baking soda , sifted if lumpy (Note 2 re: baking powder)
- 1/3 cup dark chocolate chips / semi-sweet chocolate chips , or whatever choc chips / chopped chocolate you want
- Pinch salt flakes , optional
Instructions
ABBREVIATED
- Mix sugar and melted butter, then yolk, vanilla and salt. Mix in dry, then choc chips. Shape into 2 x 1.5cm/0.6" thick discs. Bake 13 – 14 min at 190°C/375°F (170°C fan-forced).
FULL RECIPE (2 large cookies)
- Preheat oven to 190°C/375°F (170°C fan-forced). Place a sheet of baking paper on a tray.
- Partially melt butter – Put the butter in a microwave proof bowl. Heat on high for 30 seconds or until mostly melted. Stir to finish melting – it should look a little milky. (Note 3)
- Wet ingredients – Add both sugars into the butter, mix with a rubber spatula to combine. Add yolk, vanilla and salt. Mix to combine.
- Dry ingredients – Scatter flour across surface then baking soda across flour. Mix until flour is almost fully incorporated. Mix through most of the chocolate chips (reserve some for topping).
- Shape – Form 2 balls and flatten to 1.5cm/0.6" thick. Place on tray. If your dough is too sticky to handle, pop it in the fridge for 5 to 10 minutes (see Note 4).
- Smaller/larger cookies – You can also do 3 or 4 smaller cookies (same bake time and temp) or one giant cookie (see below).
- Bake for 13 – 14 minutes or until edges are tinged gold and the centre is pale golden.
- Top – Place reserved chocolate chips on top of each (chocolate will melt and glue to surface) and sprinkle with salt flakes if using.
- Cool 10 minutes – Leave cookies to cool on the tray for 10 minutes so they firm up and finish cooking. Then attack! (Or transfer to rack to fully cool then store in an airtight container).
ONE GIANT COOKIE ~17cm/7″ wide
- Preheat oven to 180°C/350°F (160°C fan-forced). Make one large ball and flatten to 2cm/0.8" thick. Bake 16 – 18 minutes until edges are golden and middle is pale golden. Press reserved chocolate chips on surface, cool 10 minutes on the tray before attacking!
Recipe Notes:
Nutrition Information:
Remembering Dozer
I will always remember this moment as the day karma punished me swiftly and severely. Me, cruelly flaunting a magnificent strawberry tart under Dozer’s nose, with no intention of sharing it with him…..
…The next moment, the entire tart slid onto the floor.
Truly one of Dozer’s greatest victories. No barking. No begging. Just patience, and a little help from gravity. And that smug look on his face is everything!!! 😂
Great idea – cookies for one!!! I remember the dozer post! I thought it was hysterical then and still do!!!
I love that you’ve been here for that long!!! That was so many years ago! 🙂 – N x
Yes, it was many years ago! I don’t remember how I originally found your website, but I loved Dozer from the moment I saw his photo!! I remember the two of you were living in a beach house, and Dozer was extremely happy because he could get in the water whenever he wanted. I really like your recipes also, but it was Dozer that made me become a Recipe Tin Eats subscriber! He was an amazing dog! You already knew that though!
this is perfect..
i love cookies out of the oven.
Nothing beats freshly made cookies, right??!!
I did the 4 cookie size (in my mind that makes them a ‘diet’ cookie) and then froze them. I’ll make an ice cream sandwich with them later today to enjoy.
OMG
what a great idea
Oooh!! Ice cream sandwiches, I LOVE that idea!
Aww What a pretty boy and what a perfect mess! 🥰
Now that cookie has my name all over it… Thanks Nagi, you’re a sweetheart x S
Hope you get a chance to try them Sandra!! And YES, that was a perfect mess in Dozer’s eyes, that’s for sure….😂
This is a solution to an issue that I have since I live alone, but always have a sweet craving. Thank you for this recipe! Can’t wait to make it!
Love hearing that Alice! Hope you get a chance to try it – N x
Dozer…. so so soooo clever dog 😉 !!!!
Great idea this recipe for just 2 cookies/biscuits ! We all have a lonely egg in the fridge begging us to use it !
Hope that egg made its way into this cookie!!! – N xx
Has anyone experimented with using an air fryer for oven recipes? The air fryer heats up much faster, so it seems ideal for something like this or other small batch recipes. Mine has air fry, bake, roast, reheat, air broil, and dehydrate but I’ve only used the air fry function so far. Would I keep the timing and temp as is or does it need tweaking? Thanks to anyone who has experimented more than me and can share their knowledge!
I never thought to try baking in an air fryer!
Has anyone tried this but airfryer? 😃
I’m afraid I haven’t Am, I’d love to know if you do! – N x
Tried this tonight and it was delicious! Perfect serving size – I made 4 normal sized cookies and every bite was heaven. Been waiting for a recipe like this. Thanks Nagi, I love your work.
Joanna, I think you were the first person in the world to make this!! I’m so glad you enjoyed it! – N x
do you think I could use almond flour instead of all purpose?
I haven’t tried Miriam, sorry! 🙂 – N x
This is fabulous!! What a delightful treat. Cannot wait to try it out (it’s morning here, so I need to wait until at least lunch time). Decoram and all of that!
Just one question – did you wait??! 😂
Not rating a recipe, but hoping Dozer got to help clean up that spill…and now I have to go find that recipe. I love your posts and have always wondered why make a small batch cookie…just as much work as a regular batch, UNLESS you only have one egg, or a small amount of butter, and a craving that exceeds the amount of ingredients on hand. These recipes are great to have on hand.
My heart is still shredded from losing my dog….it’s a great loss. Dozer, we are better because of you!
Thanks for your lovely message Karen! Dozer was definitely more than willing to lend a hand with that clean up….😂
Hi Karen, I appreciate having a small recipe because I have ZERO willpower and a small recipe is just what I need. Also, it is really quick.
My condolences to you for your loss Nagi. I lost my girl Munnies in March this year – she was 11, (I feel a bit cheated at that age of 11) and I miss her everyday too. Some days better than others, but yeah nah, she really hurt. Feeling you Nagi.
Oh Karamea, I feel this so hard. I’m so sad you lose your Munnies, and yes, 11 is a bit young 💔 I found myself going really up and down, I’d feel like some days I was getting better than other days I’d be a really emotional mess. One thing I found helped me when I was really upset was to remember that the all the pain and sadness is the price we pay for how much we loved them, and I wouldn’t trade any of the hurt for a second I got to spend with Dozer. It’s tough and hard, but it’s worth what we had. HUGS to you Karamea, I feel so much for you. – N x
Oooh this is so good (bad bad bad) – I have no will power to resist. And no excuse bcoz it’s quick and easy and insatiably easy … I’m doomed 🙄
YES YOU ARE! Don’t resist the pull Charmaine…. 😈
Made as a little sweet treat after dinner tonight and really hit the spot! Perfectly chewy, crispy, and a small batch suits just me so well
I think you’re the first person in the world to make these Natasha!! I’m so thrilled you enjoyed it! Thank you so much for taking the time to share your feedback – N xx
Are the cook and cool times needing an update on the recipe info? Looks and sounds delicious but I don’t know how to wait that long haha
Oops! You’re right – NOBODY has 3 hours to wait for cooling!! Ha ha ha!
made these for the grandsons, their eyes nearly popped out at the size. Just like the movie gone in 60 seconds haha
Very Yummy
I LOVE HEARING THAT!!!
Looks great Nagi and a good use for a leftover egg yolk but as Australians they should be biscuits! 🇦🇺
As Nagi is now a world-renowned author, I guess she concocts recipes using the most commonly used terminology based on her total audience. As a dual Canadian/Australian I get it though.
Some things will ALWAYS be biscuits to me – no such thing as Anzac Cookies!! But honestly, I grew up with using both and for me, choc chip cookies will always be cookies not biscuits!!! I swear even Women’s Weekly call them cookies!
Gluten Free, Lactose/Dairy Free and Fodmap Friendly, please
Wrong website
Hi Sharon, sorry to say this is none of these things 😅
Thank you Nagi, just what the doctor ordered. I love small batch baking.
Hope you get a chance to try it Danika! – N x