A Single Serve Chocolate Chip Cookie is my go-to when I’m craving something sweet! This is the BEST small-batch cookie recipe—with perfect crisp edges, a soft, gooey, chewy center, and pops of chocolate in every single bite!
What Is A Single Serve Chocolate Chip Cookie?
A single serve chocolate chip cookie recipe makes just a few cookies, enough for one or two servings. It’s perfect for anyone who wants a quick treat without lots of leftovers.
This recipe doesn’t need a long chilling time, so you can enjoy these cookies quickly when the cravings hit!
And if you’re craving a double hit of chocolate, be sure to try this Single Serve Double Chocolate Cookie!
Single Serve Chocolate Chip Cookie
Sometimes you need a giant, delicious chocolate chip cookie, but not an entire batch—or even a small-batch. That’s where these single-serving chocolate chip cookies come in!
These cookies are absolutely incredible, but exact measuring is important for the best results. You’ll be rewarded with delicious, sweet, buttery, chewy cookies that have soft insides and crisp edges. These cookies are the BEST!
Over the 10+ years I’ve been sharing recipes, this single-serve chocolate chip cookie recipe is one I constantly return to.
Here are the key lessons I’ve learned from making this recipe repeatedly:
- No Hour-Long Chilling: As much as I love the effects of chilling on a cookie recipe, when I’m craving a single-serving, small-batch cookie, I want it ASAP. You too, right?
- Melted Butter: This recipe originally called for softened butter, but as I revise the photos and text, I’ve switched to melted butter. I’ve figured out how to make it work! While using melted butter does require attention to detail, it is so much easier to mix in and the texture of the cookies are even better!
- Accurate Flour Measurement: Very important for achieving the right texture. Too much flour results in cake-y cookies, while too little causes excessive spreading.
And it’s not just me who loves this recipe—here’s what one reader said: “If I could give this recipe 10/5 stars, I would. I’ve tried many other chocolate chip cookie recipes and they just didn’t taste great. THIS IS THE BEST RECIPE I’ve ever used. Everyone I’ve given one of these cookies to absolutely LOVES them. I’ve made this recipe dozens of times now, I even memorized it! I just simply LOVE it!!!! THANK YOU!”
Ingredients For Single Serving Chocolate Chip Cookie
Here are some tips on each ingredient used in these cookies:
- Salted or Unsalted Butter: If you use unsalted butter, add a heaping 1/8 teaspoon of salt to the dough. For an extra hit of flavor, sprinkle sea salt flakes on top.
- Light Brown Sugar and White Sugar: Make sure the brown sugar is soft and free of clumps. Pack it tightly into the measuring spoons and level off the top. By the way, 1/2 tablespoon is the same as 1 and 1/2 teaspoons.
- Vanilla Extract: Optional, but it makes the flavor of the cookies even better!
- Egg Yolk: Use only the yolk to make the cookie richer and to help bind the dough. Be sure to remove all the whites and to pinch off the stringy part (chalaza).
- Baking Soda: Ensure it’s fresh and free from clumps. If needed, sift it through a fine mesh strainer.
- Cornstarch: Optional, but it helps make the cookies softer.
- All-Purpose Flour: Accurate measurement is key. Spoon the flour into your measuring cup and level it with the back of a knife or use a food scale!
- Chocolate Chips: Choose any type you like. Mixing different types like milk and semi-sweet or dark chocolate is fun and a nice way to change things up.
How To Make A Single Serve Chocolate Chip Cookie
Here’s a quick overview of the full recipe (which you can find below):
- Preheat the Oven: Set your oven to 350 degrees.
- Melt Butter: Microwave the butter until melted, then let it cool to room temperature.
- Mix Sugars: Combine the sugars with the cooled butter.
- Add Egg Yolk & Vanilla: Stir in the egg yolk and vanilla until creamy.
- Combine Dry Ingredients: Mix in the baking soda and cornstarch.
- Add Flour and Chocolate Chips: Add the flour and chocolate chips. Switch to a spatula when the dough becomes hard to stir.
- Shape Cookies: Form the dough into three large (1/4 cup) balls on a baking sheet. Enjoy any extra dough as a treat or try Edible Cookie Dough!
- Bake: Bake until the edges are golden but the center is soft.
- Cool & Shape: Let the cookies cool slightly on the pan, then shape with a spatula if needed before enjoying.
Tips For Making This Single Serve Chocolate Chip Cookie Recipe
- Measure Precisely: For the best measurements, use a food scale to add ingredients directly into your mixing bowl. If you’re using measuring cups and spoons, be sure to level off the tops to get the right amounts.
- Proper Butter Measurement: Cut butter from the middle of the stick to avoid using too much, since the wrapping might be put on unevenly.
- Slightly Underbake: Remove the cookies from the oven just before they’re done. They’ll continue to set as they cool, and you’ll have a nice chewy center.
- Shape After Baking: Right out of the oven, use a metal spatula to press any uneven edges inwards. Press in some extra chocolate chips on top to make sure chocolate is in every bite!
- Cool the Butter: Let the melted butter cool completely before mixing it with sugars to prevent the dough from becoming greasy.
- Mix Well: Thoroughly combine the egg yolk into the dough until it’s creamy.
- Flatten If Needed: If the cookies look too puffy after baking, gently tap the pan on the counter to flatten them slightly.
FAQs
Can I make more cookies by doubling or tripling this recipe?
Yes, you can double or triple this recipe to make more cookies, but it’s probably easier to just make a bigger batch! Try my favorite Chewy Chocolate Chip Cookies or these popular Bakery Style Chocolate Cookies. I’ve also shared this Gideon’s Bakehouse Cookie Recipe Copycat.
Can I reduce the sugar in this recipe?
Reducing the sugar is not recommended. Sugar is very important to the texture of a single serve chocolate chip cookie. If you’re concerned about sweetness, use dark chocolate chips and an extra pinch of salt.
How can I tell when the cookie is done baking?
The cookie is done when the edges are set and lightly browned, but the center is soft. It will firm up as it cools. Slightly under-baked cookies have the best texture!
Can I make this cookie ahead of time?
Yes, I like storing the dough rather than baked cookies. Simply roll the dough into balls, place them in a freezer-safe bag, and freeze. When ready to bake, just add a few extra minutes to the baking time.
Can I make this in the microwave?
This recipe won’t work in the microwave; it’s created to be baked! If you’re looking for a quick microwave-able dessert, try this Microwave Caramel Corn!
Helpful Tools
For these single serve chocolate chip cookies, you’ll need these tools to help you:
- Microwave-Safe Porcelain Bowls: Great for melting butter in the microwave and then cooling down quickly after.
- Fork: For mixing the sugars with melted butter and for briskly whisking in the egg yolk and vanilla to get a nice smooth blend.
- Silicone Spatula: Helps mix the dough when it gets thick. It’s also good for scraping dough from the bowl.
- Baking Tray and Liner: You’ll need a baking tray to cook the cookies. A liner, like a baking mat, gives the bottoms of the cookies a better texture. Plus, quick clean-up!
- Metal Spatula: After baking, use this to shape the cookies and fix rough edges while they’re still warm and soft.
Storage
Single Serve Chocolate Chip Cookie Recipe Leftovers
These cookies are the best when they’re hot out of the oven! They’re even better with a scoop of ice cream on top!
For leftovers, store the cookies in an airtight bag at room temp. If you have unbaked dough, keep it in an airtight bag in the freezer and bake directly from the freezer when ready.
More Quick Cookie Recipes:
- No Bake Cookies chocolate oat cookies made quickly on the stovetop.
- Chocolate Chip Cookie Bars easier to make a pan of cookies than to individually roll them out!
- Sugar Cookie Fruit Pizzas use store-bought sugar cookies to make these even faster.
- Avalanche Cookies no baking needed for these fun crunchy cookies.
- Fudge Brownie Cookies these cookies start with a brownie mix!
Single Serve Chocolate Chip Cookie
Equipment
- Sheet pan and parchment paper or liner
- Fork, silicone spatula, and metal spatula
Ingredients
- 3 tablespoons salted or unsalted butter (Note 1)
- 3 tablespoons packed light brown sugar
- 1 and 1/2 tablespoons white sugar
- 1/2 teaspoon vanilla extract, optional
- 1 large egg yolk (Note 2)
- 1/4 teaspoon baking soda
- 1/2 teaspoon cornstarch, optional
- 1/2 cup white, all-purpose flour (Note 3)
- 6 tablespoons chocolate chips (I love milk chocolate!)
- Optional: Sea salt flakes, for topping
Instructions
- Use exact measurements and level off the tops of measuring cups/spoons for best results.
- PREP: Preheat the oven to 350°F. Add butter to a ceramic/porcelain bowl and microwave until just melted but not hot. Let butter & bowl fully cool to room temperature.
- ADD WET INGREDIENTS: To the cooled butter, add both brown and white sugars. Stir briskly with a fork until well combined. Add the egg yolk and vanilla. Continue to whisk with a fork until the mixture is emulsified and appears very creamy.
- ADD DRY: Add baking soda, salt (if using unsalted butter), & cornstarch. Mix thoroughly with a fork. Add in flour & chocolate chips. Continue stirring with a fork until it becomes difficult, then switch to a silicone spatula and fold until the dough is uniform without dry streaks.
- DOUGH BALLS: With the dough, fill up a 1/4 cup measuring cup and level off the top. Roll into a large ball. Repeat until you have three cookie dough balls. (Anything left over is your treat!)Place the balls on a parchment or silicone-lined baking sheet. Freeze for 5-10 minutes while the oven heats.
- BAKE: Bake for 10-12 minutes, or until the edges are lightly browned and the tops are set but soft looking. Immediately after you pull the tray from the oven, use a flat metal spatula to press the edges of the cookies inwards if needed. Optionally, press additional chocolate chips into the tops and sprinkle with sea salt. Allow cookies to cool on the baking sheet for 5 minutes before enjoying.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely LOVE this cookie recipe! It’s the only one I make now unless of course I need more then 3. 🙂 I have made this now 4 times and 2 out of the 4 times I had room temperature butter (I’m terrible at remembering) and honestly I liked them better microwaving the butter 5 seconds. Thanks for the awesome recipe!
You are so welcome! I’m so happy this has become a favorite 🙂 Thanks for the comment Kami!
I’m terrible with sugar. This will feed the monster – but I don’t care at this point. Even though I try to avoid sugary foods at the grocery store, I always get out of it somehow by making things like this, where I can just use ingredients I already have. I actually just made the cookies and am waiting anxiously for them to come out of the oven! 6 more minutes… I can’t wait 😉
I hope you loved them! 🙂 Thanks for the comment Emily!
FAB!! These are so good, so easy to make and the perfect serving! Thank you!! 🙂
So happy you enjoyed them! Thanks for the comment Rondi 🙂
I do not comment on a lot of recipes unless they become staple recipes for me…this is one of those! Wow so good, my best friend and I have a weekly movie and wine night. These have become a go to treat for those nights in watching Netflix or a Redbox.
I sometimes add nuts for variety. Like 2-3 Tablespoons of toasted walnuts or pecans and it gives a great crunch. I also make 4 still fairly large cookies, because two cookies each are best!
Awe your comment made my night! 🙂 Thank you so much Jarrod! I am thrilled these have become a go-to treat 🙂 And the toasted nut addition sounds amazing!!
Thank you so much for posting this recipe Chelsea. They are delicious and perfect when you shouldn’t really eat a whole batch – which I am known to do ?
You are so welcome Jess! I’m so thrilled you enjoyed these cookies! 🙂
Thank you for the great recipe! Mine were a little dry when rolling into the balls. Then when baking they stayed as large mounds of dough and didn’t cook properly.
Any suggestions as to where I went wrong? Followed recipe exactly.
Thanks again.
It sounds like you packed your flour in. If you press a measuring scoop into a bag of flour you are going to pack a whole lot more in. I would recommend spooning and leveling the flour and making sure it’s quite precisely 1/2 cup (maybe start at 1/3 cup and add more until the flour just pulls away from the bowl. It shouldn’t be dry at all)
That is exactly what I did. 🙂
Thanks. I’ll try again tomorrow!
Oh I’m glad we got it figured out! I hope you love these and have success tomorrow AJ! 🙂
I just realized… that’s what I did wrong!I just added another egg yolk because the other one wasn’t “large” like the recipe called for and I needed it to not be so dry. They still taste great, though. Definitely will be using this recipe again sometime soon!
I made these yesterday and I’m making them again today…easily the best cookies I’ve ever made! Thank you for this perfect recipe.
YAY!! That is the best compliment to hear that! Thank you so much Mia 🙂
Wow, thank you for the recipe. It was perfect. Though I did substitute the egg yolk with 1/4 of a banana since my daughter has an egg allergy. And the cookie had a hint of banana but it was still chewy and gooie, and extra perfect with a scoop of vanilla ice cream right out of the oven. I will definitely keep this recipe around. 🙂
So happy you enjoyed these cookies! 🙂 Thanks for sharing your adaptations Nereyda! 🙂
Instead of banana, you can also sub 1 TBSP milled flax seed mixed with 1 & 1/2 TBSP warm water (let sit for a couple of minutes). Great binder!
My dough was still wet after mixing in the flour. When I watched your video, your dough was much more stiff. I couldn’t form mine into balls like you. I even added a bit more flour, but it was still wet.
Definitely shouldn’t be wet. Did you follow the recipe exactly? (Only an egg yolk, not a full egg? Butter not melted and only 3 tablespoons?)
OMG YAAAAS—I love that I can just have a giant delicious cookie when I need it!