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!!! 😂
These are soooo good! Just like you would buy in a bakery shop. I made three and it was for me a perfect size. So simple, too simple because I could make them any day, anytime 😊
Nagi, I am unable to see your video recipes for the last several emails. Do you know how I can correct that?
Warm melty choc chips in a delicious crispy cookie, what’s not to love. In fact, they are so good I made them for the second night running. 🤭
Thank you for always being so detailed in your recipes and ingredients notes .. setting this very novice cook up for success
Amazing cookies! I’ve made them 2 days in a row. It’s the perfect recipe with the right amount of gooeyness and chewiness. And so quick to make. I love this recipe!
Hi Nagi I have followed you for so many years. I love everything that you do. I wish that there was more of this single cooks is it possible to do a one serve or two serve on your web site . I have seen this done on other pages. Love Trish
Hi Nagi,
Your recipes are a family favourite.
When I got this recipe it reminded me of my Grandson Charlie. He was making a chocolate mug cake the other night.
I shared your recipe with him.
He made it yesterday and loved it. I love cooking and sharing recipes with my grandchildren.
Thanks again for a great recipe.
Hey Nagi 👋 😀
Would this work in the air fryer??
Hi Tom,
I’ve been making these in the air fryer since the recipe was published and they turn out great! There’s a bake setting that I use which puts the temp at 140 degrees and I cook them for about 14min
Amazing!!! Love these. Could you also try a single serve cake?? I know you will nail it☺️
Perfect timing! This hit my inbox last night and this arvo while my hubby is a little unwell on the couch, I asked if he would like a chocolate chip cookie. Done! Sooooo quick and easy, Nagi you’re not wrong. I used coconut sugar instead of brown sugar and with my oven, it’s not had them in for about 10 minutes. Perfectly crunchy edges and chewy centre. I split the mixture into two largish cookies and 2 smaller ones. Soooooo happy! Thanks Nagi. PS I don’t usually comment on things but had to for this. I hope you’re also doing ok without Dozer- they leave the biggest hole in your heart so I hope you’re keeping busy and doing ok. X
Nagi you are a grandma’s best friend! This recipe is fantastic for when they come without previous notice and i don’t have any waiting in the freezer to be baked.
I love reading about Dozer, we all miss him💔, I actually read the stories to my “tester”🐶💝
Nagi – you’re a wonder. Amazing, best cookies ever! Perfect study break treat. Our new go to cookie. All of your recipes are so detailed, takes guess work out of it. Thank you
I’m so happy you enjoyed them!! Thanks for letting me know Theresa! – N xx
I’m loving the memories of Dozer anecdotes. Always remembered.
Thanks Gael. I am loving having an excuse to scour through photos and remember him ❤️
Nice one Dozer …I can hear him snickering from beyond 🧡💛
😂
OMG this is a nightmare in the making! My only saving grace when making your amazing choc chip cookies is that I have to give most of them away! (Which my friends love me for). Now I can make them on a whim at any time!! 🫣🫣
Dozer note – I’m so glad you are still including him, as if you couldn’t right? But I know how hard it is, and 6 years after my soulmate Kora passed, the thought of her still makes me emotional. I’m sure you’re still doing it tough, so lots of hugs to you xx
Kora and you were lucky to have each other ❤️ I think I will be the same forever, always get emotional thinking about him. But time is healing, that’s for sure. As for the cookies!! Hope you get a chance to try them!!
Nagi, what is this ‘sharing’of baked goods thing you talk about. The only things I see around me when eating cookies are ‘human seagulls’. The rule is, don’t feed the birds.
BA HA HA I love that!!
Yesterday my daughter unexpectedly had the afternoon off. We talked about baking and I showed her the recipe that had just arrived. She decided this had her name written all over it and baked it – mostly alone (she is only twelve but relatively competent in the kitchen, and I was a bit surprised she understood most of the English, it was, in fact, excellent practice for her). I got some to try. It was delicious – and did not survive long..,
Martina! I love hearing that. Please pass on a hello from me to your daughter!! Tell her I was NOT baking at her age!! 🙂 – N x
She sends hello back and she laughed very hard at how quickly Dozer got lucky back then 😁
So yummy!! I made one big one and it tasted great
My husband used to make me a few chip less chocolate chip cookies which I loved. How wonderful to be able to make a full batch that will equal to only 4! Thank you. I am looking forward to the crunch.
Hope you get a chance to try them Joan! – N x
Just made these for our after lunch treat. Fabulous! I made them gluten free, using my own flour blend. They spent 5 minutes in the freezer before going in the oven. Also I am learning to bake with sourdough, and I put a generous spoonful of discard in the dough. Highly recommend!
I want to get a Golden so badly, but my hubs is firm – we are greyhound people. I love my houndies, but I feel that I need a Goldie in my life, especially after meeting three Blondes at the vets yesterday. One of them became my BFF for about ten minutes and it was horrible saying goodbye to her! (Of course she already has a fabulous home with lovely servants, I.e. dog owners.)
WOW, I’m so pleased to hear they worked with GF flour!! Greyhounds are soooo adorable too, I love how gentle they are around the house yet so speedy at the park!!
Brilliant
Cookie 🍪 for one.
Yay
I may bake one now 🤓
Aww Dozer . I’m so glad that you are sharing his memories 🍓🐾🍓
Do it Lesley! Go on, you deserve them! 🙂 – N x