Single Serve Chocolate Chip Cookie

The perfect Single Serve Chocolate Chip Cookie recipe that makes three chewy cookies. This easy, one bowl recipe results in crispy cookies with soft, gooey centres. There’s no chilling the dough, so they’re ready to eat in 30 minutes.

Need a Chocolate Chip Cookie fix stat?

I’ve got you covered with my new Single Serve Chocolate Chip Cookie recipe. This simple, no-mixer, one bowl recipe makes just three perfect cookies.

They’re buttery, chewy and packed with melty chocolate chips. You only need a bowl and spoon (no electric mixer) and they’ll rival any good gooey chocolate chip cookie (move over Mrs Fields).

Whether you have a small family, are living solo, or only have a few ingredients left in the pantry, this recipe is for you.

These are just perfect! I made them today for a coworker for her birthday. I made three large cookies, put extra chocolate chips on top as suggested and they look like bakery cookies! Thanks for a great recipe!!

– Reese

Recipe testing

Cookies, especially warm chocolate chip cookies with crisp edges, are my number one weakness. And even though I love my Classic Chocolate Chip Cookie recipe, even I know that 14 cookies are not always needed.

But as a parent of young children, I do know that sometimes at least one Chocolate Chip Cookie is needed – and needed straight away 😉

Last year, I published my Small Batch Chocolate Chip Cookies which makes six perfect cookies. But today, I wanted to scale it down even further to make a single serve. But what is a single serve?

I did a poll on Instagram to find out if one cookie was enough, or was two or three more realistic, since you are going to the effort of turning the oven on.

Thankfully, you told me three cookies was just right. And I couldn’t agree more.

One for you, one for your partner/friend/roommate, and one to fight over later. Perfect for those late-night cravings.

When I first tested this recipe, I added too much flour. The cookies were dry and floury. But once I reduced the flour and upped the vanilla, I stumbled on the perfect cookie.

Expect crispy edges, a soft and chewy middle, plenty of chocolate chips and a sprinkling of salt. Heaven on a plate.

Ingredients

You only need a handful of simple ingredients to make a batch of my Single Serve Cookies. Here’s a quick breakdown but refer to the recipe card below for the full instructions.

• Unsalted butter: Using melted butter makes these cookies extra soft and chewy. It also means you don’t need an electric mixer and you don’t have to remember to get your butter out of the fridge ahead of time to bring it to room temperature.
• Brown sugar: I love using brown sugar in my cookies. Just like my Levain Bakery Cookies, it adds extra flavour and moisture.
• Caster sugar: Or granulated sugar. This type of sugar helps to create crispy edges and also helps cookies to spread in the oven.
• Vanilla extract: I added a little extra vanilla in this cookie recipe and wow, what a difference. It adds a tremendous amount of flavour.
• Egg yolk: You only need one egg yolk (no egg whites) in this small cookie recipe. The egg yolk helps to bind and adds moisture, but a whole egg adds too much liquid.
• Plain flour: Or all purpose flour. I highly recommend adding the EXACT right amount of flour here, so use a baking scale if you can. Too much flour will result in dry cookies (see recipe testing above).
• Baking soda: For lift.
• Chocolate chips: Go heavy on the chocolate chips in this indulgence for one. I also like to add a few extra chocolate chips on top of my cookies as soon as they come out of the oven. You could even use white chocolate chips if you prefer.
• Sea salt: I haven’t added any salt into the cookie dough. Instead I prefer to liberally sprinkle the top with a pinch of salt flakes. It makes for the perfect sweet and salty cookie.

How to make Single Serve Cookies

This just might be the easiest chocolate chip cookie recipe ever. It’s a quick one-bowl recipe that requires minimal effort. Here’s how to make my Single Serving Chocolate Chip Cookies.

Recipe tips

Here are my tips for making the perfect Chocolate Chip Cookie for one.

1. Use a baking scale: Since we are dealing with such small quantities here, I highly recommend measuring your ingredients with a baking scale for best results. Even just a tablespoon of extra flour will result in a dry, bland cookie.
2. Don’t over-bake your cookies: Most cookies (including these) firm up as they cool. If you love soft and chewy cookies, consider taking them out of the oven even when they look a little under-baked. They should be just starting to go golden on the edges.
3. Add extra chocolate chips and salt: To make the perfect single serving cookie, press a few extra chocolate chips on top while they are still warm. And sprinkle over sea salt flakes.

Frequently asked questions

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Let’s Bake

Single Serve Chocolate Chip Cookie recipe

Yield Serves 3

1x2x3x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Prep: 15 minutesTotal: 15 minutes

An easy no-mixer Chocolate Chip Cookie recipe that makes just 3 cookies.

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Ingredients

• 30 grams (2 tablespoons) unsalted butter, melted
• 30 grams (2 tablespoons) brown sugar
• 15 grams (1 tablespoon) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 55 grams (1/3 cup + 1 tablespoon) plain flour or all purpose flour
• 1/4 teaspoon baking soda
• 40 grams (1/4 cup) chocolate chips, plus extra for decorating
• Sea salt, for decorating

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Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
2. In a medium bowl, add melted butter. Add sugars and stir to combine. 
3. Add vanilla and egg yolk and stir to combine. Add flour and baking soda and stir until soft cookie dough forms.
4. Stir through chocolate chips. Roll balls of cookie dough, approximately 1.5-2 tablespoons each, using your hands and place on prepared oven trays, leaving room for the cookie to spread.
5. Bake cookies for 10-11 minutes or just golden around the edges. While cookies are still warm, add a few extra chocolate chips on top and sprinkle with sea salt. 
6. Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely.

Notes

Baking scale: Since we are dealing with such small quantities here, I highly recommend measuring your ingredients using a baking scale. Even just a tablespoon of extra flour will result in a dry, bland cookie. Also note that I’ve used UK standard tablespoons in this recipe: 1 tablespoon = 15 ml.

Chocolate chips: You can use any chocolate chips you like – milk, dark, white etc.

Baking time: If you love soft and chewy cookies, consider taking your cookies out of the oven even when they look a little under-baked. They should be just starting to go golden on the edges. Most cookies will firm up slightly as they cool.

Freezer instructions: You can roll the cookie dough into balls and freeze to bake at a later date. Then simply thaw the cookie dough and bake as per method above. 

Nutrition Information

Serving Size: 1 cookie Calories: 283 Sugar: 22.5 g Sodium: 112 mg Fat: 13.6 g Carbohydrates: 37.7 g Protein: 3.8 g Cholesterol: 83 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CookiesCuisine: American

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