I always say, if there’s a dozen cookies in the kitchen, I’m going to eat a dozen cookies. But what if you could make just ONE really incredible single serve chocolate chip cookie to enjoy fresh from the oven whenever the craving strikes?
It must be your lucky day! Say hello the very best ooey gooey soft and chewy chocolate chip cookie for one (aka, your new favorite cookie that you’ll want to keep all to yourself).
What makes this cookie so good?
I love a good small batch recipe. Minimal effort, maximum yum? What’s not to love?? Here’s a few more reasons why you’ll love this cookie:
Perfect for when the cookie craving strikes! Whether you’re looking for an easy after dinner treat or a quick midnight snack, this single serving size is perfect for satisfying all of your cookie cravings.
Easy to make. All you need is 5 minutes of prep time and a handful of simple ingredients.
Amazing taste and texture! This giant cookie bakes up deliciously soft and chewy with crispy edges and gooey, chocolatey centers. On a scale of 1 to 10 I give it a 25!!
Big enough to share. Large enough to share but so good you’ll want it all to yourself!
Not only is this cookie positively delicious, but you can bake it in less than 30 minutes with just a few simple ingredients. Here’s what you’ll need:
- Flour – regular all-purpose flour makes this cookie tender but hearty.
- Butter – for best results, be sure your butter is softened to room temperature.
- Sugar – this recipe calls for both light brown sugar and granulated sugar for flavor and texture.
- Egg – it’s important to use a room temperature egg so pull the egg out of the fridge at the same time you set the butter out. Don’t forget to beat the egg lightly before measuring 2 tablespoons.
- Vanilla – a splash of high quality vanilla goes a long way.
- Baking soda – check the expiration date on your box to make sure it’s fresh.
- Cornstarch – helps make the cookie soft and chewy.
- Chocolate – break out the good stuff bakers! Using high quality chocolate chips takes any cookie recipe from good to great!
- Salt – just a pinch to balance the sweetness!
How to make a single serve chocolate chip cookie
This single serve cookie comes together just like my classic chocolate chip cookie recipe. Just follow this step-by-step guide and check the recipe card below for the full ingredient list and directions.
Step 1: In a medium bowl, cream together the butter, brown sugar, granulated sugar and vanilla until well combined, about 30 seconds.
Step 2: Add the 2 tablespoons of beaten egg and mix on medium low speed until incorporated.
Step 3: Add the flour, baking soda, cornstarch and salt and mix until a few streaks of flour remain. Do not over mix.
Step 4: Add 2 tablespoons of chocolate chips and gently mix to combine.
Step 5: Refrigerate the cookie dough for 15 minutes while you preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 6: Once the dough is chilled, scoop the dough up into a ball and use the palms of your hands to form it into a disc shape. Place the disc in the center of the parchment lined baking sheet. Top with more chocolate chips, gently pressing them in to the dough.
Step 7: Bake for 10 to 12 minutes or until the edges of the cookie are golden brown but the center is puffy and slightly under baked. Remove the pan from the oven and allow the cookie to cool on the pan for 10 minutes. The center of the cookie will deflate as it cools.
Step 8: Serve the cookie warm or wait for it to reach room temperature. The more the cookie cools, the chewier the texture will be. Sprinkle with flakey sea salt before serving if desired.
Tips for the perfect individual chocolate chip cookie
Read on for my tried and true tips and tricks for perfect cookies every time!
Measure the flour carefully. For best results, measure the flour using a digital kitchen scale. Too much flour can make the cookie cakey and dry, while too little flour will cause the cookie to spread too much in the oven. As for the chocolate chips….feel free to measure those with your heart!
Do not over mix. I repeat, do not over mix! For a soft, tender cookie it’s important to keep the mixing to a minimum. Stop mixing when a few streaks of flour remain and use a spatula to gently fold in the chocolate chips.
Do not over bake. No one, and I mean no one, likes a dry cookie. For a delicious ooey, gooey soft and chewy texture be sure to slightly under bake the cookie. Remove the cookie from the oven when the center looks slightly pale and puffy – the cookie will continue baking as it cools.
Don’t forget the salt! A sprinkle of flakey sea salt on top really makes the chocolate flavor shine through. Try it once and you’ll be hooked!
Yes! Keep in mind the texture will be slightly different. I have the most success with Bob’s Red Mill Cup-for-Cup Gluten Free Flour.
Absolutely! Feel free to add up to a tablespoon of chopped nuts. Walnuts or pecans would be delicous!
Yes, great idea! Give your big oven the night off and bake this individual cookie on a small baking sheet in your countertop oven.
Of course. You can portion the dough into 2, 3 or even 4 cookies. Be sure to adjust the baking time and keep an eye on your oven.
If you’ve read this far, you deserve a cookie. Go pour yourself a tall glass of milk and get baking!
Looking for more easy and delicious cookie recipes? Try these favorites:
This ooey gooey soft and chewy chocolate chip cookie for one is big enough to share but so good you’ll want it all to yourself!
- 6 tablespoons (48 g) all purpose flour, spooned and leveled
- 1/8 teaspoon baking soda
- 1/8 teaspoon cornstarch
- pinch of kosher salt
- 2 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons light brown sugar
- 1 tablespoon plus 1 teaspoon granulated sugar
- 2 tablespoons of 1 whisked egg, room temperature
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons semi-sweet chocolate chips, plus more for the top
- flakey sea salt, for sprinkling
- In a small bowl, whisk together flour, baking soda, cornstarch and salt. Set aside.
- In a medium bowl, use a hand mixer to mix together the butter, brown sugar, granulated sugar and vanilla until well incorporated, about 20-30 seconds.
- Add the egg and mix until smooth. Scrape down the sides of the bowl.
- Add the dry ingredients and mix on low speed just until combined. Stop when a few streaks of flour remain.
- Add 2 tablespoons of chocolate chips and fold into the dough. Do not overmix.
- Chill the dough uncovered for 15 minutes.
- Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and form it into a disc shape. Top with more chocolate chips as desired.
- Bake for 11 to 12 minutes or until the edges are golden brown and the center of the cookie is puffy and slightly under baked. Remove from the oven allow to cool on the baking sheet for 10 to 15 minutes. Carefully transfer the cookie to a wire rack to cool completely.
- Top with flakey sea salt before serving (optional)
May be frozen. Cool completely and then wrap in two layers of plastic wrap. Freeze for up to 3 months. Defrost at room temperature before serving.
Keywords: chocolate chip cookie for one, single serve chocolate chip cookie