Home > Desserts > Single Serve Chocolate Chip Cookie Single Serve Chocolate Chip Cookie April 15, 2024 | 139 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 just 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 the mixture is creamy. Combine Dry Ingredients: Mix in the baking soda and cornstarch. Add Flour and Chocolate Chips: Add the flour and chocolate chips. When the dough becomes difficult to stir, switch to a spatula for easier mixing. Shape Cookies: Form the dough into three large (1/4 cup) balls on a baking sheet. If you have a little extra single serve chocolate chip cookie dough, it’s your treat! (Or try this incredible Edible Cookie Dough!) Bake: Bake until the edges are golden but the center remains soft. Cool & Shape: Allow the cookies to cool slightly on the pan, then shape them 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! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Single Serve Chocolate Chip Cookie 4.95 from 59 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Single Serve Chocolate Chip Cookie 4.95 from 59 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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! Course Dessert, treat Cuisine American, Vegetarian Keyword Single Serve Chocolate Chip Cookie, Single Serve Chocolate Chip Cookie recipe, single serving chocolate chip cookie Prep Time 10 minutes minutes Cook Time 10 minutes minutes Total Time 20 minutes minutes Servings 3 cookies Chelsea Lords Calories 398kcal Author Chelsea Lords Cost $4.12 EquipmentSheet pan and parchment paper or linerFork, 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 toppingUS - Metric USMetric InstructionsUse 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 NotesNote 1: Butter: If using unsalted butter, add a heaping 1/8 teaspoon of salt. Make sure to measure butter correctly -- often the wrapping on butter isn't attached evenly so cut from the middle of the stick if possible to make sure you really only have 3 tablespoons. Note 2: Egg Yolk: Use ONLY the yolk and discard the whites. When separating the yolk from whites take your time to make sure no amount of white makes it in the dough. Also, get rid of the stringy part (chalaza) (I gently pull it off with my fingers). Note 3: Flour: Accurate measurement is crucial. Use a food scale to weigh out exactly 62 grams for best results. Too much flour leads to cakey cookies, while too little causes excessive spreading. Nutrition FactsServing: 1serving | Calories: 398kcal | Carbohydrates: 49.7g | Protein: 5.2g | Fat: 21.2g | Cholesterol: 92mg | Sodium: 112.3mg | Fiber: 2.6g | Sugar: 31.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I agree that sometimes you just need to have a warm chocolate chip cookie (or 2, or 3) straight from the oven, but you don’t need the temptation of a whole batch. I, too, have learned the hard way that melted butter messes up your cookies texture. Basically, I love your recipe except for one thing. The chips HAVE to be semi-sweet. Other than that, these are perfect. Thanks for figuring this one out for me. Reply
Love this idea! Sometimes my husband works on the weekends and it’s way too dangerous to make an entire batch of cookies. This is perfect! =) Thanks… Reply
Love this idea! Sometimes my husband works on the weekends and it’s way too dangerous to make an entire batch of cookies. This is perfect! =) Reply
YES! I can’t tell you how many times I’ve ruined weeks of hard work with a batch of cookies. Plus my son LOVES to bake so I use him as an excuse. With this he still gets to back and my indulgence is far more reasonable. Reply
Yes perfect!! 🙂 I am the same way. I have to stick to a small batch or I’ll eat them all haha 🙂 Reply
I’ve been buying new baking soda thinking it must have been too old. Lol. Thank you for the tip. That will save me from more years of frustration. Reply
I had to cook mine (4 of them) for 20 minutes, and I am wondering why there is no egg white or baking soda in the recipe to help the dough rise? They look and smell right, so fingers crossed this works! Reply
Oooh I love that you add more chocolate chips right after taking your cookies out of the oven! I’m of the mindset too that you can never have too many chocolate chips in chocolate chip cookies! lol Reply
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. Reply
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?) Reply
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. 🙂 Reply
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! Reply
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. Reply
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. Reply
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) Reply
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! Reply
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 ? Reply
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! Reply
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!! Reply
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 😉 Reply
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! Reply
I’ve made these a handful of times now and they are absolutely perfect!! I’m not much of a sweet tooth but I love a cookie once in a while and these are so easy to whip up and enjoy in a pinch! Thank you!! Reply
This receipe is wonderful, such good cookies! Question: what does the optional cornstarch add to the receipe/ how does it change the cookie? Reply
I’m so happy you’ve enjoyed these cookies! 🙂 Cornstarch in baking actually softens the final baked good when combined with flour so you’ll get a slightly more tender/soft cookie 🙂 Reply
I was scrolling the comments, hoping some one had asked this. I don’t have cornstarch, but I also prefer crunchier cookies, so sounds like it will work out well for me! Reply
These cookies are the closest https://www.chelseasmessyapron.com/chocolate-dipped-toffee-pecan-cookies/ (just leave out toffee (add more chocolate chips) and don’t dip them in chocolate :)) Reply
I followed the recip but decided to use butter straight out of the fridge and only let sit out while I got everything ready (maybe 4 minutes). My cookies melted and turned into one large pan shaped cookie in the oven. I have yet to taste it – it like like it may taste okay but definitely would be embarrassing if I wasn’t the only one here! Reply
Hi! Did you freeze the cookies before cooking them? It could also be an altitude thing and you need a bit more flour! Reply
These really were tasty, I needed them in my life and realized the kids ate most of my Toll House moresles. If not for you, I would’ve given up and been grumpy Dad. Oh and I’m hysterical, the pic of your mixing bowl has the tell tale signs of microwaved butter, I totally found u out didn’t I? …? I forgive you xoxo Reply
Haha you’re right! I think I did microwave it in that picture 🙂 Trying to “speed” through some of those process shots before I lost the light in my kitchen hah. But I definitely don’t recommend it if you aren’t trying to take pictures of the process! So happy these were enjoyed! Reply
BEST cookies!!! I’ve made these so many times and they always turn out perfect. I double the batch and bring them to cozy nights with the ladies. It’s the best treat when you are craving a cookie and don’t want to make a couple dozen! I can’t rave about these enough!! Eating a fresh warm one now ! Reply
I have to say, I was quite skeptical before making this recipe as i’ve tried so many other single serving chocolate chip cookie recipes and they lack flavor. This recipe is AMAZING! The ooey gooey cookie is so good my husband and I fought over the last cookie !! I made a single batch last night and hubby wants me to make many more tonight lol This is definitely going into my recipe book! Thanks so much Chelsea! Reply
I love this recipe, although I don’t make the individual cookies. I place the dough in a 6” cast iron skillet and it fits perfectly. 15-20 mins in the oven, and it’s sweet perfection. Ice cream doesn’t hurt either. ? Reply
Just made these cookies and they were delicious!! Probably the best cookies I’ve made. Now I want to make a whole batch 🙂 Reply
I love this recipe! It’s just my husband and I in our house so keeping sweets to a minimum is a plus. These are always gone immediately though! Does anyone have any cool variations or mix in ideas to change it up? Came batter, smores, etc. I might have to do some experimenting ???? Reply
I’m so happy you guys have enjoyed this! You’ll have to let us know if you try any variations! Thanks for your comment! 🙂 Reply
The video says to put them in the freezer for 5 minutes but the written out directions state 15 minutes. Could you clarify?? Reply
I was wondering if you knew if this recipe amount would work in one of those small 5 or 6 in. Cast iron skillets to make one cookie instead of 3. Have you ever tried that? I have the skillet I just don’t know what amount to use too make anything in it. lol. I guess I could just take my chances. I was just asking. Reply
these are the single best cookies i’ve EVER made!! i made 8 regular sized cookies from this recipe and they were perfect! sooo yummy i’ll 1000% make these again! thank you! Reply
I used dark brown sugar, softened unsalted butter, and semi sweet chips. I was able to get 4 1/2 cookies out of it. I rate it a 4.5 not bad Reply
The best cookies i’ve ever made and super easy as well.The amount of cookies is just perfect. Love this recipe. Reply
Oh. My. Good. Gravy. Made these for a midnight craving and WOW. This is the best soft and chewy cookie recipe EVER, and it makes it even better that it’s “single” serve (because c’mon, we can all eat three cookies at once). Crispy outside, salty and sweet, I used semi-sweet chips but otherwise followed the recipe exactly. Reply
I love this recipe! I’ve made it twice now and every time the cookies come out perfectly!!! They are absolutely delicious and both chewy and gooey! Reply
Ok, so yeah these will be added to the rotation. Got 3 cookies out of this— so good! I used what I had (coconut sugar instead of brown sugar), omitted the cornstarch since I like a crunchier cookie, and added a swirl of unsweetened almond butter on the top after they came out the oven for a sweet and salty combo. I think I baked mine for at least 14 mins and they are crunchy on the outside and soft in the middle! Thanks, I am eating a second one now 😂 Reply
Hi, the written directions say to freeze the balls for 15 min but video states 5 min – how long should they be in the freezer for? Reply
Tastes and looks amazing! Please do undercook it, burnt cookies are not good and you don’t get the full fluff of the cookie. It was a wonderful 3 cookies! Fast and yummy! Reply
Your single serve chocolate cookie recipe is my go to recipe lately. So simple and makes awesome cookies. Reply
This recipe was perfect!!! Sometimes I’ll get a very specific craving for something sweet, but the batches are so big that I can never finish them myself before they go bad. This is just enough for me to satisfy my craving without wasting anything 🤩🤩🤩 Reply
If I could rate this recipe 10/5 stars I would. I don’t know if it’s just me but I have tried many other chocolate chip cookie recipes and they just don’t taste the greatest. THIS IS THE BEST RECIPE I have ever done. Everyone I have given one of these cookies absolutely LOVES them. I have made this recipe docens of times now, I even memorized it! I just simply LOVE it!!!! THANK YOU! Reply
What do I bake them at? It doesn’t say in the recipe and that would probably be a big part of me being able to bake them properly Reply
Hey, it can be a bit confusing because the recipe starts with the bake time so you can pre heat the oven and often times we skip over it! We bake them at 350! Reply
I keep a zip-lock bag of these cookies ready to bake in my freezer at all times. My wife and I eat one of these cookies every night as a treat. They’re her favorite so I get brownie points(or cookie points) for making them. Thanks for the recipe. Reply
I just want to thank you from the bottom of my chocolatey heart for this public service. Thank you!!! <3 Reply
Finding this in 2022 and these are the best cookies I have ever made at home… omg… someone PLEASE help with a full batch recipe!!!! Reply
It’s really good I accidentally added 1/2 tbsp of vanilla and it came out a little spongy. It’s still good I made it on a skillet to so I would do this recipe again Reply
WOW. How are these so delicious???!!! I skimped a half tbsp of butter (because I am running super low) and that made it so my tall 15-min frozen balls never really went down–they stayed tall. The flavor was still insanely delicious! Next time will use the full butter amount. Thank you so, so much for this perfect and amazing recipe! I’m THRILLED! Reply
This recipe is perfection and the cookies are delicious. Absolutely satisfied my chocolate chip cookie craving! Followed directions as listed and they turned out exactly as described and pictured in the post. Thank you. Reply
I have made lots of small batch cookies, and this is the best one! The cookies are perfect! Very delicious! Reply
I used cake flour cause that’s all I had, but they were SO GOOD! I got 6 good sized cookies out of this. Reply
I’ve made these cookies way too many times! It’s a dangerous one to have around. 😂 They are perfection! Reply
Yes- these can be very dangerous because I have all the ingredients in the house! I used semi sweet because I love the dark chocolate flavor and milk chocolate is too sweet for me. I also baked them 2 minutes more as I prefer a crispier cookie. Perfection! Reply
Thank you for this recipe! It was just the right amount for my husband and I. The recipe was great with my non dairy (no milk) substitutions :)! Yay! Reply
