Single Serving Chocolate Chip Cookie
Why pay for a giant cookie when you can bake a single serving chocolate chip cookie (that is 1000x better) in half the time for almost nothing?
Single Serve Cookie
Some days, nothing slaps harder than a giant, single serving chocolate chip cookie. I mean, Crumbl has literally made a fortune on this concept. And while some days I’m willing to pay the price, most days I’m not. Which is why this single serving cookie recipe is a MUST HAVE in any virtual recipe box.
When the craving strikes you no longer need to fork over your wallet and wait 45 minutes until a delivery person can drop off a cookie at your door. Now you can whip up one of these bad boys with ingredients you’ve already paid for and be devouring it before you would get the text saying, “driver name is on their way!” And the best news? This delicious, gooey, melty single serve chocolate chip cookie is even better than the ones money can buy.
Ingredients in this Single Serve Cookie
- Salted butter, room temperature – I always use salted butter, but you can use unsalted and add an extra pinch of salt to the dough as needed.
- Brown sugar
- Granulated sugar
- Egg yolk – You only need the yolk because we are making a single serving of dough.
- Vanilla
- Flour
- Cornstarch – We add this so you don’t have to buy cake flour. You’re welcome.
- Baking powder
- Salt
- Chocolate chips – Use your favorite brand and flavor!
How to Make a Single Serving Chocolate Chip Cookie
- Preheat the oven to 400° F.
- In a bowl, whisk together the butter, brown sugar and granulated sugar until completely incorporated.
- Add in the egg yolk and vanilla, stirring well.
- Using a silicone spatula, add in the flour, cornstarch, baking powder and salt. Mix until a dough forms. You may need to finish the mixing with your hand to get all of the flour completely incorporated.
- Mix in the chocolate chips.
- Gather the dough and roll into either one giant ball or split the dough into two equal sized, smaller, cookies.
- Pinch and dimple the dough before placing it on a silicone lined cookie sheet.
- Bake at 400° F for about 12 – 14 minutes (if baking 1 large cookie) or until the cookie is golden brown across the top of the cookie. For one large cookie. For the smaller cookies it will be about 8-10 minutes.
Are there any variations of the single-serve chocolate chip cookie recipe?
You can add in extra toppings (like different flavors of chocolate chips) or candy bar pieces to really push these cookies over the edge.
Can I add a scoop of ice cream to the single-serve cookie after baking?
YES YOU ABSOLUTELY CAN (& definitely should)! Adding ice cream to this gooey cookie can only make this into a show-stopping dessert.
Other Loveable Cookies
Single Serve Chocolate Chip Cookie
Ingredients
- 2 1/2 tbsp salted butter, room temperature
- 2 1/2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 1/2 cup (76g) flour
- 1 tsp cornstarch
- 1/4 tsp baking powder
- 1 pinch salt
- 1/3 cup (66g) chocolate chips
Instructions
- Preheat the oven to 400° F (204°C). Prepare your cookie sheet by placing a silicone liner on it and then stacking a second cookie sheet underneath your first one, creating a double layer with the silicone liner on the top cookie sheet. Set aside.
- In a bowl, whisk together the butter, brown sugar and granulated sugar until completely incorporated.2 1/2 tbsp salted butter, room temperature, 2 1/2 tbsp brown sugar , 1 tbsp granulated sugar
- Add in the egg yolk and vanilla, stirring well.1 egg yolk , 1/2 tsp vanilla
- Using a silicone spatula, add in the flour, cornstarch, baking powder and salt. Mix until a dough forms. You may need to finish the mixing with your hand to get all of the flour completely incorporated.1/2 cup (76g) flour , 1 tsp cornstarch , 1/4 tsp baking powder, 1 pinch salt
- Mix in the chocolate chips.1/3 cup (66g) chocolate chips
- Gather the dough and roll into either one giant ball or split the dough into two equal sized, smaller, cookies.
- Pinch and dimple the dough before placing it on a silicone lined cookie sheet.
- Bake at 400° F (204°C) until the cookie is golden brown across the top of the cookie. For one large cookie, it will be about 12-14 minutes, for the smaller cookies it will be about 8-10 minutes.
- Allow the cookie to set up and cool on the hot pan for 20-25 minutes before enjoying.
Wow! Turned out so well and I really enjoyed being able to just make one huge cookie! Thanks Karli!
Follow the instructions exactly and you’ll have a perfect giant cookie every time. I make this when I need something sweet but don’t want to make a whole batch of cookies! I’ll never stop!
This is so good! Made it three times already!
I made this using vegan butter and it turned out amazing! Thank you I hadnt been able to have a good cookie since I found out im allergic to dairy.
I doubled the recipe today and instead of one egg yolk I used the whole egg and added like a tablespoon more of flour. The cookies turned out fine but I was wondering if theres a better measure when doubling the recipe? They came out a bit different but still good. Or should I use another recipe of yours?
If I already have cake flour would it be possible to substitute for the flour and cornstarch used in the recipe?
Yes, that should work!
i’m recipe testing for fun right now, and these are the best “single serve” cookies i’ve made! i was able to make two big cookies out of the dough and i forgot to pinch and dimple the dough before baking them so when they were done i flattened them a little bit with my spatula, which worked out well for me because i like small and thick cookies as opposed to big and thin cookies.
Simply awesome! Perfect for a quick sugar fix.
If I wanted to double the recipe, would I use one whole egg instead of two yolks?
Yes, that should work! It may change the texture of the cookie slightly, but it will still taste great.
I’m guessing that this wonderful recipe (haven’t tried it YET) will also work in an air fryer. I have used my trusty air fryer to bake single cookies before, and they were glorious. This one looks amazing. Must try. It’s a moral imperative. 🙂
If you wanted to double can you just use the whole egg?
That’s what I would do. It will likely impact the texture of the cookie but it will still taste great.
It didn’t spread at all I had to push it down with the bottom of a glass.