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.
A you explain “pinch and dimple”?
Baked as directed, and let sit for 25 minutes, but turned out very raw. Had to put back in the oven for another 18 minutes to be fully cooked in the middle.
Same, I made a big giant cookie but over baked it slightly to ensure no raw dough. I did 12 min + 15 min at 350 on a greased baking tray. Would probably just do 24 min at 350 next time.
I did a cookie tray and silicone mat at 400 at first but I think they were a bit too old and possibly flaky, my fire alarm went off so I went lower temp with a new tray 😅
Just wondering, if I do have cake flour on hand can I substitute that for the AP flour and cornstarch? Would it still be 1/2 cup?
Yes, that should work! You can add up to 1/4 cup more flour if needed.
The “pinch and dimple” method is just pinching the dough and not rolling it. It’s not hard and it’s easy to just look it up online to see what it is.
Your narrative says to use 2 stacked cookie sheets. But your recipe directions doesn’t say that.
Which is better?
Sorry for the inconsistency! I recommend using 2 stacked cookie sheets to prevent the bottom of the cookie from burning.
Great! I make this all the time as my sweet treat 🙂
Karli, you did it again! Love this recipe!