This single-serving chocolate chip cookie is a giant, soft and chewy treat loaded with chocolate chips. It bakes up with crisp golden edges and a slightly gooey center. Big enough to share between two people, but perfectly satisfying on your own. Quick, easy, and no chilling required.
This recipe was updated January 21, 2025 with new photos and recipe tips.
Why You’ll Love This Single Serving Chocolate Chip Cookie
When a cookie craving hits and you don’t want to make a whole batch, this recipe is the answer. It produces a large, buttery cookie with melting chocolate chips, crisp edges and a soft, slightly gooey center. The buttery-vanilla flavor is comforting and rich without a lot of fuss. Because you only make one cookie, it’s fast and requires minimal cleanup—no chilling time needed.
Feel free to share, or divide the dough into two equal portions to make two large cookies.
Ingredients You’ll Need
All ingredients are common pantry staples:
- 2 tablespoons unsalted butter, melted (salted is fine if that’s what you have)
- 2 tablespoons packed brown sugar (light or dark both work)
- 1 tablespoon granulated sugar
- 1 large egg yolk (discard the white)
- 1/4 teaspoon vanilla extract
- 6 tablespoons all-purpose flour (about 47 g). This equals 1/4 cup plus 2 extra tablespoons. For an extra-thick cookie, use 7 tablespoons—level each tablespoon when measuring.
- 1/8 teaspoon baking soda
- 1/4 cup chocolate chips (about 40–45 g), divided—use 3 tablespoons in the dough and reserve 1 tablespoon to dot the top before or after baking.
How to Make a Chocolate Chip Cookie for One
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk the melted butter, brown sugar and granulated sugar with a fork until well combined and the butter no longer looks separate.
- Whisk in the egg yolk and vanilla until smooth.
- Stir in the flour, baking soda and a pinch of salt until the mixture is uniform and there are no lumps.
- Fold in 3 tablespoons of the chocolate chips. Reserve the remaining tablespoon for topping.
- Form the dough into a ball roughly 3/4–1 inch thick and place it on the prepared baking sheet.
- Bake for about 14–16 minutes, or until the top is golden brown. Remove from the oven and press the remaining chocolate chips into the warm cookie for a glossy, inviting finish.
Recipe Tip
Note: This cookie is very large—while it’s labeled for one, it’s easy to split the dough into two portions to bake two large cookies. If you divide the dough, bake each cookie for about 11–13 minutes at 350°F (180°C).
Looking for more single-serving treats? Try other quick recipes like double chocolate cookie for one, peanut butter cookie for one, vanilla mug cake, chocolate mug cake, or a microwave chocolate chip cookie in a mug.
Chocolate Chip Cookie for One
Equipment
- Cookie sheet
Ingredients
- 2 tablespoons unsalted butter, melted
- 2 tablespoons packed brown sugar
- 1 tablespoon granulated sugar
- 1 large egg yolk (discard the white)
- 1/4 teaspoon vanilla extract
- 6 tablespoons all-purpose flour (or 7 tablespoons for a thicker cookie)
- 1/8 teaspoon baking soda
- 1/4 cup chocolate chips, divided
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment or a baking mat.
- Whisk together the melted butter, brown sugar and granulated sugar until smooth.
- Whisk in the egg yolk and vanilla.
- Add the flour and baking soda, stirring until combined.
- Fold in 3 tablespoons of chocolate chips and shape the dough into a ball about 3/4–1 inch thick.
- Bake 14–16 minutes until the top is golden. Press remaining chocolate chips into the warm cookie before serving.
Notes
- Making two cookies: Divide the dough into two equal pieces and bake 11–13 minutes at 350°F (180°C).
- Storage: Keep leftovers in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition values are estimates and reflect the whole cookie.
Nutrition
Carbohydrates: 101 g,
Protein: 10 g,
Fat: 38 g