This single-serving chocolate cookie is thick and fudgy with intense chocolate flavor and plenty of melty chips. It’s a fast, no-chill recipe that yields one very large double-chocolate cookie — an ideal late-night treat for serious chocolate lovers.
This post was updated January 12, 2025 with new photos, recipe tips and a slightly refined recipe.
Double chocolate cookies are one of my favorites, and this single-serving version is perfect when you want a decadent cookie without baking an entire batch. The cookie is fudgy and thick with a slightly crisp exterior and a gooey center. The dough is mixed by hand — no mixer required — and it doesn’t need to chill.
Although it’s labeled for one, this is a very large cookie. It’s plenty big enough to share, but I won’t judge if you keep it all to yourself on a cozy night in.
Making a Single Serving Chocolate Cookie: Step-by-Step
Follow these steps to make a rich, gooey cookie with minimal effort.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- Whisk together 2 tablespoons melted unsalted butter and 1/4 cup packed light brown sugar until the butter is fully incorporated.
- If you only have dark brown sugar or a mix of brown and white sugar, that will work fine. Whisk until smooth and even.
- Stir in 1 large egg yolk (discard the white) and 1/4 teaspoon vanilla extract. Whisk until the mixture has an even texture with no visible lumps of egg.
- Add the dry ingredients: 6 tablespoons all-purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon baking powder and a pinch of salt. Stir until combined — it may take a little effort at first but the ingredients will come together.
- If your cocoa powder is lumpy, sift it before adding.
- Fold in 2 tablespoons of chocolate chips. Dark chocolate chips work well, but use your favorite type.
- Shape the dough into a large ball about 3/4–1 inch thick in the center and place it on the lined baking sheet.
- Bake for 13–15 minutes, or until the top appears set but still slightly soft. Remove from the oven and press the remaining chocolate chips onto the top for an attractive, melty finish. Let the cookie cool at least 5 minutes before serving.
Important tip: Measure ingredients with proper measuring cups and spoons rather than kitchen utensils. Level off the flour and cocoa powder so you’re not using heaping tablespoons. It’s okay to heap the chocolate chips, though.
Recipe Tip
If you want to share, divide the dough in half and make two large cookies; bake them for 11–13 minutes at 350°F (180°C).
Chewy, thick, fudgy and slightly gooey — this double-chocolate cookie for one is a decadent treat when you need something indulgent. If you enjoy single-serving desserts, consider trying other easy treats and one-portion cookies for late-night cravings.
- Chocolate Chip Cookie for One
- Peanut Butter Cookie for One
- Chocolate Mug Cake
- Edible Cookie Dough — makes enough for sharing; no raw eggs
- Edible Double Chocolate Cookie Dough — another shareable, rich option
Single Serving Chocolate Cookie
Equipment
- Cookie sheet
Ingredients
- 2 tablespoons unsalted butter (28 g), melted
- 1/4 cup packed brown sugar (50 g)
- 1 large egg yolk (discard the white)
- 1/4 teaspoon vanilla extract
- 6 tablespoons all-purpose flour (47 g), measured and leveled
- 2 tablespoons cocoa powder (10–12 g)
- 1/4–1/2 teaspoon baking powder
- Very small pinch salt
- 3 tablespoons chocolate chips, divided
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- In a small to medium bowl, whisk together the melted butter and brown sugar until smooth and no longer separated.
- Whisk in the egg yolk and vanilla until the mixture is uniform.
- Add the flour, cocoa, baking powder and salt, stirring until combined. Sift cocoa first if it’s lumpy.
- Stir in 2 tablespoons of the chocolate chips, reserving the rest for the top.
- Form the dough into one large ball (or two smaller ones if sharing) and place on the prepared sheet.
- Bake 13–15 minutes for one large cookie (11–13 minutes for two cookies), until the top looks set but still soft. Remove and press remaining chips onto the top. Cool at least 5 minutes before serving.
Notes
- Measuring: Use proper measuring spoons for accuracy. Level off flour and cocoa; don’t use heaping tablespoons.
- Nutrition: Estimates assume the entire cookie is eaten by one person. It’s large enough to share with 1–3 others.
Nutrition