This small batch single serve chocolate chip cookie recipe is perfect when a sweet tooth arises! Soft and chewy, this cookie is studded with chocolate chips and has the perfect crispy edges. This dough doesn’t need any chill time and it comes out perfectly each time. Make one giant single serve cookie or two regular sized cookies with this one recipe. This will be your new weeknight go to!
Highlights of This Single Serve Cookie
- Gooey center and crispy edges: this chewy cookie has crisp edges and stays nice and gooey in the center. A sprinkle of flaky salt on top adds the perfect touch.
- Studded with chocolate: this is one mighty cookie, while it maybe just one it is still loaded with melty chocolate chips. I like to top my cookie with a few more chips before baking.
- No chill time: luckily this cookie takes no chill time so you can pop it in the oven right away!
- Perfect for one or two people: this recipe makes one giant cookie or two regular sized cookies making this perfect for date night or a sweet treat for you and a friend!
- Simple ingredients: this cookie is made with mostly pantry ingredients you already have on hand like all-purpose flour, brown sugar, granulated sugar, salt, baking soda, and chocolate chips. Softened butter, eggs, and vanilla are also common ingredients. This is an easy recipe for single-serving cookies.
Tools I Use For This Single-Serve Cookie
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
If you’re a chocolate lover, you have to try these Rich Chocolate Espresso Muffins, Edible Cottage Cheese Chocolate Chip Cookie Dough, or this Protein Packed Cottage Cheese Chocolate Pudding! Small batch chocolate chip cookies will be a new go to recipe when you don’t want to make an entire batch of cookies! Great for when you have a cookie craving!
Find all of my Cookie Recipes or Dessert Recipes here for more inspiration!
Grocery Store List & Substitutions
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. This recipe calls for 3 tablespoons of butter. Do not substitute margarine.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
- Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your egg yolk come to room temperature for this recipe. This recipe does not call for the entire egg, just need the yolk for this recipe, no egg whites.
- Pure vanilla extract: use homemade or store-bought vanilla extract, almond extract can be added for additional flavor is desired.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Chocolate chips: any kind of chocolate chips will work, semi-sweet, milk chocolate chips, dark chocolate chips, or white chocolate. Chopped chocolate bars work great as well.
How to Make The Single Cookie
Let’s talk a little about how to make this Small Batch Single Serve Chocolate Chip Cookie Recipe (The printable instructions are in the recipe card below.)
Quick overview:
- Combine butter and sugars
- Add in egg yolk and vanilla
- Mix in dry ingredients and chocolate chips
- Scoop, bake, and enjoy
1: Combine softened butter with brown sugar and granulated sugar in a small bowl. Mix until evenly incorporated using a fork or small whisk.
3: Mix in the egg yolk and vanilla extract until combined.
4: Mix in the dry ingredients and fold in the chocolate chips.
5: Use a portion scoop to scoop dough onto a sheet pan. Top with additional chocolate chips if desired. No chilling time needed.
6. Bake and enjoy topped with flaky salt if desired. If you like crispy cookies, bake a little longer.
More Delicious Sweet Treats
- One Bowl Easy Thin and Chewy Chocolate Chip Cookies
- Bakery Style Soft & Chewy Oatmeal Raisin Cookies
- Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe
- Coffee Cake Cookies Recipe
- Copycat Panera Bread Lemon Drop Cookie Recipe
- Salted Toffee Chocolate Chip Cookies
Recipe FAQs
Do I need to chill my cookie dough?
No, this single serve cookie dough does not need to be chilled – simply make and bake! If needed, it can be chilled for and hour or two up to 24 hours.
What type of chocolate is best in a cookie?
I like rich, dark chocolate chips or a roughly chopped up chocolate bar. But any type of chocolate would work from white chocolate chips, to mini chocolate chips and semi-sweet chocolate.
Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days.
Tips for Perfect Cookies
Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
This cookie is minimal effort for maximum flavor, serve with a scoop of ice cream or make into a sandwich cookie for even more fun! This cookie could even be made in a high-power toaster oven so you don’t have to turn on the oven, perfect for those warm summer months!
Small Batch Single Serve Chocolate Chip Cookie Recipe
Equipment
- 1 oz. portion scoop
Ingredients
- 3 tbsp Unsalted butter, softened
- 2 tbsp Granulated Sugar
- 3 tbsp Brown Sugar, packed
- 1 Egg yolk, room temperature
- 1 tsp Vanilla Extract
- 5 1/2 tbsp All-purpose flour
- 1/8 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 cup Semi-sweet chocolate chips
Instructions
- In a small mixing bowl combine softened butter and sugars. Mix until combined. Add in the egg yolk and vanilla, mix again.
- Mix in flour, baking soda, and salt until evenly combined. Gently fold in chocolate chips.
- Preheat oven to 350 degrees F, line a small baking sheet with parchment paper, set aside. Use a portion scoop to scoop one giant cookie or two smaller cookies. Please on the prepared baking sheet and bake for 10-12 minutes.
- Allow to cool slightly on the baking sheet then transfer to a wire rack to finish cooling.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.