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This Single Serve Chocolate Chip Cookie recipe is everything you love about a classic cookie—chewy in the middle, crisp on the edges, and packed with melty chocolate goodness—all made in a perfectly indulgent size just for you.
Here are more delicious cookie recipes: Chocolate Walnut Cookies, Southern Tea Cakes, Chewy Dark Chocolate Cookies, 4-Ingredient Peanut Butter Cookies, and Single Serve Cookie Dough.
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Sometimes, the only way to stop myself from eating a dozen cookies in one sitting was to create a recipe that makes just one. My waistline (and my favorite pair of jeans) were both telling me it was time to get more disciplined—and this recipe was the answer.
That’s why my single serve chocolate chip cookies are so satisfying. They’re big, bakery-style cookies with enough chewy, chocolatey bites to feel indulgent, but portioned so you don’t overdo it. The recipe is based on my chewy dark chocolate cookies, which, to me, have the perfect texture.
To make this cookie, you’ll need unbleached all-purpose flour, unsalted butter, light brown sugar, granulated sugar, an egg, vanilla extract, cocoa powder, baking soda, kosher salt, and chocolate chips (I went with dark chocolate chips). These simple ingredients come together quickly and deliver a cookie that’s crisp on the edges, soft in the center, and loaded with melty chocolate.
Getting it just right took me four tries, and the main challenge was striking the right balance of moisture. At first, I used too much softened butter, which made the cookie spread too far and turn into a flat, inedible mess. Switching to melted butter yielded a thicker, chewier cookie with improved structure.
Next, I experimented with the egg test, using just an egg yolk versus a whole egg, and finally settled on using just one tablespoon. That slight adjustment created the ideal balance: moist in the middle with perfectly crispy edges.
After several test bakes (and running out of chocolate chips in the process), I finally nailed it. And now, I’m excited to share my version of the serve chocolate chip cookie with you. Let’s get into the recipe!
Single Serve Chocolate Chip Cookie Key Ingredients
Here are the essential ingredients you need to make your batch of these delicious chocolate chip cookies.
Unbleached All-Purpose Flour
Unbleached flour is naturally aged and less processed, resulting in a better structure that does not compromise flavor. It keeps the cookie sturdy on the outside but tender in the middle—precisely what you want in a bakery-style cookie.
Sugars
The secret to chewiness is using a mix of light brown sugar and granulated sugar. Brown sugar adds moisture and a hint of molasses, while granulated sugar helps the edges crisp up perfectly.
Unsalted Butter
Butter is where the flavor starts. I like to use European-style butter for its higher fat content (82–90%), which makes the dough creamier and gives the baked cookie a richer taste. Unsalted is best, as you can control the seasoning.
Vanilla Extract
A splash of vanilla isn’t just for aroma—it deepens the chocolate flavor and makes these cookies smell as good as they taste.
Egg
One egg binds the dough together, giving the cookie structure while keeping the center chewy and soft.
Baking Soda
Just a little baking soda helps the cookie puff slightly, creating that perfect balance of crispy edges and a soft middle.
Chocolate Chips
I love the richness of dark chocolate, but semi-sweet chocolate chips are a classic choice. Either way, you’ll get gooey pockets of chocolate in every bite.
How To Make Single Serve Chocolate Chip Cookie
The key to making these single serve chocolate cookies is to get the batter consistency correct. Once you do that, you'll be enjoying a chocolate chip cookie with chewy centers and crisp edges.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together with a hand mixer until smooth. Then add egg and vanilla until smooth.
Over the bowl, sift the flour, baking soda, and salt, then mix on low until combined. Fold in 2 tablespoons of chocolate chips.
Use a ¼ cup measuring cup to scoop the cookies onto a parchment paper-lined baking sheet or cookie sheet, leaving about 3 inches of space between each cookie. Place in the fridge while you preheat your oven, about 6 minutes.
Preheat the oven to 350°F (176°C). Bake the cookies for 12 minutes, or until they are golden brown on the outside. The center will appear undone but will harden as the cookies cool. Press the extra chocolate chips into the cookies while they are still warm. Cool for 10 minutes and serve chocolate chip cookie with cold milk or your favorite ice cream.
Storage
You shouldn't have any leftovers since there are only two cookies, but if you do, place them in an airtight container for up to 4 days. If you decide to freeze them, wrap them tightly in plastic wrap and put them in a freezer-safe container for up to 3 months.
Reheat the cookies in the microwave for 10-12 seconds.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes on making these delicious single serve chocolate cookie.
- To make these gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend for the same texture and flavor.
- Always use high-quality, unsalted butter when baking—it gives you control over the salt and allows the flavor to shine. Salted butter works in a pinch, but unsalted is ideal.
- Choose quality chocolate. Aim for at least 60% cacao for a deeper flavor, or use dark chocolate chunks for an even more indulgent bite.
- Any chocolate chips will work—semi-sweet, milk chocolate, or white—so feel free to use what you have on hand.
- Want a deeper, richer flavor? Swap light brown sugar for dark brown sugar. The extra molasses adds a subtle caramel note that pairs perfectly with chocolate.
- Oven temperatures vary, so check for doneness by fragrance and texture. The edges should be firm, and the centers slightly soft—they’ll set as they cool.
- Don’t skip chilling the dough. A rest of only 6 minutes develops richer flavor and helps control spreading.
- Plan by freezing scooped dough balls on a small baking sheet, then transferring them to a freezer-safe bag. They’ll keep for weeks and bake up perfectly whenever you’re ready.
- Want to level up your cookie? Stir in a tablespoon of goodies like chopped chocolate, toasted nuts, or peanut butter baking chips—one bite, and it’s a whole new cookie.
More Dessert Recipes
Here are more yummy desserts to sink your sweet tooth into.
- Sweet Potato Cheese Cake
- Banana Bread Pudding
- Single Serve Chocolate Cookie
- Chocolate Espresso Cake
- Chocolate Whiskey Cake
- Caramel Sauce
- Chocolate Hand Pies
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all the ingredients for the cookie dough on the counter.
Step 2: Place all the measured ingredients into individual bowls.
Step 3: Follow the recipe and get ready for the perfect chocolate chip cookie recipe you've ever enjoyed!
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📖 Recipe
Single Serve Chocolate Chip Cookies
Ingredients
- 2 tablespoons melted unsalted butter
- 2 tablespoons light brown sugar packed
- 2 tablespoons granulated sugar
- 1 tablespoon of 1 large beaten egg
- ½ teaspoon vanilla extract
- ¼ cup plus 2 tablespoons unbleached flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 3 tablespoons chocolate chips
Instructions
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together with a hand mixer until smooth. Then add egg and vanilla until smooth.
- Over the bowl, sift the flour, baking soda, and salt, then mix on low until combined. Fold in 2 tablespoons of chocolate chips. Use a ¼ cup measuring cup to scoop the cookies onto a parchment paper-lined baking sheet or cookie sheet, leaving about 3 inches of space between each cookie. Place in the fridge while you preheat your oven, about 6 minutes.
- Preheat the oven to 350°F (176°C). Bake the cookies for 12 minutes, or until they are golden brown on the outside. The center will appear undone but will harden as the cookies cool. Press the extra chocolate chips into the cookies while they are still warm. Cool for 10 minutes and serve chocolate chip cookie with cold milk or your favorite ice cream.
Notes
- To make these gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend for the same texture and flavor.
- Always use high-quality, unsalted butter when baking—it gives you control over the salt and allows the flavor to shine. Salted butter works in a pinch, but unsalted is ideal.
- Choose quality chocolate. Aim for at least 60% cacao for a deeper flavor, or use dark chocolate chunks for an even more indulgent bite.
- Any chocolate chips will work—semi-sweet, milk chocolate, or white—so feel free to use what you have on hand.
- Want a deeper, richer flavor? Swap light brown sugar for dark brown sugar. The extra molasses adds a subtle caramel note that pairs perfectly with chocolate.
- Oven temperatures vary, so check for doneness by fragrance and texture. The edges should be firm, and the centers slightly soft—they’ll set as they cool.
- Don’t skip chilling the dough. A rest of only 6 minutes develops richer flavor and helps control spreading.
- Plan by freezing scooped dough balls on a small baking sheet, then transferring them to a freezer-safe bag. They’ll keep for weeks and bake up perfectly whenever you’re ready.
- Want to level up your cookie? Stir in a tablespoon of goodies like chopped chocolate, toasted nuts, or peanut butter baking chips—one bite, and it’s a whole new cookie.
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