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My Single Serve Chocolate Cookie is a dream come true for chocolate lovers—chewy in the center, crisp on the edges, and made to be enjoyed all by yourself.
Here are more delicious cookie recipes: Chocolate Walnut Cookies, Southern Tea Cakes, Chewy Dark Chocolate Cookies, 4-Ingredient Peanut Butter Cookies, and Peanut Butter Cookies
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The only reason I made this recipe is that I wanted to stop eating a dozen cookies in one sitting. My waistline and pants were letting me know I needed to get a grip on life and get more disciplined.
That's why these double chocolate chip cookies are so large; I wanted to make sure that if I'm limited, I have more satisfying bites in one shot. My recipe is a version of my chewy dark chocolate cookies that has the perfect cookie texture for me.
For my recipe, 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 used dark chocolate chips).
This recipe took me about four times to get it perfect, and the issue was getting the right amount of moisture. At first, I was adding too much softened butter, but that made the cookie spread too far and turned it into a hot, inedible mess. Once I switched to melted butter, the cookies improved.
After I figured that out, I had to get the right amount of egg, so I tested using only an egg yolk versus a whole egg and ended up using one tablespoon. It was moist and had crispy edges.
After running out of chocolate chips during my recipe development, I present to you my version of single serve chocolate cookies. Let's jump into my double chocolate cookie recipe.
Single Serve Chocolate Cookie Key Ingredients
Here are the essential ingredients you need to make your batch of single serve double chocolate cookies.
Unbleached All-Purpose Flour
I stick with unbleached flour because it’s naturally aged and less processed, which gives the cookie its structure while keeping the texture tender. It’s my go-to for the best quality bake.
Sugars
A mix of light brown sugar and granulated sugar is the secret to chewiness. The brown sugar adds moisture and a subtle molasses note, while the granulated sugar balances sweetness and crisp edges.
Unsalted Butter
Butter is what makes cookies irresistible. I like to splurge on European-style butter for its higher fat content (82–90%), which gives the dough a creamier texture and richer flavor. Just make sure it’s unsalted so you can control the seasoning.
Vanilla Extract
A splash of vanilla extract amplifies the chocolate flavor and makes these cookies smell as amazing as they taste.
Egg
The egg works as the binder, bringing the dough together and creating a chewy center once baked.
Baking Soda
Just a small amount helps the cookie rise slightly, giving it the perfect texture—crispy on the edges, soft in the middle.
Chocolate Chips
I love the depth of dark chocolate, but semi-sweet chocolate chips work just as well. Either way, you’ll get melty pockets of chocolate in every bite.
Cocoa Powder
Cocoa powder delivers that deep chocolate flavor and rich color, making this a true chocolate lover’s cookie.
How To Make Single Serve Chocolate Cookie
The key to making these single-serve chocolate cookies is to achieve the right batter consistency. Once you do that, you'll be able to whip up the cookie dough in large batches and keep scooping it out as needed.
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, cocoa powder, 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 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, until they are golden brown. The center will appear undone, but it will harden as the cookies cool. Press the extra chocolate chips into the cookies while they're still warm. Cool for 10 minutes before serving with cold milk or 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 finger-licking single serve chocolate cookie.
- Want perfectly round cookies? Grab a 2 oz. cookie scoop and you’re golden—no need for the old ‘press a glass on top’ trick. These are large cookies, but if you’re craving smaller ones, use a 1 oz. scoop or two tablespoons of dough. Just roll the dough into a ball and boom—uniform cookies every time. Then you'll have four smaller cookies.
- For a richer flavor, consider substituting dark brown sugar for the light brown sugar.
- Want these cookies gluten-free? Just swap in your favorite gluten-free flour blend—it’s an easy win!
- Butter makes or breaks a cookie, so go for the good stuff. If all you have is salted butter, don’t panic—your cookie will still taste amazing.
- Use whatever chocolate chips you’ve got—semi-sweet, milk chocolate, white, or even a mix if you’re feeling wild.
- Trust your nose! Once the kitchen smells like heaven, it’s time to check the oven. Look for crispy edges and a soft middle—that’s cookie perfection.
- Let your dough chill! A 6-minute rest is ideal—resulting in more flavor, less spreading, and cookies that taste like magic.
- Freezer hack: Scoop the dough onto a parchment-lined baking sheet, freeze, then stash them in a freezer bag. Bake straight from the freezer whenever your cookie craving strikes.
More Dessert Recipes
Here are more yummy desserts to sink your sweet tooth into.
- Bananas Foster Crepes
- New Orleans Bread Pudding
- Apple Crisp
- Chocolate Espresso Cake
- Chocolate Whiskey Cake
- Red Velvet Cake
- Cherry Jubilee
- Chocolate Pralines
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
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 best single serve chocolate cookie recipe you've ever enjoyed!
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📖 Recipe
Single Serve Chocolate 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 unbleached flour
- 2 tablespoons cocoa powder
- 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, cocoa powder, 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 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, until they are golden brown. The center will appear undone, but it will harden as the cookies cool. Press the extra chocolate chips into the cookies while they're still warm. Cool for 10 minutes before serving with cold milk or ice cream.
Notes
- Want perfectly round cookies? Grab a 2 oz. cookie scoop and you’re golden—no need for the old ‘press a glass on top’ trick. These are large cookies, but if you’re craving smaller ones, use a 1 oz. scoop or two tablespoons of dough. Just roll the dough into a ball and boom—uniform cookies every time. Then you'll have four smaller cookies.
- For a richer flavor, consider substituting dark brown sugar for the light brown sugar.
- Want these cookies gluten-free? Just swap in your favorite gluten-free flour blend—it’s an easy win!
- Butter makes or breaks a cookie, so go for the good stuff. If all you have is salted butter, don’t panic—your cookie will still taste amazing.
- Use whatever chocolate chips you’ve got—semi-sweet, milk chocolate, white, or even a mix if you’re feeling wild.
- Trust your nose! Once the kitchen smells like heaven, it’s time to check the oven. Look for crispy edges and a soft middle—that’s cookie perfection.
- Let your dough chill! A 6-minute rest is ideal—resulting in more flavor, less spreading, and cookies that taste like magic.
- Freezer hack: Scoop the dough onto a parchment-lined baking sheet, freeze, then stash them in a freezer bag. Bake straight from the freezer whenever your cookie craving strikes.
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