Dessert

Single Serve Chocolate Chip Cookie Recipe

ByRafael Mansero March 28, 2026March 28, 2026

Introduction

If you’re craving a freshly baked chocolate chip cookie but only want a single serving, this recipe is perfect for you. It delivers all the gooey, buttery goodness of a classic cookie without the need to bake a whole batch. Ready in under 30 minutes, it’s an ideal treat for one.

A soft, thick chocolate chip cookie sits on a piece of white parchment paper. The cookie has a golden-brown color with slightly darker edges and a textured surface filled with small, dark chocolate chips scattered unevenly on top and inside. The cookie is round and slightly puffy with visible folds and cracks. The background features a white marbled surface with a blurred terracotta-colored pot and a white plate with a blue rim. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 tbsp salted butter, room temperature
2 1/2 tbsp brown sugar
1 tbsp granulated sugar
1 egg yolk
1/2 tsp vanilla
1/2 cup (76g) flour
1 tsp cornstarch
1/4 tsp baking powder
1 pinch salt
1/3 cup (66g) chocolate chips

Instructions

Step 1: Preheat the oven to 400° F (204°C). Prepare your cookie sheet by placing a silicone liner on it and stacking a second cookie sheet underneath to create a double layer, with the silicone liner on top. Set aside.
Step 2: In a bowl, whisk together the butter, brown sugar, and granulated sugar until fully combined and smooth.
Step 3: Add the egg yolk and vanilla to the bowl, stirring well to incorporate.
Step 4: Using a silicone spatula, fold in the flour, cornstarch, baking powder, and salt. Mix until dough forms. You may need to finish kneading by hand to ensure all flour is fully incorporated.
Step 5: Stir in the chocolate chips until evenly distributed throughout the dough.
Step 6: Gather the dough and roll into one large ball for a giant cookie or split into two smaller balls for smaller cookies.
Step 7: Pinch and dimple the dough balls slightly, then place them on the silicone-lined cookie sheet.
Step 8: Bake in the preheated oven. For one large cookie, bake 12-14 minutes; for smaller cookies, bake 8-10 minutes. The cookie should be golden brown on top.
Step 9: Let the cookie cool and set on the hot pan for 20-25 minutes before enjoying.

Tips & Variations

For a softer cookie, slightly underbake and allow it to firm up as it cools on the pan.
Try swapping chocolate chips for chopped nuts or white chocolate chunks for a different flavor.
If you prefer a less sweet cookie, reduce the brown sugar by one tablespoon.
Using room temperature butter ensures the dough comes together smoothly without overworking.

Storage

Store any leftover cookie in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave for 10-15 seconds to regain softness and warmth. For longer storage, wrap tightly and freeze for up to 1 month, thawing before reheating.

How to Serve

A single round ball of raw chocolate chip cookie dough sits in the center of a piece of white parchment paper. The dough is light golden beige with many small dark brown chocolate chips spread evenly through it. The ball shows soft, smooth, and slightly lumpy texture with folds and creases. The parchment paper lies flat on a baking sheet, all resting on a white marbled texture surface. The scene focuses closely on the cookie dough ball with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a whole egg instead of just the yolk?

Using a whole egg will add more moisture to the dough, which might affect the texture and baking time. For best results, stick to the yolk as specified.