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Single Chocolate Chip Cookie (chewy & amazing!)

Ever wanted just one chocolate chip cookie? This is your recipe! This Single Chocolate Chip Cookie recipe checks all the boxes–soft, chewy, and packed with chocolate. It’s a big indulgent gourmet cookie that you can savor all by yourself or even opt to split down the middle with a friend.

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A single chocolate chip cookie on a small plate.

There’s nothing quite like a single cookie warm and fresh from a great bakery. You can easily mimic that experience right at home with this Single Chocolate Chip Cookie recipe. No need to make a whole batch of cookies when you just want one.

This cookie is so soft and chewy–and endlessly customizable. Use your favorite brand of chocolate chips, switch things up with a few tablespoons of chopped chocolate, or even omit the chocolate and sub in dried fruit or chopped nuts.

The cookie requires the simplest of baking ingredients and is easily mixed up in a small bowl with minimal effort and no chilling required. It measures 5″ in diameter–so it’s a serious cookie with all the bakery vibes.

A single large chocolate chip cookie broken in half and arranged on a plate.

Why You’ll Love This Chocolate Chip Cookie Recipe

  • For me, a chocolate chip cookie HAS to be chewy. This one is perfectly chewy! So so good.
  • This recipe requires no electric mixer (just a fork and a bowl) and no chill time.
  • The cookie is rather large (5″) so while you can eat all by yourself, it’s also great for splitting–perhaps topped with a scoop of vanilla ice cream!

Ingredients in This Single Chocolate Chip Cookie

Only the most basic of baking ingredients are required here. Here’s a quick review of everything you will need:

Labeled ingredients for single serve chocolate chip cookie: sugar, brown sugar, flour, chocolate chips, butter, whisked egg, vanilla extract, baking soda, and salt.

Unsalted Butter – You need a couple tablespoons of unsalted butter for this recipe. We’ll soften it in the microwave so it’s extra-easy to mix up this cookie.

Light Brown Sugar – Make sure to pack the brown sugar as you measure (yes, this is the complete opposite of how flour should be measured!) for accuracy.

Granulated Sugar – We’ll add some granulated sugar too.

Whisked Egg – For a cookie this size, we definitely don’t need a whole egg. Instead, you’ll whisk one up and measure the required amount from the whisked egg. Then, save the remaining egg for another recipe.

Vanilla extract – Crucial for the classic chocolate chip cookie flavor!

Flour – Use all-purpose flour here (bleached or unbleached is fine). Be sure to measure the flour correctly. A kitchen scale is the best way to measure. Otherwise, I gently aerate the flour before spooning some gently into a measuring cup (do not pack it in!) and leveling it with the edge of a butter knife.

Baking Soda and a little Salt – Baking soda helps the cookie rise and the salt enhances flavors.

Chocolate Chips – I love semi-sweet chips, but you can use milk chocolate, white chips, or even a mix if you like!


This is a very basic recipe so I don’t really have any substitutions to recommend for this cookie.

I know occasionally kitchens run out of sugar, so if you only have one type of sugar, you can certainly use all one kind (all granulated or all light brown sugar). Just be aware that the cookie texture, shape, flavor, and spread may change dramatically.

And of course, always be sure to measure accurately and use care when baking!

How to Make the Single Chocolate Chip Cookie

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Soften the butter in the microwave until very soft, but not melted. Cream together with the sugars. I just use a fork–easy!

Add the whisked egg and the vanilla extract into the dough and mix together.

A small glass bowl with ingredients for a chocolate chip cookie (butter, sugar, egg, vanilla extract).

Add the dry ingredients and mix until just combined.

Creaming cookie dough in a small glass bowl and adding the dry ingredients to the bowl.

Gently mix in the chocolate chips.

Shape the dough into a ball, flatten to about 1″, and add additional chocolate chips. Adding extra chocolate chips is optional–and you can also press more into the top after baking if you want.

Adding chocolate chips to a small bowl of cookie dough and a shaped cookie.

Bake cookie about 18-20 minutes. The center should be set, but still quite gooey.

A large single serving chocolate chip cookie on a plate.


How to store the finished cookie:

If you would like to make this cookie in advance (or save some for later), be sure to cool it completely and then store in an airtight container for up to 2-3 days. The cookie will stay deliciously chewy!

Can I freeze this cookie?

Yes, you can freeze the chocolate chip cookie up to 1-2 months in a freezer safe package/container. Thaw at room temperature. You can also gently reheat in the microwave (eat immediately for best texture) or the oven.

Can I make this recipe in the microwave?

This is a recipe for a baked cookie, so you will need an oven. I haven’t tested the recipe for the microwave.

Are there any easy variations to change up the recipe?

If you want to change things up, that is easy to do. You can use 2 tablespoons of any style of your favorite chocolate chips to customize the cookie to your preferences! White chips, milk chocolate, peanut butter, butterscotch, you name it!

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A single chocolate chip cookie on a small plate.

Single Serve Chocolate Chip Cookie Recipe

Want just one Chocolate Chip Cookie? This Single Serve Chocolate Chip Cookie is large, indulgent, and perfectly chewy. You will love it! It's great for splitting between two people too. You can have this easy cookie in the oven in just 10 minutes–no electric mixer required. Oh, and what about adding a scoop of ice cream to the warm cookie? Yep, that would be just fine.
5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Course Dessert
Cuisine American
Servings 1 cookie
Calories 734 kcal


  • 2 tablespoons unsalted butter 1 ounce
  • 2 tablespoons light brown sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon whisked egg see notes
  • 1/4 teaspoon vanilla extract
  • 1/3 cup all-purpose flour 1.67 ounces
  • 1/8 teaspoon baking soda
  • 2 pinches of salt
  • 2 tablespoons semi-sweet chocolate chips (plus more for topping the cookie if desired)


  • Preheat oven to 325°F and line a small baking sheet with parchment paper.
  • Add the butter to a small microwave-safe bowl and microwave in 10-second intervals until the butter is very soft, but not melted.
  • Add the brown sugar and granulated sugar and cream together with a fork until totally combined. Once combined, cream with the fork another 30-60 seconds.
  • Add the whisked egg and the vanilla extract into the dough. Use the fork to incorporate completely, but do not overmix.
  • Add the flour, baking soda, and salt and mix until just combined. Gently mix in the chocolate chips.
  • Use your hands to shape the dough into a ball. Flatten the cookie dough ball so it's about a 1" high disk. You can add additional chocolate chips into the dough now (or after baking) to make it really chocolate-y and indulgent!
  • Bake cookie about 18-20 minutes until desired done-ness. The center should be set, but still quite gooey. The edges will be lightly golden brown.
  • Allow the cookie to cool before digging in, at least a few minutes. Feel free to top it with ice cream for an incredible dessert.
    The cooled cookie can be stored at room temperature for 2-3 days in an air-tight container if you want to bake it in advance or save some for later. Enjoy!


What About the Whisked Egg?
To get the egg for this recipe, you will crack one egg into a small bowl and whisk it thoroughly with a fork. Measure out 1 tablespoon of egg for your recipe. Save the remaining egg in the fridge for other single cookie recipes or add it to a batch of scrambled eggs.


Calories: 734kcalCarbohydrates: 95gProtein: 8gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 947mgPotassium: 276mgFiber: 4gSugar: 59gVitamin A: 795IUCalcium: 61mgIron: 4mg
Tried this recipe?Let us know how it was!

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