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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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.
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:
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!
Substitutions
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.
Add the dry ingredients and mix until just combined.
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.
Bake cookie about 18-20 minutes. The center should be set, but still quite gooey.
FAQs
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!
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.
This is a recipe for a baked cookie, so you will need an oven. I haven’t tested the recipe for the microwave.
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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Thanks so much for trying one of my recipes!
Single Serve Chocolate Chip Cookie Recipe
Ingredients
- 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)
Instructions
- 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!
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