Single Serve Chocolate Chip Cookie

5 from 4 votes

Single Serve Chocolate Chip Cookie

Recipe video above. You will be pulling this out of the oven in just over 20 minutes! Really, it's incredible how fast it is to make a small batch of cookies. :)

Note - whether you make one giant cookie, two large ones or four sensible ones, this recipe is strictly a one-person affair. No obligation to share!! 😈 I prefer making 2 large 10cm/4" cookies as the ratio of soft/chewy middle to crispy edges is perfect to me, so that's the base recipe. But for a big impact cookie, make one large 17cm/7" one!

Prep Time10

Cook Time15

Cooling time10

Total Time35

Course: Cookie, Sweet Baking

Cuisine: Western

Keyword: chocolate chip cookie for one, Chocolate chip cookie recipe, individual cookie, single serve chocoalte chip cookie, small batch cookie recipe

Servings: large cookies for one person

Calories: 392cal

Author: Nagi

Ingredients

30g / 2 tbsp unsalted butter , cut into a few chunks
2 1/2 tbsp (tightly packed) brown sugar
1 1/2 tbsp caster sugar / superfine sugar (regular / granulated is ok too)
1 egg yolk from a large egg FRIDGE COLD ~55g/2oz in shell (Note 1)
1/4 tsp vanilla extract
Pinch of salt
1/3 cup + 1 tbsp plain flour / all-purpose flour
1/8 tsp baking soda , sifted if lumpy (Note 2 re: baking powder)
1/3 cup dark chocolate chips / semi-sweet chocolate chips , or whatever choc chips / chopped chocolate you want
Pinch salt flakes , optional

Cups - Metric

Instructions

ABBREVIATED

Mix sugar and melted butter, then yolk, vanilla and salt. Mix in dry, then choc chips. Shape into 2 x 1.5cm/0.6" thick discs. Bake 13 - 14 min at 190°C/375°F (170°C fan-forced).

FULL RECIPE (2 large cookies)

Preheat oven to 190°C/375°F (170°C fan-forced). Place a sheet of baking paper on a tray.
Partially melt butter - Put the butter in a microwave proof bowl. Heat on high for 30 seconds or until mostly melted. Stir to finish melting - it should look a little milky. (Note 3)
Wet ingredients - Add both sugars into the butter, mix with a rubber spatula to combine. Add yolk, vanilla and salt. Mix to combine.
Dry ingredients - Scatter flour across surface then baking soda across flour. Mix until flour is almost fully incorporated. Mix through most of the chocolate chips (reserve some for topping).
Shape - Form 2 balls and flatten to 1.5cm/0.6" thick. Place on tray. If your dough is too sticky to handle, pop it in the fridge for 5 to 10 minutes (see Note 4).
Smaller/larger cookies - You can also do 3 or 4 smaller cookies (same bake time and temp) or one giant cookie (see below).
Bake for 13 - 14 minutes or until edges are tinged gold and the centre is pale golden.
Top - Place reserved chocolate chips on top of each (chocolate will melt and glue to surface).
Cool 10 minutes - Leave cookies to cool on the tray for 10 minutes so they firm up and finish cooking. Then attack! (Or transfer to rack to fully cool then store in an airtight container).

ONE GIANT COOKIE ~17cm/7" wide

Preheat oven to 180°C/350°F (160°C fan-forced). Make one large ball and flatten to 2cm/0.8" thick. Bake 16 - 18 minutes until edges are golden and middle is pale golden. Press reserved chocolate chips on surface, cool 10 minutes on the tray before attacking!

Notes

SUGAR NOTE: I used to make this with slightly less sugar, but leading up to sharing the recipe, I put the recipe through its paces and found that by increasing each sugar by just 1/2 tablespoon made a big difference - crispier edges, chewier centre, and better flavour overall.

If you’re watching sugar, you can reduce each by 1/2 tablespoon without a huge compromise, but don’t go lower or the cookie won’t bake properly (I tried!).

1. Egg size - Use a large egg which is from a carton labelled "large eggs", ~50-55g/2oz each. The yolk should be just about 1 tablespoon. If your eggs are substantially larger (eg jumbo), separate the yolk and white then measure out 1 tablespoon of yolk. If you only have a smaller egg, separate the yolk, put it in a tablespoon and top up with whites.

Fridge cold - I know room temperature eggs is typical for baking but here, the cold yolk helps to firm the cookie dough so it's rollable straight away, without refrigeration time.

2. Baking powder will work but the shape of the cookie will be different, it puffs up more and spreads less. Use 1/4 teaspoon.

3. Milky melted butter - By only partially melting the butter then finish the melting by mixing, the butter will look milky rather than clear yellow and will be cool enough to make a dough that is firm enough to shape without chilling.

If you fully melt it (clear yellow and hot), that’s fine - just chill the dough for about 5 minutes so it’s not too sticky to shape.

4. Fridge firm - If the cookie dough is too sticky and soft to roll into balls, refrigerate the bowl for 5 minutes to firm the mixture.

Storage - These will keep for 3 to 4 days but they really are at their prime on the day of making!

Nutrition per cookie, assuming 2 cookies. I'm a little disappointed, I had hoped it would be single digit calories - but I guess we can't have it all! 🤷🏻‍♀️😅

Nutrition