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Sometimes you just need a chocolate chip cookie, but you don’t want to make an entire batch. This single-serve chocolate chip cookie recipe is the answer! 🍪

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About This Recipe

Sometimes you just need a chocolate chip cookie — but you don’t want to make an entire batch. This single-serve chocolate chip cookie recipe is the answer! 🍪

It makes either one giant bakery-style cookie or two regular-sized cookies. The texture is everything you’d want in a chocolate chip cookie: crispy on the edges, soft and chewy in the middle, and filled with gooey pools of melted dark chocolate. Best of all? It comes together in minutes, with no mixer required.

Whether you’re baking just for yourself, living alone, or simply craving a late-night sweet treat without the commitment of 20 cookies… this recipe is for you.

Why You’ll Love This Recipe

Small batch – makes just enough to satisfy your craving without leftovers.

Quick & easy – ready in under 30 minutes start to finish.

Perfect texture – crispy edges + chewy, gooey centers.

Customizable – add nuts, swap chocolate types, or sprinkle flaky sea salt on top.

Ingredients/Equipment For This Recipe

Mixing bowls (Amazon)
Spatula (Amazon)
Measuring cups (Amazon)
Measuring spoons (Amazon)
Baking tray (Amazon)
Parchment paper (Amazon)

Tips for the Best Single-Serve Chocolate Chip Cookie

Don’t skip the freezer step, it helps prevent the cookie from spreading too much.
Use chocolate chunks for those melty puddles of chocolate.
For an extra indulgent cookie, press a few chocolate pieces on top before baking.

Storage

These cookies are best enjoyed warm and fresh out of the oven. If you do have leftovers (unlikely 😉), store them in an airtight container at room temperature for up to 2 days.

More Cookie Recipes to Try Next

Brown Butter Chocolate Chip Cookies: fool-proof & perfect when you want a big batch.
Biscoff White Chocolate Cookies: Biscoff and white chocolate is an elite combo!
Double Chocolate Cookies Stuffed with Pistachio Spread: rich, fudgy & decadent.
Tiramisu Cookies: a cookie version of the classic dessert.

FAQ’s

Can I double or triple this recipe?

Yes! You can easily scale up the recipe to make two or three cookies instead of one. Just multiply the ingredients, but bake them on the same tray with enough space between each cookie.

Can I make the cookie dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours. When ready to bake, let it sit at room temperature for a few minutes before baking.

Can I make this in the microwave instead of the oven?

Yes! If you don’t want to use the oven, you can microwave the cookie dough on a microwave-safe plate for 40–60 seconds (or more, depending on your microwave). The texture will be softer and more cake-like than oven-baked.

What mix-ins can I add besides chocolate chips?

You can swap or add in nuts, M&Ms, sprinkles, dried fruit, or even a little peanut butter swirl, make it your own!

How do I know when the cookie is done baking?

The edges should look set and slightly golden, but the center should still look a little soft. The cookie will continue to firm up as it cools.

Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Single-Serve Chocolate Chip Cookie

Sometimes you just need a chocolate chip cookie, but you don’t want to make an entire batch. This single-serve chocolate chip cookie recipe is the answer! 🍪

Print Recipe Pin Recipe

Prep Time 5

Cook Time 12

Chill Time 10

Total Time 27

Course Dessert

Cuisine American

Servings 2 cookies

Calories 265 kcal

Equipment

1 Small bowl
1 Spatula
Baking tray lined with parchment paper
Measuring cups
Measuring spoons

Ingredients

2 tbsp unsalted butter metled & cooled
2 tbsp brown sugar dark or light
1 tbsp grabulated sugar
1/2 tbsp whisked egg
1/4 tsp vanilla extract
1/4 cup all-purpose flour
1/8 tsp baking soda
1/8 tsp salt
1/4 cup chocolate chunks/chips
flaky sea salt optional

Instructions

In a small bowl, mix together melted butter, brown sugar, and white sugar with a spatula.
Add the whisked egg and vanilla extract, stirring until well combined.
Fold in the flour, baking soda, and salt until just incorporated.
Mix in the chocolate chunks/chips.
Divide the dough in half (for two cookies) or keep as one (for a giant cookie). Place in the freezer for 10 minutes.
Preheat oven to 175°C (350°F).
Shape into balls and place on a parchment-lined baking tray.
Bake for 10 minutes for soft centers or up to 12 minutes for crispier edges.
Cool on the tray for 7-8 minutes, sprinkle with flaky sea salt, and enjoy warm.