This is perfect for any night when you’re craving a cookie but don’t want to commit to a huge batch. And yes, it’s single-serving but makes two cookies—because trust me, you’ll want more than one. Whether you’re treating yourself on a quiet night in, celebrating a little win, or making a sweet treat for Valentine’s dinner (yep, that’s exactly what I made it for), this cookie recipe fits the bill. There’s just something magical about pulling out two warm, gooey chocolate chip cookies from the oven knowing they’re all for you.
I love how ridiculously easy these are. They come together in minutes with pantry staples, no fancy equipment needed! These cookies are so dangerously good that I find myself making them on repeat. Seriously, consider this your official warning—you’ll be hooked after one bite, and I’m not responsible for how often you make them. Let’s dive in!
Ingredients:
Melted Butter: This is the key to chewy cookies with that rich, buttery flavor. I use unsalted butter to control the saltiness, but if you only have salted butter on hand, just skip the added salt in the recipe. Pro tip: let it cool slightly after melting to avoid scrambling the egg yolk!
Light Brown Sugar: Brown sugar is what gives these cookies their chewy, soft centers. The molasses content in brown sugar adds depth and keeps the cookies moist. You can swap it for dark brown sugar for a richer flavor or use coconut sugar for a slightly healthier twist.
Granulated Sugar: This balances out the brown sugar with a little extra sweetness and helps create those perfectly crispy edges. Don’t skimp here—it’s essential for that classic cookie texture!
Egg Yolk: The yolk provides richness and moisture without making the dough too wet. If you don’t have eggs, a tablespoon of unsweetened applesauce or Greek yogurt can work in a pinch.
Vanilla Extract: This is the flavor glue that brings it all together. If you’ve got the good stuff (pure vanilla), use it—it makes a difference! But don’t stress if you only have imitation; it’ll still be delicious.
All-Purpose Flour: The backbone of your cookies! Too much flour makes cookies dense, while too little causes them to spread out too thin. Measure carefully (spoon and level), or use a kitchen scale for accuracy. Gluten-free 1:1 baking flour works great as a substitute.
Baking Powder: This gives your cookies just the right amount of lift, keeping them thick and soft.
Cornstarch: The secret weapon for soft, tender cookies. It helps create that bakery-style texture we all know and love.
Salt: A pinch of salt brings out the sweetness and balances the flavors. And flaky sea salt on top? Game changer. Don’t skip it!
Semi-Sweet Chocolate Chips: These are the stars of the show. I like semi-sweet for a balanced flavor, but feel free to use dark chocolate, milk chocolate, or even chopped-up candy bars. Save a few chips for pressing on top before baking for that picture-perfect look.
Equipment Needed for my Single Serve Chocolate Chip Cookie:
Single Serve Chocolate Chip Cookie Substitutions & Modifications:
- Butter: Swap with melted coconut oil or vegan butter for a dairy-free version.
- Egg Yolk: Use 1 tablespoon of unsweetened applesauce or Greek yogurt if you’re out of eggs.
- Flour: A gluten-free 1:1 baking flour works perfectly here.
- Sugar: Substitute brown sugar with coconut sugar and granulated sugar with cane sugar for a slightly healthier take.
Single Serve Chocolate Chip Cookies: Quick & Delicious Recipe for One
Ingredients
- 3 tbsp unsalted butter, melted
- 3 tbsp light brown sugar, packed
- 1 tbsp granulated sugar
- 1 large egg yolk
- ¼ tsp vanilla extract
- 6 tbsp all-purpose flour
- ¼ tsp baking powder
- â…› tsp cornstarch
- â…› tsp salt
- ¼ cup semi-sweet chocolate chips you can swap this for m&ms, oreos, biscoff cookies, etc
- Flaky sea salt for garnish
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat. This keeps your cookies from sticking and ensures even baking.
- Melt & Mix: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined. This step is essential for dissolving the sugar and creating that chewy texture.
- Add Wet Ingredients: Stir in the egg yolk and vanilla extract until fully incorporated. Don’t overmix—just until it’s smooth and uniform.
- Incorporate Dry Ingredients: Add the flour, baking powder, cornstarch, and salt. Use a spatula or wooden spoon to gently fold the ingredients until a dough forms. It might seem a little thick, but that’s what you want!
- Fold in Chocolate Chips: Toss in those chocolate chips and fold them into the dough. Save a few for pressing on top—it’s all about that chocolate-to-cookie ratio. Do you want to mix it up from a traditional chocolate chip cookie?! I got you!! Instead of chocolate chips, try: M&M Cookie – 1/4 cup M&Ms Oreo Chip Cookies – 2 tbsp chocolate chips & 3 crushed oreos Biscoff White Chocolate chip cookies – 2 tbsp white chocolate chips & 3 crushed biscoff cookies Triple Chocolate Chip Cookies – 2 tbsp semi-sweet chocolate chips, 2 tbsp dark chocolate chips, & 2 tbsp white chocolate chips Birthday Cake Cookies – replace the vanilla extract with cake batter extract, 2 tbsp of sprinkles & 2 tbsp of chocolate chips
- Do you want to mix it up from a traditional chocolate chip cookie?! I got you!! Instead of chocolate chips, try: M&M Cookie – 1/4 cup M&Ms Oreo Chip Cookies – 2 tbsp chocolate chips & 3 crushed oreos Biscoff White Chocolate chip cookies – 2 tbsp white chocolate chips & 3 crushed biscoff cookies Triple Chocolate Chip Cookies – 2 tbsp semi-sweet chocolate chips, 2 tbsp dark chocolate chips, & 2 tbsp white chocolate chips Birthday Cake Cookies – replace the vanilla extract with cake batter extract, 2 tbsp of sprinkles & 2 tbsp of chocolate chips
- M&M Cookie – 1/4 cup M&Ms
- Oreo Chip Cookies – 2 tbsp chocolate chips & 3 crushed oreos
- Biscoff White Chocolate chip cookies – 2 tbsp white chocolate chips & 3 crushed biscoff cookies
- Triple Chocolate Chip Cookies – 2 tbsp semi-sweet chocolate chips, 2 tbsp dark chocolate chips, & 2 tbsp white chocolate chips
- Birthday Cake Cookies – replace the vanilla extract with cake batter extract, 2 tbsp of sprinkles & 2 tbsp of chocolate chips
- Shape & Chill: Divide the dough into two large balls and place them on the prepared baking sheet. Flatten them slightly with your fingers. Pop the tray into the freezer for 10 minutes to prevent spreading.
- Bake: Bake the single serve chocolate chip cookies for 10-12 minutes, or until the edges are golden and set. The centers might look slightly underdone—this is perfect! They’ll continue to set as they cool.
- Finish & Enjoy: Sprinkle with flaky sea salt as soon as they come out of the oven. Let the single serve chocolate chip cookies cool for 5 minutes on the baking sheet before digging in.
Video
Nutrition
Single-Serve Chocolate Chip Cookie Tips & Tricks:
- For thicker cookies, refrigerate the dough for 30 minutes instead of freezing for 10.
- Use a kitchen scale for precise measurements—it makes a big difference in baking.
- Press a few extra chocolate chips on top before baking for a bakery-style look.
Storage Instructions
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days. (But let’s be real—they won’t last that long.)
- Reheating: Microwave for 10-15 seconds to restore that fresh-from-the-oven warmth.
More of my recipes
Do you LOVE Cookies?! Check Out More of my Favorite Cookie Recipes:
- The Best Brown Butter Oreo Cookie Recipe
- White Chocolate Biscoff Cookies Recipe
- Pistachio Cream Chocolate Chunk Cookies recipe
Conclusion
These single serve chocolate chip cookies are a revelation. They’re quick, easy, and totally satisfying when you need a little something sweet. Whether you’re treating yourself or making a small batch for someone special, this recipe is guaranteed to hit the spot. Don’t forget the flaky sea salt—it’s the ultimate game-changer.
Loved this recipe? Share it with your fellow cookie lovers! Tag me on Instagram @munchiesbymallory and show off your gooey, chocolate-studded masterpieces. Happy baking!
Leave a Reply Cancel reply