Make this single serve chocolate chip cookies when you're in the mood for chocolate chip cookies, but don't have freezer or counter room. It's really easy, delicious, and will leave you with one big crispy, gooey, chocolatey cookie.
Table of contents
How will this dish make your life easier?
Cookies are one of my favorite foods, but on days when I'm craving a cookie, but don't have the freezer or counter room, a single serve chocolate cookie comes in clutch.
This chocolate chip cookie recipe yields one big cookie that's crunchy on the outside, and soft and gooey inside. Since you're using such small amounts of ingredients, just a slight mis-measurement may change the dough consistency.
I recommend adding just 1 Tablespoon of the whole wheat flour, then the remaining 1.2 Tablespoon if it still needs it. Add more flour (either) if the dough is still sticky. Like if it sticks to your hand. Then add the chocolate chips.
If you'd rather have a couple cookies, try these Double Chocolate Small Batch Cookies or Peanut Butter Chocolate Cookies.
What makes this one chocolate chip cookie so good?
How do I make this single serving cookie?
Preheat oven to 325 degrees F.
The first step to make your single serve chocolate chip cookie is to cream softened butter, brown sugar, and white sugar. It may have a pebble consistency (if your kitchen is cold). I think it's because it's a really small batch. Press together with a spoon.
Next add the egg yolk and vanilla extract. Mix until incorporated.
Sprinkle in all purpose flour, whole wheat flour, baking soda, and salt. Combine until mixed. Start by adding 1 Tablespoon of the whole wheat flour, check the consistency, and then add the rest to your single serve chocolate chip cookie dough, if needed.
Dough should stick together when pressed (it may still have a pebble consistency, which is fine), but shouldn't stick to your hand/spatula much. Once your single serve chocolate chip cookie dough is the right consistency, add semi sweet chocolate chips.
Form your dough into a ball and place in the center of a small baking sheet with a baking mat or parchment paper on it. Bake for 15-20 minutes, or until top is golden.
If dough spreads, press back together with a spoon or spatula.
Let your single serve chocolate chip cookie rest for 10+ minutes, so it can cook a bit more and firm up.
Substitutions/Tips
- Use room temperature butter and egg for best results.
- Press dough together if it's pebbly in texture. Dough shouldn't be crumbly though.
- You can use all all purpose flour, but the whole wheat flour adds a nice nutty flavor.
- Substitute semisweet chocolate chips for your favorite chocolate chips in this single serve chocolate chip cookie.
- Freeze dough before baking if you like tall, round cookies.
- These cookies are delicious with added oats, if adding oats, replace ½ Tablespoon of whole wheat flour with 1-2 Tablespoons oats.
FAQ
I only tested this single serve chocolate chip cookie in the oven. My experience is that microwaved cookies have an odd texture, they're pretty fluffy, and will not get crispy at all. They've never been satisfying.
Did you make this single serve chocolate chip cookie? Leave me a comment & rating to share how it turned out!
Single Serve Chocolate Chip Cookie
Equipment
- Measuring cups, spoons
- Large mixing bowl
- Small cookie sheet
- Baking Mat/Parchment Paper
- Hand mixer
Ingredients
- 1 Tablespoon butter softened
- 1.5 Tablespoon brown sugar
- 1.5 tablespoon sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 2 Tablespoons all purpose flour
- 1.5 Tablespoons whole wheat flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 2 Tablespoons semi sweet chocolate chips
Instructions
- Preheat oven to 325 degrees F. Cream 1 Tablespoon butter, 1.5 Tablespoon brown sugar, 1.5 Tablespoon white sugar together. Press together with a spoon to distribute butter and sugar if needed.
- Add egg yolk and ¼ teaspoon vanilla extract. Mix until incorporated.
- Add 2 Tablespoons all purpose flour, 1.5 Tablespoon whole wheat flour (start by adding 1 Tablespoon, mix and then add remaining if needed), ⅛ teaspoon baking soda, ⅛ teaspoon kosher salt to sugar mixture. Mix until combined. Press together if still a bit pebbly. If dough is sticky, add a bit more flour, until dough doesn't stick to your hand.
- Fold 2 Tablespoons of semi sweet chocolate chips into dough. Press into a ball and place on a small baking sheet with a baking mat/parchment paper on it.
- Bake for 15-20 minutes, or until top is golden brown and semi-firm to the touch. If dough spreads out, you can press it back in with a spoon or spatula after removing from the oven.
- Let cool for 10 minutes, or as long as you can wait. Enjoy.
Video
Notes
- Use softened butter and room temperature egg yolk for the best results
- If you like taller cookies, freeze dough before baking
- Just use all purpose flour if that's all you have.
- Swap semisweet chocolate chips for your favorite chocolate chips
- I tested this recipe multiple times and the dough came out just a bit differently every time. But they baked up all about the same. if your dough is in crumbles (not dry crumbly), press it together and continue to the next step. Add more flour if dough sticks to your fingers before adding the chocolate chips.
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