Not in the mood for a whole batch of cookies or simply not looking to spend too much time or energy in the kitchen? This single chocolate chip cookie recipe is a perfect solution! Minimal ingredients, time, and effort. Plus, you can bake it in the oven or microwave it for faster results.
Recipe: $0.23 | Per Serving: $0.23 | Servings: 1
We are no strangers to chocolate chip cookie recipes around here. Our Oreo Chocolate Chip Cookies and Chocolate Chip Marshmallow Cookies are legendary. But when you want a fast dessert that's simple, cheap, and loaded with gooey chocolate, this single serve chocolate chip cookie delivers.
Using fewer ingredients, this cookie recipe will obviously cost less than a full batch, and by using less of each ingredient, you can get your pantry to last longer, perfect for stretching it those last few days or the month.
What's even better? You can make this recipe with or without eggs! Similar to our Eggless Chocolate Chip Cookies Recipe, but made as one large epic-portion sized cookie instead.
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🍯 Why This Recipe Works
- Small Batch, Big Flavor. You get all of the joys of a classic chocolate chip cookie without committing yourself to a whole batch. It's perfect for a late-night snack or mid-day pick-me-up. No leftovers, no temptation, and no waste.
- One Bowl, One Fork, Done. I am a big fan of low-effort baking, and with this recipe, everything mixes up easily with just a fork or a spoon. No electric mixers or fancy equipment needed. Less mess, fewer dishes, faster cookie.
- Quick & Flexible. Whether you want one large cookie or two, a golden baked cookie with crispy edges, or a microwaved one full of delicious, crave-worthy gooeyness, you have options.
🥘 Ingredients
Butter- This will give the rich flavor profile, but you can swap it out for shortening. Just note that plain flavored shortening won't have the same flavorful effect. Butter-flavored shortening is preferred.
Sugars- Using a combination of brown sugar and white sugar will create the classic chocolate chip cookie dough flavor that you know, love, and expect. Don't have brown sugar? Use white sugar plus a drop of molasses or maple syrup to mimic the moisture and flavor.
Egg White- We definitely do not need an entire egg for this recipe, and unless you have a container of egg white on hand or plan to use the remaining egg in another recipe (like Scrambled Eggs with Spinach and Tomatoes), you may wish to opt for milk instead. I've made the recipe both ways, and it's delicious both ways.
For specific ingredients and measurements, please see the recipe card below.
📖 Variations
- Add Peanut Butter: Swirl in a teaspoon of peanut butter for a rich, salty-sweet twist.
- Make It a Skillet Cookie: Bake in a mini cast iron skillet or ramekin for a bakery-style presentation.
- Double Chocolate: Swap a teaspoon of flour for cocoa powder and use white or dark chocolate chips.
- Oatmeal Version: Replace 1 tablespoon of flour with quick oats and toss in a pinch of cinnamon for a chocolate chip oat cookie.
🔪 Instructions for Single Chocolate Chip Cookie Recipe
Step 1: Preheat your oven to 350°F.
Step 2: Add the softened butter, brown sugar, and granulated sugar to a small bowl. (Image 1). Mix together until creamy. (Image 2).
Step 3: Add in the vanilla and eggwhite (or milk, if using). (Image 3). Stir together until combined. (Image 4).
Step 4: Add in the flour, baking soda, and salt. (Image 5). Mix until just combined.
Step 6: Add in the chocolate chips. (Image 6). Gently fold to combine.
Step 7: Portion the dough out onto a parchment paper lined baking sheet. (Image 8).
Step 8: Bake in the oven for 8-10 minutes or until the edges look set and are golden in color. (Image 8). Let the cookie cool for a few minutes on the pan before eating. Enjoy!
🍴 Recipe Tips
- Be careful when microwaving! The cookie continues to cook as it cools, so underbaking slightly is better than overcooking.
- Use a ramekin or small dish if microwaving, it helps shape the cookie and prevents overspreading.
- Let it rest for a minute after cooking! The heat will finish setting the center and give it the perfect gooey texture.
♨Microwave Instructions
Microwaving the dough will give you a wonderful cake-like experience in less than a minute. Just place the dough onto a microwave safe plate and heat for 40-60 seconds.
Allow to cool before eating, the cookie will be hot!
💭 Recipe FAQs
A single-serve cookie is a one-portion dessert, basically a large, bakery-style chocolate chip cookie made just for one! It’s perfect when you want a treat without making a full batch or having leftovers hanging around.
Nope! This recipe is designed to be made and baked (or microwaved) right away. No chilling needed means you get your cookie faster and with fewer steps.
If baking in the oven, look for golden edges and a soft, slightly underdone center, it’ll finish setting as it cools. For the microwave, the cookie should be set on the edges but still soft in the middle. It may not look fully cooked, but give it a minute to rest and it’ll firm up perfectly.
Yes! You can use granulated sugar instead, though the cookie will be slightly less chewy and more crisp. For a closer match, add a tiny drop of molasses or maple syrup if you have it.
Single-serve cookies are best enjoyed fresh, but if you save part for later, wrap it tightly and keep at room temperature for up to 2 days. A quick 5-second microwave zap can bring it back to soft and gooey!
❤️ More Delicious Cookie Recipes
If you tried this Single Chocolate Chip Cookie Recipe, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Single Serve Chocolate Chip Cookie
Equipment
- Spoon or Fork
Ingredients
- 1 Tablespoon butter, softened or melted ($0.12)
- 1 Tablespoon brown sugar ($0.01)
- ½ Tablespoon granulated sugar ($0.01)
- ⅛ teaspoon vanilla extract ($0.01)
- Pinch of salt ($0.01)
- 1 Tablespoon egg white, or milk ($0.01)
- 3 Tablespoons all-purpose flour ($0.01)
- ⅛ teaspoon baking soda ($0.01)
- 2 Tablespoons chocolate chips ($0.05)
Instructions
- Preheat your oven to 350°F.
- In a small bowl, combine the softened butter, brown sugar, and granulated sugar. Mix together until the texture is creamy and smooth.
- Add in the vanilla and egg white (or milk, if you’re going egg-free). Stir until everything is well incorporated.
- Sprinkle in the flour, baking soda, and salt. Gently mix until just combined—don’t overwork the dough.
- Fold in the chocolate chips until they’re evenly distributed throughout the dough.
- Scoop the dough onto a parchment-lined baking sheet. You can shape it into a tall mound or gently flatten it, depending on how thick you like your cookie.
- Bake for 8–10 minutes, or until the edges are golden and the center looks just slightly underdone. Let it cool for a minute or two before enjoying. This helps the cookie set and keeps you from burning your mouth.
Notes
- Slightly underbake for a soft, chewy center.
- Microwave on high for 40–60 seconds for a quick treat.
- Use milk instead of egg white if preferred.
- Cool cookie 1–2 minutes before eating. It finishes cooking as it cools.
- Use parchment paper or a silicone mat for easy cleanup.
- Add extra chocolate chips on top for gooey pockets.
- Store leftovers wrapped at room temperature up to 2 days.
Nicole Durham says
This recipe has been a huge hit at our house, there are so many fun ways to dress it up and customize it!