Single Serve Chocolate Chip Cookie

Sometimes, you just need a chocolate chip cookie but you don’t want a whole batch of cookies sitting around tempting you for days on end. So, here to save the day is the single serve chocolate chip cookie….well, to be honest, this recipe makes TWO perfect cookies because no one wants just one cookie!

If you get an intense craving for a warm chocolate chip cookie as much as I do but hate having the entire batch calling to you all week long, this single serve cookie will be an answer to your prayers. It’s a super quick toss together of butter, brown sugar, a pinch of salt, all purpose flour, and chocolate chips!

This foundation of this chocolate chip cookie dough recipe comes from my daughter’s home-based cookie business she ran when we lived in Minnesota. It was her best selling cookie for a reason.

I’ve cut it down to make it one of my favorite single serving recipes you mix together in a small bowl….and yes, two cookies makes a single serving around my house 🙂

The hardest part of altering this perfect cookie recipe was working with the egg. Other bakers online suggest using just the egg yolk, but the first time I tried that, it messed up the final result of this cookie. It needs the egg white as well. So the second time, I beat up a whole egg in a small cup and measured out two teaspoons for the recipe. Perfection!

Single Serve Chocolate Chip Cookie Recipe FAQs

Can I make these in a toaster oven?

Absolutely! In fact, to save on energy, I highly recommend using a smaller oven if you have one. In fact, if it is in the heat of the summer, plug it in outside and bake your cookies out there! I personally don’t own a toaster oven, but I do have double ovens with one being exactly large enough for a single baking sheet.

Is this recipe for a chewy cookie or a crisp one?

Actually it is the best of both worlds all in one gooey cookie! The end result turns out perfectly dense and chewy, but they have a crisp edges where the butter and sugar got the hottest on the cookie sheet. So nibble on those crispy edges before diving into the chewy center.

Can I make one giant cookie instead of two normal sized one?

Since I’m not the cookie police (wouldn’t that be the most amazing job!) you can do whatever the heck you want! If you do for one giant cookie, reduce the oven temperature to 350 degrees and add about 5-8 minutes to the bake time.

You could also go for a deep dish chocolate chip cookie and place it in a mini cast iron skillet. If you do go the deep dish cookie route, be sure to grab a scoop of ice cream to go on top when it is still warm 🙂 Just don’t turn this gorgeous cookie into one of those mug recipes in the microwave!

My cookies turned out big and puffy…more like cake. What did I do wrong?

Usually when a cookie recipe turns out too “cakey” it comes down to the following three problems. Try troubleshooting these areas first.

1. You used too much flour. Next time, be sure you are measuring with either a scale for weight or the scoop and sweep method. If you just crammed the measuring cup into the flour container then leveled it off, you definitely ended up with too much.
2. You used too much egg. Not only will too much egg create a cakey cookie, it will also mess with the taste of the cookie. Measure it out specifically. Don’t just guesstimate it.
3. Too much baking powder…or you used baking soda. Generally cookies do much better with baking powder but too much and you get too much rise.

My cookies turned out flat. What did I do wrong?

Usually flat cookies can be tied to your butter. First, try a better quality butter, which will have less water in it. If that isn’t an option, you can also add a little bit more flour to try to absorb the excess moisture. Be sure you are measuring both the brown and white sugar correctly as well.

Also, be sure you are not greasing the baking sheet with nonstick spray or using parchment paper. Both of them provide too much lubrication when combined with the butter from the cookie as it bakes, resulting in cookies that spread too much.

What suggestions do you have to make this recipe healthier?

I’m a big believer that there is nothing wrong with celebrating delicious food and your sweet tooth in moderation. If you insist on trying to cut the calories in this recipe, here are a few suggestions. I do not guarantee the results with these alterations.

• Instead of making two large cookies, make four smaller ones and only have one or two of those. Cut the baking time down by two minutes if you choose this option. These cookies are still delicious the next day.
• Substitute some of the butter with coconut oil, almond butter, vegan butter, or natural peanut butter. But again, your results will vary from this cookie.
• Use just a few dark or bitter chocolate chunks instead of the 3 tablespoons of chocolate chips. The dark chocolate has few calories and a few strategically places pieces of chocolate will work well.

Single Serve Chocolate Chip Cookie VIDEO

Please note: there should be 2 teaspoons of egg in the recipe, not tablespoons as the text of the video shows! Sorry for trying to mess up your small batch of chocolate chip cookies 🙁

Looking for more great cookie recipes?

Maybe you need more than just a couple cookies and really want a huge batch instead! No shame my friend 🙂 Check out these three cookie recipes and get baking!

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Single Serve Chocolate Chip Cookie

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Two perfect cookies warm from the oven!

• Total Time: 13 minutes
• Yield: 2 cookies 1x

Ingredients

Scale 1x2x3x

1 tablespoon + 1 teaspoon melted butter

1 tablespoon + 1 teaspoon brown sugar

1 tablespoon granulated sugar

2 teaspoons beaten egg 

1/8 teaspoon vanilla

1/8 teaspoon kosher salt

1/8 teaspoon baking powder

1/4 cup flour

3 tablespoons chocolate chips

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Instructions

1. In a small bowl, mix together the butter and both sugars.
2. Add the egg, vanilla, salt, and baking powder. Mix well
3. Add flour and mix.
4. Add chocolate chips and mix.
5. Roll dough into two balls. Break the ball in half and press the smooth sides together. Place on un-greased baking sheet.
6. Bake at 375 degrees for 8 minutes. Let cool on pan for 8 minutes before serving.

• Author: Carole Jones
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15 g
• Sodium: 105 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg

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