Ultimate Homemade Recipe For Single Serve Chocolate Chip Cookie

Published: 21 Feb 2026

Sometimes you want a real cookie, not a whole batch. You want that warm smell in your kitchen, the melty chocolate, and the soft center. You also want it fast, easy, and made with simple pantry staples. This single serve chocolate chip cookie is built for that exact moment. It gives you one generous cookie with crisp edges, a chewy middle, and plenty of chocolate in every bite.

Single Serve Chocolate Chip Cookie recipe

This post walks you through every step so you can make it with confidence at home. You’ll also get an oven method for a classic cookie and a microwave option for a quicker, gooier treat. If you enjoy small, cozy desserts like this, make sure to check the homepage for more food recipes.

A cookie for one sounds simple, but small recipes can be tricky. With less dough, the cookie can dry out faster or spread too much. The good news is that a few smart choices make a big difference. This recipe uses a thick dough ball, a balanced mix of sugars, and just enough flour to hold a soft center without turning cakey.

Crispy edges and a chewy center

Most people searching “single serve chocolate chip cookie” want the best texture, not just the smallest size. The goal is a cookie that sets at the edges while the middle stays soft. You’ll bake it until the edges look set, then let the cookie finish cooking on the hot pan. That short rest is a key best practice, and it helps you avoid a dry cookie.

Oven vs microwave

The oven gives you the most classic result. You’ll get better browning, crisp edges, and a cookie that looks and feels like a bakery cookie. The microwave is faster and still delicious, but it tends to be softer all over, with a gooier bite. Think of it like a warm cookie you eat with a spoon. Both methods work, and you can pick the one that matches your mood.

Ingredients You’ll Need

This cookie uses everyday ingredients. You likely have most of them already. The measurements are small, so take your time and measure carefully. Small changes matter more when you make a single serving cookie.

You’ll make one large cookie, about the size of a big bakery cookie. If you prefer a smaller cookie, you can simply make a slightly smaller dough ball and bake it for a minute less.

Base ingredients

  • Unsalted butter
  • Brown sugar
  • White sugar
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Chocolate chips or chopped chocolate

Egg or no egg

Many single serve cookies are made without egg because it keeps the recipe simple. Egg is hard to divide, and using too much can make the cookie puffy or cakey. This main recipe is no egg and still gives a soft, chewy bite. If you want a richer cookie with a slightly deeper chew, I included an egg yolk option below in the variations section.

Chocolate chips vs chopped chocolate

Chocolate chips hold their shape well, so you get tidy pockets of chocolate. Chopped chocolate melts more, so you get little puddles that feel extra rich. If you want the most “bakery” style result, use a mix of both. Even a small mix changes the feel of the cookie in a great way.

Tools You’ll Need

You don’t need a mixer for this. A bowl and a spoon are enough, and the dough comes together fast. Keep your setup simple, and you’ll want to make this again.

Basic tools

  • Small mixing bowl
  • Spoon or small spatula
  • Measuring spoons
  • Measuring cups (or a kitchen scale if you like precision)
  • Baking sheet
  • Parchment paper (or lightly greased pan)

Optional tools that help

  • Small whisk (nice for mixing butter and sugar smoothly)
  • Ramekin (for a thicker “deep dish” cookie style)
  • Cooling rack (helpful, but not required)

Recipe Method: Oven Method Step by Step

This is the classic method and the one I recommend if you have the time. It gives you better texture and a cookie that browns like a traditional chocolate chip cookie. Preheat your oven first so the cookie bakes evenly right away.

9 Step Recipe Formula

Step 1: Preheat the oven and prep the pan

Set your oven to 350°F (175°C). Line a small baking sheet with parchment paper. Parchment helps prevent sticking and keeps the bottom from getting too dark. If you don’t have parchment, lightly grease the pan instead, but keep the layer thin so the cookie doesn’t spread too much.

Step 2: Melt the butter, then cool it slightly

Place 2 tablespoons (28 g) unsalted butter in a microwave-safe bowl and melt it in short bursts. You want it fully melted, not bubbling hot. Let it sit for about one minute. This quick cool down matters because very hot butter can make the dough loose and cause too much spreading.

If you prefer, you can use softened butter instead of melted butter. Softened butter gives a slightly thicker cookie, while melted butter gives a chewier center. Both work well, but melted butter is easier for a small recipe.

Step 3: Mix sugars into the butter until glossy

Add 2 tablespoons packed brown sugar and 1 tablespoon white sugar to the melted butter. Stir well for about 20–30 seconds until the mix looks smooth and a little glossy. This step helps the sugars start to dissolve, which improves the cookie’s texture and helps it bake evenly.

Add ½ teaspoon vanilla extract and stir again until the smell of vanilla comes through and everything looks well mixed.

Step 4: Add dry ingredients and mix just until combined

Sprinkle in 6 tablespoons (about 45 g) all-purpose flour, ⅛ teaspoon baking soda, and a small pinch of salt. Stir gently until you no longer see dry flour. The dough should look thick and slightly shiny. It should hold together easily when you press it with the spoon.

Mixing too long can make the cookie tougher, so stop as soon as the flour disappears. With a single serving cookie, it’s easy to over-mix because the bowl is small, so keep it quick and gentle.

Step 5: Fold in the chocolate

Add 2 to 3 tablespoons chocolate chips or chopped chocolate. Fold them in so they spread through the dough. Save a few pieces to press on top later. That small detail makes the cookie look better and gives you melty chocolate on the surface.

If your dough feels very soft, let it sit for 2–3 minutes. This short rest helps the flour absorb the moisture and makes shaping easier.

Step 6: Shape one thick dough ball and set it on the pan

Scoop the dough and roll it into a ball with your hands. It should be thick, not flat. Place it on the lined baking sheet. Do not press it down much. A tall dough ball helps the cookie bake up with a soft center instead of spreading thin.

Press a few extra chocolate chips on top. This makes the cookie look inviting and gives you chocolate in every bite.

Step 7: Bake until the edges are set

Bake for 10 to 14 minutes, depending on your oven and how thick your dough ball is. Start checking at the 10-minute mark. You are looking for edges that look set and lightly golden. The center should still look soft and slightly underdone. That is the sweet spot for a chewy cookie.

If you bake until the center looks fully firm, the cookie will cool down dry. Pulling it a little early is the best practice for single serve cookies.

Remove the pan from the oven and let the cookie sit on the hot pan for 5 to 10 minutes. This is not a filler step. It finishes the bake gently and helps the cookie set without drying out.

If you like a warm cookie, you can eat it after 5 minutes. If you want it to hold together more cleanly, wait the full 10 minutes.

Step 9: Optional finishing touches

For a simple upgrade, sprinkle a tiny pinch of flaky salt on top while the cookie is still warm. It makes the chocolate taste deeper and the cookie taste more balanced. You can also add one or two extra chocolate pieces on top right after baking, so they melt into glossy puddles.

This method is for speed. It’s perfect when you want a warm cookie in minutes. The result is softer and more gooey, with less crispness at the edges. If you like a spoonable cookie, this will make you happy.

Microwave method overview

Use the same dough base, but cook it in short bursts. Microwaves vary a lot, so the exact timing will depend on your machine and your mug.

Step-by-step microwave method

Start by mixing the dough in a microwave-safe mug or small bowl. Melt the butter first, then stir in the sugars and vanilla until smooth. Add flour, baking soda, and salt, then mix just until you don’t see dry flour. Fold in the chocolate.

Once the dough is mixed, press it gently into the mug or bowl so it sits in an even layer. Microwave for 30 seconds, then check it. If it still looks very wet in the center, microwave for 10–15 seconds more. Keep going in short bursts until the edges look set. The center should still look soft. Let it rest for one full minute before eating because it firms up as it sits.

Small recipes reward careful steps. The good news is that these are easy habits, and once you do them once, they feel natural.

Measure flour with care

Too much flour is the fastest way to get a dry cookie. If you use measuring cups, spoon the flour into the cup and level it off. Don’t pack it down. If you have a scale, weighing is even better because it removes guessing.

Don’t overbake

This is the golden rule. Take the cookie out when the edges are set and the center still looks soft. The cookie finishes as it cools, and that is how you keep the middle chewy.

Use brown sugar for softness

Brown sugar brings moisture and a deeper flavor. It helps the cookie stay soft, even after it cools. If you only use white sugar, the cookie can feel crisper and a bit drier.

Salt makes chocolate taste richer

A small pinch of salt does not make the cookie taste salty. It makes the chocolate taste stronger and the cookie taste more balanced. If your chocolate chips are very sweet, salt helps even more.

Easy Variations

Once you have the base recipe, you can switch it up without stress. These variations are simple and home-friendly, and they help you make the cookie match your taste.

Egg yolk version for extra richness

If you want a richer cookie with a deeper chew, add 1 egg yolk and increase the flour slightly. Mix the yolk in after the sugars and vanilla, then add an extra 1 to 2 tablespoons of flour as needed until the dough feels thick and scoopable. The dough should not be runny. Bake the same way, and watch the cookie closely because eggs can make it brown faster.

Add 1 tablespoon peanut butter and reduce the butter to 1½ tablespoons. Stir the peanut butter into the melted butter before adding the sugar. The cookie will be slightly thicker and have a warm, nutty flavor.

Double chocolate version

Add 1 tablespoon unsweetened cocoa powder and reduce the flour by 1 tablespoon to keep the dough balanced. Use chopped chocolate for bigger melted pockets.

Replace 2 tablespoons of flour with 2 tablespoons of quick oats. The cookie will be heartier and a little less sweet. It’s great with dark chocolate.

Dairy-free option

Use a plant-based butter and dairy-free chocolate chips. Many plant butters melt faster, so let the melted butter cool for an extra minute before mixing in the sugars.

Serving Ideas

A warm cookie is already a good moment. These serving ideas make it feel like a real dessert without extra work.

Simple pairings

Serve the cookie with cold milk, hot coffee, or tea. The warm cookie and cold drink combination is hard to beat.

Dessert upgrades

For a special treat, add a scoop of vanilla ice cream on top of the warm cookie. The ice cream melts into the center and turns it into a quick cookie sundae. You can also drizzle a little chocolate sauce or caramel sauce over the top if you want it extra indulgent.

Storage and Make-Ahead Tips

Even though this is a single serve chocolate chip cookie, you can still plan ahead. This is helpful if you want fresh cookies without mixing dough each time.

Saving the dough

You can make the dough, roll it into a ball, and keep it covered in the fridge for up to 48 hours. When you’re ready to bake, place it on a lined pan and bake as usual. You may need 1 extra minute if the dough is very cold.

Freezing the dough

Freeze the dough ball on a small plate until firm, then store it in a freezer-safe bag. Bake from frozen at 350°F (175°C) and add 2 to 4 minutes of baking time. Start checking early because ovens vary.

Store the baked cookie in an airtight container at room temperature. It tastes best the day it’s baked, but it will still be enjoyable the next day. If you want to warm it up, microwave for 8–10 seconds.

Troubleshooting

If your cookie isn’t perfect the first time, don’t worry. Small tweaks fix most problems right away. Use these quick checks, and your next cookie will be exactly what you want.

This often happens when the butter is too hot or the dough is too soft. Let the melted butter cool for a minute before mixing, and make sure the dough feels thick before baking. If needed, stir in 1 extra tablespoon flour and shape the dough into a taller ball.

Dry cookies usually come from too much flour or overbaking. Measure flour gently, and pull the cookie when the center still looks soft. The cookie continues to set as it cools, so baking “just until done” often becomes overbaking after it rests.

This can happen if you added too much flour or if the dough ball is very tall. Try shaping it into a thick puck instead of a tall ball. Also make sure your oven is fully preheated so it bakes evenly.

This is usually a salt or vanilla issue. Add a small pinch of salt and a good splash of vanilla. If your chocolate is very sweet, the pinch of salt can make the whole cookie taste better.

FAQ

These are the questions people ask most often when they make a cookie for one at home. They’re simple changes that help you get the exact cookie you want.

Can I make this without brown sugar?

Yes, but the cookie will be less chewy. If you only have white sugar, use the same total amount of sugar and bake a little less so the center stays soft. If you have honey or maple syrup, don’t swap it here because it changes the moisture too much in a small recipe.

Can I use chopped chocolate instead of chips?

Yes, and it’s a great choice. Chopped chocolate melts into bigger pockets and feels richer. If you use a chocolate bar, chop it into small pieces and a few larger chunks for variety.

Can I bake this in a toaster oven?

Yes. Preheat it fully and bake on a small tray. Start checking early because toaster ovens can run hot and brown quickly. The same “edges set, center soft” rule still applies.

How do I make it extra chewy?

Use melted butter, keep the brown sugar, and don’t overbake. You can also shape the dough into a thick ball so the center stays soft longer. If you love a deep chew, try the egg yolk version in the variations section.

Final Thoughts

A single serve chocolate chip cookie should feel like a little win. It should be easy to make, taste like the real thing, and fit your day without extra dishes or leftovers. Follow the key habits here, especially careful measuring and pulling the cookie before the center looks fully done, and you’ll get a soft, chewy cookie that tastes like you meant to make it.

If you’d like more cozy desserts and easy home recipes, make sure to check the homepage for more food recipes.

Sophia Pervaiz Avatar
Sophia Pervaiz

Passionate about creating delicious, approachable recipes and sharing insights on our furry companions, Sophia Pervaiz blends their love for food and cats into every post. When not experimenting with new recipes in the kitchen, they enjoy spending time with their cats, learning more about feline health, and creating content that caters to both food lovers and pet enthusiasts. With a knack for making everything feel personal and relatable, Sophia Pervaiz brings a warm, friendly voice to both the culinary and animal worlds. Whether you're here for a tasty new dish or some helpful cat tips, there's always something for everyone!

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