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Single Serve Chocolate Chip Cookie

Single Serve Chocolate Chip Cookie Recipe By: Cece Kirkwood

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Ever crave a chocolate chip cookie but don’t have the time to get out the mixer, mix a huge batch of cookie dough together, scoop them out and bake them? Don’t even get me started about waiting for the butter to reach room temperature (even with my hack)… sometimes you want a cookie and you want it now. 

And that is okay. 

It is more than okay. I celebrate that. 

A close up photo fo a cookie split in half

Let’s lean into our cravings a bit more and learn how to bake a single serve cookie recipe. This recipe either makes one giant chocolate chip cookie or two regular sized cookies! The choice is yours! 

The Single Serve Chocolate Chip Cookie recipe was built using my Classic Chocolate Chip Cookie recipe but instead of utilizing room temperature butter and a mixer, we swap that for a little bit of browned butter. This melted butter trick not only intensifies the chocolate flavor, but allows us to speed up the mixing steps too! 

In less than 15 minutes, you’ll be popping those cookies into the oven and off to chocolate chip heaven. 

Ready to dig in? 

The Process 

Pre-baking tip for the Single Serve Chocolate Chip Cookie 

Before gathering ingredients, I want to say one more thing about this recipe. Remember, because we are using small amounts of each of these ingredients, there is little room for error. The need to pre-measure by weight for each and every ingredient listed below is vital. 

Trust me. When testing and developing this recipe, anytime I didn’t get my baking soda measurement exactly correct, my cookies ended up being too cake-like! So be careful, pre-measure and of course.. have fun! 

Prepare the ingredients

Now that I’ve said all of that,, preheat the oven to 375ºF and begin to brown the butter. 

  • To brown the butter, grab a light colored pan (this helps with being able to spot when the butter is browned enough) and place it over medium heat. 
  • Add the cubed butter to the pan and continuously stir with a wooden or rubber spoon to keep the heat moving evenly.
  • The butter will quickly melt and start to foam and sizzle. This is good! Keep things going for another 5-8 minutes until the butter turns a nice golden brown. Hint: Once it starts to smell nice and toasty and nutty, you are about 3 minutes away from it being done! 
  • Immediately remove the butter from heat and place it into a heat proof container to completely cool to room temperature. 

While the butter cools, measure the rest of your ingredients in small bowls. 

Combine the Sugars, Egg Yolk, Butter and Vanilla

Once the butter is mostly cooled, add that to a medium sized bowl, along with the brown sugar, sugar, egg yolk and vanilla. Whisk everything together! At first the texture will look a little like apple sauce, but you’ll want to keep whisking until everything smooths out. This means that the sugars are fully dissolved. 

Onto the dry ingredients

Add the flour, baking soda and salt to the bowl. Using a rubber spatula, mix everything together until just combined. The mixture will look a little greasy and almost playdough like (although it will be a bit more pliable than playdough)! 

Then, add the chocolate chips and work those into the dough. 

Divide the Single Serve Chocolate Chip Cookies and Bake

Either divide the dough into two equal parts or keep it together as one giant cookie! Regardless of the number of cookies, form the dough into a ball and place onto a parchment lined baking sheet. 

Then, using your palm, flatten the cookie down so it’s a bit flatter. This will help for the cookies to bake evenly. 

Before putting the cookie(s) into the oven, add a few extra chocolate chips to the top of the dough. This will give it a nice finished, refined, chocolatey look. 

Bake the cookies for 9-11 minutes or until the edges just begin to turn golden. My oven tends to take 11 minutes every time, but I like to start checking around 9 minutes to ensure I am not over-baking the Single Serve Chocolate Chip Cookie. 

Top with a bit of sea salt as soon as they are fresh out of the oven. 

Then, allow the cookies to cool for a few minutes on the warm pan before moving to a cooling rack. 

And finally, my favorite part… DEVOUR! 

The Tips 

Why is this recipe in Grams?

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time. 

A couple of quick tips for these single serve cookies…

  • Remember to use just the egg yolk! Not a full egg! Too much egg can make your cookies cake-like.
  • Pre-measure the ingredients and be precise! As I mentioned in the process, too much baking soda can also make the cookies too cake-like! 
  • Use a lightly colored pan to brown the butter! This helps ensure you don’t burn the butter. 
  • Contrary to my Top 5 Cookie Baking Tips, I would not suggest cooling the dough before baking. Throw them right into the oven and you can devour them sooner! 
Print

Single Serve Chocolate Chip Cookie

A close up photo fo a cookie split in half

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  • Author: Cece
  • Prep Time: 20 min
  • Cook Time: 11 min
  • Total Time: 30 min
  • Yield: 2 cookies 1x

Ingredients

Scale
  • 3 tbsp butter, browned and cooled
  • 1 egg yolk
  • 12g sugar
  • 16g brown sugar
  • 1/4 tsp vanilla
  • 55g flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 35g choco chips

Instructions

  • Preheat the oven to 375ºF
  • Brown the butter and cool completely
    • To brown the butter, grab a light colored pan (this helps with being able to spot when the butter is browned enough) and place it over medium heat.
    • Add the cubed butter to the pan and continuously stir with a wooden or rubber spoon to keep the heat moving evenly.
    • The butter will quickly melt and start to foam and sizzle. This is good! Keep things going for another 5-8 minutes until the butter turns a nice golden brown. Hint: Once it starts to smell nice and toasty and nutty, you are about 3 minutes away from it being done!
    • Immediately remove the butter from heat and place it into a heat proof container to completely cool to room temperature.
  • While the butter cools, pre-measure the rest of the ingredients into small bowls. Be sure to separate the egg yolk from the egg white as this recipe only uses the egg yolk!
  • In a medium bowl, whisk together the cooled butter, egg yolk, both sugars and vanilla.
    • At first the ingredients will look a little like apple sauce, but keep whisking until everything is smooth and the sugars are fully dissolved.
  • Add the flour, precisely measured baking soda and salt to the bowl.
  • Mix together with a rubber spatula until just combined.
  • Add the chocolate chips and work them into the dough.
  • Either divide the dough into two equal parts or keep it together as one giant cookie! Regardless of the number of cookies, form the dough into a ball and place onto a parchment lined baking sheet.
  • Then, using your palm, flatten the cookie down so it’s a bit flatter. This will help for the cookies to bake evenly.
  • Before putting the cookie(s) into the oven, add a few extra chocolate chips to the top of the dough.
  • Bake the cookies for 9-11 minutes or until the edges just begin to turn golden.
  • Top with a bit of sea salt as soon as they are fresh out of the oven.
  • Then, allow the cookies to cool for a few minutes on the warm pan before moving to a cooling rack.
  • And finally, my favorite part… DEVOUR!

Did you make this recipe?

One of my favorite things is to see you making one of my recipes! Please share a photo on social media by tagging @bakingbycece.

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