My single serve chocolate chip cookie is a quicker take on my well-loved bakery style chocolate chip cookies, made with melted butter and a one-hour chill rather than brown butter and a 24-hour chill. The individual serving is just as soft & buttery, with those same big pools of chocolate, and is best enjoyed warm from the oven over a bowl of vanilla ice cream!
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Why you'll love this single serve chocolate chip cookie
- Soft & Thick Texture: A soft & thick texture is exactly what you should sink your teeth into when you're craving a warm, homemade cookie!
- Individual Serving: An extra large cookie all to yourself!
- Melty Chocolate Chunks: Chocolate chunks create bigger pools of chocolate, as well as small shavings studded throughout the cookie.
For more cookie recipes, try my Bakery Style Chocolate Chip Cookies, 30 Minute Chocolate Chip Cookies, Espresso Chocolate Chip Cookies, and Mini Chocolate Chip Cookies.
Ingredient Notes
- Flour: Use a high quality, unbleached all-purpose flour.
- Sugar: Dark or light brown sugar is all you need to create these thick & soft cookies!
- Malted Milk Powder: This unique ingredient adds a subtle malty flavor that you can't quite put your finger on but you know it adds so much depth and makes this cookie truly stand out.
- Butter: Fat equals flavor, so a European-style butter with a high fat percentage will yield the most delicious cookie.
- Vanilla Extract: Vanilla is so so important to make the best cookies! Be sure to use a good quality extract!
- Chocolate: Use your favorite baking chocolate or chocolate chips. I used a mix of Guittard Super Cookie Semisweet Chocolate Chips, regular semisweet chips, and mini dark chocolate chips for the perfect pools of melted chocolate throughout each bite!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this sinlge serve chocolate chip recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the dough and chill
In a medium bowl, whisk together the melted butter and brown sugar, then the beaten egg and vanilla. Mix in the dry ingredients. Lastly, fold in the chocolate chips. Place the cookie dough in the fridge for 10 minutes to thicken up. Then, shape into one ball and place on a small baking sheet. Top with additional chocolate chips, then chill for one hour.
Bake and enjoy!
Once the dough has chilled and the oven has come to temperature, bake the cookie for about 20-22 minutes until the edges are golden and the center no longer looks doughy. Enjoy immediately over a bowl of vanilla ice cream, or allow to set on the baking sheet for a few minutes before enjoying.
Expert Baking Tips
- Chill the cookie dough. Since this is a softer cookie dough, it needs an initial 10 minute chill to thicken up enough to be shaped into a ball. Then, it needs a full hour chill to ensure the cookie bakes up thick!
- Add more chocolate than you think! We want this cookie COVERED in chocolate chips. As it bakes, there will be room to fit even more chocolate on top if desired!
- Scoot the cookie. Immediately after the cookie comes out of the oven, use a spatula to shape the edges and form a perfectly round cookie.
Recipe FAQs
Unfortunately no! Since this is a softer cookie dough, it needs time in the fridge to absorb the flour and develop a deeper flavor. Plus, we want to ensure the cookie bakes up thick!
Store this cookie in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 months. You can also freeze the cookie dough ball for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.Â
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cookie recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Single Serve Chocolate Chip Cookie
Equipment
Ingredients
- 21 g (1.5 tablespoon) salted butter, melted
- 35 g (2.5 tablespoon) brown sugar
- 10 g (2 teaspoon) egg, from one beaten egg
- ½ teaspoon vanilla extract
- 35 g (¼ cup + 2 tsp) all-purpose flour
- 10 g (1 tablespoon) malted milk powder
- ¼ teaspoon baking powder
- pinch kosher salt
- 42 g (¼ cup) chocolate chips, plus more for topping
Instructions
- In a medium bowl, whisk together the melted butter and brown sugar. Add in the beaten egg and vanilla, and mix until fully combined.
- Add the flour, malted milk powder, baking powder, and salt, mixing the baking powder on top into the dry ingredients before mixing everything together fully with a rubber spatula.
- Lastly, fold in the chocolate chips.
- Place the cookie dough in the fridge for 10 minutes to thicken up. Then, shape into one ball and place on a small baking sheet. Top with additional chocolate chips, then chill for one hour.
- While the cookie dough is chilling, preheat the oven to 350 degrees F.
- Once the dough has chilled and the oven has come to temperature, bake the cookie for about 20-22 minutes until the edges are golden and the center no longer looks doughy.
- Enjoy immediately over a bowl of vanilla ice cream, or allow to set on the baking sheet for a few minutes before enjoying.
Notes
- Chill the cookie dough. Since this is a softer cookie dough, it needs an initial 10 minute chill to thicken up enough to be shaped into a ball. Then, it needs a full hour chill to ensure the cookie bakes up thick!
- Add more chocolate than you think! We want this cookie COVERED in chocolate chips. As it bakes, there will be room to fit even more chocolate on top if desired!
- Scoot the cookie. Immediately after the cookie comes out of the oven, use a spatula to shape the edges and form a perfectly round cookie.
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