single chocolate chip cookie recipe

Written ByEmma Smyth Last Updated
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I’ve made this single chocolate chip cookie recipe more times than I can count, and it’s always a hit. There’s something so satisfying about pulling a warm, gooey cookie out of the oven in just a few minutes—no waiting for a whole batch, no leftovers to deal with. My kids ask for it all the time, especially after school when they want something sweet but not over-the-top. It’s the perfect size for one, whether you’re craving a little treat for yourself or need a quick dessert for a late-night snack.

What I love most about this recipe is how simple and adaptable it is. You can whip it up with basic pantry staples, and it’s done in under 15 minutes. Plus, it’s a great way to enjoy a cookie without overindulging. I like to use dark chocolate chips for a little extra antioxidants, and I’ve even swapped in whole wheat flour for a slightly healthier twist. It’s just enough to satisfy a sweet tooth without going overboard, and my family always comes back for more. Whether it’s a weekday pick-me-up or a small dessert after dinner, this single cookie never disappoints.

Single Giant Chocolate Chip Cookie
4.9 from 571 votes

A warm, gooey, and indulgent single-serving chocolate chip cookie that’s perfect for satisfying a sweet craving. This recipe yields one large cookie with crisp edges and a soft, melty center.

Prep Time5 mins
Cook Time12 mins
Resting Time0 mins
Total Time17 mins
Servings: 1Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cookie Dough
  • 3 tbsp (42g) unsalted butter, softened
  • 3 tbsp (38g) packed light brown sugar
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 large egg (whisked, then measure ~1.5 tbsp)
  • 1/4 cup (30g) all-purpose flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup (45g) chocolate chips (semi-sweet or milk)

👨‍🍳Directions

  1. 1
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. 2
    In a small mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 1-2 minutes with a fork or whisk).
  3. 3
    Add the vanilla extract and the measured egg, mixing until fully combined.
  4. 4
    In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. 5
    Fold in the chocolate chips until evenly distributed throughout the dough.
  6. 6
    Scoop the dough onto the prepared baking sheet and shape it into a thick, round disc (about 3 inches in diameter and 1/2 inch thick).
  7. 7
    Bake for 10-12 minutes, or until the edges are golden brown and the center looks slightly underbaked (it will firm up as it cools).
  8. 8
    Let the cookie cool on the baking sheet for 5 minutes before transferring it to a wire rack or enjoying it warm.

🔧Equipment

  • Small mixing bowl
  • Fork or whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone mat
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 220mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a crispier cookie, bake for 1-2 minutes longer. For a gooier texture, slightly underbake. You can also add a pinch of cinnamon or a sprinkle of sea salt on top before baking for extra flavor.
This single chocolate chip cookie recipe is one of those simple, reliable treats that never lets you down. It’s quick to make, always turns out perfectly, and works for everything—whether it’s a last-minute dessert, a lunchbox surprise, or a sweet ending to a family dinner. No matter the occasion, this cookie is an easy way to bring a little joy to the table without any fuss.

1. Can I use a different type of chocolate for the chocolate chip cookie?

Yes! You can substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, white chocolate, or even chunks of your favorite chocolate bar. Just keep in mind that the sweetness and texture may vary slightly depending on the type of chocolate you choose.

2. Why did my cookie turn out flat and crispy instead of soft and chewy?

Flat, crispy cookies can result from a few common issues: over-softened butter, too much sugar, or not enough flour. Make sure your butter is softened but still cool to the touch, measure your ingredients accurately, and avoid overmixing the dough. Chilling the dough for at least 30 minutes before baking can also help prevent spreading.

3. Can I make the dough ahead of time and bake later?

Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. When ready to bake, scoop the dough onto a baking sheet and let it sit at room temperature for about 10-15 minutes before baking. If baking from frozen, add 1-2 extra minutes to the baking time.

4. How do I know when the cookie is done baking?

The cookie is done when the edges are golden brown and the center looks slightly underbaked (it will firm up as it cools). For a single large cookie, this usually takes about 12-15 minutes at 350°F (175°C). Avoid overbaking, as it can make the cookie dry and hard.

5. Can I add mix-ins like nuts or oats to this recipe?

Yes! Feel free to customize your cookie by adding ¼ to ½ cup of mix-ins like chopped nuts (walnuts, pecans, or almonds), rolled oats, toffee bits, or even a sprinkle of sea salt on top before baking. Just be mindful not to overload the dough, as it may affect the texture.

I’m Emma, the voice behind RecipeRummage, where I share my favorite food discoveries and easy recipes for everyday cooking. I love rummaging through ingredients, experimenting in the kitchen, and helping others turn simple ideas into delicious meals.

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