Perfect Single-Serve Chocolate Chip Cookie Recipe

When you want just one cookie, this single-serve chocolate chip cookie hits the spot. It’s adapted from my popular Kroll’s Kookie recipe and scaled down to make one giant cookie—about 7.1 oz—so you can enjoy a warm, gooey treat without baking a whole batch.

This cookie has a soft, tender center with a golden-brown, slightly crisp exterior. It’s thick, chocolatey, and perfect straight from the baking sheet. My husband and I often grab a spoon and dig in while it’s still warm!

I worked on this recipe for several weeks to get the texture just right. Simply dividing the original recipe by six didn’t produce the same thick, chewy result—early tests were either too flat, dry, or required chilling. After many tweaks, I landed on a version that stays thick and gooey without chilling. The result: the ultimate single-serve chocolate chip cookie.

With this recipe, you get a fresh-baked cookie for one without leftovers tempting you. I hope you love it as much as we do!

You’ll love this single serve cookie because…

• It’s based on the famous Kroll’s Kookie, so you get the same familiar flavor and texture in a single-serve version.
• Soft, chewy, fluffy, ultra-thick, golden brown, and slightly crisp on the outside.
• Quick and easy to make—one bowl, no complicated equipment.
• Loaded with chocolate chips, perfect for chocolate cravings.
• No chill time required and no stand mixer—just a hand mixer to cream the butter and brown sugar.

Ingredients

Scroll to the recipe card below for exact measurements and the full ingredient list.

• Cold butter: Using cold butter helps the cookie stay thick and prevents excessive spreading. Softened or melted butter will make the dough spread more.
• Brown sugar: Adds moisture, chewiness, and a hint of caramel flavor.
• Egg: This recipe uses just 1 tablespoon of whisked egg—measure it from a whisked whole egg and save the remainder for another use.
• Vanilla extract: Use a quality vanilla for the best flavor.
• Cake flour: A small amount of cake flour makes the cookie delicate and tender.
• All-purpose flour: Helps the cookie develop a perfect golden brown exterior.
• Cornstarch: Contributes to chewiness and helps the cookie stay thick.
• Chocolate chips: Milk chocolate is recommended, but semi-sweet or dark chips also work well.
• Other: baking soda, baking powder, salt, and optional finishing salt like Maldon.

Step by Step Directions

See the recipe card below for full instructions and exact timings.

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. Beat cold butter with a hand mixer for about 30 seconds in a medium bowl.
3. Add brown sugar and cream until smooth and fluffy, about 1–2 minutes.
4. Add the whisked egg (1 tablespoon) and vanilla; stir with a spatula until glossy and golden.
5. Add dry ingredients and chocolate chips, stirring until combined. The dough may look crumbly at first—work it together and form a ball.
6. Place the dough ball on the prepared sheet; press a few extra chips on top if desired. Keep it round for a thick cookie or flatten slightly if you prefer.
7. Bake at 375°F for 13–15 minutes, until the top and edges are golden but the center remains slightly soft.
8. Cool on the baking sheet for 15–20 minutes before serving. Sprinkle with flaky sea salt if you like. Serve alone or with a scoop of vanilla ice cream.

Tips and Variations

• To make a full batch (six giant cookies), use the Giant Chocolate Chip Cookie recipe the single-serve version is based on.
• Want nuts? Try 2 tablespoons chopped nuts and 2 tablespoons chocolate chips to keep the balance.
• Measure precisely—the small ingredient amounts make a difference in texture.
• To split into two smaller cookies, divide the dough and reduce bake time; start checking around 8 minutes.
• Swap mix-ins: try different chocolate varieties, white chocolate and dried cranberries, or M&M’s for a festive twist.