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Single Serve Chocolate Chip Cookie Recipe

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4 from 8 reviews

This quick and easy Single Serve Chocolate Chip Cookie recipe creates two thick, chewy cookies packed with melty dark chocolate chips. Perfectly portioned for a small treat, these cookies are made with simple pantry ingredients and baked in the oven until golden on the edges and soft in the center. Ideal for satisfying your sweet tooth without making a whole batch.

Ingredients

Wet Ingredients

  • 30g (2 tbsp) unsalted butter, cut into chunks
  • 2 1/2 tbsp brown sugar, tightly packed
  • 1 1/2 tbsp caster sugar (superfine sugar or regular granulated sugar also works)
  • 1 large egg yolk (fridge cold, approx 55g/2oz in shell)
  • 1/4 tsp vanilla extract
  • Pinch of salt

Dry Ingredients

  • 1/3 cup + 1 tbsp plain flour (all-purpose flour)
  • 1/8 tsp baking soda (sifted if lumpy)
  • 1/3 cup dark or semi-sweet chocolate chips (or chopped chocolate)
  • Pinch of salt flakes (optional, for topping)

Instructions

  1. Preheat oven: Heat your oven to 190°C (375°F) or 170°C (340°F) if fan-forced. Line a baking tray with baking paper to prevent sticking.
  2. Melt butter: Place butter in a microwave-safe bowl and heat on high for 30 seconds or until mostly melted. Stir well to finish melting; the butter should look slightly milky.
  3. Mix wet ingredients: Add both brown sugar and caster sugar to the melted butter. Stir with a rubber spatula until combined. Then add the cold egg yolk, vanilla extract, and a pinch of salt, mixing thoroughly.
  4. Add dry ingredients: Scatter the plain flour evenly over your work surface, then sprinkle the baking soda on top. Mix the flour and baking soda into the wet mixture until almost fully combined.
  5. Incorporate chocolate chips: Stir through most of the chocolate chips, reserving a few for topping the cookies later.
  6. Shape dough: Divide dough into two equal balls and flatten each to about 1.5cm (0.6 inches) thick. Place on the prepared baking tray. If dough feels too sticky to handle, chill it in the fridge for 5 to 10 minutes.
  7. Customize cookies: You can also make 3 to 4 smaller cookies (same baking time and temperature) or a single giant cookie if preferred.
  8. Bake: Place the tray in the oven and bake for 13 to 14 minutes. Cookies are done when edges turn golden and centers remain a pale golden color.
  9. Add toppings: Immediately after baking, top each cookie with the reserved chocolate chips and optionally sprinkle with salt flakes. The chocolate will melt slightly, adhering to the cookie surface.

Notes

  • Use cold egg yolk as it helps maintain the structure and texture of the cookie dough.
  • If you don’t have baking soda, baking powder can be used but may slightly change the texture; baking soda gives better spread and chewiness.
  • Partially melting the butter rather than fully melting it helps maintain a tender, slightly chewy texture.
  • Chilling sticky dough makes it easier to handle and shapes better before baking.
  • Adjust cookie sizes as desired; bake times remain consistent for smaller or larger cookies based on this recipe.

Find it online: https://recipesbyliza.com/single-serve-chocolate-chip-cookie-recipe/