Single Serve Chocolate Chip Cookie

Crisp edges, chewy center, this Single Serve Chocolate Chip Cookie is perfect for when you want a quick dessert with no leftovers! With this small-batch cookie recipe, your cravings are under control!

If you're looking for more cookie recipes, be sure to check out Vanilla Sea Salt Chocolate Chip Cookies, Eggless Chocolate Strawberry Cookies, Espresso Walnut Chocolate Chip Cookies, or Vegan Sourdough Chocolate Chip Cookies.

single serve chocolate chip cookie broke in half on a small baking sheet on a marble counter.

A Quick Look At The Recipe

Recipe Name: Single Serve Chocolate Chip Cookie
Ready In: 25 minutes
Makes: 1 big cookie
Main Ingredients: salted butter, light brown sugar, all purpose flour, chocolate chips
Flavor Profile: buttery, chocolatey perfection
Dietary Info: eggless, no seed oils, vegan and gluten free swaps available
Difficulty: Easy!
Why You’ll Love It: bakery style chocolate chip cookie that's tender, melt in your mouth!

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Why You’ll Love This Recipe

Small Batch: This delicious chocolate chip cookie is a small batch recipe that’s perfect for one or two people, just like Big Chocolate Cookie. Perfect for a quick treat!
Perfect Texture: This Single Serve Chocolate Chip Cookie has crispy edges and it’s soft and chewy in the center, just like Chewy Chocolate Espresso Cookies.
Eggless: This big chocolate chip cookie is naturally eggless, just like Homemade Vanilla Oreo Cookies! I use milk in place of eggs, you can use cow’s milk or coconut milk.
Flexible: This Single Serve Chocolate Chip Cookie recipe is super flexible. You can easily make this vegan by using vegan butter and dairy free milk. You can also swap out the chocolate chips for dark, milk, or white chocolate. Feel free to add in walnuts or almonds if you like nuts too.

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Easy Substitutions
Baker’s Tips for Single Serve Chocolate Chip Cookie
How to Make a Single Serve Chocolate Chip Cookie
Recipe FAQ’s
More Chocolate Chip Cookie Recipes
Single Serve Chocolate Chip Cookie
The Bake Shop

Sometimes you just want a cookie, just one single cookie! This Single Serve Chocolate Chip Cookie is small batch baking at its finest. Crispy on the edges, soft in the middle, perfect for one or two people to enjoy! No leftovers and no temptation, just a sweet cookie fix.

If you are looking for small batch baking recipes, be sure to check out some of my other favorites like Small Batch Maple Brown Sugar Cookies, Small Batch Chocolate Cake With Sourdough Discard, Small Batch Honey Butter Cinnamon Rolls, or Sea Salt Dark Chocolate Cashew Clusters.

Ingredients

Butter: I use organic salted butter, but unsalted butter is fine if you prefer. If you want to make this cookie vegan, just replace it with vegan butter or shortening.
Light Brown Sugar: I use my homemade light brown sugar, for the perfect sweetness, but store bought also works.
Milk: I use milk in place of eggs because this is just a single-serving, so you really don't need a whole egg. You can use any kind of milk, cow’s milk, coconut milk, almond, or oat milk all work.
Baking Soda: I use baking soda since I’m using brown sugar. Read more about leavening agents in the Difference Between Baking Soda and Baking Powder.
Chocolate Chips: I use organic semi sweet chocolate chips, but dark, milk or white chocolate also work if you prefer.
Flaky Sea Salt: I top this cookie with flaky sea salt, but this is totally optional.

*For a full list of ingredients and measurements, visit the recipe card below.

Easy Substitutions

Vegan: Make this cookie vegan by replacing the butter with vegan butter. And replace the milk with coconut milk (or almond or oat).
Add Nuts: If you want nuts you can add 28 grams of chopped walnuts, almonds, or pecans.
Chocolate: Feel free to use milk chocolate, dark chocolate or white chocolate in place of the semi sweet chocolate chips.
Gluten Free: Replace the all purpose flour with a gluten free flour blend, I recommend using the Namaste Organic Perfect Flour Blend for the best results as this is what I use to test gluten free recipes. Gluten free cookies don't spread as much, so the size you make the cookie dough disk is about the size the cookie will end up.
Heart Shaped: I often make this into a heart shape (instead of just round) for Valentine's Day! It makes a perfect dessert for two.
Bigger Batch: If you want big perfect chocolate chip cookies like this, you can just 3x the recipe in the recipe card for more!

Always weigh ingredients on a kitchen scale for the best results.
Make sure your butter is soft; this is key as you’re mixing this by hand.
If you want to use a hand mixer for this, you can also do that as well.
You can use any kind of milk that you like!
I use a quarter sheet pan because this cookie is so small. But if you don’t have a quarter sheet pan, you can just use a half sheet pan too.
You can bake this in your countertop oven instead of the regular oven, it's so small and on a small sheet pan it fits perfectly!
Because this cookie is naturally eggless, you can underbake it if you like a really doughy cookie.

butter, brown sugar and vanilla in a glass mixing bowl on a marble counter.

Preheat the oven to 375°F. Line a quarter sheet pan with parchment paper. In a large mixing bowl, add the butter, light brown sugar, and vanilla extract.

single serve cookie dough in a glass mixing bowl on a marble counter with a spatula.

Mix with a spatula to combine completely, ensuring there’s no butter chunks.

ingredients for single serve cookie dough in a glass mixing bowl on a marble counter with a spatula.

Add the milk, flour, baking soda, and salt.

Fold to combine completely.

single serve cookie dough with chocolate chips in a glass mixing bowl on a marble counter with a spatula.

Add the chocolate chips and stir to combine completely.

single serve chocolate chip cookie on a baking sheet on a marble counter.

Form into a disk that’s about 3 to 4-inches in diameter and place on the prepared baking sheet. (Add more chocolate chips on top if you want!)

single serve chocolate chip cookie with flaky sea salt on a small baking sheet with a glass of milk on a marble counter.

Bake for 15 to 20 mins or until the edges are golden brown to your liking. If you like a really doughy cookie, you can also underbake this, as there’s no eggs! Sprinkle with flaky sea salt immediately after coming out of the oven.

Recipe FAQ’s

Is this cookie for one or two people?

While I call this a single serve cookie, I think it's really 2 servings! Depending on how much dessert you eat, it can be for one or two people.

Can I make this vegan?

Yes, just replace the butter with vegan butter and the milk with your favorite non dairy milk like coconut or almond.

Can I use alternative milks or dairy-free options?

Yes, you can use any kind of dairy free milk (with vegan butter or regular butter). Coconut milk, almond milk, oat milk, pistachio milk or even cashew milk all work. My favorite combination is real butter with coconut milk, which is how I usually make this!

Can I make this gluten free?

Yes, just replace the all purpose flour with a gluten free flour blend, I recommend using the Namaste Organic Perfect Flour Blend for the best results as this is what I use to test gluten free recipes. Gluten free cookies don't spread as much, so the size you make the cookie dough disk is about the size the cookie will end up.

Can I make more than one?

Yes, just double or triple the recipe for two or three cookies.

Can I make two smaller cookies instead of one big cookie?

Yes, you can divide the dough in half and make 2 cookies.

Why is this cookie soft in the center but crisp on the edges?

Baking cookies at 375°F will result in a crispier edge and softer center because the higher temperature allows the edges to crisp up, while the center stays soft. If you want a more “soft baked” big cookie where the texture is soft all around, you can reduce the temperature to 325°F or 350°F. You will need to bake the cookie a few minutes longer.

Can I make this in a microwave or toaster oven?

Don't use the microwave, that is not an ideal way to bake something with a good texture. The toaster oven is totally fine, I use my countertop oven to make this all the time!

Can I bake this in an air fryer?

Yes, I make this in my air fryer (which is just a countertop oven as I have the Cafe air fryer). Just ensure that it's set to the right temperature and time.

Why didn’t my single serve cookie spread?

If you didn't have enough liquid this can happen as the dough would be too dry. Make sure to measure properly.

Why did my cookie spread too much?

Too much liquid or not enough flour. Make sure to weigh ingredients for the best results.

How do I make it thicker and gooier?

If you want to make it thicker, make the dough ball smaller in diameter and thicker, this will prevent it from spreading as much. If you want it gooier, you can under bake this as much as you like. There's no worry of under baking as this cookie doesn't have eggs!

Can I underbake this cookie safely?

Yes, because there are no eggs or egg yolk in this cookie, you can under bake it as much as you like without worry.

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