Uploaded May 2026 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/single-serve-chocolate-chip-cookie
Whether you make one giant cookie, two large ones or four sensible ones, this recipe is strictly a one-person affair. No obligation to share!! 😈 I prefer making 2 large 10cm/4" cookies as the ratio of soft/chewy middle to crispy edges is perfect to me, so that's the base recipe. But for a big impact cookie, make one large 17cm/7" one! - Nagi x ❤️
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Single serve chocolate chip cookie
30g / 2 tbsp unsalted butter, cut into a few chunks
2 1/2 tbsp (tightly packed) brown sugar
1 1/2 tbsp caster sugar / superfine sugar (regular / granulated is ok too)
1 yolk from a large egg *FRIDGE COLD* ~55g/2oz in shell
1/4 tsp vanilla extract
1/3 cup + 1 tbsp (60g) plain flour / all purpose flour
1/8 tsp baking soda (bi-carb), sifted if lumpy (not baking powder)
Pinch of salt
1/3 cup dark chocolate chips / semi-sweet chocolate chips, or whatever choc chips / chopped chocolate you want
1. Partially melt the butter in a microwave proof bowl, then finish melting it by mixing. It should look milky rather than clear yellow, and it will be cooler so the cookie dough can be rolled without refrigerating.
2. Mix in both the sugars, then the yolk, vanilla and salt. Scatter flour and baking soda across surface, mix until flour is almost mixed in, then stir in MOST of the choc chips (reserve some for topping).
3. Shape into 2 x 1.5cm/0.6" thick discs. Bake 13 – 14 min at 190°C/375°F (170°C fan) or until edges are golden and middle is pale gold. Top with reserved choc chips, leave to cool on tray for 10 min then attack!
ONE GIANT COOKIE - Shape into one 2 cm / 0.8” thick disc, bake at 180C/350F (160C) for 16 - 18 minutes until golden on edges.
Recipe ⬇️ or print: recipetineats.com/single-serve-chocolate-chip-cookie
Whether you make one giant cookie, two large ones or four sensible ones, this recipe is strictly a one-person affair. No obligation to share!! 😈 I prefer making 2 large 10cm/4" cookies as the ratio of soft/chewy middle to crispy edges is perfect to me, so that's the base recipe. But for a big impact cookie, make one large 17cm/7" one! - Nagi x ❤️
———————
Single serve chocolate chip cookie
30g / 2 tbsp unsalted butter, cut into a few chunks
2 1/2 tbsp (tightly packed) brown sugar
1 1/2 tbsp caster sugar / superfine sugar (regular / granulated is ok too)
1 yolk from a large egg *FRIDGE COLD* ~55g/2oz in shell
1/4 tsp vanilla extract
1/3 cup + 1 tbsp (60g) plain flour / all purpose flour
1/8 tsp baking soda (bi-carb), sifted if lumpy (not baking powder)
Pinch of salt
1/3 cup dark chocolate chips / semi-sweet chocolate chips, or whatever choc chips / chopped chocolate you want
1. Partially melt the butter in a microwave proof bowl, then finish melting it by mixing. It should look milky rather than clear yellow, and it will be cooler so the cookie dough can be rolled without refrigerating.
2. Mix in both the sugars, then the yolk, vanilla and salt. Scatter flour and baking soda across surface, mix until flour is almost mixed in, then stir in MOST of the choc chips (reserve some for topping).
3. Shape into 2 x 1.5cm/0.6" thick discs. Bake 13 – 14 min at 190°C/375°F (170°C fan) or until edges are golden and middle is pale gold. Top with reserved choc chips, leave to cool on tray for 10 min then attack!
ONE GIANT COOKIE - Shape into one 2 cm / 0.8” thick disc, bake at 180C/350F (160C) for 16 - 18 minutes until golden on edges.
