When a cookie craving hits but you don’t want to bake a whole batch of cookies, this single serve chocolate chip cookie recipe is the perfect solution.
With crisp edges, a chewy center, and melty pockets of chocolate, this gooey chocolate chip cookie is a warm, delicious sweet treat you can enjoy in just minutes—especially with a scoop of ice cream and a sprinkle of extra chocolate chips on top.
Single Serving Chocolate Chip Cookie
If it’s your first time trying a single-serving recipe, this individual chocolate chip cookie recipe is the perfect place to start. With crispy edges, a gooey center, and just the right hint of flaky salt, it delivers all the joy of the best cookies without baking an entire batch.
It’s the perfect chocolate chip cookie for a cozy evening, and an easy recipe you’ll want to make again and again.
And if you fall in love with this gooey cookie, you’ve got good reason to explore my other favorites —
the soft and chewy Eggless Chocolate Chip Cookies,
bakery-style Chocolate Chip Cookies,
The clever Chocolate Chip Cookies Without Brown Sugar, one with oatmeal
and my fun twist, the Chocolate Chip Cookie Cup.
Ingredients
- 1 tbsp (14g) unsalted butter, softened
- 1 tbsp (13g) brown sugar
- ½ tbsp (6g) white sugar
- ⅛ tsp vanilla extract
- 1/2 tsp (3 gms) milk
- 3 tbsp (16g) all-purpose flour
- Pinch of salt
- 2 tbsp (20g) chocolate chips – dark, milk, or a mix
Ingredient Notes
- Unsalted Butter – Softened butter blends easily with sugar, creating that rich, tender texture. If using salted butter, skip the pinch of salt in the recipe. Using room temperature butter ensures easy mixing, though you can try browned butter for a huge difference in flavor.
- Brown Sugar – Adds moisture and a subtle caramel flavor. Light brown sugar works best, but dark brown sugar will give a deeper taste and also make the cookie darker in color.
- Milk – Just enough liquid to bind the dough without making it runny; whole milk gives the richest flavor.
- All-Purpose Flour – The base of the cookie; measure correctly by spooning and leveling to avoid a dry cookie.
- Salt – A tiny pinch sharpens flavors and balances sweetness.
- Chocolate Chips – Use dark chocolate for an intense flavor, milk chocolate for sweeter cookies, or a mix for the best of both worlds. You can also chop chocolate chunks if preferred.
Step-by-Step Instructions
In a small bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy using a spoon, fork, or a small whisk — this takes only 2-3 minutes, unlike the longer process for regular chocolate chip cookie dough (image 1).
Add vanilla extract and milk, mixing until fully combined.
Stir in all-purpose flour and a pinch of salt to form a soft dough. If the dough feels too dry, add a few extra drops of milk (image 2).
Fold in chocolate chips, reserving a few to press on top before baking (image 3)
Chill the dough for 15 minutes in the fridge. While the dough chills, preheat the oven to 170°C (340°F) and line a small baking tray with parchment paper.
Shape the dough into a ball and place it on the prepared tray. Flatten slightly with the back of a spoon or your fingers (image 4).
Bake for 12–14 minutes, or until the edges are golden brown but the center remains soft and gooey.
Once out of the oven, while the cookie is still warm, use a larger cookie cutter or a mug to give it a perfectly round shape, if you prefer.
Allow the cookie to cool for 5–10 minutes on the tray. It will firm up slightly but stay soft and chewy in the center.
Air fryer option: If you don’t want to heat the whole oven for one cookie, you can bake it in an air fryer at the same temperature and time — it works just as well!
Serve warm as-is, or add a scoop of ice cream for an extra indulgent treat!
Bakers tips
- Butter texture: Use softened butter that’s soft enough to press with your fingers but not melted — this ensures easy mixing and a tender cookie.
- No long beating needed: Unlike regular chocolate chip cookies, there’s no need to beat the butter and sugar for long; 2–3 minutes is plenty.
- Cookie dough balls: Shape the dough into cookie dough ball before chilling to maintain a thicker cookie.
- Chilling matters: Chill the dough for 15 minutes to prevent excessive spreading and achieve a thicker, chewier center. You can skip the chilling process, but the cookie will spread more compared to chilled dough.
- Shaping tip: Once baked and still warm, use a larger cookie cutter or a mug to give the cookie a perfect round shape.
- Extra chocolate chips: Press a few extra on top before baking for a picture-perfect gooey cookie.
- Air fryer Cookie: Perfect for when you don’t want to heat the whole oven — bake at the same temperature and time in an air fryer.
- Serving suggestion: Enjoy warm with a scoop of ice cream, or let it cool slightly for a chewy, gooey center with crispy edges.
- No leftovers stress: There’s just one cookie, so you don’t have to worry about storing or overeating.
- Flavor twist: Sprinkle a tiny bit of flaky sea salt on top before baking to elevate the sweetness and highlight the chocolate flavor.
- Make it double: Double the recipe if you’d like to bake two cookies — one for you and one to share with a loved one.
With crisp edges, a chewy center, and melty pockets of chocolate, this gooey chocolate chip cookie is a warm, delicious chocolate chip cookie you can enjoy in just minutes — especially with a scoop of ice cream and a sprinkle of extra chocolate chips on top.
Related Recipes
- Eggless Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies recipe without eggs
- Eggless Chocolate chip Cookie Cups
- Chocolate chip Cookie Dough Balls
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Single Serve Chocolate Chip Cookie without Eggs
Ingredients
- 1 tbsp (14 gms) Unsalted Butter softened
- 1 tbsp (13 gms) Brown Sugar
- 1/2 tbsp (6 tbsp) Caster Sugar
- 1/8 tsp Vanilla Extract
- 1/2 tsp (3 gms) Milk
- 3 tbsp (16 gms) All Purpose Flour
- Pinch of Salt
- 2 tbsp (20 gms) Chocolate Chips
Instructions
- In a small bowl, cream butter, brown sugar, and white sugar until light and fluffy (2–3 minutes).
- Mix in vanilla extract and milk until smooth.
- Stir in flour and salt to form a soft dough. Add a few drops of milk if too dry.
- Fold in chocolate chips, reserving some to press on top.
- Chill dough for 15 minutes in the fridge. Preheat oven to 170°C (340°F) and line a small tray.
- Shape dough into a ball, place on tray, and flatten slightly.
- Bake for 12–14 minutes until edges are golden but center soft.
- Optional: While warm, use a cookie cutter or mug to shape it into a perfect circle.
- Cool 5–10 minutes before enjoying.
- Air Fryer Option: Bake at 170°C (340°F) for the same time — no need to preheat the whole oven!
Notes
- Butter: Make sure your butter is softened, not melted. If it’s too soft, the cookie may spread more than desired.
- Milk: Just enough to bring the dough together. If the dough feels crumbly, add 2–3 extra drops.
- Chilling (optional): You can bake right away, but a quick 15-minute chill in the fridge will help control spreading and give a slightly chewier center.
- Chocolate chips: Use a mix of dark, milk, or even white chocolate chips for extra flavor. Chunks or chopped chocolate also work great.
- Round cookie hack: While the cookie is still warm, place a large cookie cutter or mug over it and swirl gently in circles for a perfectly round bakery-style cookie.
- Air fryer tip: Works the same as the oven. Just line the basket with parchment paper to prevent sticking.
- Serving: Best enjoyed warm when the chocolate is melty, but it stays soft even after cooling.
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