This Chocolate Chip Cookie for One is the perfect individual dessert when you’re craving something sweet and don’t want to make a huge batch of cookies!
When your sweet tooth kicks in, this Chocolate Chip Cookie for One is a lifesaver. It’s fast, comforting, and made with pantry staples so you can satisfy a craving without making a full batch.
As a new mom, time is limited—parents, you know the drill—so I love desserts that are quick and fuss-free. This recipe hits that sweet spot: minimal prep, little mess, and a warm, gooey cookie at the end.
This post was created with support from Nellie’s Free Range eggs. I’m excited to share this as part of a series celebrating timeless, easy recipes.
I adore baked goods—especially cookies—but I don’t always want to spend an hour making a tray. That’s why this deep-dish cookie for one is so appealing: just five minutes of hands-on work and about 20 minutes in the oven delivers an ooey, gooey single-serving cookie.
The recipe is simple and kid-friendly, too—if your little ones want to help, it’s an easy one to share. Just remember, helping usually means they’ll want a bite.
A few small tips will make the cookie even better: use fresh, high-quality ingredients, don’t overmix the dough, and watch the bake time so the center stays soft and melty.
How To Make It:
Preheat the oven to 350°F and spray an 8-ounce ramekin with cooking spray.
In a small bowl, combine 2 tablespoons of melted or softened unsalted butter with 2 tablespoons packed light brown sugar and 1 tablespoon granulated sugar, mixing until smooth.
Stir in 1 large egg yolk and ½ teaspoon vanilla extract until combined.
Add ⅓ cup all-purpose flour (about 43 g), ⅛ teaspoon baking soda, and ⅛ teaspoon salt. Mix until just combined—don’t overwork the dough.
Fold in ¼ cup chocolate chips, transfer the dough to the prepared ramekin, and spread it evenly.
Bake for 20 to 22 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Let cool slightly before serving.
High-quality ingredients matter. I switched to Nellie’s Free Range eggs and noticed richer yolks and sturdier shells—small differences that add up in flavor. Their Certified Humane free range standards mean hens have room to roam, which I appreciate.
Because this recipe uses just one egg yolk, I prefer to use a fresh, flavorful egg so the texture and taste are at their best.
I often make this cookie while putting my daughter to bed: mix the dough, pop it in the oven, do bedtime, and when she’s asleep I get a warm treat and a little quiet time. Sometimes I top it with a scoop of vanilla ice cream and a pinch of sea salt for extra indulgence.
This single-serve chocolate chip cookie is timeless in flavor but much quicker to make—perfect for busy evenings or any time you want a fast, comforting dessert.
Give it a try tonight and enjoy a moment of “me” time.
More Delicious Cookie Recipes
- Chocolate Chip Cookie Bars
- Salted Chocolate Chunk Shortbread Cookies
- Birthday Cake Cookies
- Cowboy Cookies
Chocolate Chip Cookie For One
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Chocolate Chip Cookie For One
Ingredients
- 2 tablespoons unsalted butter, melted or softened
- 2 tablespoons light brown sugar, packed
- 1 tablespoon granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ⅓ cup all-purpose flour (43 g)
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup chocolate chips
- Sea salt and vanilla ice cream, optional
Instructions
- Preheat the oven to 350°F and spray an 8-ounce ramekin with cooking spray; set aside.
- In a small bowl, mix the butter and light brown sugar with a fork or spatula until smooth.
- Add the egg yolk and vanilla and mix until combined.
- Stir in the flour, baking soda, and salt until just combined.
- Fold in the chocolate chips and transfer the dough to the prepared ramekin.
- Bake 20–22 minutes, or until a toothpick near the center comes out clean or with a few moist crumbs.
- Sprinkle with sea salt or top with vanilla ice cream, if desired. Serve warm.
Nutrition
Carbohydrates: 98 g |
Protein: 9 g |
Fat: 39 g
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