When the craving for a cookie strikes but you only want one cookie, you make this epic single serve chocolate chip cookie.
I say epic because it’s based off my famous Kroll’s Kookie recipe which makes 6 large chocolate chip cookies. I essentially scaled that original recipe back to make 1 giant cookie… ~7.1 oz. to get specific. 😉
They are warm, gooey, and soft on the inside with perfect golden brown exterior. I am just seriously overflowing with excitement that I have created the perfect recipe for ONE BIG COOKIE (and clearly it’s big enough if you want to share it). My husband and I like to grab a spoon and just dig right into it while it’s on the baking sheet!
Table of contents
So, I started working on this recipe over a month ago. Almost 2 months now. You would think this recipe would have been easy, just divide the Kroll’s Kookie recipe recipe by 6 and you’ll get one cookie but I was running into issues. The cookies I was testing were either dry, too flat, needed chill time, or just didn’t look or taste like a thick, yummy Kroll’s Kookie.
I was so determined to get it just right.
The other night at 10:38 PM I was re-testing the recipe again and again and after a few small adjustments I was finally happy. FINALLY! My ultimate Single Serve Chocolate Chip Cookie was born!
With this recipe, you can get that fresh, yummy, cookie fix without having an entire batch of tempting cookies left over, begging to be eaten. I can’t wait to hear what you think!
You’ll love this single serve cookie because…
- This recipe is based off of the famous Kroll’s Kookie. So if you love that recipe, you’ll get the same great flavor and texture in this single serve chocolate chip cookie
- Soft, chewy, fluffy, ultra-thick, golden brown and slightly crisp on the outside.
- Quick and easy to make (just one bowl!)
- It’s loaded with chocolate chips so this is the perfect cookie when you are craving chocolate.
- No chill time, no stand mixer required! (Just a hand mixer to cream the butter and brown sugar!)
- Cold butter: I like using cold butter so the cookies do not spread. Softened or melted butter cause this recipe to spread too much.
- Brown sugar: I choose to use brown sugar in my chocolate chip cookies to get a more moist, chewy cookie with a hint of caramel notes.
- Egg: You’ll just need 1 Tablespoon of egg in this recipe. You’ll simply whisk it and then measure out a tablespoon, and save the remaining egg to add to your breakfast in the morning!
- Vanilla extract: Be sure to use a quality vanilla extract to give the cookie a vanilla-forward flavor in every bite.
- Cake flour: Just the right amount of cake flour adds a delicate, tender texture to the single serve cookie.
- All purpose flour: Since all-purpose flour has a higher percentage of protein in it, it gives the cookie a perfect golden brown color.
- Cornstarch: There are several ingredients that give my cookies the perfect chewiness. Cornstarch is on that list plus it help keep my cookies nice and thick!
- Chocolate chips: Milk chocolate chips are always my go to, but you can always use your favorite chocolate, semi-sweet, or dark chocolate chips also make amazing cookies.
- Other ingredients: baking soda, baking powder, salt and finishing salt (like Maldon) is optional.
Step by Step Directions
- Beat the butter for 30 seconds with a hand mixer.
- Add the brown sugar and cream until smooth, about 1-2 minutes.
- Add in the egg and vanilla. Stir with a rubber spatula until shiny and a golden brown color.
- Add in the dry ingredients and chocolate chips and stir. Mixture may appear crumbly but the dough will come together.
- Roll into a ball and place on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake @ 375°F for 13-15 minutes or until golden brown on top.
- Cool on baking sheet for 15-20 minutes before devouring.
Tips and Variations
- If you want to make a batch of chocolate chip cookies (6 giant cookies total), refer to my Giant Chocolate Chip Cookie recipe.
- If you want to add nuts to the cookies, I would recommend starting with 2 tablespoon chopped nuts, and 2 tablespoons chocolate chips.
- Take extra care to measure your ingredients precisely for this recipe since we are dealing with such small measurements. Every little bit counts!
- If you want to split the dough to make 2 smaller cookies, go for it! Simply make sure to adjust the bake time. Begin checking around 8 minutes.
- Have fun with different variations! Replace the chocolate chips with nuts, different varieties of M&M’s, or white chocolate chips and cranberries for a festive cookie.
The molasses from the brown sugar adds moisture to the cookie and the cornstarch and baking soda adds to the chewiness.
Cake flour is one of my secret ingredients to making a soft cookie. Baking at a high temperature helps to cook the cookie faster as opposed to a lower temperature and longer bake time drying out the cookie. Lastly, slightly under baking the cookie is always beneficial to a soft texture!
I like using Bob’s Red Mill Gluten Free Flour in place of the all -purpose flour, and almond flour for the cake flour.
If you are in a pinch and you don’t have cake flour, it’s easy to make it at home. Just sift 14 Tablespoons (110g) all-purpose flour and 2 Tablespoons (16g) cornstarch together two times. This will make one cup of home made cake flour so you’ll have leftover homemade cake flour for when you make this giant cookie again! 🤗
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Single Serve Chocolate Chip Cookie
- 2 Tbsp. unsalted butter, cold
- 3 Tbsp. brown sugar
- 1 Tbsp. egg*, whisked
- 1/2 tsp. vanilla extract
- 1/4 + 1 Tbsp. cup all purpose flour
- 3 Tbsp. cake flour
- 1/4 tsp. cornstarch
- 1/8 tsp. baking soda
- 1/8 tsp. baking powder
- 1/8 tsp. salt
- 1/4 cup chocolate chips
- sea salt flakes (optional)
- Preheat the oven to 375°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Beat the butter for about 30 seconds with a hand held mixer in a medium sized mixing bowl. Add the brown sugar and cream for 1-2 minutes until fluffy and fully incorporated.
- Add in the egg and vanilla and combine with a silicone spatula until smooth.
- Add in all dry ingredients and chocolate chips and stir to combine. The dough will appear crumbly. Without over mixing, work it together with your hands and roll into a ball.
- Place on the prepared baking sheet and add a few more chocolate chips on top, if desired. (I keep my cookie dough in a nice round ball for a thick cookie, but you can flatten a bit if you'd prefer!)
- Bake for 13-15 minutes, or until the tops and edges are golden brown but the inside is still slightly ooey gooey!
- Rest on the baking sheet for 15-20 minutes before digging it. Garnish tops with sea salt flakes (optional). Enjoy as is or with vanilla ice cream!
- To get 1 Tbsp. of egg, whisk an egg in a small dish and measure out 1 Tbsp. of the whisked egg. Store the leftover egg in the fridge and when you’re making scrambled eggs or anything you need an egg for!
- Due to the nature of this cookie being a thick giant cookie, it doesn’t spread very much. If you want a thinner cookie, you can try melting the butter, although I haven’t tested this recipe that way to know for sure the results.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie