Single-Serve Thin and Chewy Chocolate Chip Cookie

Giant single-serve thin and chewy cookie on baking tray lined with parchment paper.

Single-Serve Thin and Chewy Chocolate Chip Cookie

This Single-Serve Thin and Chewy Chocolate Chip Cookie is the ultimate quick cookie fix! It’s made in one bowl, requires no chill time, and comes together in minutes. All you need are a few simple pantry ingredients (no egg!) that bake into a giant cookie with crispy edges and a soft, chewy middle.

Course Dessert

Cuisine American

Keyword cookies, single serve thin and chewy chocolate chip cookie

Prep Time 5

Cook Time 10

Total Time 15

Servings large cookie

Calories 614kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1½ Tbsp. butter very softened
1½ Tbsp. brown sugar packed
1 Tbsp. granulated sugar
1 Tbsp. heavy cream
1/4 cup all-purpose flour spooned and leveled
1/8 tsp. vanilla extract
Pinch of salt
Pinch of baking soda
Pinch of cinnamon
2 Tbsp. chopped chocolate or mini chocolate chips
flaky sea salt for finishing

US Customary - Metric

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Instructions

Prep the oven & pan: Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
Mix butter & sugars: In a small bowl, use a rubber spatula (or just a spoon) to mix together the softened butter, brown sugar, and granulated sugar until smooth and well combined.
1½ Tbsp. butter, 1½ Tbsp. brown sugar, 1 Tbsp. granulated sugar
Add wet ingredients: Stir in the heavy cream and vanilla extract until incorporated and creamy.
1 Tbsp. heavy cream, 1/8 tsp. vanilla extract
Mix dry ingredients: Add the flour, baking soda, salt, and cinnamon. Stir until a dough forms (it will be soft and slightly sticky).
1/4 cup all-purpose flour, Pinch of salt, Pinch of baking soda, Pinch of cinnamon
Add chocolate: Fold in the chocolate of your choice.
2 Tbsp. chopped chocolate or mini chocolate chips
Shape the cookie: Scoop the dough onto the prepared baking sheet.
Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden but the center still looks slightly soft. The cookie will continue to bake on the cookie sheet, so take it out just as the edges begin to look golden. Start Timer
Finish: Remove from oven, sprinkle with flaky sea salt and more chocolate. I also like to take a spoon and slightly push the edges in to create a perfect circle and to give it that rippled edge look too! Let cool on the baking sheet for 10-15 minutes before enjoying.
flaky sea salt

Notes

Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
Accurately measure ingredients: Take extra care to measure your ingredients precisely for this recipe since we are dealing with such small measurements. Every little bit counts! I recommend using a kitchen scale for accurate measurements.
Top the freshly baked cookie: I like to top the freshly baked cookie with a few more chocolate chips and flaky sea salt right when it comes out of the oven.
Rippled edges: I also like to take a spoon and slightly push the edges in to create a perfect circle and to give it that rippled edge look right after you take it out of the oven.

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