This is my Single Serve Chocolate Chip Cookie recipe. Whether you make one giant cookie, two large ones or four sensible ones, it is strictly a one-person affair. No sharing!! 2

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Single Serve Chocolate Chip Cookie

Even without factoring in the speed, these are very, very good cookies. More bakery-style than my everyday Easiest Chocolate Chip Cookies, they have a chewier centre, richer flavour and deeper golden colour thanks to using egg yolk rather than whole egg. I use whole eggs in my everyday recipe simply because I don’t want five spare egg whites every time I make cookies!

As for how this Single Serve Chocolate Chip Cookie stacks up again the Chocolate Chip Cookies of my Dreams – visually, they are actually quite similar though they don’t have quite the same impressive chew, outstanding crispy edges and exceptional butterscotchy undertones.

But then again, you haven’t had to refrigerate the dough overnight. 🙂

You see, every chocolate chip cookie has its place! And this is the one you make when the craving hits and you want a warm gooey cookie all to yourself ASAP, without ending up with a whole batch of cookies sitting on the counter tempting you for days. 🍪 Hope you love it!

  • 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 egg yolk from a large egg FRIDGE COLD ~55g/2oz in shell (Note 1)
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • 1/3 cup + 1 tbsp plain flour / all-purpose flour
  • 1/8 tsp baking soda , sifted if lumpy (Note 2 re: baking powder)
  • 1/3 cup dark chocolate chips / semi-sweet chocolate chips , or whatever choc chips / chopped chocolate you want
  • Pinch salt flakes , optional
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Instructions

ABBREVIATED

  • Mix sugar and melted butter, then yolk, vanilla and salt. Mix in dry, then choc chips. Shape into 2 x 1.5cm/0.6″ thick discs. Bake 13 – 14 min at 190°C/375°F (170°C fan-forced).

FULL RECIPE (2 large cookies)

  • Preheat oven to 190°C/375°F (170°C fan-forced). Place a sheet of baking paper on a tray.
  • Partially melt butter – Put the butter in a microwave proof bowl. Heat on high for 30 seconds or until mostly melted. Stir to finish melting – it should look a little milky. (Note 3)
  • Wet ingredients – Add both sugars into the butter, mix with a rubber spatula to combine. Add yolk, vanilla and salt. Mix to combine.
  • Dry ingredients – Scatter flour across surface then baking soda across flour. Mix until flour is almost fully incorporated. Mix through most of the chocolate chips (reserve some for topping).
  • Shape – Form 2 balls and flatten to 1.5cm/0.6″ thick. Place on tray. If your dough is too sticky to handle, pop it in the fridge for 5 to 10 minutes (see Note 4).
  • Smaller/larger cookies – You can also do 3 or 4 smaller cookies (same bake time and temp) or one giant cookie (see below).
  • Bake for 13 – 14 minutes or until edges are tinged gold and the centre is pale golden.
  • Top – Place reserved chocolate chips on top of each (chocolate will melt and glue to surface) and sprinkle with salt flakes if using.
  • Cool 10 minutes – Leave cookies to cool on the tray for 10 minutes so they firm up and finish cooking. Then attack! (Or transfer to rack to fully cool then store in an airtight container).

ONE GIANT COOKIE ~17cm/7″ wide

  • Preheat oven to 180°C/350°F (160°C fan-forced). Make one large ball and flatten to 2cm/0.8″ thick. Bake 16 – 18 minutes until edges are golden and middle is pale golden. Press reserved chocolate chips on surface, cool 10 minutes on the tray before attacking!

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