If you've ever wanted the perfect chocolate chip cookie without making an entire batch, this Single Serve Chocolate Chip Cookie is exactly what you need. I adapted this recipe from my favorite Brown Butter Chocolate Chip Cookie recipe, but scaled it down into one perfectly portioned cookie, that's ideal for satisfying a sweet tooth particularly a cookie craving. From browning the butter to pulling the cookie out of the oven, the entire process takes less than an hour and ever since developing this recipe, I've found myself making it again and again whenever I want the simple pleasure of a fresh, homemade cookie.
It bakes up thick with crisp edges, a chewy center, and pools of melted dark chocolate in every bite.
Most chocolate chip cookie recipes are designed to make dozens of cookies. This single serve chocolate chip cookie recipe was developed specifically to create the texture of a bakery-style cookie in a smaller portion. The combination of brown sugar and granulated sugar helps create a chewy center while still allowing the edges to bake up golden brown. A tiny amount of cornstarch keeps the cookie soft, while chopped dark chocolate creates irresistible chocolate puddles throughout..
Browning the butter provides richness and flavor.
A tiny pinch brings enhances the chocolate, but won't make the cookie taste like coffee
Light brown sugar adds moisture and helps create that chewy texture we all love in chocolate chip cookies.
A small amount of granulated sugar creates crisp edges and balances the flavor.
Since we're not using a whole egg or egg yolk, the milk adds enough moisture for the dough forms beautifully without becoming cakey.
A splash of vanilla enhances the overall flavor of the cookie.
All-purpose flour provides structure without making the cookie dense.
A tiny amount helps create a softer, more tender cookie.
Provides lift and helps the cookie spread properly.
Balances the sweetness and enhances the chocolate flavor.
I love using chopped dark chocolate, but semi-sweet chocolate chips, milk chocolate, chocolate bars, or white chocolate chips all work beautifully.
Brown the butter in a light colored saucepan over medium heat. Stir often as it foams, sizzles, and then quiets. Cook until golden brown specks form on the bottom and the butter smells nutty. Remove from heat and pour into a heatproof bowl to cool for 10 minutes until cool to touch. Whisk in the espresso powder, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
Add the all-purpose flour, cornstarch, baking soda, and kosher salt. Mix until a soft cookie dough forms. Add in the chopped chocolate.
With your clean hands form the dough into a ball and place in the freezer for 10 minutes. Preheat oven to 350°F (177°C).
Transfer the dough onto the prepared baking sheet. Add a few extra chocolate pieces on top if desired. Bake for 11-12 minutes or until the edges are lightly golden brown and the center looks slightly underbaked. Immediately sprinkle with flaky sea salt. Allow the cookie to cool for 5-10 minutes on the baking tray before transferring to a wire cooling rack to continue cooling to your preferred desire and enjoy!
You really want to make sure your measurements are as precise as possible as this recipe will not be forgiving. Too much flour is one of the most common reasons cookies become dry. Spoon and level the flour rather than scooping directly from the measuring cup.
Chopped chocolate bars create larger pockets of melted chocolate than traditional chocolate chips.
The cookie will continue cooking as it cools. Pulling it from the oven when the center still looks soft creates the perfect chewy cookies texture. I prefer a soft cookie, but if you prefer the edges a little crispier you can bake the cookie for an additional 4 minutes.
Brown butter adds a rich, nutty flavor that makes this cookie taste like it came from your favorite bakery.
This baked cookie is best enjoyed warm and I can't imagine storing a single cookie, but if you must you can store in an airtight container for up to 2 days.
You can also wrap the unbaked single serve cookie dough in plastic wrap and refrigerate for up to 24 hours before baking.
No. This recipe was specifically developed without egg yolks or egg whites. The milk provides enough moisture for the perfect texture.
Yes. Divide the dough into two smaller cookies and reduce the bake time by 1-2 minutes.
Yes. Air fry at 325°F for approximately 6-8 minutes, checking frequently.
Absolutely! Store the dough wrapped in plastic wrap in the refrigerator for up to one day.
The most common cause is adding too much flour. Make sure you're measuring carefully and not packing the flour into the measuring cup.
Topping:
You want a golden color, not burnt, like toasted hazelnut, not coffee ash.
Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.
If you don’t have a kitchen scale:
Too much flour is one of the most common reasons baked recipes can become dry and cakey
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