This Single Serving Chocolate Chip Cookies Recipe makes two large cookies that are crispy outside, soft inside, and packed with buttery brown sugar vanilla flavor. This is an easy one-bowl recipe that takes just 20 minutes from start-to-finish. It’s the perfect way to satisfy a chocolate chip cookie craving!
Some of my first memories of my mom involve me sitting on the kitchen counter watching her make Chocolate Chip Cookies.
Of course I was her “helper”, but that really just involved packing the brown sugar as tightly as I could into a measuring cup and snagging a few chocolate chips as I stirred them in.
I was no help at all, which is par for the course with a kid under four, lol.
But I think that’s why for me Chocolate Chip Cookies are such a special treat. Not only are they delicious, but they evoke really wonderful early memories.
The only downside to whipping up a regular batch of cookies is that then you’re stuck with an entire batch of cookies! Which is really only a bad thing when there’s only two of you to eat your way through them.
For the past three or four years I’ve been working on perfecting my recipe for Single Serving Chocolate Chip Cookies. This recipe makes two large cookies, and it’s the smallest I could get the recipe without using something ridiculous like half an egg yolk.
The good news is that this recipe can still be single serving if you don’t want to share. Just eat one cookie now and save one for later. (Heads-up, these stay soft delicious for up to four days after baking; no stale cookies here!)
These cookies are crispy outside and soft inside with a rich buttery brown sugar flavor and vanilla aroma. This Single Serving Chocolate Chip Cookies Recipe will come in clutch for anyone who adores chocolate chippers as much as I do!
Single Serving Chocolate Chip Cookies Recipe
When I was trying to develop a single serving Chocolate Chip Cookie recipe, the trickiest part was scaling down ingredients to a small enough portion. This is the smallest I could get the ingredient amounts and it makes two perfect Chocolate Chip Cookies.
Ingredients:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg yolk
- Pure vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Semi-sweet chocolate chips
How to Make the Best Single Serving Chocolate Chip Cookies
Measure out all the ingredients for this recipe.
Partially melt the butter, but don’t fully melt it.
Add the brown sugar, granulated sugar, egg yolk, and vanilla to the bowl with the partially melted butter.
Mix together until creamy.
Add the dry ingredients to the creamed butter mixture.
Stir until the dough is well-combined.
Add the chocolate chips.
Give it a stir, and try not to swipe a spoonful!
Divide the dough into 2 portions, roll each into a ball, and place them on a silpat or parchment-lined baking tray.
Bake until the cookies are golden on the outside, but still look a touch doughy in the center because they’ll harden more as they cool.
Chocolate Chip Cookies FAQs
What is the Secret to Making Soft Cookies?
The trick to making this Chocolate Chip Cookies recipe soft is the cornstarch! Just 1 tablespoon cornstarch is the secret ingredient.
Pro Tip: Omit the cornstarch in this recipe if you like your cookies more brittle with a crispy outside and chewy inside.
Do Chocolate Chip Cookies Harden as They Cool?
Yes! I recommend removing these cookies from the oven once they’re light golden on the outside, but still look a touch doughy inside.
The cookies will set and harden as they cool. However, if you like a gooey, decadent, still-warm Chocolate Chip Cookie, let them cool for about 10 minutes on the tray, carefully remove them with a metal spatula, and enjoy warm.
How Long Do Chocolate Chip Cookies Last?
Chocolate Chip Cookies take a while to spoil. The USDA says you can store cookies for 2 to 3 weeks at room temperature, 2 months in the fridge, or 8 to 12 months in the freezer.
But cookies usually start to taste stale way before they go bad! And no one likes stale cookies.
When I make regular Chocolate Chippers, I find that they’re typically pretty hard the next day. And by the third day, they’re usually little hockey pucks!
That’s not the case with this recipe. If you remove these cookies from the oven when they still look a touch doughy in the center, they will stay soft and delicious for up to 4 days without getting stale. (Store them in an airtight container at room temperature.)
More Dessert Recipes That Make Two Servings:
- Yellow Cupcakes with Chocolate Frosting for Two
- Chocolate Cake for Two
- Greek Yogurt Cheesecake for Two
- Strawberry Shortcake for Two
- Carrot Cake with Maple Buttercream for Two
- Fudge Dark Chocolate Cookie Sandwiches with Raspberry Buttercream for Two
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Single Serving Chocolate Chip Cookies Recipe
Ingredients
- 3 tablespoons unsalted butter mostly but not fully melted
- 3 tablespoons light brown sugar lightly packed
- 1 tablespoon sugar
- 1 large egg yolk
- 3/4 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch see Note
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 6 tablespoons chocolate chips divided
Instructions
- Preheat the oven to 350F. Line a large baking tray with parchment paper or a silpat liner.
- Melt the butter a little bit in the microwave.
- Add the butter, brown sugar, granulated sugar, egg yolk, and vanilla to a medium bowl, and use a fork or whisk to stir until smooth.
- Add the flour, cornstarch, baking soda, and salt, and stir until well-combined.
- Stir in 5 tablespoons chocolate chips.
- Divide the dough into 2 equal balls and place them on the prepared baking tray.
- Sprinkle the remaining 1 tablespoon chocolate chips on top of the cookie dough balls.
- Bake until the cookies are light golden, about 12 to 14 minutes. They should still look a touch doughy in the center when you take them out of the oven.
- Let the cookies cool on the baking tray.
- Serve.
Helpful Tips
- Be careful not to over-bake the cookies because they’ll harden more as they cool. These cookies should look light golden on the outside, but should still look a touch doughy in the center when you take them out of the oven.
- The cornstarch is what makes these cookies soft and thick. You can omit the cornstarch for a more brittle cookie that’s crispy outside and chewy inside.
- For best flavor and texture, store these cookies in an airtight container at room temperature for up to 4 days.
- This recipe makes 2 large chocolate chip cookies. For the nutritional information, each serving is half a cookie for a total of 4 servings for the entire recipe.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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