Single Serve Chocolate Chip Cookie

One bowl. One cookie. Zero regrets.

Ever get a cookie craving at 9pm and refuse to share?
This single-serve chocolate chip cookie is the perfect quick-fix bake.
It’s ideal for beginners, busy mums, or anyone who wants homemade without the fuss.
Soft in the centre, golden on the edges, and packed with melty chocolate.

🍪 Why You’ll Love This Recipe

• No mixer required

• Just one bowl and simple ingredients

• Perfect for late-night cravings

• No sharing necessary

• Beginner-friendly and totally doable

⏱️ Quick Recipe Info

• Prep time: 5 minutes

• Chill time: 15 minutes

• Bake time: 12–14 minutes

• Serves: 1 large cookie

• Difficulty: Easy

🛒 Ingredients

• 1¼ tbsp butter, melted and cooled (20g)

• 1 tbsp brown sugar, packed (13g)

• ½ tbsp white sugar (7g)

• 1 egg yolk

• ⅛ tsp vanilla extract

• 3 tbsp plain flour (25g)

• ⅛ tsp baking soda

• Pinch of salt

• 1 oz chopped dark chocolate (28g)

🥣 Equipment

• Small mixing bowl

• Whisk

• Spoon or spatula

• Baking tray

• Baking paper

👩‍🍳 Method

1. Mix the butter and sugars.
   In a small bowl, whisk together the melted butter, brown sugar, and white sugar until smooth and glossy.

2. Add the egg yolk and vanilla.
   Whisk in the egg yolk and vanilla extract until fully combined.

3. Add the dry ingredients.
   Stir in the flour, baking soda, and salt until just combined. Do not overmix — stop once no dry flour is visible.

4. Fold in the chocolate.
   Add the chopped dark chocolate and gently mix through.

5. Chill the dough.
   Cover and refrigerate for 15 minutes. This helps the cookie hold its shape and improves the flavour.

6. Preheat the oven to 170°C (fan).
   Line a small baking tray with baking paper.

7. Shape the cookie.
   Roll the chilled dough into a ball and place it on the tray. Slightly flatten with your hand.

8. Bake for 12–14 minutes until the edges are golden and the centre looks just set.

9. Cool for 5–10 minutes before eating.
   The cookie will continue to firm up as it cools — but the centre will stay soft and gooey.

✨ Tips for the Perfect Cookie

• For a softer centre, bake closer to 12 minutes.

• For a firmer cookie, bake closer to 14 minutes.

• Sprinkle a pinch of flaky salt on top before baking for bakery-style vibes.

• Don’t skip the chill — it makes a noticeable difference.

👩‍🍳 Top Tips for Beginners

1. Measure flour properly.
Lightly spoon flour into your tablespoon and level it off. Too much flour = dry cookie.

2. Let the butter cool slightly.
If it’s too hot, it can affect the texture and make the dough greasy.

3. Don’t overmix.
Once the flour is combined, stop mixing. Overworking the dough can make the cookie tough.

4. Trust the bake time.
The centre may look slightly soft when you remove it — that’s exactly what you want.

5. Chilling really helps.
Even though it’s just one cookie, the 15-minute chill improves both flavour and texture.

🧊 Storage

Best enjoyed warm and fresh (because… obviously).

If needed, store covered at room temperature for up to 1 day.

You can also freeze the unbaked dough ball for up to 1 month. Bake from frozen and add 1–2 extra minutes.

❓ FAQ

Can I use a whole egg instead of just the yolk?
For this recipe, stick to just the yolk. A whole egg will make the dough too wet and more cakey rather than soft and chewy.

Can I skip chilling the dough?
You can, but the cookie may spread more and won’t have quite the same depth of flavour.

Can I use milk chocolate instead of dark?
Absolutely. Use whatever chocolate you love.

My cookie looks slightly underbaked in the middle — is that normal?
Yes. It continues to set as it cools. If the edges are golden and the centre looks just set, you’re good.

Can I double this recipe?
Yes — just double all ingredients and bake two cookies. They may need an extra minute or two.

Can I bake this in the air fryer?
Yes — bake at 160°C for 8–10 minutes. Keep an eye on it as air fryers vary.

Now go preheat that oven…
You deserve this 🍪✨