This Single Serve Cookie recipe makes two chocolate chip cookies! Perfect for sharing, these ooey gooey, easy-to-make treats are ready to snack on in just 20 minutes. Chocolate chip cookies for two, anyone?

Are you a sweet treat in the evening kind of person? Are you a big fan of midnight snacks? If you said yes to either, then you’ve gotta give these Single Serve Chocolate Chip Cookies a try! 

This small-batch cookie recipe only makes TWO chocolate chip cookies, AKA just enough to share with a friend or enjoy all to yourself. It’s a lifesaver when a cookie craving hits and you can’t be bothered to run to the store or bake a full batch of chocolate chip cookies. No special equipment or ingredients needed—just the classics to help you indulge as quickly as possible.

Both cookies are soft and gooey on the inside, have pools of melted chocolate chips, and have perfectly crisp edges. It’s cookie heaven in small-batch form!

Recipe features

• The ultimate recipe for when cookie cravings hit or when you need a midnight snack! Makes only two cookies, either for sharing or just for you. 
• Why run to the store when a single serve chocolate chip cookie has you covered?
• Just like a big batch of chocolate chip cookies, each cookie is gooey, soft, and packed with melted chocolate chips.
• Made with 8 baking staples in only 20 minutes.

Ingredients

This list is to provide further clarification on a few of the ingredients. The full ingredient list is below in the recipe card.

Butter – Remember to take the butter out of the fridge 30 minutes before you get started to help it soften. Unsalted butter is best but salted butter can also be used. Just omit the additional salt from the dough.

Brown sugar – Usually, chocolate chip cookie recipes call for a mix of brown sugar and cane sugar but you only need brown sugar for this small-batch cookie recipe. Or, if you only have cane sugar, go ahead and use it as a substitute.

Egg yolk – You only need one egg yolk to bind the cookie dough and make the baked cookies soft and chewy. The egg white can be saved and used in an egg white frittata later on.

Flour – All-purpose flour makes the two chocolate chip cookies tender and soft on the inside.

Chocolate chips – Semi-sweet chocolate chips, preferably. Or, you can chop up a chocolate bar if you prefer chocolate chunks.

Instructions

Step 1: Make the cookie dough. Mix the butter and brown sugar together in a medium bowl. Stir in the egg yolk and vanilla, then whisk in the flour, baking soda, and salt. Finish by folding in the chocolate chips.

Step 2: Shape the cookies. Use your hands to shape the cookie dough into two large cookie dough balls.

Step 3: Bake. Place the cookies on a prepared baking sheet and bake until they’re puffy and slightly firm around the edges.

Step 4: Cool, then enjoy. Set the cookies aside to cool, then serve and enjoy.

Tips and FAQs

• You don’t need an electric mixer, cookie scoop, or any fancy equipment to make a single serve chocolate chip cookie. A mixing bowl, a whisk, spoons, and clean hands are all it takes!
• Mix the ingredients together only until everything is just incorporated. Over-mixing the cookie dough will lead to dry and dense cookies. 
• I only baked these cookies until they were soft on the inside and slightly crisp around the edges. They’ll look a little soft coming out of the oven but will firm up as they cool. If you like extra crispy chocolate chip cookies, bake them for 12 to 14 minutes instead.

Variations

While I’d rather you stick to the recipe instructions and ingredient measurements as closely as possible, you can try experimenting with these variation ideas:

• Ditch the chocolate chips – Use an equal amount of chopped nuts, pretzel pieces, dried fruit, white chocolate chips, crushed Oreos, sprinkles, or candy-coated chocolate in place of the chocolate chips.
• Gluten-free option – The all-purpose flour could probably be substituted for gluten-free all-purpose flour but I haven’t tested it.
• Vegan option – The results may vary but you can try making vegan single serve cookies by swapping the butter for vegan butter, the egg yolk for a flax egg (1 tbsp ground flaxseed mixed with 2 tbsp water), and the regular chocolate chips for vegan chocolate chips.

Can I make one big cookie instead?

You could, OR you could refrigerate or freeze the second cookie for when the inevitable cookie cravings strike… If not, try shaping the cookie dough into one large cookie dough ball and bake for 12 to 15 minutes or until it’s slightly golden around the edges and almost firm in the middle.

Is the single serving cookie dough edible?

No, the cookie dough is not edible because it contains raw egg yolks and flour. You can always make my edible vegan cookie dough or chickpea cookie dough if you’d prefer a no-bake dessert.

Storage

Chances are you won’t have any leftover cookies here! But you can follow these instructions if you’d like to make the cookie dough in advance:

Refrigerator: Cover the bowl with the cookie dough and refrigerate it for up to 2 days before shaping and baking the cookies. 

Freezer: You can also shape the cookie dough balls, wrap them in plastic wrap, and freeze them for up to 1 month. Bake them from frozen but add 1 to 3 minutes to the baking time.

More cookie recipes

• Molasses Chocolate Chip Cookies
• Chocolate Walnut Cookies
• Vegan Ginger Cookies

If you made this recipe, be sure to leave a comment and star rating below. Thanks!