Single Serve Chocolate Chip Cookie

There’s something comforting about a warm chocolate chip cookie, especially when you don’t have to share it with anyone. I remember one late night during my college days—I was exhausted, craving something sweet, but the idea of baking a whole batch of cookies (and doing the dishes afterward) felt overwhelming. That’s when I experimented with a one-bowl, one-cookie recipe. It turned out golden, gooey in the center, and utterly satisfying. It was a revelation: baking didn’t need to be complicated to be good.

This easy sheet pan dessert is ideal for beginners because it keeps things simple—no fancy equipment, no eggs, and no waste. Plus, it’s quick to make, a little indulgent, and easy to tweak based on what you have in the pantry. If you’re after a quick and healthy meal finish or a cozy solo treat, this lemon herb chicken recipe of desserts is your answer.

Why This Cookie is Worth Making

This single serve chocolate chip cookie stands out for several reasons. It’s completely egg-free, meaning it’s less finicky and easily adaptable for plant-based diets. The method uses only one bowl, which keeps cleanup minimal—a major bonus for new cooks. It also bakes quickly, so your craving is satisfied in under an hour, start to finish. Best of all, it delivers big cookie energy in a perfect portion—chewy, gooey, with crisp edges and melty chocolate throughout.

Ingredients and Preparation

Each ingredient in this cookie plays a key role in flavor, texture, or structure. Here’s what you need and why:

Butter: Unsalted butter adds rich flavor and helps create a soft, chewy center with crisp edges. Softened butter is easier to cream with sugar, making for a smoother dough. For a dairy-free option, use vegan butter.

Brown Sugar: This adds moisture and chewiness thanks to the molasses content. It also deepens the cookie’s flavor with subtle caramel notes.

Granulated Sugar: Helps the cookie spread and adds a delicate crispness to the edges. Balancing both sugars is key to getting that classic cookie texture.

Heavy Cream: Used here instead of eggs, it binds the dough and adds richness. You can substitute with milk, yogurt, or a plant-based cream.

Vanilla Extract: While optional, it enhances the cookie’s overall aroma and sweetness.

All-Purpose Flour: This gives structure to the cookie. If using measuring cups, spoon and level your flour to avoid packing too much in.

Baking Soda: A small amount helps the cookie rise and spread evenly in the oven.

Salt: A pinch balances the sweetness and brings out the chocolate flavor.

Chocolate Chips or Chopped Chocolate: Use dark chocolate for rich pools of gooey goodness, or milk/white chocolate for a sweeter twist. Feel free to mix and match based on your preference.

Ingredient Swaps:

• Use coconut cream or almond milk instead of heavy cream for a vegan version.
• Swap dark chocolate with peanut butter chips, white chocolate, or even crushed candy for a fun twist.
• If you only have salted butter, just skip the added salt.

Step-by-Step Instructions

Step 1
In a small bowl, cream together softened butter, brown sugar, and granulated sugar using a spoon until smooth and fluffy.

Step 2
Add heavy cream and vanilla extract to the bowl and mix until fully incorporated.

Step 3
Stir in flour, baking soda, and salt until just combined, being careful not to overmix.

Step 4
Fold in your choice of chocolate chips or chopped chocolate until evenly distributed throughout the dough.

Step 5
Chill the dough in the refrigerator for at least 30 minutes to allow flavors to develop and prevent excessive spreading.

Step 6
Preheat your oven to 350°F (180°C) about 10 minutes before baking. Line a small baking sheet with parchment paper.

Step 7
Place the dough in the center of the sheet, shaping it into a thick mound. Press a few extra chocolate pieces on top for that bakery-style look.

Step 8
Bake for 15–18 minutes. The edges should be golden while the center still looks slightly underdone—it will continue cooking as it cools.

Step 9
Let the cookie rest on the baking sheet for 10–15 minutes. This helps it set and firm up while remaining soft inside.

Step 10
Enjoy your cookie warm with a glass of cold milk, tea, or your favorite non-dairy drink.

Beginner Tips and Notes

• Soft Butter Shortcut: Forgot to take the butter out? Microwave it for 10 seconds—just until soft, not melted.
• Don’t Overmix: Once the flour is in, mix gently to avoid tough cookies.
• No Scale? No Problem: If using measuring cups, spoon flour into the cup and level it with a knife—never scoop directly from the bag.
• Chill is Key: Chilling prevents spreading and improves texture. Even 15 minutes in the fridge makes a difference.
• Watch Closely: Ovens vary, so check your cookie at the 15-minute mark. It should look slightly underbaked in the center.

Serving Suggestions

This cookie is a star on its own, but you can make it even better:

• Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
• Pair with a mug of hot cocoa or coffee for a cozy treat.
• Want to share? Cut the cookie in half and serve it with fresh berries for a simple dessert plate.

Storing Leftovers: If you don’t finish it (unlikely!), wrap the cookie in foil and store it at room temperature for up to 2 days. Reheat in the microwave for 10–15 seconds to revive its gooey goodness.

Conclusion

Whether you’re baking for a midnight craving, a solo celebration, or just learning your way around the kitchen, this easy sheet pan dessert delivers joy in under an hour. It’s a great entry point for anyone new to baking—straightforward, rewarding, and totally delicious.

Ready to try your first single serve chocolate chip cookie? Give it a go and let me know how it turned out in the comments. I’d love to hear your creative twists, baking wins, and any tips you discovered along the way. Happy baking!

FAQ About Single Serve Chocolate Chip Cookie

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