Can I make this cookie without brown sugar?

Yes, you can substitute brown sugar with granulated sugar, but the cookie may lose some of its chewiness and depth of flavor. If you have molasses on hand, add a small amount to granulated sugar to mimic brown sugar.

Why didn’t my cookie spread in the oven?

A cookie that doesn’t spread is often caused by cold dough or low oven temperature. Make sure to preheat your oven thoroughly and let the dough sit at room temperature for a few minutes if it's too firm from chilling.

Is it necessary to chill the dough before baking?

Chilling the dough is not mandatory but highly recommended. It helps the cookie hold its shape better, enhances flavor, and improves texture.

Can I double this recipe to make more cookies?

Absolutely! You can scale up the ingredients to make two or more cookies. Just divide the dough evenly and adjust the baking time slightly based on the size of each cookie.

Single Serve Chocolate Chip Cookie

Name: Single Serve Chocolate Chip Cookie
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon + 1 teaspoon (20g) unsalted butter, room temperature; 1 tablespoon + 1 teaspoon (15g) brown sugar; 2 teaspoons (10g) granulated sugar; 1 tablespoon heavy cream or double cream; 1/4 teaspoon vanilla extract; 1/3 cup (40g) all-purpose flour; 1/8 teaspoon baking soda; Pinch of salt; 2 tablespoons + 2 teaspoons (30g) chopped dark chocolate or chocolate chips

Description

This single serve chocolate chip cookie is soft, chewy, and packed with melty chocolate, perfect for satisfying sweet cravings without making a full batch. Quick, eggless, and beginner-friendly, it’s an ideal treat for solo indulgence.

Ingredients

Scale

1 tablespoon + 1 teaspoon (20g) unsalted butter, room temperature
1 tablespoon + 1 teaspoon (15g) brown sugar
2 teaspoons (10g) granulated sugar
1 tablespoon heavy cream or double cream
1/4 teaspoon vanilla extract
1/3 cup (40g) all-purpose flour
1/8 teaspoon baking soda
Pinch of salt
2 tablespoons + 2 teaspoons (30g) chopped dark chocolate or chocolate chips

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Instructions

Cream the butter and sugars: In a small bowl, combine the room temperature butter with brown sugar and granulated sugar. Mix until the texture is smooth and the sugars are fully incorporated into the butter.
Add wet ingredients: Stir in the heavy cream and vanilla extract until the mixture is creamy and uniform in texture.
Mix in dry ingredients: Add the all-purpose flour, baking soda, and salt to the bowl and stir just until a dough forms. Avoid overmixing to keep the cookie tender.
Add the chocolate: Fold in chopped dark chocolate or chocolate chips until evenly distributed throughout the dough.
Chill the dough: Cover and refrigerate the dough for at least 30 minutes. This step helps enhance the flavor and prevents excessive spreading during baking.
Prepare to bake: Preheat your oven to 350°F (180°C) about 10–15 minutes before baking. Line a baking tray with parchment paper.
Shape the cookie: Place the chilled dough onto the tray and shape it into a thick disc. Press a few extra chocolate pieces on top for a gooey finish.
Bake the cookie: Bake for 15 to 18 minutes. The edges should be golden, while the center should look slightly soft—it will continue baking as it cools.
Cool before serving: Allow the cookie to cool on the baking tray for at least 10–15 minutes. This resting time helps it firm up while staying gooey inside.
Enjoy warm: Serve with a cold glass of milk or your favorite dairy-free alternative for a cozy treat.

Notes

If your cookie turns out too cakey, try reducing the baking time slightly or double-check that you didn’t add too much flour. For extra flavor, sprinkle a tiny pinch of sea salt on top before baking. Want a different flavor? Add a dash of cinnamon or use white chocolate chips for a twist.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 123g)
Calories: 390
Sugar: 23g
Sodium: 150mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg