Cookies for One
Chocolate Chip Cookie for One
One warm, buttery chocolate chip cookie with crisp edges, a soft center, and plenty of melty chocolate — no full batch required.
Servings
1 cookie
Prep
10 min
Cook
11–14 min
Total
21–24 min
Difficulty
Easy
Calories
≈ 605 kcal
Protein
≈ 6 g
Fat
≈ 31 g
Carbs
≈ 78 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Unsalted butter, melted28 g
- Light brown sugar20 g
- Granulated sugar10 g
- Milk10 g
- Vanilla extract½ tsp
- All-purpose flour40 g
- Baking soda⅛ tsp
- Fine saltPinch
- Chocolate chips or chopped chocolate25–30 g
How to Make It
One cookie, step by step.
- 01
Mix the butter and sugars
Add the melted butter, brown sugar, and granulated sugar to a small bowl. Stir until smooth and well combined.
- 02
Add the wet ingredients
Stir in the milk and vanilla extract until the mixture is smooth.
- 03
Add the dry ingredients
Add the flour, baking soda, and salt. Stir just until no dry flour remains. Avoid overmixing.
- 04
Fold in the chocolate
Fold in the chocolate chips or chopped chocolate, keeping a few pieces aside for the top.
- 05
Chill the dough
Chill the dough for 5–10 minutes while the oven heats to 180°C (350°F).
- 06
Shape and bake
Shape the dough into one thick cookie and place it on a parchment-lined baking tray. Press the reserved chocolate on top and bake for 11–14 minutes, until the edges are lightly golden and the center still looks slightly soft.
- 07
Let it rest
Leave the cookie on the tray for about 5 minutes before serving. It will continue to set as it cools while the center stays soft.
SVI SWEET Tip
Pull it out while the center still looks a little soft.
The cookie keeps baking from the residual heat after it leaves the oven. Waiting until the center looks completely baked can make the final cookie drier than you want.
Substitutions
Make it work with what you have.
Chocolate
Use milk, dark, or semi-sweet chocolate chips, or simply chop your favorite chocolate bar into small pieces.
Brown sugar
Dark brown sugar can be used instead of light brown sugar. It will give the cookie a slightly deeper caramel flavor.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the same small quantity.
Add-ins
Replace a small portion of the chocolate with chopped nuts if you want a little extra crunch.
Storage
Best enjoyed fresh.
Room temperature
This cookie is best eaten warm on the day it is baked. If needed, store it in an airtight container at room temperature for up to 2 days.
Reheating
Warm the cookie in the microwave for about 8–10 seconds to soften the center and melt the chocolate again.
Freezing the dough
You can shape the unbaked dough into one cookie and freeze it in an airtight container. Bake from frozen, adding a few extra minutes to the baking time.
FAQ
A few helpful answers.
Can I make this cookie without chilling the dough?
Yes, but chilling the dough for a few minutes helps the cookie hold its shape and reduces spreading while it bakes.
Why does the center still look soft after baking?
That is intentional. The cookie continues to set as it cools, which helps keep the center soft instead of dry.
Can I use chocolate chunks instead of chocolate chips?
Absolutely. Chopped chocolate works especially well because it creates larger pockets of melted chocolate throughout the cookie.
Can I double this recipe?
Yes. Double each ingredient and divide the dough into two large cookies. Keep an eye on the baking time, since oven performance can vary.
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