Cookies for One
Chocolate Cookie for One
One rich chocolate cookie with lightly crisp edges, a soft fudgy center, and deep cocoa flavor in every bite.
Servings
1 cookie
Prep
10 min
Cook
11–13 min
Total
21–23 min
Difficulty
Easy
Calories
≈ 495 kcal
Protein
≈ 6 g
Fat
≈ 23 g
Carbs
≈ 66 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 sugar18 g
- Granulated sugar10 g
- Milk10 g
- Vanilla extract½ tsp
- All-purpose flour32 g
- Unsweetened cocoa powder10 g
- Baking soda⅛ tsp
- Fine saltPinch
- Chocolate chips or chopped chocolate10–15 g
How to Make It
One chocolate 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 glossy.
- 02
Add the milk and vanilla
Stir in the milk and vanilla extract until fully combined.
- 03
Add the dry ingredients
Add the flour, cocoa powder, baking soda, and salt. Stir gently just until a soft chocolate dough forms.
- 04
Fold in the chocolate
Mix in the chocolate chips or chopped chocolate, reserving a few pieces for the top if you like.
- 05
Chill the dough
Chill the dough for 5–10 minutes while the oven heats to 180°C (350°F).
- 06
Shape the cookie
Shape the dough into one thick round cookie and place it on a parchment-lined baking tray. Press the reserved chocolate pieces on top.
- 07
Bake and cool
Bake for 11–13 minutes, until the edges are set but the center still looks slightly soft. Let the cookie rest on the tray for about 5 minutes before serving.
SVI SWEET Tip
Slightly underbaked is exactly right.
A chocolate cookie keeps setting as it cools. Pulling it from the oven while the center still looks a little soft helps keep the texture fudgy instead of dry.
Substitutions
Make it work with what you have.
Cocoa powder
Use unsweetened natural cocoa powder for a classic chocolate cookie flavor. Dutch-process cocoa may work too, but it can slightly change the texture and flavor.
Chocolate pieces
Mini chocolate chips, regular chocolate chips, or chopped chocolate all work well in this recipe.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the same quantity.
Deeper flavor
A tiny pinch of espresso powder can be added if you want to deepen the chocolate flavor without making the cookie taste like coffee.
Storage
Best enjoyed fresh.
Room temperature
This cookie is best enjoyed warm on the day it is baked, but it can be stored in an airtight container at room temperature for up to 2 days.
Reheating
Microwave for about 8–10 seconds to soften the center and lightly melt the chocolate again.
Freezing the dough
Shape the dough before freezing and keep it in an airtight container. Bake from frozen, allowing a few extra minutes if needed.
FAQ
A few helpful answers.
Why does the center still look soft after baking?
That is normal and actually ideal. The cookie continues to set as it cools, which helps create a soft fudgy center.
Can I make this cookie extra chocolatey?
Yes. You can slightly increase the chocolate chips or use chopped dark chocolate for larger melted pockets throughout the cookie.
Can I skip the chocolate chips?
Yes. The cookie will still be delicious as a plain cocoa cookie, just a little less rich and melty.
Can I double the recipe?
Yes. Double all ingredients and divide the dough into two equal cookies before baking.
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