I usually crave something sweet, especially when it comes to cookies. The great thing about whipping up a single serve chocolate chip cookie is that it satisfies that craving without overloading you with leftovers. This no-egg version is both simple and delicious, creating a perfectly soft and chewy treat. If you’re short on time or just want a quick indulgence, this cookie is your answer.
With its rich, buttery flavor and melty chocolate chunks, this cookie is a cozy remedy for any sweet tooth. It’s perfect for late-night cravings or a quick pick-me-up during the day. Plus, being egg-free means you won’t need to worry about having eggs on hand, making it even more convenient.
Why you’ll love this
- Quick to prepare in under an hour.
- Rich, buttery flavor with melty chocolate.
- No special equipment required, just a bowl and spoon.
- Minimal cleanup with just one bowl used.
- Egg-free for those with dietary restrictions.
“This cookie is an instant favorite and so easy to make!”
Step-by-step overview
Making a single serve chocolate chip cookie is a breeze. Start by creaming the butter with sugars until fluffy. Then, mix in your wet ingredients, followed by the dry ingredients to form a dough. After chilling, shape the dough into a ball, add chocolate chunks, and bake until golden. In no time, you’ll have a warm, gooey treat ready to enjoy.
What you’ll need
- 20 g unsalted butter (room temperature)
- 15 g brown sugar
- 10 g granulated sugar
- 1 tablespoon double cream or heavy cream
- 1/4 teaspoon vanilla extract
- 40 g plain flour (all-purpose flour)
- 1/8 teaspoon baking soda
- pinch of salt
- 30 g chopped dark chocolate or chocolate chips
Ingredient notes & swaps
- Unsalted butter: Use salted butter, but reduce the pinch of salt if desired.
- Sugars: Light brown sugar can be substituted with white sugar if needed.
- Cream: You can also use milk if cream isn’t available.
- Flour: Whole wheat flour can be a healthier alternative.
Cooking method
Making this single serve chocolate chip cookie is straightforward and quick. Here’s how to do it:
- In a bowl, cream together the unsalted butter, brown sugar, and granulated sugar until soft and creamy.
- Add the heavy cream and vanilla extract, mixing until everything is well combined.
- Gradually sift in the plain flour, followed by the baking soda and salt, stirring to form a dough.
- Fold in the chopped dark chocolate or chocolate chips until evenly distributed throughout the dough.
- Chill the dough in the fridge for at least 30 minutes to firm up.
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Scoop or roll the dough into a ball and place it on the prepared tray, pressing extra chocolate pieces into the top for that gooey look.
- Bake for 15–18 minutes, until the edges are just set and the center remains soft.
- Allow the cookie to cool on the tray for 10–15 minutes before serving, letting it firm up slightly.
Pro Tip: For bonus flavor, try adding a sprinkle of sea salt on top right before baking to enhance the chocolate flavor.
Extra advice
- Make sure the butter is at room temperature for easy creaming.
- When mixing, avoid overworking the dough to keep the cookie tender.
- Watch the edges closely while baking; they should be slightly golden while the center looks soft.
- If you prefer a thicker cookie, you can chill the dough longer — up to an hour.
Serving suggestions
This single serve chocolate chip cookie pairs beautifully with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. You can also enjoy it with a cup of coffee or a glass of milk for the ultimate treat. For garnish, consider dusting with powdered sugar for a simple yet elegant finish.
Keeping leftovers fresh
If you happen to have any cookie left, store it in an airtight container at room temperature for a couple of days. For longer storage, you can freeze any extras for a quick treat later. Just ensure to wrap it tightly in plastic wrap or place it in a suitable freezer bag. This cookie can last up to a month in the freezer.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If your cookie turns out dry, consider adjusting your flour quantity next time. A common mistake is adding too much flour by not measuring properly. For a bland flavor, try increasing the amounts of brown sugar or adding a hint of cinnamon for a warmer taste. If you find it spreading too much, chill the dough longer to firm it up before baking.
Creative twists
Feel free to customize this cookie with various mix-ins or flavors. Try adding nuts for some crunch, vanilla or almond extract for a different flavor profile, or even swapping dark chocolate for white chocolate or butterscotch chips. Dried fruits like cranberries or cherries can also lend a nice tart contrast to the sweetness.
Common questions
Can I make this cookie without butter?
Yes! You can substitute a similar amount of coconut oil or a dairy-free butter alternative for the unsalted butter. This works well for a dairy-free option.
How do I know when my cookie is done baking?
The edges should be slightly golden and firm, while the center will appear soft and slightly underbaked. This will allow for that gooey texture we love.
Can I double the recipe?
Absolutely! Just scale up each ingredient proportionately and increase your baking time slightly, if necessary, based on cookie size.
What can I use if I don’t have baking soda?
If you don’t have baking soda, you can use baking powder instead, but your cookie may not rise as much. For every 1/8 teaspoon of baking soda, use 1/4 teaspoon of baking powder.
Is there a way to make this cookie low-carb?
You can try using almond flour or a low-carb flour substitute, along with sugar substitutes like erythritol or stevia. Keep in mind the texture may vary slightly.
Single Serve Chocolate Chip Cookie
Ingredients
Method
- In a bowl, cream together the unsalted butter, brown sugar, and granulated sugar until soft and creamy.
- Add the heavy cream and vanilla extract, mixing until everything is well combined.
- Gradually sift in the plain flour, followed by the baking soda and salt, stirring to form a dough.
- Fold in the chopped dark chocolate or chocolate chips until evenly distributed throughout the dough.
- Chill the dough in the fridge for at least 30 minutes to firm up.
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Scoop or roll the dough into a ball and place it on the prepared tray, pressing extra chocolate pieces into the top.
- Bake for 15–18 minutes, until the edges are just set and the center remains soft.
- Allow the cookie to cool on the tray for 10–15 minutes before serving.