Single Serve Chocolate Chip Cookie Recipe

The Little Cookie That Could

Sometimes you just need one cookie. Not a whole dozen. Just one perfect, warm cookie for you. I get that feeling. My grandson calls it a “cookie emergency.” We invented this recipe for those times.

It uses half an egg yolk. I know, it sounds funny. You whisk the other half with a fork for scrambling later. Nothing goes to waste in my kitchen. What’s your favorite treat for a “just for you” moment?

A Grandma’s Secret

The secret is in the whisking. You whisk the butter and sugar for a full two minutes. It feels like a long time. But it makes the cookie chewy and rich. I set a timer. It matters because this tiny step adds so much love.

My friend Mary always rushed this part. Her cookies were flat. I told her my secret. Now she swears by it. I still laugh at that. Fun fact: This whisking adds tiny air bubbles. They make your cookie lighter.

The Gentle Fold

Now, be gentle. Add the flour and fold. Do not stir hard. Stop when you still see a little flour. Then add your chocolate chunks. Fold just until it’s mixed. This keeps your cookie soft, not tough.

The dough will look too runny. Don’t worry! This is normal. Pop the whole bowl in the freezer. Ten minutes fixes everything. Chilling the dough matters. It stops your cookie from spreading too thin in the oven.

Watching It Bake

Heat your oven to 375. Line your pan. After its chill, roll the dough into a ball. Place it on your sheet. Bake for only 10 to 12 minutes. The edges will be firm. The middle will look soft.

Take it out. Let it cool for ten minutes. This is the hardest part! The cookie keeps cooking on the hot tray. Doesn’t that smell amazing? Do you like your cookies more chewy or more crisp?

Your Own Perfect Bite

There it is. Your single, glorious cookie. It’s still warm. The chocolate is melty. You made this just for yourself. That feels good. It’s a small act of kindness, from you to you.

Food is more than fuel. It’s a little joy we can make anytime. What chocolate do you like best for baking? Dark, milk, or something with sea salt? Tell me about your cookie.

Ingredients:

Ingredient	Amount	Notes
butter	1.25 tbsp (18g)
brown sugar	1 tbsp, packed (13g)
white sugar	½ tbsp (7g)
egg yolk	½
flour	3 tbsp (25g)
baking soda	⅛ tsp
salt	Pinch
chopped dark chocolate	1 oz (28g)

My Secret for a Perfect Single Cookie

Sometimes you just need one perfect cookie. I get that. My grandson Sam taught me that. He’d visit, eyes big, hoping for a treat. But a whole batch is too much for just us two. So we made this little recipe together. It makes one glorious, warm cookie. Just for you. Doesn’t that sound nice?

This is our kitchen magic. You start with butter. Step 1: Melt your butter in a small bowl. Use short bursts in the microwave. Just 8 seconds at a time. We don’t want it to pop and splatter! Let it cool for a minute. Then add both sugars. Now, here’s the secret. Step 2: Whisk it really well. For a whole minute or two. It will look a bit like wet sand. This makes the cookie taste like caramel. I still laugh at Sam trying to whisk. He was so determined!

Next comes the egg. Step 3: Crack an egg and use only half the yolk. Save the white for breakfast tomorrow. Whisk it in until it’s all smooth and shiny. Doesn’t that smell amazing already? Now, the dry stuff. Step 4: Sift your flour, baking soda, and salt right in. (My hard-learned tip: sifting prevents little flour lumps. No one wants that!). Fold it gently with a spoon. Stop before it’s fully mixed.

Time for the best part. Step 5: Add your chopped chocolate. Fold it in until you see no more white flour. The dough will be runny. Don’t worry! Step 6: Just pop the whole bowl in the freezer. Let it chill for about 15 minutes. This is when I preheat the oven to 375°F. I also line my pan with parchment paper. What’s your favorite kind of chocolate to bake with? Share below!

Almost done. Step 7: Once the dough is firm, gently shape it into a ball. Place it on your pan. It bakes fast. Step 8: Bake for only 10 to 12 minutes. The edges will be firm. The middle will look soft. That’s perfect. Take it out and let it cool. Wait 10 minutes if you can. It finishes cooking right on the pan. Then, enjoy your masterpiece.

Cook Time: 10-12 minutes
Total Time: About 35 minutes
Yield: 1 big, beautiful cookie
Category: Dessert, Snack

Let’s Mix It Up!

This little cookie is like a blank canvas. You can make it your own. Here are three fun twists I love. Try one next time.

• Sea Salt Sparkle. Use milk chocolate chips. Right after baking, sprinkle a tiny pinch of flaky sea salt on top.
• Peanut Butter Pocket. Before shaping the dough, press a teaspoon of peanut butter into the center. Seal the dough around it.
• Orange Zest Surprise. Add a little grated orange zest to the butter and sugar. It makes the chocolate taste even deeper.

Which one would you try first? Comment below!

The Perfect Little Treat

This cookie is a whole event. Make it special. Serve it warm in a tiny bowl. Add a small scoop of vanilla ice cream on the side. Let it melt a little. Or, crumble it over a cup of plain yogurt for breakfast. I’ve done that. No judgment here!

What to drink? A cold glass of milk is always the classic friend. It just is. For the grown-ups, a small glass of tawny port wine is lovely. It sips like liquid raisins. It matches the brown sugar so well. Which would you choose tonight?

Keeping Your Cookie Perfect

This cookie is best fresh and warm. But sometimes you want to save it. Let it cool completely first. Then wrap it tightly in plastic wrap. It will stay good on the counter for two days.

You can freeze the dough ball before baking too. Wrap it well and freeze for up to a month. Bake straight from the freezer, adding a minute or two. I once forgot a dough ball in my freezer for weeks. It baked into a lovely surprise on a rainy day.

Batch cooking matters for busy days. Make a few dough balls and freeze them. You will always have a fresh, homemade treat ready. It is a small act of kindness for your future self.

Have you ever tried storing cookie dough this way? Share below!

Cookie Troubles? Easy Fixes Right Here

Is your cookie too flat? Your butter was probably too warm. Chill your dough well. This gives the cookie time to set up.

Is the cookie too cakey? You likely mixed the dough too much. Fold gently, just until the flour disappears. I remember when my grandson mixed it like cake batter. We got a puffy little muffin-top cookie!

Did your chocolate burn? Try chopping a chocolate bar instead of using chips. Chips are made to hold their shape. Chopped chocolate melts into lovely pools. Fun fact: that melty chocolate is called a “puddle cookie” by bakers.

Getting this right builds your kitchen confidence. A perfect cookie is a delicious reward for your care. It shows you understand how ingredients work together.

Which of these problems have you run into before?

Your Quick Cookie Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use a 1-to-1 gluten-free flour blend. The results are very good.

Q: Can I make the dough ahead? A: Absolutely. Keep it chilled in the fridge for two days. Or freeze it as we discussed.

Q: What can I use instead of an egg yolk? A: Use half a tablespoon of milk. It will help bind the dough.

Q: Can I double the recipe? A: You can easily make two or four cookies. Just mix everything in a bigger bowl.

Q: Any extra tips? A: Sprinkle a tiny bit of salt on top before baking. It makes the chocolate taste even sweeter.

Which tip will you try first?

From My Kitchen to Yours

I hope you love this little cookie. It is a simple joy to make. Cooking for yourself is a wonderful thing. It fills your home with a sweet smell.

I would love to see your creation. Share a photo of your cookie with me. Let’s build a community of cozy bakers together.

Have you tried this recipe? Tag us on Pinterest @ChloesCozyKitchen!

Happy cooking!
—Chloe Hartwell.