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Single Serving Deep Dish Chocolate Chip Cookie

This easy eggless chocolate chip cookie recipe for one cookie means eating a single serving, warm chocolate chip cookie baked in a ramekin without being tempted by a whole dozen.


Single Serving Deep Dish Chocolate Chip Cookie for when you only want one cookie

Single Serving Deep Dish Chocolate Chip Cookie – because not everyone has a Valentine today. I can’t remember if I’ve ever had a Valentine before.

Sure, you had the other kids in elementary school passing out cards or your parents giving you a box of chocolates (they still do), but I’ve never had a Valentine date where it didn’t end in kitty kisses and cuddles.

I used to let it bother me, but really it’s just another day where couples freak out on what to buy and where to eat.

So while there is a mad rush for cards and flowers today, I’m going to sit back and eat this Deep Dish Chocolate Chip Cookie. And yes, the recipe only makes one cookie.


Single Serving Deep Dish Chocolate Chip Cookie from www.chocolatemoosey.com @chocolatemoosey.com

I love chocolate chip cookies. Warm, fresh from the oven, melted chocolate all over. I could eat a whole dozen if I’m not careful.

And as much as I’d love to eat every last crumb, I really don’t need every last calorie.

Wouldn’t it be great if you could have just one cookie without being tempted by the others? Ignore the fact that this is a deep dish cookie. It’s just one cookie, right?


Single Serving Deep Dish Chocolate Chip Cookie from www.chocolatemoosey.com @chocolatemoosey

How did I scale it down to one serving? Math.

I took a recipe that made 5 dozen cookies and divided the ingredients by 60 so I could see how much was in each cookie. Then I multiplied it by 4 because I figured 4 cookies would make 1 deep dish. Then I did some rounding and got some answers.

However, they weren’t very good answers because the first one failed. I increased the flour and sugars then tried again. Success!

If you’re feeling sad about Valentine’s Day, it’s ok to be single. People all the time try to fix that, whether rushing into the next relationship or trying to meddle in my social life, but there’s nothing broken.

My coworkers think it’s uncanny that I’m a single, independent woman. One even told me about this singles dating service he heard on the radio and wanted me to sign up.

Truth is, I don’t mind it.

Don’t get me wrong – I think about being in a relationship a lot, but right now, I can say that I got where I am today because of me.

Because of my decisions. Because of my hard work. Because of my talent and skill. Me. Not you, not my best friend, not my parents, not a boyfriend or husband. Me.


Single Serving Deep Dish Chocolate Chip Cookie from www.chocolatemoosey.com @chocolatemoosey
Single Serving Deep Dish Chocolate Chip Cookie from www.chocolatemoosey.com @chocolatemoosey
Single Serving Deep Dish Chocolate Chip Cookie from www.chocolatemoosey.com @chocolatemoosey
Single Serving Deep Dish Chocolate Chip Cookie from www.chocolatemoosey.com @chocolatemoosey
Single Serving Deep Dish Chocolate Chip Cookie from www.chocolatemoosey.com @chocolatemoosey

So go ahead, you single ladies and guys. Treat Yo Self and have one cookie that takes only a few minutes to whisk together.

Not single? Double the recipe and now you have an awesome date night dessert that you won’t be fighting over (unless you’re dating me. I fight over chocolate chip cookies).

Update 04/24/13: Just to clarify – the texture may not exactly like a chocolate chip cookie. There is no egg; therefore, you are not going to get the same texture as if you used an egg. It is slightly on the cakey side. Make sure you whisk in the sugar really well or it may be a little grainy after baking.

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Single Serving Deep Dish Chocolate Chip Cookie

Single Serving Deep Dish Chocolate Chip Cookie

Yield: 1 serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This eggless easy chocolate chip cookie recipe for one cookie means eating a single serving, warm chocolate chip cookie baked in a ramekin without being tempted by a whole dozen.

Ingredients

  • 2 Tablespoons unsalted butter, melted
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon brown sugar
  • 1/8 teaspoon vanilla extract
  • 1/4 cup all-purpose flour, sifted
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons semisweet chocolate chips

Instructions

  1. Preheat oven to 375F degrees. Have one 6-ounce ceramic ramekin ready*.
  2. In a medium bowl, whisk together the melted butter, both sugars, and vanilla for at least 1 minute or until sugar is dissolved.
  3. Whisk in flour, baking soda, and salt. Stir in the chocolate chips.
  4. Transfer the batter to the ramekin. Bake 15-18 minutes or until the top is firm and brown. Let cool for 5 minutes before serving.

Notes

*Using a different size and/or type of ramekin may affect intended texture and bake time of the cookie.

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© Carla Cardello
Cuisine: American / Category: Cookies + Bars

 

More 1-2 Serving Recipes



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Deep Dish Hot Fudge Brownie Sundaes For Two


Apple Pie For Two

Did you make my recipe?

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Reader Interactions

Comments

  1. What a brilliant concept. Loved it so much! You are seriously contributing to my rise in sugar levels, but your suggestions are always so fantastic! :P

    Reply

      • DISCLAIMER I TRIED THIS AND IT DIDNT HAVE ENOUGH LIQUIDS TO EVEN RESEMBLE COOKIE DOUGH SO I ADDED SOME MILK THINKING IT WOULD MAKE IT BETTER LONG STORY SHORT I WAS WRONG AND THE COOKIE WENT FROM DOUGH TO BURNED ABOMINATION OF NATURE IN 0.2 SECONDS LESSON IS DONT ADD MILK you’re welcome

        Reply

        • Cookies tend to almost never include milk in the recipe. Next time if it looks too dry and not “liquidy” enough try a bit more egg (beat the yolk and white together THEN add). Or maybe even some melted butter. Just in tiny incriments at a time.

          Reply

  3. 1. How did I do this? MATH. You had me audible snort at the bus stop.
    2. Treat yo self. Anything that gets this label gets my approval (and Tom and Donna’s)
    3. This is bad news for my waistline.
    4. Happy Valentine’s Day!!

    Reply

  4. Math is my NEMESIS. When I have to divide fractions, my head starts to hurt and I am tempted to crack open a bottle of whatever, no matter what time of the morning it is. SO, thanks for doing the hard part for me! That is one lovely cookie!

    In my family we have a saying, Better to be alone than wish you were. So you just take your time and enjoy your awesomeness. Because you are awesome and I hope you know that. XOXO

    Reply

  5. Hi Carla,
    Excellent recipe can’t wait to try.
    I know what you mean about people trying to “help” you not be single anymore. I was totally comfortable with it. There’s pros and cons to both, but either way, it’s gonna be okay. Er,didn’t mean to rhyme it out, lol.
    Love your food photos and props. New follower via email and twitter, you rock,girl!
    Thanks, Di

    Reply

  6. Mmmm this cookie looks SO amazing, and it’s good it only makes 1 bc who could share??!

    (I never had a Valentine on Valentine’s Day until last year, but of course Michael’s one of those people who dislikes the holiday and thinks you should show love every day etc. etc.–he makes some effort for me, which is nice, but *sigh* :P)

    Reply

    • I agree with showing love everyday, but it doesnt hurt to be a little extra special when everyone else is rubbing it in your face haha thanks Kayle!

      Reply

    • Oh no! You must find them! Funny how when you actually want something, you cant find it. I bet as soon as you find them, you will find them at your store haha thanks Kirsten!

      Reply

  17. I made these tonight and they are delicious! I doubled the recipe and used mini chocolate chips. I find that mini chips distribute well in smaller amounts. I also used salted butter and went very easy on the pinch of salt. I’m thinking next time I might try adding 1 egg when the recipe is doubled? Trust me-delicious as is, but perhaps it will add to the cookie like consistency? Thank you for the recipe!!

    Reply

    • Glad you enjoyed them! I’ll have to try doubling and adding egg to it. I think it’ll help like you said. I wanted to make one cookie without egg since halving a egg is a little difficult ;) Thanks Jenny!

      Reply

  20. As someone who got a C- in math 11 and foolishly elected to take and FAILED math 12, I’m thankful that there are smart people like you who use math to create deliciousness like this! Just when I thought, what the heck is math ever going to do for me? I read your post and it’s like, aha, FINALLY someone has done something worthy with it ;) Needless to say, I LOVE this deep dish CCC and would probably have to multiply it in order to make many for me to eat. And Valentines is overrated. I’m NOT just saying that as a married lady.

    Reply

  21. What is the original recipe for the 5 dozen cookies? I’d like to make them too as well as this. Thanks in advance!

    Reply

  22. Thank you sooooo much for this recipe!! <3 I love you for making this because you don't include eggs! I love eggs, but sometimes I don't always have them on hand so this is refreshing! I love baking single-serving baked-goods.

    Much love from NYC/Boston! <3 <3

    Reply

  23. I’m going to try this tonight using self-rising flour – will eliminate the baking soda and salt. Has anyone already tried this and if so, how did it turn out?

    Reply

      • Well I did it! Made the cookie with self-rising flour – it was great! I will try it as written just to compare, but will probably stick with the self-rising. Was so nice having a simple dessert that I couldn’t go back to wipe out a large pan! Perfection. Thanks so much!

        Reply

          • I tried the recipe tonight, it seemed the dough tasted so much like baking soda. I was wondering how the measurement for 1/2 teaspoon was correct when in the whole Tollhouse recipe it only calls for 1 teaspoon?

            Since it tasted so much like baking soda, I added some more ingredients like flour and sugars and an egg white to mix it up some. I baked them like it said, but I guess it was more dense then it was supposed to be. Took them out on time and they looked and smelled great! But the middle was still raw. Cooked them a little longer and shoulda took them out when I checked the first time, then I burnt them :( oh well, I will have to try again.

            Just wondering about the baking soda ratio, so I thought I’d ask. Thanks!

          • Hi Kristin,

            I wanted to do some testing before replying. Yes, 1/2 teaspoon baking soda is correct. I have it tested the recipe multiple times and had several other people try the recipe. When you say “it tasted so much like baking soda,” are you talking about the dough itself before baking, or are you talking about after you baked it? You talked about adding other ingredients, so did you make the recipe twice? If you made it twice, why not reduce the amount of baking soda instead of adding other ingredients? Was the middle raw when you tasted the baking soda? You may have picked it up if the middle was raw.

  25. I tried making this cookie in a small glass dish and the texture was a little strange. The cookie was very crumbly and grainy. Do you think this is due to the glass dish? Did I not whisk the ingredients enough? Still ate the whole thing haha!

    Reply

  26. Have you seen the cookbooks Small Batch Baking and Small Batch Baking for Chocolate Lovers? She talks about how complicated it can be to reduce a recipe. Thanks for doing the work for us!

    Reply

  27. Thank you for an easy recipe to beat that chocolate fix without the danger of making (and then consuming) an entire batch of chocolate chip cookies.

    Reply

  28. I love this recipe, only thing I would add is that it is WAY too dry without an egg or something. I actually add 1 egg yolk and it turns out perfect.

    Reply

  32. FYI: I made this with the gluten-free flour blend from Cooking for Isaiah and it turned out delicious!

    Reply

  33. Love this. The only issue is the whisking. If you don’t whisk enough in the beginning it will look dry, but I add 1 TBS of egg, and it turns out Perfect :). Thanks for the recipe!

    Reply

  34. My family is away for the week and I accidentally found this recipe (I was looking for a chip dish on google). Anyways thought I d try it and it’s so yummy. I’m eating it right now, nice and crispy on the outside and gooey in the middle.

    Reply

  35. This was delicious! It was very fluffy like cake, but my husband loved it and I did too! I also used coconut palm sugar in place in place of the brown sugar. Delish!

    Reply

  36. Hello! Just stumbled on this while searching for places that serve deep dish cookies ;) Could I make this in a microwave?

    Reply

  37. Dear God, you are a gift from above. I just found this recipe and was hesitant to try it since those 5-minute-cake-in-a-mug recipes all end up tasting like dirt and I thought this was similar, but Oh. My. Gosh (as Janis would say). This was heaven in my mouth! I will be making this again. And again. And again. And maybe all in one night. You don’t mind if I share this recipe with everyone I know and claim credit for it, do you? No? Ok great. Jkjk, I’ll link to your site because your pics are enough to win over even the most skeptical cookie eater. BLESS YOU AND YOUR COOKIE GENIUS!

    Reply

    • Share away! Although it would be nice if you could throw my name in there once in awhile ;) And I’ll let you on in a little secret – later this week, I’m posting another single serving chocolate chip cookie with a fall twist. Stay tuned!

      Reply

  40. I wanted to try this cookie and my husband wanted some too and my ramekins weren’t clean, so i tried doubling despite your warnings about the size and shape of the pan. I doubled the recipe and cooked it in a miniature ceramic loaf pan. The size and shape of the pan worked perfectly. I had to use the toaster oven to cook it and took it out a bit too early, but it was delicious! I am definitely keeping this recipe around! Thank you.

    Reply

  42. (4/4 stars) Wowzers. I split the recipe into two smaller ramekins (the only size I had). The batter was drier than regular cookie dough, but it made the final product crumbly and still moist. I am being a good girl and saving the other one for my husband’s after work treat. But MAN I’m totally saving this and making it again when I’ve had a long day. Great recipe!

    Reply

  43. I just made the cookie and it tasted great! I added some minor adjustments (meaning just microwaving it lol). The only problem I had was that it was a little bit dry and needed some milk to go with it. But overall, it was delicious. :)

    Reply

    • I haven’t made this in the microwave, so it is possible that could have affected it being dry. Regardless, I’m glad a glass of milk helped!

      Reply

  44. These all look so good!!!! and I will be making them, but is there a way to find out how many calories, fat, fiber, I would love to make them during the week and not have to wait till my cheat day!! thanks

    Reply

    • I don’t provide that information because I’m not a qualified nutritionist. However, you can search for calorie counters that will provide that information. My Fitness Pal and Calorie Counter are two tools people use often for this reason.

      Reply

    • Hi Andrea, I did quick check on nutritional values using free Recype Analyzer http://happyforks.com/analyzer One serving provides about 625 kcal | Protein 5.9g | Fat 34.3g | Carbohydrates 74.4g | Fiber 3g | Sugars 46g. In these calculations I included a 1/4 cup of vanilla ice cream. The final numbers may differ depending on exact products and quantities you will use, but also you can recount it yourself easily.

      Reply

  45. I found this recipe one evening when I wanted chocolate chip cookies but a) I don’t necessarily trust my willpower around a full batch of cookies and b) I was too lazy to make a whole batch. The first time I made it I halved the recipe & baked in a ramekin — so good. Then, a week or so later (probably a couple of days to be honest) I wanted cookies but again: lazy/time constraints. This time I made the full recipe but I scooped out cookies by the tablespoon full and baked on a baking sheet in my toaster oven. It made 5 cookies and they turn out perfect! I just made them again & was about to post to instagram (I’m @subloke there), so I’ll tag you/hashtag so people can find the recipe.

    Thank you!!

    Reply

  52. I randomly came across this recipe while trying to find a mug chocolate-chip cookie recipe. I tried it almost as suggested (made it 2x and used 3 tbsp butter and 1 tbsp salted butter substitute, then didn’t add extra salt) and it turned out amazing! I will definitely be making this again :) Thank you!

    Reply

    • Oh no! Can you tell me more about what happened? I can’t help troubleshoot without more info. Did you change anything in the ingredient list? How much melted butter did you use? How long did you whisk everything together? Being crumbly tells me it wasn’t mixed together well enough. It should’ve been like cookie dough when you added it to the ramekin (there’s a video in the post so you can see what the dough looks like). Also what size ramekin did you use?

      Reply

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