Single Serve Chocolate Chip Cookie
Single Serve Chocolate Chip Cookie is a no egg chocolate chip cookie for one baked in a ramekin. Serve it warm with ice cream on top!
I love chocolate chip cookies.
Warm, fresh from the oven, melted chocolate all over.
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 chocolate chip cookie without being tempted by the extras?
That’s where this Single Serve Chocolate Chip Cookie comes in!
Much like my single serving sugar cookie, it’s a deep dish chocolate chip cookie baked in one, individual ramekin.
It’s for when you’re by yourself craving cookies but don’t want to make a whole dozen.
Or when you’re having a bad day and need a pick me up.
Or when you’re having a good day and want to celebrate.
Whatever the reason, all you need are some basic pantry ingredients, a whisk, and an oven.
Ingredients For Single Serving Chocolate Chip Cookie
To make your individual chocolate chip cookie, you’ll need the following ingredients:
- Butter: Using melted butter means you don’t need a mixer! Just your whisk and some arm muscles
- Granulated sugar: Helps add sweetness. Make sure you whisk really well until the sugar dissolves into the melted butter
- Brown sugar: It isn’t chocolate chip cookies without brown sugar!
- Vanilla extract: Really makes the cookie shine in flavor
- Flour: Brings the batter together so it’s cookie dough and not wet batter. Make sure you’re measuring flour properly by using the spoon and level method.
- Baking soda: Helps the cookie rise a bit as well makes the texture less dense
- Salt: Makes sure your cookie isn’t bland. Omit this if using salted butter.
- Chocolate chips: I used semisweet chocolate chips, but you can also use milk, bittersweet, or even peanut butter chips.
Do you need to add an egg to your single serve cookie?
I’ve gone back and forth with numerous rounds of testing to determine whether you need an egg yolk for your single serving cookie. After all, other recipes call for it.
Truth is, I prefer the texture without it. No egg mimicks the tender, chewy texture of a cookie albeit more crumbly (which I personally think is a good thing to satisfy your cookie craving).
Adding an egg yolk means your cookie is softer and cakier with fewer crumbs. Sure, it holds together better when eating with a spoon but it doesn’t remind me of a cookie.
I’ll let you decide which texture you prefer, but if you do use an egg yolk check out my recipes on what to do with leftover egg whites.
Which ramekin should I use?
Ramekins are round ceramic baking dishes with a fluted exterior.
I used a 6-ounce ramekin, which you can buy online at Amazon (affiliate link) or find some at a thrift store.
If you use a different size ramekin, you may need to adjust the baking time. If the ramekin is bigger, it may need less time. If the ramekin is smaller, you may need more time.
How To Make Single Serve Chocolate Chip Cookie
Here’s how to make your ramekin chocolate chip cookie:
- Whisk together the melted butter, both sugars, and vanilla until the sugar is dissolved. Don’t skimp on the whisking or you may have an extra grainy cookie.
- Stir in the flour, baking soda, and salt then add the chocolate chips. It should resemble cookie dough.
- Bake at 375F for 15-18 minutes or until the top is firm and golden brown.
Can you make single serving chocolate chip cookie in the microwave?
I do not recommend making this single chocolate chip cookie recipe in the microwave because the baking soda gives it a weird taste and texture.
However, you CAN make my Microwave Chocolate Chip Cookie instead!
What To Serve With Single Serve Chocolate Chip Cookie
Although your chocolate chip cookie for one doesn’t NEED anything else, sometimes it’s nice to add a contrasting garnish.
A classic pairing is adding a scoop of vanilla ice cream on top.
However if you don’t have any, you can add homemade whipped cream on top.
More Ramekin Desserts
If you enjoyed this ramekin cookie, check out my other Ramekin Dessert Recipes including:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar (soft and moist, not dry and crumbly)
- 1/4 teaspoon vanilla extract
- 1/3 cup all-purpose flour (measured properly using the spoon and level method, not scooping the measuring cup)
- 1/8 teaspoon baking soda
- 1/8 teaspoon table salt (omit if using salted butter)
- 2 tablespoons semisweet chocolate chips
- Preheat oven to 375F degrees. Have one 6-ounce ceramic ramekin ready*.
- In a medium bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla until sugar has dissolved, at least 1 minute. Do not skimp on whisking or your cookie will end up grainy.
- Whisk in flour, baking soda, and salt until it resembles cookie dough. Stir in the chocolate chips.
- Transfer dough to the ramekin. Bake 15-18 minutes or until the top is firm, doesn't look wet, and is golden brown. Let cool for 10 minutes before serving.
- Using a different size and/or type of ramekin may affect texture and bake time. If the ramekin is bigger, you may need less time. If the ramekin is smaller, you may need more time.
- This recipe is intended to be a bit crumbly as it mimicks the texture of a cookie. Adding an egg yolk makes it softer and more cake-like.
- If you do want a softer, less crumbly texture, reduce the butter to 1 tablespoon then whisk in 1 egg yolk with the vanilla.
- Don't have a ramekin? Check out my Small Batch Chocolate Chip Cookies.
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