Single Serve Chocolate Chip Cookie

Name: Single Serve Chocolate Chip Cookie
Total time: 35 min
Yield: 2 servings
Cuisine: Western
Ingredients: 30 g unsalted butter, cut into chunks; 2.5 tbsp brown sugar, tightly packed; 1.5 tbsp caster sugar; 1 piece egg yolk, fridge cold; 0.25 tsp vanilla extract; 0.125 tsp salt; 0.4 cup plain flour; 0.125 tsp baking soda; 0.33 cup dark chocolate chips; 0.125 tsp salt flakes

A small batch of chocolate chip cookies for one, ready in just over 20 minutes. Two large 10cm cookies give the perfect ratio of soft chewy middle to crispy edges - no obligation to share.

35 min 2 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

392

Calories

Protein

41g

Carbs

24g

Fat

Scale recipe

2 servings

Original recipe

Ingredients10 items

Dairy

🧈unsalted butter, cut into chunks30 g

🥚egg yolk, fridge cold1 piece

Pantry

🍬brown sugar, tightly packed2½ tbsp

🍬caster sugar1½ tbsp

🍦vanilla extract¼ tsp

🌾plain flour0.4 cup

🥄baking soda0.13 tsp

🍫dark chocolate chips⅓ cup

Spices

🧂salt0.13 tsp

🧂salt flakes0.13 tsp

Instructions

1
Quick version - Mix sugar and melted butter, then yolk, vanilla and salt. Mix in dry, then choc chips. Shape into 2 x 1.5cm/0.6" thick discs. Bake 13-14 min at 190°C/375°F (170°C fan-forced).
2
Preheat oven to 190°C/375°F (170°C fan-forced). Place a sheet of baking paper on a tray.
3
Partially melt butter - Put the butter in a microwave proof bowl. Heat on high for 30 seconds or until mostly melted. Stir to finish melting - it should look a little milky.
0:30 timer
4
Wet ingredients - Add both sugars into the butter, mix with a rubber spatula to combine. Add yolk, vanilla and salt. Mix to combine.
5
Dry ingredients - Scatter flour across surface then baking soda across flour. Mix until flour is almost fully incorporated. Mix through most of the chocolate chips (reserve some for topping).
6
Shape - Form 2 balls and flatten to 1.5cm/0.6" thick. Place on tray. If your dough is too sticky to handle, pop it in the fridge for 5 to 10 minutes.
7
Smaller/larger cookies - You can also do 3 or 4 smaller cookies (same bake time and temp) or one giant cookie (see below).
8
Bake for 13-14 minutes or until edges are tinged gold and the centre is pale golden.
13:00 timer
9
Top - Place reserved chocolate chips on top of each (chocolate will melt and glue to surface) and sprinkle with salt flakes if using.
10
Cool 10 minutes - Leave cookies to cool on the tray for 10 minutes so they firm up and finish cooking. Then attack, or transfer to a rack to fully cool then store in an airtight container.
10:00 timer
11
Giant cookie variant - Preheat oven to 180°C/350°F (160°C fan-forced). Make one large ball and flatten to 2cm/0.8" thick. Bake 16-18 minutes until edges are golden and middle is pale golden. Press reserved chocolate chips on surface, cool 10 minutes on the tray before attacking.

Free, no card required.

CuisineWestern