Single Serving Deep Dish Chocolate Chip Cookie
This Deep Dish Single Serve Chocolate Chip Cookie is slightly crisp on the edges, soft in the center, and so easy to make. You can even bake this recipe into 4 cookies, so it’s perfect for sharing too!
It’s Monday and I think we all deserve a little chocolate today. I’ve been patiently waiting to share this single serve chocolate chip cookie recipe with you because it is so good and SO easy. If you ever get a craving for chocolate chip cookies but don’t want to make a huge batch and have them sitting around the house, then this recipe is for you.
Now, let me first say that when I say single serving cookie that I use that term loosely. This recipe makes a pretty good sized deep dish cookie, which you could probably eat in one sitting. You can also divide this deep dish cookie in half, save the other half for later, or share it with someone else.
Ingredients for This Recipe
This deep dish chocolate chip cookie for one has a short ingredient list, making it ideal for spur-of-the-moment cravings. Here is what you will need:
- Butter: This recipe calls for melted butter rather than softened. Since you’ll be baking this cookie in a ramekin, you don’t have to worry about the cookie spreading all over a baking sheet. By using melted butter, you don’t need a mixer and it creates a chewier cookie.
- Sugar: I used a blend of granulated sugar and brown sugar in this recipe.
- Egg yolk: You can either discard the egg white or use it in a recipe like these candied pecans (one of my favorites!).
- Vanilla extract: Use pure vanilla extract for the best flavor.
- All-purpose flour: One important thing with the flour is to make sure to spoon and level it, don’t scoop it from the container. I wrote a post on why it’s important to spoon and level your flour here. Just make sure to measure the flour correctly so you end up with a soft and chewy cookie and not a cakey cookie.
- Baking soda: Helps the single serve cookie rise in the oven.
- Salt: Enhances the overall flavor of the cookie.
- Semi-sweet chocolate chips: You can feel free to use as much chocolate as you like, I prefer to use between 2 to 3 tablespoons and sprinkle extra on top as well. You can even swap out the chocolate chips with your favorite cookie mix-ins.
How to Make a Single Serve Chocolate Chip Cookie
To keep the deep dish cookie simple, I decided to stick with melted butter instead of softened butter. Once your melted butter has cooled slightly, you’ll mix in the brown sugar and granulated sugar. Next, mix in a large egg yolk and some pure vanilla extract.
Then, stir in the flour, baking soda, and salt. Once you’ve mixed in the dry ingredients, you’ll mix in some chocolate chips. Scoop the dough into a 10-ounce ramekin and bake it for 20 to 25 minutes.
You can also bake this recipe into four cookies. I love the deep dish cookie because it’s super soft in the center and you can add a huge scoop of ice cream on top. But, the regular cookies also turn out super thick, soft, and chewy. You really can’t go wrong either way!
Can I Bake the Dough as Regular Cookies?
If you’re wondering if you can bake this recipe into regular cookies, the answer is YES! I’ve included instructions on how to turn this recipe into 4 chocolate chip cookies in the recipe card below. Yep, 4 cookies! So you can have a few cookies to enjoy during the week or to share with someone else.
If you’re making regular cookies with this recipe instead of the deep dish cookie, you will need to use softened butter rather than melted. But you can easily cream the softened butter and sugars together with a fork since it’s such a small amount.
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- I use a 10-ounce ramekin for this recipe, but the baking time will vary depending on the size of your ramekin. The top of the cookie should be set and lightly browned before you take it out of the oven. Keep in mind that the cookie will continue to firm up more as it cools.
- Feel free to use your favorite cookie mix-ins in this recipe instead of chocolate chips!
More Small Batch Desserts to Try!
- Molten Chocolate Lava Cakes
- Small Batch Chocolate Chip Cookies
- Small Batch Oatmeal Chocolate Chip Cookies
- Small Batch Peanut Butter Cookies
- Chocolate Mug Cake
Deep Dish Single Serve Chocolate Chip Cookie
- 2 tablespoons (30 grams) unsalted butter , melted and slightly cooled
- 2 tablespoons (25 grams) light brown sugar
- 1 tablespoon (13 grams) granulated sugar
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
- 1/3 cup (42 grams) all-purpose flour , spooned & leveled
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2-3 tablespoons (30-45 grams) semi-sweet chocolate chips
- Preheat the oven to 350°F (177°C). Spray a 10-ounce ramekin with non-stick cooking spray and set aside.
- In a small mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Mix in the egg yolk and vanilla extract until fully combined.
- Mix in the flour, baking soda, and salt until just combined, then gently stir in the chocolate chips.
- Scoop the cookie dough into the prepared ramekin and press it down into one even layer. If desired, sprinkle additional chocolate chips on top and gently press them down.
- Bake at 350°F for 20 to 25 minutes or until the top of the cookie is set and the edges are browned. The baking time will vary depending on the size of your ramekin. If needed, tent with foil to prevent excess browning on the top of the cookie.
- Allow to cool, then serve and enjoy!
- Use softened butter instead of melted butter (you can cream the softened butter and sugars together with a mixer or fork).
- Cover the cookie dough tightly and place in the freezer for 10 minutes.
- Then, divide the dough into 4 equal pieces, roll into balls, and place on a baking sheet lined with parchment paper.
- Bake at 350°F for 10-12 minutes or until the tops of the cookies are set and lightly browned.
- Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.