Single Serve Chocolate Chip Cookie

Crispy on the Outside, Chewy on the Inside

When the craving for a warm, gooey chocolate chip cookie hits, waiting for a whole batch to bake is just not it. This single serve chocolate chip cookie recipe is the perfect solution—quick, easy, and made with simple pantry staples. Whether you want one large bakery-style cookie or two smaller cookies, this recipe has you covered.

Perfect for late-night cravings, small households, or when you just don’t want leftovers.

Why You’ll Love This Single Serve Cookie

• Ready in under 15 minutes

• No mixer required

• Dairy free option

• Perfectly soft with melty chocolate chips

• No food waste (no half-used eggs!)

This single serve chocolate chip cookie is made for those moments when you’re craving something sweet but don’t want to bake a whole batch. It’s quick, easy, and gives you the option to make one large cookie or two smaller ones—no leftovers required.

Baking Tips for the Best Results

• Soft center: Slightly underbake—cookies firm up as they cool.

• Crispier edges: Bake 1–2 minutes longer.

• Extra indulgent: Press a few extra chocolate chips on top before baking.

Customization Ideas

Make it your own with easy swaps:

• Use brown sugar only for a deeper, caramel flavor

• Swap chocolate chips for chopped chocolate, white chocolate, or peanut butter chips

• Sprinkle flaky sea salt on top after baking

• Add a pinch of cinnamon or espresso powder for extra depth

Storage & Reheating

This cookie is best fresh, but if needed:

• Store at room temp for up to 1 day

• Reheat in the microwave for 5–10 seconds for that fresh-baked feel

Frequently Asked Questions

Can I make this gluten-free?
Yes—use a 1:1 gluten-free all-purpose flour blend.

Can I bake this in the air fryer?
Yes! Air fry at 325°F for 6–8 minutes, checking early.

Can I double it?
Absolutely—just double all ingredients for 2–4 cookies.

Ingredient Breakdown: What Each Ingredient Does

Understanding why each ingredient matters helps you get the best texture and flavor from this single serve chocolate chip cookie.

• Butter – Adds richness and moisture while helping the cookie spread and develop that classic chewy texture.

• Coconut Sugar – Provides a subtle caramel-like flavor and contributes to a soft, slightly chewy center.

• White Sugar – Helps the cookie spread and creates lightly crisp edges while balancing the coconut sugar.

• Nondairy Milk – Adds moisture and binds the dough together since this recipe is egg-free.

• Vanilla Extract – Enhances the overall flavor and brings out the sweetness of the chocolate chips.

• Baking Powder – Gives the cookie just enough lift so it’s not dense or flat.

• All-Purpose Flour – Forms the structure of the cookie, giving it stability while keeping the texture soft.

• Chocolate Chips – The star of the show! Adds sweetness, richness, and melty pockets of chocolate in every bite.

Ingredients You’ll Need

You likely already have everything on hand:

• 1 tablespoon vegan butter (or normal)

• 1 tablespoon coconut sugar

• 1 tablespoon white sugar

• 1 tablespoon nondairy milk (or normal)

• 1 teaspoon vanilla extract

• ½ teaspoon baking powder

• ¼ cup plus 1 tablespoon all-purpose flour

• ¼ cup chocolate chips (more or less to taste)

How to Make a Single Serve Chocolate Chip Cookie

Step 1: Preheat your oven to 350°F and line a small baking sheet with parchment paper.

Step 2: In a small bowl, mix together the vegan butter, coconut sugar, and white sugar until smooth and creamy.

Step 3: Stir in the nondairy milk and vanilla extract.

Step 4: Add the baking powder and flour, mixing until a soft cookie dough forms.

Step 5: Fold in the chocolate chips.

Step 6: Scoop the dough onto the baking sheet.

• Leave as one large cookie, or

• Divide into two smaller cookies

Step 7: Bake for 10–13 minutes, until edges are set and centers are still soft.

Step 8: Let cool for a few minutes, then enjoy warm!