There’s something magical about a giant chocolate chip cookie fresh from the oven, especially when it’s made just for you. This single-serving recipe delivers a warm, gooey center with crisp edges, packed with melty chocolate chunks in every bite. Perfect for satisfying a sweet craving without leftovers, it’s ready in just 23 minutes—faster than a trip to the bakery. The aroma alone is irresistible, filling your kitchen with the comforting scent of buttery, caramelized goodness.
With just a handful of ingredients and minimal prep, this cookie is a quick indulgence that feels like a treat straight from a cozy café. The soft, chewy texture paired with rich, decadent chocolate creates a dessert that’s as comforting as it is delicious. Whether it’s a midday pick-me-up or a late-night snack, this cookie is your perfect little escape. Ready to bake? Your dream dessert is just 18 minutes away.
What You’ll Need
- 2 Tbsp (1oz/30g) butter (melted; unsalted recommended)
- 3 Tbsp light-brown sugar (packed for best texture)
- 1 pinch salt (enhances flavor)
- 1 tbsp whisked egg (use about half of a large egg; can substitute with 1 tbsp milk for egg-free option)
- 1/4 tsp vanilla extract (pure vanilla for best flavor)
- 5 tbsp all-purpose flour (spooned and leveled for accuracy)
- 1/8 tsp baking soda (this is half of a 1/4 tsp; ensures a soft cookie)
- 4 tbsp chocolate chips (dark chocolate recommended, but milk or semi-sweet work too)
How to Make It
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Melt the butter in a microwave-safe mixing bowl (about 20-30 seconds).
- Add the brown sugar, salt, whisked egg, and vanilla extract to the melted butter. Stir until well combined.
- Mix in the flour and baking soda until a dough forms (about 20-30 seconds).
- Fold in the chocolate chips until evenly distributed.
- Shape the dough into a 3-inch disk on the prepared baking sheet.
- Bake for 15-18 minutes, or until the edges are golden but the center is still soft. (Avoid overbaking for a gooey center!)
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
Perfect Pairings: Sauce and Topping Ideas
Take your giant chocolate chip cookie to the next level with a drizzle of warm caramel sauce or a dollop of vanilla ice cream. For a nutty twist, sprinkle crushed pecans or walnuts on top before baking. Feeling adventurous? Add a pinch of sea salt after baking for a sweet-and-salty combo that’s irresistible.
Storage Secrets: Keep Your Cookie Fresh
Store your cookie in an airtight container at room temperature for up to 3 days. To maintain its soft, doughy center, place a slice of bread in the container—it helps retain moisture. For longer storage, wrap the cookie tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm it in the microwave for 10-15 seconds.
Quick Tips for Time-Saving Success
Prep your ingredients ahead of time by measuring out the flour, sugar, and chocolate chips in small containers. If you’re short on time, skip the parchment paper and use a silicone baking mat instead—it’s reusable and makes cleanup a breeze. For a faster bake, shape the dough into two smaller cookies and reduce the baking time by 2-3 minutes.
Recipe Variations: Mix It Up!
Swap out dark chocolate chips for white chocolate or peanut butter chips for a different flavor profile. Add a tablespoon of cocoa powder to the dough for a double chocolate treat. For a gluten-free option, use almond flour instead of all-purpose flour—just note the texture will be slightly denser.
Equipment Essentials: What You’ll Need
A microwave-safe mixing bowl is key for melting the butter quickly. Use a small whisk or fork to combine the ingredients evenly. A silicone spatula is perfect for scraping the bowl clean, and a wire rack ensures your cookie cools evenly without getting soggy. Don’t forget a timer to avoid overbaking!
Single-Serving Giant Chocolate Chip Cookies
Ingredients
- 2 Tbsp butter 1oz/30g
- 3 Tbsp light-brown sugar
- 1 pinch salt
- 1 tbsp whisked egg
- 1/4 tsp vanilla extract
- 5 tbsp all-purpose flour
- 1/8 tsp baking soda this is a ½ of a ¼ tsp
- 4 tbsp chocolate chips I use dark chocolate
Instructions
- Preheat oven to 350oF (180oC).
- Place butter in a microwave safe mixing bowl and melt
- To the melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 – 30 seconds.
- Mix in the chocolate chips.
- Shape dough into a 3-inch disk on parchment paper lined baking sheet
- Bake in preheated oven for 15-18 minutes, until cookie is golden. You don’t want to over bake your cookie so it stays soft and doughie in the middle.
- Serve warm or allow to cool on a wire rack then store in an airtight container.
