Single serve chocolate chip cookies

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Single serve chocolate chip cookies

These single serve chocolate chip cookies make just two large, soft and chewy cookies loaded with chocolate chips. Made with melted butter and no mixer, they’re perfect when you’re craving homemade chocolate chip cookies without making a whole batch.

Prep Time15

Cook Time12

Chilling Time15

Total Time42

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 436kcal

Author: Heather Perine

Ingredients

2 Tablespoons (28 g) unsalted butter melted and slightly cooled
2 Tablespoons light brown sugar
2 Tablespoons granulated sugar
½ teaspoon pure vanilla extract
1 large egg yolk room temperature
6 Tablespoons (90 g) all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
¼ cup semi-sweet chocolate chips (or chopped chocolate)
Flaky sea salt optional for sprinkling on after baking

Instructions

In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar and vanilla together until evenly combined. 2 Tablespoons (28 g) unsalted butter 2 Tablespoons light brown sugar 2 Tablespoons granulated sugar
Whisk in the egg yolk and vanilla extract until evenly mixed in. 1 large egg yolk ½ teaspoon pure vanilla extract
With a spatula or wooden spoon, stir in the flour, baking soda and salt and mix together. Stir in the chocolate chips. The dough will be soft and thick. 6 Tablespoons (90 g) all-purpose flour ¼ teaspoon baking soda ⅛ teaspoon salt ¼ cup semi-sweet chocolate chips (or chopped chocolate)
Cover the dough tightly and chill in the refrigerator for 15 minutes.
While the dough chills Preheat oven to 325°F (160°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a large cookie scoop (cookie scoop #20) or use a measuring spoon and scoop dough into heaping 3 tablespoons portions (about 90 g).
Bake the cookies for 10-12 minutes or until the edges are very lightly browned. The centers will look very soft and puffy but the edges set and golden brown. The cookies will continue to set as they cool. Remove from the oven and with a spoon gently press the edges back in. Cool on the baking sheet for 10 minutes. Then transfer cookies to a wire rack to cool completely. Sprinkle on a little flaky sea salt before enjoying.

Notes

Storage: Store baked cookies in an airtight container at room temperature for up to 1 week. For the best texture, enjoy within the first few days.
Freezing baked cookies: Let the cookies cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
Freezing cookie dough: Portion the dough into two cookie dough balls and freeze until firm. Transfer to a freezer bag or airtight container and freeze for up to 3 months. Label the container with the recipe name, date, oven temperature, and baking time.
Baking from frozen: Bake the frozen cookie dough at 350°F (180°C) without thawing. Add about 2–3 minutes to the original baking time.
Chocolate chips: Semi-sweet chocolate chips work best for a classic chocolate chip cookie, but you can substitute milk chocolate or dark chocolate chips.

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