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Enjoy a warm, gooey chocolate chip cookie made just for you. This single serve Deep Dish Chocolate Chip Cookie has all the flavors of a classic cookie but in a perfectly portioned size. With crispy edges and a soft, melty center, it’s baked right in a ramekin for ultimate convenience.
Featured Comment
“Outstanding!! I wanted a dessert for myself but didn’t want to make anything that would yield leftovers tempting me again and again. This was perfect and tasted great!”
– Linda
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples.
- Fast Dessert: Ready in under 30 minutes.
- Easy to Customize: Add nuts, extra chocolate, or caramel.
- Single Serving: Just the right amount for one.
I love this single serve chocolate chip cookie because it’s everything I want in a dessert – thick, rich, and packed with gooey chocolate. Baked in a ramekin, it comes out with golden, crisp edges and a soft center that’s unbelievably satisfying. It’s like the ultimate soft-baked cookie, made just for one.
If you love this chocolate chip cookie, try our other single serving desserts: chocolate lava cake for one, single serving brownie, chocolate pudding for one, or our single brookie recipe – a mix of a brownie and a cookie. Each one is perfectly portioned for a sweet treat.
Ingredients
If you have any ingredients leftover from this single serve chocolate chip cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Brown Sugar and Granulated Sugar: Both sugars sweeten the cookie, but brown sugar adds a soft, chewy texture. No brown sugar? Make a quick batch with our small batch brown sugar recipe.
- Egg Yolk: Adds richness and structure to the cookie. Save the egg white for one of our single serving egg white recipes like a mini Texas sheet cake or small batch chocolate cupcakes.
- Chocolate Chips: Semi-sweet chocolate chips are my favorite for this recipe. Extra chocolate chips? Use them in a single chocolate chip muffin, small batch chocolate chip pancakes, or a small batch of chocolate chip cookies.
- Chopped Walnuts or Pecans (Optional): For added crunch, mix in some nuts if you have them. Any extras can be used in small batch blondies, banana nut bread for one, or a mini pecan pie.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Customize your deep dish cookie with these easy swaps:
- Dried Fruit: Mix in cranberries or raisins.
- Double Chocolate: Swap 1 tablespoon of flour for cocoa powder.
- Coconut: Add shredded coconut.
- S’mores Cookie: Add crushed graham crackers and mini marshmallows.
How To Make A Deep Dish Chocolate Chip Cookie
These photos and instructions help you visualize how to make a single serve chocolate chip cookie. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Set your oven to 350°F (177°C).
- Cream Butter and Sugars: In a small mixing bowl, combine the butter, granulated sugar, and brown sugar. Mix until smooth.
- Add Wet Ingredients: Stir in the egg yolk and vanilla extract until fully blended.
- Incorporate Dry Ingredients: Add the flour, baking soda, and salt to the bowl. Stir until the dough comes together.
- Mix in Add-Ins: Gently fold in the chocolate chips and chopped nuts (if using).
- Prepare for Baking: Butter a 10-ounce ramekin and press the cookie dough evenly into it. Alternatively, shape the dough into one large cookie and place it on a cookie sheet.
- Bake: Place in the oven and bake for 22–25 minutes, or until the top is golden brown and the edges are set.
- Cool: Remove the cookie from the oven and let it cool on a wire rack for 10 minutes before serving.
Expert Tips
- Use Properly Softened Butter: The butter should be softened but still cool to the touch. It should leave an indentation when pressed with a finger.
- Prepare the Ramekin: Lightly butter the ramekin to prevent sticking and make cleanup easier.
- Choose the Right Ramekin: A 10-ounce ramekin works best for this recipe.
Serving Suggestions
This deep dish chocolate chip cookie is delicious on its own, but adding a topping or two can make it even more special:
Frequently Asked Questions
A 10-ounce ramekin is ideal for this recipe, measuring about 4 inches in diameter and 1 ¾ inches tall. To confirm the size, fill the ramekin with water and pour it into a measuring cup. Mini loaf pans with an 8 to 10-ounce capacity also work well. For smaller ramekins, divide the dough evenly between them.
Yes, you can make the dough ahead of time and store it in the refrigerator until ready to bake. While this cookie is best enjoyed fresh, preparing in advance can save time.
Yes! Double the ingredients and divide the batter between two 10-ounce ramekins or use one 5×5-inch baking dish.
More Small Batch Cookie Recipes
Looking for more cookies perfectly sized for one or two? Try these favorites:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Recipes For Empty Nesters – The Joys Of Cooking For Two
If you’ve tried single serve chocolate chip cookie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Deep Dish Chocolate Chip Cookie For One
Watch How To Make This
Equipment
Ingredients
- 2 tablespoons salted butter -softened
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup chocolate chips
- 2 tablespoons chopped pecans or walnuts
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C).
- Cream Butter and Sugars: In a small mixing bowl, combine the butter, granulated sugar, and brown sugar. Mix until smooth.
- Add Wet Ingredients: Stir in the egg yolk and vanilla extract until fully blended.
- Incorporate Dry Ingredients: Add the flour, baking soda, and salt to the bowl. Stir until the dough comes together.
- Mix in Add-Ins: Gently fold in the chocolate chips and chopped nuts (if using).
- Prepare for Baking: Butter a 10-ounce ramekin and press the cookie dough evenly into it. Alternatively, shape the dough into one large cookie and place it on a cookie sheet.
- Bake: Place in the oven and bake for 22–25 minutes, or until the top is golden brown and the edges are set.
- Cool: Remove the cookie from the oven and let it cool on a wire rack for 10 minutes before serving.
Notes
- Use Properly Softened Butter: The butter should be softened but still cool to the touch. It should leave an indentation when pressed with a finger.
- Prepare the Ramekin: Lightly butter the ramekin to prevent sticking and make cleanup easier.
- Choose the Right Ramekin: A 10-ounce ramekin works best for this recipe.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi! I don’t have the ramekins in the 10 oz side. However, I do have a 6 in cast iron pan. Would that work for this? Any adjustments to the bake time if I use cast iron?
For a 6-inch cast iron pan, I’d point you to my mini oatmeal chocolate chip skillet cookie instead. It’s made for a 6.5-inch cast iron skillet, so it’s the right amount of dough for a pan that size and the bake time is already set for cast iron. This deep dish cookie was developed for a 10-ounce ramekin, and there isn’t enough dough to fill a 6-inch pan properly, so it really needs that ramekin size. The skillet cookie is the one you want for the pan you have – https://onedishkitchen.com/oatmeal-chocolate-chip-skillet-cookie/
Thank you, Joanie! I’ll check out the skillet cookie recipe. And, BTW, your site is perfect for me! I don’t remember how I came across it, but I sure am happy I did!
So happy you found it too. Enjoy that skillet cookie, it’s a good one!
Can I use self rising flour and omit the baking soda?
Self-rising flour has baking powder and salt in it, not baking soda, so they aren’t a straight trade. In this cookie the baking soda does more than lift. It helps the edges brown and gives that chewy spread you want in a chocolate chip cookie. If you swap in self-rising flour and drop the baking soda, you’d also want to leave out the salt the recipe calls for, since it’s already in the flour, but the cookie may come out a little more cake-like and pale than intended. I haven’t tested it that way, so I can’t promise the same result. If self-rising is what you have, it will still bake up into a good cookie, just expect a slightly different texture.
I was thinking of adding a little protein powder to this (I have vanilla). Would I need to reduce any of the other ingredients? Love, love your recipes! 💖
I haven’t tested this cookie with protein powder, so I can’t give you exact amounts. What I can tell you is that protein powder tends to soak up moisture and dry baked goods out, and this cookie doesn’t have much moisture to begin with, just an egg yolk and a little butter. If you add much, it can turn dry and dense. If you want to experiment, add only a small amount, watch the dough, and stir in a splash of milk if it looks stiff. Vanilla protein powder will add a little sweetness too, so you may not need it quite as sweet.
Hi! I made this the other day, as a giant cookie, very good! I only used 2 tablspoons of the chocolate chips, I feel that 1/4 c is a bit too much for me. Thanks for the recipe!
I’m so happy you enjoyed it!
Can I use Kings Arthur Bread flour?
Yes, King Arthur bread flour can be used, but the cookie may turn out a little chewier and denser than it would with all-purpose flour.
Can this be cooked in an air fryer?
I have not tested this recipe in an air fryer, so I can’t say exactly how the timing would need to change.
I made a huge cookie instead of using the ramekin. Sooo good!!! Thank you for this recipe!
I’m so happy you enjoyed it!
OMG….. I just made this this afternoon. I used Trader Joe’s salted caramel chips instead of choc chips. Just a whim. and put pecans in it. Someone better come over here and take this away from me!!!! It is soooooooo good !!!!! I kept going by it and taking spoonfuls. I had to cover it up!!
Thanks for another awesome recipe!
i don’t have salted butter haven’t bought any in years, so much salt do i add to recipe?
You can go ahead and use the unsalted butter. Just add the 1/8 teaspoon of salt listed in the recipe and you’ll be all set.
I have made this recipe 5 times in the past two weeks! Perfect for one
I love hearing that! Five times in two weeks is the best kind of compliment — I’m so glad you’re enjoying it.
This came out sooo good! Will definitely bake again. It’s perfect!
Amazing cookie. My ramekins were only 8 oz, so I made two cookies. I used half whole wheat flour haf unbleached flour. These taste like my grandmas cookies. Yummy! Thank you for the recipe.
This has been my cookie for many years. Baked as one cookie. @7” And then, I was diagnosed with celiac disease @7 months ago. And have been sad ever since. Messing with all the gluten free stuff. Trying to tweak recipes. Finally decided today to just use 1-1 King Arthur flour. It’s perfect! Kind of cakey but that’s ok. I let the mixture rest for about an hour which is kind of the standard for all this gf stuff. And it turned out great! I’m back on board!
Thank you so much for sharing this—I’m really happy to hear you’re back to enjoying your favorite cookie again! Celiac disease can definitely make baking feel like a challenge, but it’s wonderful that the King Arthur 1:1 flour worked well for you. Letting the dough rest was a great idea too—gluten-free baking often benefits from that extra time. I’m so glad this recipe could still bring a little joy to your kitchen!
These cookies are fantastic! Delicious!!!
This is the best single serve recipe I have made. Added to my favorites and will definitely make again when i don’t want to make a dozen cookies.🍪
Thank you!
I was looking for a single serve dessert that wasn’t a mug cake, and this was perfect. It all mixed together well using only a spoon. I baked it in a pyrex ramekin, and it ended up crunchy on the edges and soft in the middle. I had it with ice cream, but I think it would be good on its own. I will definitely make it again. I used mini chocolate chips because that was the first bag I found in the pantry, and that worked really well.
This recipe is perfect (even better with chocolate chunks) & responsible for me gaining weight with how often I made it…..
I’m so glad you loved the recipe! I totally get it—this cookie is definitely hard to resist!
this was life-changing thank you
I tried this recipe and substituted Bono olive oil for butter. Half garbanzo flour and half white flour and half an egg instead of a yolk. It was delicious. Only took 19 minutes in my oven. Added 1/8 tsp. Tapioca flour/starch also. Next time will try with almond flour.
IT WAS SO SO SO GOOD! I omitted the chocolate chips because I all my life I’ve wished for cookies that were just cookie dough, then added milk for dunking and loads of ice cream! Thank you for making recipes for one! 🍪🧡 Maybe I’ll try experimenting with adding oats in this recipe for a deep dish oatmeal cookie… thanks again!!
Your cookie sounds wonderful! I’m so happy you enjoyed it.
Can I use a whole egg instead of just the yolk?
It’s best to stick with just the egg yolk, rather than using the whole egg. The reason behind this is all about the texture of your cookies. By using just the yolk, you’ll ensure your cookies have that perfect, rich, and chewy texture we’re aiming for. You might consider using the egg white in other recipes as mentioned in the Ingredient Notes.
Thank you fro your reply. Will try to follow your suggedtion