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Craving a warm, gooey chocolate chip cookie that you don’t have to share? This recipe is your answer! Our Single Serve Deep Dish Chocolate Chip Cookie delivers all the deliciousness of a classic cookie, but in a perfectly portioned size perfect for one. Imagine a crispy-edged, melty-centered masterpiece baked right in a ramekin – no need for chilling dough or multiple cookies. This easy cookie recipe uses common ingredients and comes together in minutes, satisfying your sweet tooth without any leftovers!

If you’re a fan of this Chocolate Chip Cookie For One recipe, you’ll adore our other luxurious single serving desserts, perfect for those cooking just for themselves. Don’t miss out on our rich Chocolate Lava Cake, chewy Brownie, creamy Chocolate Pudding, and the Brookie, which is the ideal combination of a brownie and a chocolate chip cookie. Each dessert recipe is a delightful treat designed to cater to your sweet cravings!

  • Simple: Only basic baking ingredients needed.
  • Quick: Ready in under 30 minutes.
  • Versatile: Can be customized with various mix-ins.
  • Satisfying: Perfect for those solo dessert moments.

Watch How To Make This Recipe

Unlike your traditional flat cookie, this deep dish chocolate chip cookie, designed as a single serving treat, is thicker and richer. It provides a delightful blend of crispy edges and a soft, gooey center, resembling a fusion between a cookie and a pie and combining the best of both desserts into one indulgent experience.


the ingredients needed to make one large chocolate chip cookie spread out on a brown table.

If you have any ingredients leftover from this single serve chocolate chip cookie recipe, check out our Leftover Ingredients Recipe Finder.

  • Butter: Use salted butter at room temperature, slightly softened. It should still be cool and leave an indentation when pressed. Softening the butter for about 20 minutes on the counter is usually enough. Butter contributes to the tenderness and flavor of the cookie.
  • Brown Sugar and Granulated Sugar: Both are used for sweetness. You can choose either dark or light brown sugar. Brown sugar, with its molasses content, helps in creating a soft, chewy texture. If you don’t have brown sugar, consider making a small batch of it to use in this recipe.
  • Egg Yolk: This adds structure and richness to the cookie. Hang on to the egg white and use it in any of our single serving and small batch egg white recipes like a mini Texas Sheet Cake or two Chocolate Cupcakes.
  • Vanilla Extract and Salt: These enhance the overall flavor.
  • Flour: Regular all-purpose flour (plain flour) is perfect for this recipe.
  • Baking Soda: It helps the cookie to rise and spread.
  • Chocolate Chips: Semi-sweet chocolate chips are my choice for this recipe. If you’ve got extra chocolate chips, consider using them in a Chocolate Chip Muffin or a small batch of Chocolate Chip Cookies.
  • Chopped Walnuts or Pecans: These are optional; add them if available for extra crunch. If you’ve got a few extra nuts, use them to make a small batch of Blondies, Banana Nut Bread, or a mini Pecan Pie.

For the full recipe with detailed instructions and measurements, please scroll down to the recipe box at the end of the post.

Recipe Variations

The beauty of this one cookie recipe is its adaptability. With a few tweaks, you can customize it to your preference:

  • Nutty Twist: Add crushed walnuts or pecans for an added crunch.
  • Fruity Delight: Incorporate dried cranberries or raisins.
  • Double Chocolate: Mix in cocoa powder for a chocolatey base.
  • Tropical Vibes: Toss in some shredded coconut or pineapple bits.
  • S’mores Version: Add crushed graham crackers and marshmallows.
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These step-by-step 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.

  1. Heat the oven to 350°F (177°C).
  2. Mix together the butter and sugars in a small mixing bowl.
softened butter and sugar mixing together in a mixing bowl with an electric beater on the side.
  1. Add the egg yolk and the vanilla and continue mixing until combined.
cookie dough batter in a mixing bowl.
  1. Add the flour, baking soda, and salt to the bowl and stir until combined.
adding flour to cookie dough in a mixing bowl.
  1. Fold in the chocolate chips and chopped nuts.
folding chocolate chips and nuts into cookie dough.
  1. Pour cookie dough into a buttered 10-ounce ramekin or spoon cookie dough onto a cookie sheet.
spooning chocolate chip cookie dough into a small ramekin.
  1. Bake for 22-25 minutes or until the top is golden and the edges of the cookie are set.
  2. Remove from the oven and cool on a cooling rack for 10 minutes.
An overhead view of a single chocolate chip cookie on a baking sheet next to a spoon.

Expert Tips

  • Softened Butter: Use butter that is softened, not cold. It should be cool to the touch, but able to leave an indentation when pressed with a finger. This helps create the right texture for your deep dish chocolate chip cookie.
  • Butter the Ramekin: Lightly butter your ramekin to ensure the cookie doesn’t stick to it.
  • Avoid Overmixing: When making the dough, mix just until the ingredients are combined. Overmixing can affect the texture of the cookie.
  • Ramekin Size: For this recipe, a 10-ounce ramekin is ideal. If you’re unsure of your ramekin’s size, measure its capacity by filling it with water and then pouring the water into a measuring cup to check the volume.

Serving Suggestions

A deep dish cookie is delightful on its own, but here are a few ways to enhance your dessert experience:

  • Vanilla Ice Cream: Top your warm cookie with a scoop of ice cream.
  • Drizzle: A drizzle of chocolate or caramel sauce adds richness.
  • Fruit: Fresh berries or banana slices provide a refreshing contrast.
  • Whipped Cream: A dollop on top makes for a luxurious treat.
  • Nut Butter: A spoonful of almond or peanut butter for those nutty flavor lovers.

Frequently Asked Questions

Can I make a Pizookie with this chocolate chip cookie recipe?

Absolutely! Have you tried a pizookie? It’s a cookie baked in a compact dish, served warm, and topped with vanilla ice cream. Pure bliss!

What size ramekin should I use to make a single chocolate chip cookie?

To achieve the best results for your single chocolate chip cookie, a 10-ounce ramekin is recommended. Ideally, it should measure about 4 inches in diameter and be approximately 1 ¾ inches tall.
If the size isn’t marked on your ramekin, fill it with water and then measure this volume in a measuring cup to check.
Mini loaf pans holding 8 to 10 ounces can also work. If you have smaller ramekins, simply divide the batter evenly between them. For a selection of suitable baking dishes, visit our Store page.

How should softened butter look?

For this recipe, the butter should be softened, not melted. It needs to be cool to the touch, but soft enough to leave an indentation when pressed. This texture is essential for creaming the butter with the sugars, creating air pockets that make the cookie light and airy.

Can I make chocolate chip cookies for two?

Absolutely! Just double the ingredients and split the batter between two 10-ounce ramekins. The baking time remains the same.

Is it possible to prepare this in advance?

Yes, you can prepare the dough in advance. Store it in the refrigerator until you’re ready to bake. Though this cookie is best enjoyed fresh, prepping ahead can save time.

RELATED: 40 Easy Recipes For Busy College Students

A spoonful of a deep dish cookie filled with chocolate chips from a ramekin.

Explore a delightful range of cookie recipes perfectly portioned for when you’re craving just a bit, not a batch.

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:

A spoon resting on the edge of a ramekin filled with a deep dish cookie made with chocolate chips.

Regarding calories…

The nutritional data provided in the recipe is an estimate from an online calculator.

Remember, this recipe produces a large, single chocolate chip cookie, not a standard-sized one. It’s baked in a 10-ounce ramekin and can be savored all at once or over several days.

One single chocolate chip cookie on a baking sheet.

With this single serve chocolate chip cookie recipe, you’re in for a treat. Whether you follow the classic recipe or put your own twist on it, you’re sure to satisfy that cookie craving in no time!

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

RELATED: Recipes For Empty Nesters – The Joys Of Cooking For Two

If you’ve tried single serving 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!

Your Cooking For One Source
Because you’re worth it
4.90 from 116 votes
Prep: 5 minutes
Cook: 25 minutes
Cool: 10 minutes
Total: 40 minutes
Servings: 1 serving
Skip sharing! Warm, gooey chocolate chip cookie for ONE. Easy recipe that bakes in a ramekin with crispy edges & melty center. Comes together in minutes!


  • 2 tablespoons salted butter , softened
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract
  • cup all-purpose flour
  • teaspoon baking soda
  • teaspoon salt
  • ¼ cup chocolate chips
  • 2 tablespoons chopped pecans or walnuts
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  • Heat the oven to 350°F (177°C).
  • Mix together the butter and sugars in a small mixing bowl.
  • Add the egg yolk and the vanilla and continue mixing until combined.
  • Add the flour, baking soda, and salt to the bowl and stir until just combined.
  • Fold in the chocolate chips and chopped nuts.
  • Pour cookie dough into a buttered 10-ounce ramekin or spoon cookie dough onto a cookie sheet.
  • Bake for 22-25 minutes or until the top is golden and the edges of the cookie are set.
  • Remove from the oven and place on a cooling rack to cool for 10 minutes.


Expert Tips
  • Use softened butter, not cold butter in this deep dish chocolate chip cookie recipe. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
  • Be sure to lightly butter your ramekin to prevent your cookie from sticking.
  • Don’t overmix the dough. Mix the ingredients until they just begin to come together.
  • I recommend using a 10-ounce ramekin for this deep dish chocolate chip cookie. Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.


Serving: 1serving, Calories: 683kcal, Carbohydrates: 98g, Protein: 7g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 509mg, Potassium: 84mg, Fiber: 2g, Sugar: 64g, Vitamin A: 801IU, Vitamin C: 0.3mg, Calcium: 85mg, Iron: 3mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating


  1. Nat ♡ says:

    this was life-changing thank you

  2. Samantha says:

    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.

  3. Annie says:

    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!!

    1. Joanie Zisk says:

      Your cookie sounds wonderful! I’m so happy you enjoyed it.

  4. Sharon Schroeter says:

    Can I use a whole egg instead of just the yolk?

    1. Joanie Zisk says:

      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.

      1. Sharon Schroeter says:

        Thank you fro your reply. Will try to follow your suggedtion