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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.
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 deep dish 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: rich Chocolate Lava Cake, chewy Brownie, creamy Chocolate Pudding, or a Brookie—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.
- Butter: Use salted butter softened to room temperature. It should be slightly soft but still cool, leaving an indentation when pressed. Letting the butter sit out for about 20 minutes usually does the trick.
- 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 homemade 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 two Chocolate Cupcakes.
- Vanilla Extract and Salt: Enhance the cookie’s overall flavor.
- Flour: All-purpose flour is ideal.
- Baking Soda: Helps the cookie rise during baking.
- Chocolate Chips: Semi-sweet chocolate chips are my favorite for this recipe. Extra chocolate chips? Use them in a Chocolate Chip Muffin 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 Blondies, Banana Nut Bread, or a mini Pecan Pie.
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:
- Vanilla Ice Cream: Top the warm cookie with a scoop of creamy ice cream.
- Whipped Cream: A dollop adds a light and airy touch.
- Caramel Sauce: Drizzle over the top for a rich, sweet finish.
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.
RELATED: 40 Easy Recipes For Busy College Students
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.
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