This post may contain affiliate links. Please read our disclosure policy.
This single serving deep dish chocolate chip cookie bakes in a 10-ounce ramekin with crisp edges and a soft center full of melted chocolate. Made from scratch in about 25 minutes, without baking a full batch.
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
Quick Look
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Cool Time: 10 minutes
- Total Time: 40 minutes
- Equipment: 10-ounce ramekin, small mixing bowl
- Cook Method: Oven-baked at 350°F (177°C)
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: Rich brown-sugar sweetness, buttery, with pockets of melted semi-sweet chocolate. Crisp golden edges and a soft, tender center.
This deep dish cookie bakes up thick enough to eat warm with a spoon, and the same dough shapes into one large cookie on a baking sheet if you’d rather skip the dish.
Why You’ll Love This Ramekin Chocolate Chip Cookie
This deep dish chocolate chip cookie is baked in a single 10-ounce ramekin, crisp and golden at the edges with a soft center you eat warm with a spoon. It’s made from scratch for one, or two if you feel like sharing. No full batch to bake, and no plate of extra cookies to work through afterward.
For a cookie this thick, I cream the softened butter with the sugars instead of melting it the way most single serve cookies do. That step gives it a lighter, taller rise, and the center bakes through and stays soft.
From there it’s quick. Everything mixes in one bowl, there’s no dough to chill, and it bakes in about 25 minutes. If you’d rather have a few separate cookies, my small batch chocolate chip cookies make a handful at once and my air fryer chocolate chip cookies skip the oven. For the same deep dish cookie in another flavor, there’s my deep dish peanut butter cookie for one.
Table of Contents
- Quick Look
- Why You’ll Love This Ramekin Chocolate Chip Cookie
- Ingredients
- Recipe Variations
- How To Make A Deep Dish Chocolate Chip Cookie
- Expert Tips
- Troubleshooting
- Serving Suggestions
- Frequently Asked Questions
- More Cookie Recipes For One Or Two
- Ways To Use Leftover Ingredients
- Deep Dish Chocolate Chip Cookie For One Recipe
Ingredients
Here’s what goes into this single serve chocolate chip cookie recipe and why each ingredient earns its place. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder to find ways to use them up.
Salted butter: Although I prefer using salted butter, unsalted butter works too. Make sure the butter is softened to room temperature, not melted, so it creams with the sugar. I leave mine on the counter for about 30 minutes before I start.
Brown sugar and granulated sugar: Brown sugar adds moisture and a caramel flavor that keeps the center soft. Granulated sugar sweetens and helps the edges turn crisp and golden. Out of brown sugar? You can make a quick batch with our small batch brown sugar recipe.
Egg yolk: Use just the yolk, not the whole egg. The yolk adds richness and binds the dough, while a whole egg would bring too much liquid for this small amount of flour. Save the white for one of our egg white recipes.
Vanilla extract: Vanilla rounds out the flavor.
All-purpose flour: Gives the cookie its structure. Even with just a third of a cup, spoon the flour into the measuring cup and level it off instead of scooping from the bag. At this size, packed flour can add a good bit more than you need, and that extra flour is what dries a cookie out.
Baking soda: A small amount lifts the cookie as it bakes and helps the edges brown.
Salt: Balances the sweetness so the brown sugar and chocolate flavors come through.
Chocolate chips: Semi-sweet is my first choice for the right balance of sweet and rich, but milk or dark chocolate chips work just as well. Leftover chips are good in a chocolate chip muffin for one or single serve chocolate chip banana bread.
Chopped pecans or walnuts (optional): A small handful of chopped pecans or walnuts adds a nice crunch against the soft center. Any extras go nicely in small batch blondies.
Recipe Variations
A few easy swaps change the flavor or size of this ramekin cookie.
One Chocolate Chip Cookie
Prefer a classic flat cookie to a deep dish one? Shape the same dough into one large cookie on a parchment-lined baking sheet and bake it flat, about 10 to 13 minutes at 350°F, until the edges are set.
Sea Salt Chocolate Chip Cookie
Sprinkle a little flaky sea salt over the top of the cookie before or right after it bakes. Use just a small pinch. The bit of salt makes the chocolate taste richer and keeps the cookie from tasting too sweet.
Double Chocolate Chip Cookie
Swap 2 tablespoons of the flour for 2 tablespoons of unsweetened cocoa powder for a deeper chocolate flavor. If you’d rather make a few at once, our small batch double chocolate chip cookies are made this way and yield several cookies.
Change the Chocolate
Use milk, dark, or white chocolate chips in place of the semi-sweet chips, or chocolate chunks for bigger melted pools.
Change the Mix-Ins
Fold in a tablespoon of chopped pecans or walnuts, toffee bits, or M&Ms in place of some of the chocolate chips.
How To Make A Deep Dish Chocolate Chip Cookie
This deep dish cookie recipe comes together in a single bowl. The step-by-step photos below show you what the dough should look like at each stage. See the recipe box below for ingredient amounts.
- Set the oven to 350°F (177°C).
- Beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 1 minute.
- Beat in the egg yolk and vanilla until the dough is smooth.
- Add the flour, baking soda, and salt, and stir just until the dough comes together.
- Fold in the chocolate chips, and the nuts if you’re using them.
- Butter a 10-ounce ramekin and press the dough into it in an even layer. For one large cookie, shape the dough on a parchment-lined baking sheet instead.
- Bake for 22 to 25 minutes, until the top is golden and the edges are set. The center will still look soft.
- Let the cookie cool on a wire rack for 10 minutes. It firms up as it cools.
Expert Tips
Use a 10-ounce ramekin. This is the size the recipe was developed for, so the dough fills it to the right depth and the 22 to 25 minute bake time is calibrated to it. If you use a different dish, the bake time changes: a wider or larger ramekin spreads the dough shallower, so it bakes faster and you should start checking several minutes early. A smaller ramekin may not hold all the dough, so divide it between two dishes.
Cream the butter until it’s light but still cool. Softened butter should give when you press it and leave an indentation, without looking greasy or melted. That’s the consistency that whips air into the dough and gives the cookie its rise. Butter that’s too warm won’t hold the air.
Take the cookie out while the center still looks soft. Remove the ramekin from the oven before the middle looks fully baked. The hot dish keeps baking the cookie as it sits, and the center firms up as it cools.
Use good chocolate. The chocolate is the main flavor here, so better chips or a chopped chocolate bar make a real difference. Chopped chocolate and chunks also melt into bigger pools than standard chips.
Troubleshooting
Most people get a great cookie on the first try. If something’s off with yours, it’s usually an easy fix. Here’s what to check.
Why is my deep dish cookie dry?
A dry cookie almost always comes from too much flour or too long in the oven. Measure the flour by spooning it into the cup and leveling it off, since a packed cup adds more than the recipe needs. Take the cookie out while the center still looks soft, because the hot ramekin keeps baking it after it leaves the oven.
Is the center of my deep dish chocolate chip cookie supposed to be soft?
Yes. A soft center is how this cookie is meant to come out, and it sets as it cools. It should look soft but not wet. If the middle still looks like raw batter once the edges are set, bake it a few more minutes and check again.
Why did my cookie stick to the ramekin?
The cookie sticks when the ramekin wasn’t greased. Butter the inside of the ramekin before you press in the dough, and let the baked cookie cool for about 10 minutes so it sets before you scoop or turn it out.
Serving Suggestions
This deep dish chocolate chip cookie is meant to be eaten warm, right out of the ramekin, and it’s plenty on its own. If you want to add something, these are all made for one, so nothing goes to waste:
- A scoop of vanilla ice cream for one, melting into the warm cookie.
- A spoonful of small batch whipped cream.
- A drizzle of homemade caramel over the top.
Frequently Asked Questions
No. Use just the egg yolk. A whole egg adds too much liquid for this small amount of flour and changes the texture. Save the white for one of our egg white recipes.
Yes. Double all the ingredients, use 2 egg yolks, and divide the dough between two 10-ounce ramekins, or press it into one 5×5-inch baking dish.
Yes. Make the dough, cover it, and refrigerate it until you’re ready to bake. This cookie is best baked fresh, so bake it the same day if you can.
Not as written. This deep dish cookie was developed for a 10-ounce ramekin, and a single batch doesn’t make enough dough to fill a skillet properly. For a 6.5-inch cast iron skillet, use our mini oatmeal chocolate chip skillet cookie, which is portioned and timed for that pan.
More Cookie Recipes For One Or Two
Looking for more cookies sized for one or two? Try these next:
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:
If you’ve tried single serve ramekin cookie, please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
RELATED: Recipes For Empty Nesters – The Joys Of Cooking For Two
Deep Dish Chocolate Chip Cookie For One
Watch How To Make This
Equipment
- Electric hand mixer (optional)
Ingredients
- 2 tablespoons salted butter – softened to room temperature
- 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 to 350°F (177°C).
- In a small bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
- Beat in the egg yolk and vanilla until smooth.
- Add the flour, baking soda, and salt, and stir just until the dough comes together.
- Fold in the chocolate chips and the nuts, if using.
- Butter a 10-ounce ramekin, then press the dough into it in an even layer.
- Bake for 22 to 25 minutes, until the top is golden and the edges are set. The center will still look soft.
- Cool on a wire rack for 10 minutes before serving.
Notes
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.
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! What’s not to love about a gooey warm chocolate chip cookie like dessert. I found it plenty big enough and ate only half and will reheat the other half tonight. Saving this recipe for other times.
Thank you for sharing it!
I just spent 5 months in a 21’ camper working at a national park. This is my go-to recipe. I took an air fryer/toaster oven combo and made sure I had all the ingredients from home with me. This is a most perfect cookie!!❤️❤️ 🍪
Terrific recipe.
Thank you!
Can you make without the chips and nuts?
Yes.
All of these recipes sound great. Can’t wait to try them. Love the “one serving” method.
Perfect! My fave cookie without feeling too guilty. I love all your recipes!
Has anyone baked this in an AIRFRYER? I have been using mine a lot but have never attempted a “cookie” type recipe.
Pam, I have the same question. I’d prefer not to heat my big oven for just one cookie.
About as good as a chocolate chip cookie gets. A perfect recipe! Thank you! So worth it to take the extra time and skip the microwave. It is never the same. I’ll be making this every time I have a craving!
This is gonna sound strange but can this or any of the cookie recipes be frozen & used another day? I like baking it fresh at work in the compact oven but am limited for time. I would like to freeze the dough ahead of time so I can grab one on my way to the office & let it thaw in the fridge so I can pop ot in at lunch.
I haven’t tested these recipes to see if the cookie dough can be frozen. If you try it with one of them, please let me know how it worked for you.
I made this as gluten free with my own gluten free flour blend it turned out perfect, couldn’t tell that they were gluten free. Perfect texture, perfect edge crunch, they are so good as gluten free. Am putting them on my gluten free cookie choices for my customers to purchase and enjoy.
Made this tonight with gluten free flour and swerve brown sugar and regular white sugar. Came out dry so maybe needs more butter or half another yolk. I can imagine following the recipe this would be PERFECT. I’ll figure out my needed tweaks to make this recipes work for me 💕
Made this tonight. Doubles the recipe so hubby and I could each have our own ramekin. It was delish but we could have easily just shared one ramekin. Love this site and the recipes!!
Question..I only have 20 oz ramekins. Can they be used?
If you use a 20-ounce ramekin you will need to double the recipe.
This is absolutely the best!! I have made it a couple of times. So simple and delicious! Made it as written and then used the dough for cookies. Highly recommend. The only problem is – it is addicting!!!!
Oh my gosh does this satisfy my sweet/chocolate craving! It is absolutely perfect for one person, and so quick to make.
This was the best cookie EVER!!!! I will be baking this over and over. Thank you!
Getting ready to move, I had packed all of my ramekins.
I made the recipe and made seven medium size cookies.
They turned out great.
Seems silly to ask since this is baking for one, but I would love to make 6 of these in the ramekins for a party. Could I simply multiply by 6? Or does that conversation not work in baking?
Sorry, I haven’t tested this recipe beyond doubling it.
I really enjoyed this recipe – easy, tastes great, and perfect as a treat. The second time I made this I added more salt and reduced the sugar from 3 TBS to 2 TBS of just brown sugar, and it turned out nice IMO.
For those watching calories, please note that even though this is a single serving cookie, the calorie count reflects splitting the dessert among TWO servings. I realized that after making and eating this twice – I thought I was keeping it in my calorie budget until I did the math and realized it didn’t match up 😔. So if you’re looking for a 500 cal cookie, just cut it in half (or modify by leaving out the nuts..you’d only have to cut it by 1/4 that way).
Thanks for the recipe! I’ll make it frequently in the future now that I have the right portion!
This is a fantastic recipe!
This recipe just came out of my oven and it is terrific!
I debated whether to do a microwave cookie or the oven….thank goodness I used the oven so this cookie will taste like a cookie should. Recipe is user friendly and fun to make.
I’m so glad you enjoyed the cookie. Yes, the oven is a better choice for this recipe. Thank you so much for your feedback.
Share? No way!!!
I’d like to make smaller versions (4oz ramekins). Should I change the baking time?
Check the cookies at about the 15 minute mark by using a toothpick or the tip of a sharp knife inserted into the centers to see if they are cooked through. If not, continue to bake the cookies and check for doneness in 5 minute increments.
This recipe is delicious! Its a slightly large portion size so it might be good to share. It is soo gooey and great with milk or almond milk!
I’m so happy you enjoyed it, Josie. Thank you for your feedback.
Could it work without eggs maybe?
This recipe has not been tested without eggs.
Last night I HAD to have 1 chocolate chip cookie. I got out this recipe and made it in my ramekin. It was very good! I have copied this recipe and will make it part of my permanent dessert collection that I will use again and again. Thank you for this recipe. I will have to try more of your recipes. I live alone and need recipes for 1. Keep them coming!!!!!!!!
I’m so glad you enjoyed the cookie. Thank you so much for taking the time to let me know and I hope you find many new recipes you love from our site.
I just made this. So good! It’s big enough for 2, especially if you add ice cream, but I ate the whole thing by myself with a dollop of real whipped cream. Yum!
Sounds wonderful, Kathy. I’m so glad you enjoyed the recipe.
Would this recipe work without the nuts? I have an allergy.
Yes, feel free to leave out the nuts. It will still be absolutely delicious.
My husband recently passed away and I appreciate your recipes for one
person. Thank you for your videos.
Hi Donna, I’m so sorry for your loss and I’m glad you are finding the recipes helpful.
this is my go-to sweet snack!! i have the recipe memorized from making it so many times, my family likes them too 🙂
Thank you so much, Ruby. It makes my day to hear you love the recipe.
Made this tonight! Super easy and had everything I needed in the pantry. So yummy! I actually ended up using a muffin tin and they were absolutely delicious. I let them bake for about 20 minutes and then cool down. Thank you!!!
Made this last night as a treat for my husband and myself. I don’t have any ramekins, but I do have a tiny cast iron skillet that I used instead (it worked perfectly by the way). This was so easy to make and the house smelled so good while it was baking. We enjoyed it with some cold oat milk and devoured it within minutes. Thanks for this awesome recipe. It’s a game changer and really helps curb the temptation of eating 4+ cookies in a row lol
Hi Maddie,
I’m so happy you and your husband enjoyed the cookie. Thank you so much for taking the time to let me know.
Joanie
I recently obtained a 0.5 quart Staub baking dish today and wanted to break it in by making this cookie dessert. It was very good especially with vanilla ice cream and just the right size for the two of us. Thanks for the recipe!
This is my absolute go to when I want a sweet treat but don’t want to make a whole batch of cookies. And with a bloop of vanilla ice cream OH MY LAWWWDDDD
I bake a lot and i’m thirteen but i’ve noticed my oven sucks and bakes wayyy to fast and uneven, any tips on how to check when stuffs done? also it came out beautiful and i took it out at 10 minuets
Hi Mia,
I’m so happy you enjoyed the deep dish cookie. As for your oven temperature, it’s great that you recognized that food cooks quicker than it should. I would suggest that you keep an eye on the food that is baking and be prepared to take it out much earlier than the recipe calls for. For cookies, muffins and other baked goods, you can insert the tip of a sharp knife into the center to see if they are done. If the knife comes out clean, then you know they are fully cooked. If you’re cooking a pie, you might need to cover the crust with a bit of aluminum foil so that it doesn’t brown too much before the filling is done. You might also want to find an oven thermometer. With a thermometer, you can see what the oven heats to and adjust your thermostat lower. This is the thermometer I use – https://amzn.to/2RSlLUg. Hope this helps.
Joanie
Oh my goodness…made and devoured this tonite! Thought I would only eat half as I knew it was going to be rich…ha, ha who was I kidding! Delicious and absolutely satisfied my warm chocolate chip cookie craving. Came out exactly as stated. Thank you for a new favorite.
Hi Joanie,
Thanks for this recipe. It was delicious, and I enjoyed being able to spend a few minutes in the kitchen whipping up a warm, sweet treat just for myself.
One question: The recipe is listed as two servings. Does that mean that the nutrition information is just for half of the cookie, and that it would be doubled if one person at the whole cookie?
Hi Ben,
Yes, it’s a large deep dish cookie and we have listed as 2 servings. The nutrition information listed is for 1 serving or 1/2 of the cookie. So glad you enjoyed it.
How do you share 1 cookie in a ramekin? Cut it in half or grab 2 spoons?
Hi Kathy,
If you butter the ramekin well, it should come out of the dish. Another way would be to just grab two spoons and dig in.
Enjoy!
Joanie
O. M. G.
Soo good.
Thank you for this recipe!
was amazing for a chocolate fix I ate half with a little bit of ice cream
I had all the ingredients on hand and it was easy to make but it was too sweet & gooey for me.
Could you use a whole egg instead of just the egg yolk?
Hi Chris,
I don’t recommend using a whole egg, it makes the cookie too cakey. Instead, use just the egg yolk and save the egg white in the refrigerator and consider using it in either scrambled eggs or in one of these recipes which call for just one egg white: 2 Vanilla Cupcakes – https://onedishkitchen.com/how-to-make-two-vanilla-cupcakes/ , Coconut Macaroons – https://onedishkitchen.com/small-batch-coconut-macaroons/ , Meringues – https://onedishkitchen.com/small-batch-meringues/.
Is this 2 servings or 1?
Hi Stephanie,
In the nutrition box I list it as 2 servings because it is a large cookie.
Hi,
Looks delicious.
Can i double this and make prep a day in advance to be baked the next evening?
Hi Jia,
Yes, you can make the cookie batter a day before and keep it covered and in the refrigerator until you are ready to bake it. You will need to use a larger baking dish and might need to add additional cooking time. I would suggest checking to see if the cookie is done at about 20 minutes and if not done, keep checking every 5 minutes or so.
Enjoy!
Joanie
As a chocolate chip cookie lover, I have tried many single serving chocolate chip cookie recipes but they typically turn out to have a cakey texture or be slightly off in taste. This recipe was perfect! Gooey in the middle and the perfect size. With my oven I ended up baking for only 19 minutes (when the edges were golden brown) but I will definitely make this again!
Christina, I’m so happy you enjoyed the chocolate chip cookie. Thank you so much for taking the time to let me know you loved it.
Have a wonderful week!
Joanie
I followed the directions and baked for 22 minutes and my cookie came out over done and cake like. I took it out 30 seconds earlier. Maybe I’ll try again and cook for only 20 minutes or less.
Can this be baked in an air fryer? If so..”time and temp please!
I love this site and appreciate all your efforts in making it a success! 🤗
Hi Jo Ann,
I’m not sure. I haven’t tested this recipe using an air fryer so I don’t know how long and at what temperature. Sorry.
Joanie
Recipe says it is 2 servings? If so, I would like to bake in two ramekins…would I decrease the cooking time?
Hi Cristy,
No, bake the two at the temperature and for the amount of time listed in the recipe.
Joanie
Can’t wait to try this! With my husband on keto I can one dish snacks/desserts. Should I use unsalted butter since the recipe also calls for salt?
Hi Amy,
Use salted butter. Hope you enjoy the recipe, it’s one of my favorites!
Perfect! I just sort of stumbled upon this and I’m home alone for a few days. I predict this will get a try out this weekend! Thanks.
This is perfect for those times my sweet tooth kicks in but I don’t want a whole batch sitting around tempting me! I love how it turns out all gooey with the crispy edges! That’s my favorite kind of cookie!
This is so delicious and keeps you from going back for seconds (and thirds – lol)!
I’m a fan! One dish desserts are not only quick and easy, but they help to keep the calorie count in check. No leftovers, no calories. Thanks so much for sharing your recipe.
This looks like the perfect dessert for the “just for me” time!! I know my daughter would love making this for when she has a cookie craving. I think even hubby could manage this one. Maybe I can get him to make 2!!