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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.
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!!