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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. Made with simple ingredients and ready in minutes.
If you love this Chocolate Chip Cookie For One, be sure to try our other single serving desserts. From the rich and gooey Chocolate Lava Cake to the perfectly chewy Brownie, the creamy Chocolate Pudding, and the Brookie—a delicious blend of a brownie and a chocolate chip cookie—each recipe is perfectly portioned and sure to satisfy your sweet tooth!
Why You’ll Love This Recipe
- Easy to Make: Uses simple ingredients you likely already have on hand.
- Quick Dessert Fix: From mixing bowl to spoon in under 30 minutes.
- Customizable: Add your favorite mix-ins like nuts, chocolate chunks, or even a drizzle of caramel.
- Perfectly Portioned: Designed for those moments when you just want a warm, gooey dessert for yourself.
This deep dish chocolate chip cookie is a single serving dessert that’s thicker, richer, and more indulgent than a traditional flat cookie. Baked in a ramekin, it boasts crispy, golden edges and a soft, gooey center. It’s like the perfect combination of a warm, chewy cookie and a decadent pie, delivering the best of both worlds in every bite.
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. Butter adds richness and tenderness to the cookie.
- Brown Sugar and Granulated Sugar: Both sugars sweeten the cookie, but brown sugar, with its molasses, also adds a soft, chewy texture. You can use light or dark brown sugar. If you’re out, make a quick small batch of brown sugar to use in this 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 for achieving the perfect texture.
- 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 inBlondies, Banana Nut Bread, or a mini Pecan Pie.
Recipe Variations
This deep dish cookie recipe is easy to customize to suit your taste. Here are a few ways to switch things up:
- Incorporate Dried Fruit: Mix in dried cranberries or raisins for a sweet, fruity twist.
- Make It Double Chocolate: Replace 1 tablespoon of flour with cocoa powder for a rich, chocolate base.
- Add Coconut: Toss in shredded coconut for a subtle tropical flavor.
- Create a S’mores Cookie: Add crushed graham crackers and mini marshmallows for a fun, campfire-inspired treat.
How To Make A Deep Dish Chocolate Chip Cookie
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.
- 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—this consistency ensures the cookie bakes up perfectly.
- Prepare the Ramekin: Lightly butter the ramekin to prevent sticking and make cleanup easier.
- Mix with Care: Combine the dough ingredients just until they are incorporated. Overmixing can lead to a denser texture.
- Choose the Right Ramekin: A 10-ounce ramekin works best for this recipe. To check your ramekin’s size, fill it with water and pour the water into a measuring cup to confirm the volume.
Serving Suggestions
This deep dish chocolate chip cookie is incredibly 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 vanilla ice cream for the ultimate dessert.
- Whipped Cream: A dollop of whipped cream adds a light and airy touch.
- Caramel Sauce: Drizzle with caramel sauce 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.
The edges should be set and golden brown, while the center will appear slightly underbaked. It will continue to set as it cools.
Yes! Double the ingredients and divide the batter between two 10-ounce ramekins or use one 5×5-inch baking dish.
Absolutely! This recipe works perfectly for a pizookie—a cookie baked in a small dish and served warm with vanilla ice cream on top. It’s a delicious treat!
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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—this consistency ensures the cookie bakes up perfectly.
- Prepare the Ramekin: Lightly butter the ramekin to prevent sticking and make cleanup easier.
- Mix with Care: Combine the dough ingredients just until they are incorporated. Overmixing can lead to a denser texture.
- Choose the Right Ramekin: A 10-ounce ramekin works best for this recipe. To check your ramekin’s size, fill it with water and pour the water into a measuring cup to confirm the volume.
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.
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