This post may contain affiliate links. Please read our disclosure policy.
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!
Table of Contents
- Why You’ll Love This Chocolate Chip Cookie Recipe
- What Is A Deep Dish Chocolate Chip Cookie For One?
- Ingredients
- Recipe Variations
- How To Make A Deep Dish Chocolate Chip Cookie
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- More Small Batch Cookie Recipes
- Ways To Use Leftover Ingredients
- Regarding calories…
- Deep Dish Chocolate Chip Cookie For One Recipe
Why You’ll Love This Chocolate Chip Cookie Recipe
- 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.
What Is A Deep Dish Chocolate Chip Cookie For One?
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.
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 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.
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.
- 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 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 cool on a cooling rack for 10 minutes.
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
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!
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.
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.
Absolutely! Just double the ingredients and split the batter between two 10-ounce ramekins. The baking time remains the same.
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
More Small Batch Cookie Recipes
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:
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.
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!
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
- 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.
Notes
- 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.
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