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Deep Dish Chocolate Chip Cookie For One

This is the BEST chocolate chip cookie recipe! Buttery, crisp edges and a warm, gooey center, this deep dish chocolate chip cookie can be baked in a ramekin and eaten with a spoon or baked on a cookie sheet. It's so easy to make and is a delightful indulgent treat for one person.

A deep dish chocolate chip cookie baked in a ramekin

This wonderful deep dish chocolate chip cookie recipe is one I've been using for years. Even when my children were all living at home, this was my handy little single serving cookie recipe that I would pull out when I wanted a little something sweet.

This soft chocolate chip cookie is an indulgent treat that doesn't need to be shared and it is one that can be whipped together in a matter of minutes.

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One single chocolate chip cookie on a baking sheet

Why This Recipe Works

  • For starters, this isn't another chocolate chip cookie in a mug recipe. If you're familiar with those mug recipes, they are generally "baked" in the microwave and from my experience, they never taste quite right. With mug cookies, the wonderful cookie-like texture isn't there and the buttery crisp edges that I love so much in a tender oven-baked cookie is always missing. This chocolate chip cookie is baked in a small ramekin. You can even bake it on a cookie sheet if you'd like. The edges are buttery and crisp and the center is warm, gooey and absolutely perfect.
  • Even though this is a "cookie for one", this personal cookie can most definitely be shared with another person. It isn't super tiny but this deep dish cookie isn't huge either. If you just want a little tiny bit of something sweet, then it's perfect to share.
  • This cookie is rich, decadent and so easy to make!

What You'll Need

the ingredients needed to make one large chocolate chip cookie spread out on a brown table.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Butter: I use room temperature, slightly softened salted butter. Butter helps make this deep dish cookie tender and it adds flavor.
  • Brown sugar and granulated sugar: Both types of sugar are used in this deep dish chocolate chip cookie recipe. You can use either dark or light brown sugar. The brown sugar contains some molasses which helps make the cookie soft and chewy.
  • Egg yolk: The egg yolk provides structure and richness.
  • Vanilla extract and salt: Adds flavor.
  • Flour: Use all purpose flour (plain flour).
  • Baking soda: Helps the cookie rise.
  • Chocolate chips: I prefer using semi sweet chocolate chips.
  • Chopped walnuts or pecans: Nuts are optional, add them if you have them on hand.

How To Make This Recipe

  1. Mix together softened butter with brown sugar and granulated sugar.
  2. Add in 1 egg yolk and a touch of vanilla and mix well.
  3. Stir in 1/3 cup of flour, baking soda, and salt.
  4. Finally, fold in chopped nuts (optional, but recommended) and chocolate chips.
  5. Bake for 20-25 minutes.
An overhead view of a deep dish chocolate chip cookie on a baking sheet next to a spoon

Expert Tips

  • 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.

Frequently Asked Questions

Can I Make A Pizookie With This Chocolate Chip Cookie Recipe?

Oh yes! Are you familiar with a pizookie? It's basically a cookie baked in a small dish and while still warm from the oven, topped with vanilla ice cream. They're heavenly!

What Should I Do With The Leftover Egg White?

You will only use one egg yolk in this cookie recipe but don't toss out the egg white. Refrigerate it and consider using the egg white in any one of these delightful recipes:
Small Batch Coconut Macaroons
Small Batch Meringues
Two Vanilla Cupcakes
Small Batch Flourless Chocolate Pecan Cookies

What Size Ramekin Should I Use?

For this deep dish chocolate chip cookie recipe, I use an 10-ounce ramekin which measures 4-inches in diameter and is 2-inches tall.
To bake the cookie on a cookie sheet, I use a standard quarter-size baking sheet and quarter-size silicone liner to keep the cookie from sticking to the pan.

What Does Softened Butter Look Like?

You want to use softened butter in this cookie recipe because you want to cream the butter and the sugars together to create air pockets. These air pockets are what help make this chocolate chip cookie light and airy.
Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.

RELATED: 40 Easy Recipes For Busy College Students

A spoonful of a deep dish cookie filled with chocolate chips from a ramekin

What To Do With Other Leftover Ingredients

You might like to consider using any ingredients left over from this cookie recipe in any of these small batch and single serving recipes:

A spoon resting on the edge of a ramekin filled with a deep dish cookie made with chocolate chips

Other Small Batch Cookie Recipes

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 deep dish 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!

Deep Dish Chocolate Chip Cookie in Ramekin with spoon scooping out a bite

Deep Dish Chocolate Chip Cookie

Prep Time: 5 minutes
Cook Time: 25 minutes
Cool: 10 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Dessert
Keywords: chocolate, cookie
Servings: 2 servings
Calories: 439kcal
Author: Joanie Zisk

Ingredients

  • 2 tablespoons salted butter , softened
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup chocolate chips
  • 2 tablespoons chopped pecans or walnuts

How To Video

Instructions

  • Heat oven to 350 degrees F (177 degrees C).
  • Mix together the butter and sugars in a small mixing bowl.
  • Add the egg yolk and the vanilla and continue mixing until well combined.
  • Add in the flour, baking soda, and salt to the bowl and stir until just combined.
  • Fold in the chocolate chips and chopped walnuts.
  • Pour cookie dough into a buttered 10-ounce ramekin or spoon cookie dough onto a cookie sheet.
  • Bake for 22-25 minutes or until top is golden and the edges of the cookie is set.
  • Remove from the oven and place on a cooling rack to cool for 10 minutes.

Notes

Expert Tips
  • 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

Serving: 1serving | Calories: 439kcal | Carbohydrates: 51g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 337mg | Potassium: 66mg | Fiber: 2g | Sugar: 32g | Vitamin A: 523IU | Calcium: 57mg | Iron: 2mg

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.

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About The Author

51 thoughts on “Deep Dish Chocolate Chip Cookie For One”

  1. 5 stars
    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

  2. 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!

  3. 5 stars
    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

  4. 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

    1. 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

  5. 5 stars
    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.

  6. 4 stars
    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?

    1. 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.

      1. 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

    2. 5 stars
      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

    1. 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/.

    1. 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

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