A single serve double chocolate cookie without any egg. This is the perfect crispy edge, chewy center double chocolate cookie for one, that you can whip up in one bowl in less than thirty minutes.
I love this single serve double chocolate cookie for so many reasons! Late night craving.. make this cookie in less than thirty minutes, someones birthday.. make them a fresh baked cookie. It's basic pantry staples and so easy to make!
For more small batch recipes try my small batch chocolate chip cookies or my small batch lemon bars.
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Why You Will Love This Recipe
- One Cookie: Perfect when you just want one cookie! Bake one when it's a friends birthday and you want to drop off a treat.
- No Egg: So many recipes have you use a small portion of an egg, but this recipe doesn't require an egg.
- Ready in less than 30 Minutes: From start to finish you can be enjoying a fresh warm cookie in less than 30 minutes.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my baking. I love the extra flavor it adds.
- Sugar: You will use brown sugar in this cookie to keep it extra chewy.
- Milk: This will help add some binding and moisture to replace the egg. I used 2%, but whatever you have is great.
- Cocoa Powder: I prefer baking with ghirardelli's dutch process cocoa powder because it gives a rich flavor.
- Flour: I have tested this recipe with all-purpose and gluten free flour.
- Chocolate: I just used semi-sweet chocolate chips in this cookie, but chopped chocolate or any flavor chocolate chips would be great.
Step by Step Instructions
- Step 1: In a small bowl mix together the melted butter and sugar. Add in vanilla and milk and mix again.
- Step 2: Whisk together the baking powder, baking soda, salt and cocoa powder, flour and mix. Add this into the wet ingredients. Fold in the chocolate chips.
- Step 3: Create one large cookie ball (or two medium) and place on the baking sheet. Chill the dough in the freezer for 5-10 minutes while the oven preheats if you prefer a thicker cookie.
- Step 4: Bake the cookie for 12-14 minutes, or until firm along the edges and not too much jiggle in the middle. Sprinkle with flaked salt as soon as it's done baking. If baking two medium cookies bake for 10-12 minutes.
Expert Baking Tips
- If your dough feels dry at all, or doesn't come together into a ball add an extra teaspoon of milk. If your dough feels too sticky add an extra ½-1 tablespoon of flour.
- This makes one giant chocolate cookie, or you can turn it into two.
- Chill your cookie before baking if you prefer a thicker cookie.
- If you have a scale I would highly suggest using it for this recipe. It's such small amounts that the little variation can affect how to bakes.
FAQ
Yes, you could bake 2-4 cookies if preferred. You'll just want to decrease the baking time. Or you can use my small batch double chocolate cookie recipe that will give 4-6 cookies.
Yes! This is a great recipe to sub in a 1:1 gluten free flour.
Cookies that spread too thin usually need a bit more flour. You want your dough to feel a bit sticky, but still be able to shape into a ball.
Storing & Freezing
If you wanted to make this single serve double chocolate cookie into two cookies you could either bake both cookies and save one in the freezer for later. OR you could bake one, and refrigerate or freeze the other cookie ball and bake whenever you wanted another one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Single Serve Double Chocolate Cookie
Ingredients
- 2 tablespoons (28 g) salted butter melted
- 4 tablespoons (50 g) packed brown sugar
- 2 teaspoons (10 g) milk any kind
- ½ teaspoon (0.5 teaspoon) vanilla
- ⅛ teaspoon (0.13 teaspoon) baking powder
- ⅛ teaspoon (0.13 teaspoon) baking soda
- ⅛ teaspoon (0.13 teaspoon) salt
- 1½ tablespoons (8 g) cocoa powder I like to use dutch processed
- ¼ cup (35 g) all-purpose flour
- 3 tablespoons (42 g) chocolate chips
- flaked sea salt for sprinkling
Instructions
- Preheat the oven to 350 and line a small baking sheet with parchment paper
- In a small bowl mix together the melted butter and sugar. Add in vanilla and milk and mix again.
- Whisk together the baking powder, baking soda, salt and cocoa powder, flour and mix. Add this into the wet ingredients. Fold in the chocolate chips.
- Create one large cookie ball (or two medium) and place on the baking sheet. Chill the dough in the freezer for 5-10 minutes while the oven preheats if you prefer a thicker cookie.
- Bake the cookie for 12-14 minutes, or until firm along the edges and not too much jiggle in the middle. Sprinkle with flaked salt as soon as it's done baking. If baking two medium cookies bake for 10-12 minutes.
Sandy
Perfect for a cookie craving and you don’t want to commit to a full recipe! Delicious with a great chewy center!!
Bailey
This will now be my go-to bake when i just need a little chocolate fix! So perfect!
Marci
I have a question. I don't have a scale so could I sift my flour to make it light and fluffy? I also don't have flaked salt. Can I use regular salt? Im gonna make your sugar cookies and brown sugar cookies. Can't wait. Please let me know.
Brooke Homec
Yes, sift and you should be good.. and keep in mind if it's too dry add a touch of milk and if it's way too sticky add a bit more flour. You can skip the flaked salt, no problem!
Shari Mauthner
I really needed something chocolatey and I didn’t want to bake too much, so these were perfect. I like small cookies, so I shaped six, 28 gram dough balls. I used a mixture of double-size Ghirardelli chips plus a few milk chocolate chips. I put the formed dough balls in the freezer for 10-15 minutes then baked them 5 minutes, rotated the sheet and baked them 6 more minutes. These cookies are Fab-U-LOUS! Chocolaty, fudgy, rich, and perfectly yummy!
Madison
YUM!!! This cookie was amazing. Possibly the best double chocolate chip cookie I’ve ever had and I made it myself!! Thank you!