A single-serve chocolate chip cookie made without egg — crisp at the edges, chewy in the middle, and ready whenever a cookie craving hits. This recipe is designed for one large cookie (or two smaller cookies) and comes together in one bowl with just a spoon and a few pantry staples.
It takes under 30 minutes from start to finish, and I kept the method simple: melted butter, a little milk to replace the egg, three kinds of sugar for flavor and texture, a touch of leavening, and your favorite chocolate. Because the recipe yields one serving, it’s ideal for satisfying a personal sweet tooth or testing new mix-ins without making a whole batch.
Why you’ll love this recipe
- Single serving: Makes one large cookie or two medium-sized cookies, perfect when you want just one.
- Egg-free: No need to separate or scale down an egg — milk provides the moisture and binding.
- Quick and easy: One bowl and a spoon, ready in under 30 minutes from start to finish.
Ingredient notes
Full ingredient measurements and step-by-step instructions are listed in the recipe section below. A few notes on key ingredients and substitutions:
- Butter: Salted butter is used here for extra flavor, but unsalted butter will work — just add a pinch more salt if needed.
- Sugars: The recipe combines brown sugar, granulated sugar, and turbinado sugar. If you don’t have turbinado, replace it with granulated sugar; turbinado adds a slightly crunchier top.
- Milk: Milk replaces the egg for moisture and binding. Any milk (dairy or plant-based) is fine; I used 2% in testing.
- Flour: All-purpose flour is used, and the recipe has also been tested with a 1:1 gluten-free flour blend.
- Chocolate: I like a mix of chopped milk chocolate and semi-sweet chips for texture and variety, but use any chocolate you prefer.
- Finishing salt: Flaked sea salt on top enhances the chocolate and balances the sweetness — highly recommended.
Step-by-step instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- Mix the wet ingredients: In a small bowl, combine melted salted butter with the brown sugar and granulated sugar until smooth. Stir in the turbinado sugar if you have it. Add the vanilla and milk and mix to combine.
- Add dry ingredients: Stir in the baking powder, baking soda, and salt, then mix in the flour until the dough comes together. Fold in the chocolate pieces and chips.
- Shape and chill: Form one large ball of dough (or two medium balls) and place on the prepared baking sheet. For a thicker, chewier cookie, chill the dough on the sheet in the freezer for 5–10 minutes while the oven finishes preheating.
- Bake: Bake one large cookie for 14–16 minutes, or until the edges are light golden brown. If baking two medium cookies, bake 12–14 minutes. Remove from the oven and immediately sprinkle with flaked sea salt.
Expert baking tips
- Because the batch is small, precise measurements matter. Weighing ingredients with a kitchen scale will give the most consistent results, especially for flour.
- If the dough seems dry and doesn’t form a ball easily, add an extra teaspoon of milk. If it’s too sticky, add a tablespoon more flour.
- Turbinado sugar gives a pleasant crunch on top; if you don’t have it, use extra granulated sugar — the cookie will still be delicious.
- Mixing chopped chocolate with chips gives a more interesting texture and flavor than using chips alone. Try combining milk and semi-sweet varieties.
FAQ
Yes. You can divide the dough into 2–4 smaller cookies. Reduce the baking time accordingly and watch closely to avoid overbaking.
Can I make this cookie gluten free?
Yes. The recipe works well with a 1:1 gluten-free flour blend. Use the same weight measurement for best results.
Storing & freezing
If you make two cookies, you can bake both and freeze one for later. Alternatively, shape two cookie balls, freeze one raw and bake it whenever you want a fresh cookie. Baked cookies can be wrapped and frozen, then reheated briefly in a low oven or microwave to restore warmth and chewiness.
Other popular recipes to try
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Peaches and Cream Cake -
Brown Butter S’mores Chocolate Chip Cookies -
Easy S’mores Bark -
S’mores Golden Graham Rice Krispie Treats
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Single Serve Chocolate Chip Cookie — Recipe
Ingredients
- 2 tablespoons (28 g) salted butter, melted
- 2 tablespoons (30 g) packed brown sugar
- 1 tablespoon (12 g) granulated sugar
- 2 teaspoons (8 g) turbinado sugar (or extra granulated sugar)
- 2 teaspoons (10 g) milk (any kind)
- 1/2 teaspoon (0.5 tsp) vanilla
- 1/8 teaspoon (0.13 tsp) baking powder
- 1/8 teaspoon (0.13 tsp) baking soda
- 1/8 teaspoon (0.13 tsp) salt
- 1/3 cup (50 g) all-purpose flour (or 1:1 gluten-free flour)
- 3 tablespoons (42 g) chocolate (a mix of chopped chocolate and chips works well)
- Flaked sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- Combine melted butter with brown sugar and granulated sugar until smooth. Stir in turbinado sugar if using. Add vanilla and milk and mix well.
- Add baking powder, baking soda, and salt, then stir in the flour until a soft dough forms. Fold in the chocolate.
- Form one large dough ball or two medium balls and place on the prepared baking sheet. Optional: chill in the freezer 5–10 minutes for a thicker cookie.
- Bake one large cookie for 14–16 minutes, or two medium cookies for 12–14 minutes, until the edges are lightly golden. Sprinkle with flaked sea salt immediately after baking.
Notes
- If the dough is dry, add an extra teaspoon of milk. If it’s too sticky, add an extra tablespoon of flour.
- This recipe makes one large cookie; divide into two for smaller portions.
- Grams are more accurate for small measurements; if you don’t have a scale, spoon and level your flour for best results.
Nutrition (per serving)
Calories: 744 kcal; Carbohydrates: 100 g; Protein: 6 g; Fat: 39 g; Saturated fat: 24 g; Sugar: 67 g; Sodium: 679 mg.