single serve chocolate chip cookie (no egg)

this single serve chocolate chip cookie is perfect for when cravings strike. this buttery cookie is studded with melted pockets of dark chocolate and bakes up golden and chewy in a matter of minutes! enjoy it warm from the oven with a cold glass of milk for the ultimate treat.

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this single serve chocolate chip cookie is giant and crispy-edged, with the most perfect, chewy, gooey middle. this cookie is best eaten fresh from the oven, and has a crisp, buttery cookie base and molten pools of dark chocolate throughout. and the best part? you don’t have to share – this one’s all yours.

why you will love this single serve chocolate chip cookie recipe:

• easy one bowl recipe: this single serve chocolate chip cookie recipe is so easy, only uses one bowl and there are no special equipment or fancy tools required. no mixer, just a mixing spoon and a bowl is all you need. perfect for when you get a sudden cookie craving and don’t want to wash a bunch of dishes.

• no eggs!! – this is a no egg single serve chocolate chip cookie recipe, which means there’s no separating eggs or measuring out tablespoons of eggs involved. it also means that you can easily make this cookie recipe vegan by using a plant-based butter and something like coconut cream instead of the heavy cream in this recipe.

• the perfect individual portion – sometimes you just feel like eating exactly one cookie, and this recipe is perfect for that. great for when you’re craving a chocolate chip cookie but don’t want to be tempted to eat a whole batch.

how to make this single serve chocolate chip cookie:

to make this single serve cookie, we’re going to start off by creaming softened butter with brown sugar and granulated sugar. add some heavy cream a splash of vanilla, then add flour, some baking soda and a pinch of salt and mix all of that together. once a dough is formed, load it up with chocolate chips or chopped chocolate pieces. chill your single serve cookie dough in the fridge, then bake until golden and soft and we’re done!

single serve chocolate chip cookie ingredients:

• butter – we’re going to use unsalted butter here. for this single chocolate chip cookie recipe, i prefer creaming softened butter with the sugars over using melted butter.

• brown sugar – i’m using light brown soft sugar for this recipe. this is what helps gives this single serving chocolate chip cookie its chewy texture and helps give it a nice flavour. this light muscovado sugar is one of my favourites.

• granulated sugar – this recipe uses a mix of granulated sugar and brown sugar. the brown sugar keeps this single serve cookie soft and chewy and the granulated sugar helps it spread.

• vanilla extract – optional, but a splash of it will add a nice, subtle vanilla flavour.

• double cream/heavy cream – most single serve chocolate chip cookie recipes usually use an egg yolk but i really wanted to make this single serve chocolate chip cookie eggless. i also usually love to add a splash of heavy cream to most of my cookie recipes for extra chewiness so i tried using heavy cream in this recipe to act as a binder in place of the egg yolk. and it worked! the heavy cream helped make this single serving chocolate chip cookie thick and rich, with perfectly crisp edges and a chewy middle.

• flour – we’ll be using plain flour/all purpose flour for this recipe.

• baking soda – i use just a small amount of baking soda in this chocolate chip cookie recipe to help the cookie spread.

• salt – a pinch of salt helps balance out the sweetness in this single serve cookie.

• chocolate – this single serve chocolate cookie uses a generous amount of chocolate but you can use however much you like! i decided to use chopped dark chocolate pieces for this because i wanted those rich pools of melty chocolate, but if you’re wanting a more classic chocolate chip cookie look, you can use chocolate chips.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: in a small bowl, add the softened, room temperature butter. add the granulated sugar and brown sugar. mix these together until the mixture becomes soft and creamy.

step two: add the heavy cream and the vanilla and mix this into the butter and sugar mixture until combined.

step three: add the flour, baking soda and salt and mix all of this together until a cookie dough is formed.

step four: add chocolate chips or chopped chocolate pieces and mix them into the cookie dough.

step five: place the bowl in the fridge and let the cookie dough chill for at least 30 minutes.

step six: preheat your oven 10-15 minutes before baking, and line a baking tray with parchment paper or baking paper.

step seven: once the dough is ready, place it on your baking sheet, then add a few extra chocolate chips or chocolate pieces and press them into the top of your single chocolate chip cookie.

step eight: bake your single serve chocolate chip cookie for 15-18 minutes – it might look slightly underdone but it will continue to cook as it cools. i made this single serve chocolate chip cookie big (it weighed out to be 123g), so this is why it takes a little bit longer than usual to bake.

step nine: let the cookie cool on the tray for a good 10-15 minutes. it will be too soft to pick up immediately out of the oven, but will firm up as it cools. the cookie should look slightly crisp on the edges, with a softer middle.

step ten: serve with a glass of cold milk, and let’s eat!

tips and notes

• i would recommend using room temperature butter when making this single serve chocolate chip cookie. this will help it combine better with the rest of the ingredients and just make things easier for you when you’re mixing the butter and sugar together.

• if you forgot to leave the butter out to let it soften, you can always put in the microwave for about ten seconds, just so that it can soften slightly so that it’s easier to mix. make sure you don’t melt the butter completely or put it in the microwave for too long.

• feel free to adjust the amount of sugar and salt to match your preferred sweetness.

• once you add the flour and dry ingredients to the cookie mixture, gently mix until just combined to avoid over mixing the dough. over mixing can make your cookies tough and less soft and chewy.

• if you have the time, i would really recommend chilling the dough in the fridge for at least 30 minutes before baking your cookie. this will help develop the flavours and reduce spread in the oven.

• if you feel that this single serve chocolate chip cookie is too big for you, you can always split the dough into two and make two smaller chocolate chip cookies. if you do this, be sure to adjust baking times to reflect that, as a smaller cookie will take less time to bake.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your chocolate chip cookie as it bakes. i like to take it out of the oven when it’s slightly underdone as it will continue to cook as it cools once it’s out of the oven. over baking will probably make your single serving chocolate chip cookie dry and cakey and we definitely don’t want that!

• once your single serve chocolate chip cookie is out of the oven, it might look underdone and will be too soft to pick up. let it cool on the baking sheet for a good 10-15 minutes before trying to pick it up. it will still be soft and gooey, but will also firm up enough for you to hold it.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• if you do decide to use cups, when measuring the flour out, i would recommend using the spoon and level method instead of packing the flour into the cup for more accurate results. since this is a single serving chocolate cookie recipe, even small variations in amounts can impact the texture of the cookie.

• enjoy these cookies warm! the best way to eat this single serve cookie is warm and fresh out of the oven, when the chocolate is still gooey and the edges are crisp, with a cold glass of milk.

frequently asked questions

1. why did you make this single serve chocolate chip cookie without egg?

   – most single serve chocolate chip cookies use an egg yolk, or something like 1 tbsp of egg, which i’ve always found to be a bit of a hassle. personally, i also don’t like to use just the yolk, because then i have the leftover egg whites to use, and sometimes you just don’t feel like doing all of that! i wanted to keep this single serve chocolate chip cookie easy to make. this recipe is great for those who don’t really feel like using just the egg yolk, or if you can’t or don’t eat eggs for whatever reason.

2. can i use salted butter in this single serve chocolate chip cookie recipe?

   – yes, you can use salted butter. this is one of my favourites. if you do use salted butter for your single serve cookie instead of unsalted, just omit the extra salt used in this recipe.

3. do i have to use vanilla extract in this single serve chocolate chip cookie recipe?

   – the vanilla extract in this cookie recipe is optional. i like the subtle vanilla flavour it gives to the cookie dough, but if you would prefer not to use it or don’t have it, that’s also completely fine.

4. why did my chocolate chip cookie turn into a cake?

   – the reason why your cookie turned into a cake could be because of baking times. you should take your single serve cookie out of the oven when it’s slightly underdone as it will continue to cook and firm up as it cools. even if you follow the exact timings in the recipe, every oven will bake things differently so timings will vary depending on your oven. i highly recommend checking on your cookie every once in a while, especially towards the end of the recommended times to make sure it doesn’t over bake.

   – another reason could be that there was too much flour in your cookie dough. to make this single serve cookie as accurately as possible, be sure to measure your flour using the spoon-and-level method if using cup measurements, or weight out the flour using a kitchen scale.

5. can i make this single serve chocolate chip cookie without brown sugar?

   – the brown sugar in this single serve chocolate cookie recipe helps make it chewy and soft. however, if you don’t have brown sugar, you can substitute it with granulated sugar. keep in mind that using all granulated sugar to make this cookie might result in a cookie that is less chewy and maybe even a little drier. it will also probably spread more, but other than that, it should work just fine. for best results, use a combination of brown sugar and granulated sugar as stated. if you have molasses on hand, you could also add a small amount of that to granulated sugar to mimic the effect of brown sugar.

6. can i make this single serve chocolate chip cookie without heavy cream?

   – i use heavy cream in this single serving chocolate cookie recipe as it acts as a binder in place of the egg. it also helps add a lovely chewiness and richness to the cookie. if you don’t have heavy cream on hand or would rather not use it, you can use milk or even yoghurt in place of this. you could also just use an egg yolk if you’re fine with using eggs. bear in mind that these substitutions will have an impact on the taste and texture of the cookie, so it won’t be exactly like the one pictured in this recipe.

7. why did my cookie not spread?

   – one of the reasons why your cookies didn’t spread might be due to your oven temperatures being too low. make sure to preheat your oven 10-15 minutes before adding your cookies in so that the oven is hot enough.

   – it could also be that your cookie dough is too cold. if you find that your cookie isn’t spreading in the oven, let it sit at room temperature for 5-10 minutes before baking it.

8. do i have to chill the dough to make this single serve cookie?

   – you absolutely don’t have to chill the dough to make this single serve cookie but i would highly recommend it. chilling the cookie dough helps enhance the flavours and also prevent the cookie from spreading too much in the oven. if you decide to skip the chilling time, there might be some differences in the taste, texture and appearance of your single serve chocolate chip cookie.

9. can i make this single serve chocolate chip cookie in the microwave?

   – i have personally never tried making this single serve cookie in the microwave so i can’t say for sure. but if you do want to try it out, i’d recommend flattening out the ball of cookie dough before placing it in the microwave so that the cookie is able to cook through.

10. what type of chocolate works best for this single serve chocolate chip cookie recipe?

    – you can use chopped chocolate pieces or chocolate chips for this single serve cookie recipe. if you’re looking for pools of chocolate, go for chopped chocolate. if you want a classic chocolate chip cookie look and want your chocolate to hold its shape, go for the chocolate chips. you can use any kind of chocolate you like! white chocolate, semi-sweet chocolate, milk chocolate and dark chocolate will all work, but i personally like to use dark chocolate as it helps balance out the sweetness from the cookie.

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