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Single Serve Chocolate Chip Cookie (No Egg)

Name: Single Serve Chocolate Chip Cookie (No Egg)
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Yield: 1
Ingredients: 20g butter, room temperature (1 tbsp + 1 tsp); 15g brown sugar (1 tbsp + 1 tsp); 10g granulated sugar (2 tsp); 1 tbsp double cream or heavy cream; 1/4 tsp vanilla extract; 40g plain flour or all purpose flour (1/4 cup); 1/8 tsp baking soda; Pinch of salt; 30g chopped dark chocolate or chocolate chips (2 tbsps + 2 tsps)

This single serve chocolate chip cookie is made with no egg, in one bowl, with no mixer. It bakes into one giant cookie with crisp, buttery edges, a chewy, gooey middle and pools of melted dark chocolate.

5 min prep
15 min cook
50 min total
1 serves

chill30 min

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A giant single serve chocolate chip cookie with pools of melted dark chocolate on a plate, with a glass of milk behind it.

A single serve chocolate chip cookie broken open to show its soft, gooey middle and melted chocolate.

Crisp, buttery edges, a soft and gooey middle, and pools of melted dark chocolate. No egg needed.

A Note From My Kitchen

Some nights I want exactly one warm cookie, not a whole tray sitting on the counter. That’s why I made this single serve chocolate chip cookie: one bowl, no mixer and no eggs, ready to bake while the oven heats up.

It’s giant and crispy-edged, with a chewy, gooey middle and molten pools of dark chocolate throughout. It’s best eaten fresh from the oven with a cold glass of milk. And the best part is that you don’t have to share.

What Is a Single Serve Chocolate Chip Cookie?

It’s one big chocolate chip cookie made from a tiny batch of dough, so you get a single portion without baking a full batch. Most single serve cookie recipes use an egg yolk or a tablespoon of beaten egg. This one uses a splash of heavy cream instead, so there’s no separating eggs and nothing left over.

Why You’ll Love This Recipe

One bowl, no special equipment. No mixer, just a bowl and a spoon, so there’s hardly any cleanup when a cookie craving hits.
No eggs. No separating eggs or measuring out tablespoons of egg. It also makes the cookie easy to make vegan with plant-based butter and coconut cream instead of heavy cream.
The perfect individual portion. For when you want exactly one cookie, without being tempted by a whole batch.

What Does It Taste Like?

A crisp, buttery cookie base with a chewy, gooey center and rich pools of melted dark chocolate. The brown sugar gives it a lovely flavor, and a pinch of salt balances the sweetness.

Ingredient Notes

The exact measurements are in the recipe card below.

For the Cookie Dough

Unsalted butter – softened to room temperature. For this cookie I prefer creaming softened butter with the sugars rather than using melted butter.
Light brown sugar – gives the cookie its chewy texture and a lovely flavor. Light muscovado sugar is one of my favorites.
Granulated sugar – the mix of sugars matters: brown sugar keeps the cookie soft and chewy, and granulated sugar helps it spread.
Vanilla extract – optional, but a splash adds a subtle vanilla flavor.
Heavy cream (double cream) – this replaces the egg yolk most single serve cookies use. I already add a splash of cream to most of my cookie recipes for extra chewiness, so I tried it as the binder here. It worked: the cookie comes out thick and rich, with crisp edges and a chewy middle.
All-purpose flour (plain flour) – for the dough.
Baking soda – just a small amount helps the cookie spread.
Salt – a pinch balances the sweetness.

For the Chocolate

Chopped dark chocolate or chocolate chips – I use chopped dark chocolate for rich pools of melty chocolate. For a more classic chocolate chip cookie look, use chocolate chips. Keep a few pieces back to press into the top.

Equipment You’ll Need

You’ll need a small bowl, a spoon, a baking sheet and parchment paper. No mixer required.

A kitchen scale is the most accurate way to measure. With a recipe this small, even tiny differences in the amount of flour can change the texture of the cookie.

How to Make a Single Serve Chocolate Chip Cookie

The full measurements and condensed method are in the recipe card at the bottom of the page.

1. Cream the Butter and Sugars

In a small bowl, mix the softened, room-temperature butter with the granulated sugar and brown sugar until soft and creamy.

2. Add the Cream and Vanilla

Add the heavy cream and vanilla, and mix until combined.

3. Add the Dry Ingredients

Add the flour, baking soda and salt, and gently mix until a cookie dough forms.

Softened butter creamed with brown sugar and granulated sugar in a white bowl with a wooden spoon.

Flour, baking soda and salt mixed into the creamed butter to form a soft cookie dough.

4. Add the Chocolate and Chill

Mix in the chopped chocolate or chocolate chips. Place the bowl in the fridge and chill the dough for at least 30 minutes.

5. Shape and Top the Cookie

Preheat the oven to 350°F (180°C) 10–15 minutes before baking, and line a baking sheet with parchment paper. Place the ball of dough on the sheet and press a few extra chocolate pieces or chips into the top.

A wooden spoon lifting chocolate chip cookie dough out of a bowl after the chocolate has been mixed in.

A ball of single serve chocolate chip cookie dough topped with extra chocolate on a lined baking sheet.

6. Bake

Bake for 15–18 minutes. It might look slightly underdone, but it keeps cooking as it cools. My cookie is big (the dough weighs about 123g), which is why it takes a little longer than usual to bake.

7. Cool and Serve

Let the cookie cool on the baking sheet for 10–15 minutes. It’s too soft to pick up straight out of the oven, but it firms up as it cools. It should look slightly crisp at the edges with a softer middle. Serve warm with a cold glass of milk.

Tips for the Best Single Serve Cookie

Start with room-temperature butter. Soft butter creams smoothly with the sugars, which gives the cookie its texture. If you forgot to take it out, microwave it for about 10 seconds so it’s just softened. Don’t let it melt, or the dough will be greasy and spread too much.
Measure carefully. With only one cookie’s worth of dough, a few extra grams of flour makes a noticeable difference. A kitchen scale is the most accurate. If you’re using cups, spoon the flour into the cup and level it off rather than packing it in, which adds too much flour and makes the cookie dry and cakey.
Mix gently once the flour goes in. Stir just until the dough comes together. Overmixing makes the cookie tough instead of soft and chewy.
Chill the dough for at least 30 minutes. Chilling develops the flavor and firms up the butter, so the cookie holds its shape and doesn’t spread too thin in the oven.
Take it out slightly underdone. Every oven is different, so start checking towards the end of the baking time. The edges should be set and starting to crisp while the middle still looks soft. It keeps cooking as it cools, and overbaking turns it dry and cakey.
Let it rest before moving it. Straight out of the oven it’s too soft to lift. After 10–15 minutes on the baking sheet it’s still soft and gooey, but firm enough to pick up.
Make two smaller cookies instead. If one big cookie is too much, split the dough in two and shorten the baking time, because smaller cookies bake faster.

Frequently Asked Questions

Why Is This Single Serve Cookie Made Without Egg?

Most single serve chocolate chip cookies use an egg yolk or a tablespoon of egg, which I’ve always found a bit of a hassle, and using just the yolk leaves you with egg white to use up. This version keeps things easy, and it’s great if you can’t or don’t eat eggs.

Can I Use Salted Butter?

Yes. If you use salted butter, leave out the extra pinch of salt.

Do I Have to Use Vanilla Extract?

No, it’s optional. I like the subtle vanilla flavor it gives the dough, but the cookie is completely fine without it.

Why Did My Chocolate Chip Cookie Turn Out Cakey?

Usually it’s the baking time. Take the cookie out when it’s slightly underdone, because it keeps cooking and firming up as it cools. Every oven bakes differently, so check on it towards the end of the baking time.

It could also be too much flour. Weigh the flour on a kitchen scale, or use the spoon-and-level method if you’re using cups.

Why Didn’t My Cookie Spread?

Your oven may not have been hot enough, so preheat it 10–15 minutes before baking. The dough may also have been too cold. If it isn’t spreading, let it sit at room temperature for 5–10 minutes before baking.

Do I Have to Chill the Dough?

You don’t have to, but I highly recommend it. Chilling enhances the flavor and stops the cookie spreading too much. If you skip it, the taste, texture and look of the cookie may be a little different.

What Type of Chocolate Works Best?

Chopped chocolate gives you pools of melted chocolate, and chocolate chips hold their shape for a classic look. White, semi-sweet, milk and dark chocolate all work. I like dark chocolate because it balances the sweetness of the cookie.

More Cookie and Chocolate Recipes

Need more than one? Make my small batch chocolate chip cookies instead.

If you’re baking for two, my mini cookie pie recipe is eggless too, and lovely with ice cream.

If you’d rather have lots of little cookies, my mini cookies are crisp, golden and perfect for snacking.

When one cookie isn’t enough chocolate, my Matilda cake recipe is the one to bake for a crowd.

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