Chocolate Chip Cookies
Save RecipeHi Bold Bakers!
A great recipe for Chocolate Chip Cookies is a must so I had to share mine here! Plus, you can make GIANT Single-Serving versions of this recipe and many more!
Do you know those times when you want a freshly-baked warm cookie but you don’t want to make a whole batch? Or you just have a small amount of flour and 1 egg left in your fridge? Well, I have come up with a solution: A recipe that will yield you just 1 perfect Big and Bold cookie, and possibly the nicest cookie you have ever had. You will have a freshly-baked cookie in less time than it will take to preheat the oven.
I have 3 amazing single-serving cookies – a classic Chocolate Chip Cookie, Soft Sugar Cookie, and a Double Chocolate Chip Cookie
Cookie Recipe for 1 – Bigger Bolder Baking
These cookies are the perfect amount for a single serving. I am a big fan of single-serving recipes, just like my selection of mug cakes. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.
I was inspired to make these from some of my favorite blogs Sally’s Baking Addiction and Cooking Classy
A Classic Chocolate Chip Cookie
Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking
This cookie is so lovely because it has that gooey, almost underdone mildde with crispy edges, which equals cookie perfection!
- 2 Tbsp (1oz/30g) butter
- 3 Tbsp light-brown sugar
- 1 pinch salt
- 1 tbsp whisked egg*
- ¼ tsp vanilla extract
- 5 tbsp all-purpose flour
- ⅛ tsp baking soda (this is a ½ of a ¼ tsp)
- 4 tbsp chocolate chips (I use dark chocolate)
- Preheat oven to 350oF (180oC).
- Place butter in a microwave safe mixing bowl and melt
- To the melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
- Mix in the chocolate chips.
- Shape dough into a 3-inch disk on parchment paper lined baking sheet
- Bake in preheated oven for 15-18 minutes, until cookie is golden. You don’t want to over bake your cookie so it stays soft and doughie in the middle.
- Serve warm or allow to cool on a wire rack then store in an airtight container.
*If you don’t have brown sugar you can use white
Get the recipes for my other GIANT Single-Serving Cookies!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi gemma! I made this cookies along with the double chocolate cookies. I noticed that this cookie needs melted butter while the double chocolate need softened butter. But this cookie dough ended up too soft and have a melted ice cream consistency. I want to make this into a cheesecake base but if its too soft i cant. Can i use softened butter instead? Or should i refrigerate the dough? Thanks in advance. xx
Hi Melissa,
You can refrigerate the dough until it reaches the right consistency. I am not sure why it is so soft, I do not find this. do take a look back at the recipe 🙂
Dear Gemma,
Here’s a giant thank you for all your wonderful recipes!
Is okay to skip the parchment paper and bake the cookies directly on the cookie sheet?
it sure is, they will still bake great 🙂
Best,
Gemma.
Hi Gemma,
What would be the measurements for a batch of cookies?
I tried the giant cookie and it was delicious, but I want to make a bigger batch for a party coming up.
Thank you 🙂
So, what is a batch?
what size cookie do you wish to make?
Each one of the giant cookies will make 4 ‘normal’ type cookies, if there is a normal.
You can multiply up the ingredients to suit, or seek out a recipe to make the number you need.
Cookie recipes are quite forgiving, they take changing up readily,
Gemma 🙂
Hey Gemma!!
This is an amazing recipe! But could you help us with one thing – my sister and I usually bake together and more often than not we get the dough right. However, our cookies always burn at the bottom. Could it possibly be because of the rack of the oven in which we keep our cookie tray? Or the temperature it is set at? We usually keep our cookies to bake for about 10 minutes or less and check them in between, but they just burn too fast. What would you suggest?
Thanks!
Hi Mallika,
I’m delighted you like the recipe. Your problem is more then likely the rack in the oven or your baking tray. Move the rack up away from the bottom of the oven and I this doesn’t help then place another baking tray under your cookie tray.
These should defiantly stop that.
Good luck,
Gemma.
Thank you so much for your reply Gemma! I finally figured out that it was because I was greasing my cookie tray too much, my cookies literally ended up shallow-frying in the heat! I will take into account your suggestion as well 🙂
Ah! now that makes sense, and i would never have thought of it, thank you for letting me know,
Gemma 🙂
Possibly it could be the type of oven you have. I had a oven/gas cooker that have only down warming and if was in recipe quite a lot of sugar they’d burn at the bottom as you said..
Hi Sonia, thank you for your input. What you say is correct, the position of the tray in a gas oven is important, adjusting the temperature will help too.
This will help Mallika,
Gemma 🙂
Thank you so much for your suggestion Sonia! I will take that into account. I finally figured out that it was because I was greasing my cookie tray too much, my cookies literally ended up shallow-frying in the heat!
Hey Gemma,
I made the chocolate chip cookie and the double chocolate chip cookie and they both were insanely good. However, the chocolate chip cookie recipe is the best one I have tried till date. It is just perfection. I use this cookie dough for absolutely everything. I even used it as the base for my cookie dough brownies and it worked very well. Thank you so much. I have been looking for a good chocolate chip cookie recipe and I got it. I have posted a picture too.
Thank you Angel,
I am happy to hear that you are getting on with the recipes. Thank you too for posting the photo, I will be checking these shortly,
Gemma 🙂
Hi
Just making this recipe as the base for the chocolate chip cookie cheesecake. It doesn’t seem anywhere near enough for the 9″ tin, it will not cover all the base. We are in the UK so just wondering if all our measurements are ok.
Thanks in advance
Hi there,
This recipe is for a single large cookie. you will need to multiply this up by at least three to cover a 9 inch pan. i usually do it by 4 to make a few sprinkles too. Sorry,I may have confused you,
Gemma 🙂
Gemma! Can you give me a recipe for a many servings of cookies?? I’m not so good with commputations. Huhuhu
Hi Nikka,
This is a single serving cookie so it makes I giant cookie. You can however make 2 medium size cookies from it. 🙂
Can I bake this in the toaster oven? Will it be the same?
Hi Hailey, provided you can regulate the temperature it will be good 🙂
Hey Gemma! We here get fine plain flour, what changes do I make in it for this recipe as it says ‘All purpose flour’?
Hi there, plain flour and all purpose flour are the same thing. Be careful with the liquids as how flour absorbs liquid changes with how it is milled, so be cautious! 🙂
Thank
Do I have to use room temperature butter or cold butter?
Emily, the butter in this recipe is melted! it does not matter how it starts out. Gemma 🙂
What do I use for substitute for one tbsp egg?
Hi there Sahil, check out the egg substitute chart here on the website. try buttermilk, or ground flaxseed. remember changing ingredients changes results! Gemma 🙂
Hi, is this the right conversion for the cheesecake base? (doubled)
4 Tbsp (1oz/30g) butter
6 Tbsp light-brown sugar
2 pinches salt
2 tbsp whisked egg*
1/2 tsp vanilla extract
10 tbsp all-purpose flour
1/4 tsp baking soda
8 tbsp chocolate chips
4 Tbsp (2oz/60g) butter
6 Tbsp light-brown sugar
1 pinch salt – just one!
2 tbsp whisked egg* (this is really one medium egg, but check it out!)
1/2 tsp vanilla extract
10 tbsp all-purpose flour
1/4 tsp baking soda (this is a ½ of a ¼ tsp)
8 tbsp chocolate chips (I use dark chocolate)
This is correct – do not add too much salt – and a medium egg should do it.
gemma 🙂
Hi gemma
how many grams/cups of dough this recipie make? i need to know to make the Chocolate Chip Cookie Cheesecake
thank you
If you add the ingredients together you get the amount! 🙂
Hi Gemma!
I have not tried this recipe yet but i wanted to ask you if i could make several cookies using this dough. Would that work?
Hi there,
Yes, this recipe makes about 8 normal sized cookies. You can multiply this up too to make a big batch.
Gemma 🙂
I love your recipes. Can you do a video for white bread. Thnx
Oops, I’m sorry, I just realised that you already put the recipe in the comments section… Thanks for your awesome baking anyways 🙂
no worries, thanks for being apart of the community 🙂
Hi Gemma,
This recipe is awesome but one cookie is just not enough for me :))) Can you put full-batch recipes on the blog? Thanks from Hong Kong
Audrey
I’ll add it to my list 🙂
Hye gemma.. I am about to cry because my cookie did not flatten at all after 18 minutes.. I was so excited baking this lovely cookie.. But it does not came out as expected.. Can u please recommend a tip why did this happened? 🙁
Hi fira,
I am sorry that you are disappointed with your result.
Did you change the ingredients, or mis-measure? This is the most likely explanation,
Gemma 🙂
Hye gemma! Nope, I am so sorry. I was too disappointed last time because of my excitement to bake the cookies. I think it is obviously because I bake the cookies without using correct tools to measure those ingredients. I only have some regular tablespoons that comes with variety of sizes. So, I will really go the stores and buy the correct utensil and try baking the cookies again. Thanks a lot for your support gemma. I love u! ?
Ah Fira, you are great to keep at it, better luck next time,
Gemma 🙂
Can I use microwave to bake the cookies? I don’t have an oven.
Hi there,
Not for traditional cookies, these require convection heat. Check out all of the microwave recipes here (http://www.biggerbolderbaking.com/category/recipes/1-minute-microwave-recipes/).
Gemma 🙂
Dear Gemma,
thank you for sharing this awesome chocolate chip Cookie recipe. It is the best one I made this far and I´ve done tones of recipes. It´s an awesome result: the chewiest and most delicious Cookie I have ever eaten. Thank you for your amazing ideas and your awesome YouTube Chanel and I´m looking forward to many years of bigger bolder baking.
Lars
P.S. As being from Germany, please don´t mind my typos.
Hi Lars,
Well, thank you kind sir! I am happy to have you with us and delighted that this recipe is working well for you.
Stay tuned, i hope to e around for a long time!
Gemma 🙂
Gemma, I’d like to make the cookies in normal size abouta dozen or two. Could you please give me the measurements for a bigger batch in grams please dear? Thanks so much before
Hi Lavina,
60g /2 oz butter butter
140g/5 oz light-brown sugar
1 pinch salt
1 whisked egg*
¼ tsp vanilla extract
227g/ 8 oz all-purpose flour
⅛ tsp baking soda (this is a ½ of a ¼ tsp)
5 tbsp chocolate chips (I use dark chocolate)
I have adapted this recipe for you. just be careful about the liquids, this should be a stick but firm dough and should yield 18 cookies, depending on how large you make them. If you roll the dough into a sausage shape in foil or cling film, refrigerate it until chilled and firm, you can cut it according to the size you need,
Gemma 🙂
Hi Gemma,
Love all your recipes.. and todays choc chip cheesecake also. I was wondering tho, unless I missed it, about the recipe for choc chip cookies for a batch, I see you have recipe for single cookie and base for cheesecake.. how would recipe read for batch of choc chip cookies… thanking you in advance. I will add that I look forward to your recipes each Thurs. am glad I found your site.
Hi Joy,
Double the chocolate chip cookie recipe (http://www.biggerbolderbaking.com/?s=Chocolate+chip+cookie) you will find it here,
Gemma 🙂
salted butter*
Hi Gemma!
Do I use unsalted butter or the sated butter?
Hi Luna,
you can use either, you can cut down the amount of salt you add if you like, but all baking loves salt,
Gemma 🙂
Thank you Gemma!:)
Gemma to make ur cookie cheesecake do I need to double this recipe ?
Hi Zainab,
Yes,do this for a 9 inch pan,
Gemma 🙂
I wanna make this cookie for the cookie cheesecake. But how much dough do I need? .-.
Hi Belle,
Yes, you must double up the dough for a 9 inch pan (http://www.biggerbolderbaking.com/?s=Chocolate+chip+cookies) this is the recipe,
Gemma 🙂
Hi..
I made the chocolate-chip cookie yesterday and it turned out great! My parents were really proud of me for making such an amazing cookie. Thank you so much Gemma!! I LOVE all your recipes and will tune in for more..
Sorry for sending the reply two times..
Hi..
I made the chocolate-chip cookie yesterday and it turned out great. My parents were so proud of me for making such an amazing cookie by myself. Thanks a lot Gemma.. LOVE your recipes. Will stay tuned for more.
That is great Keertana,
I bet they are proud of yuo for lots of things, well done to you,
Gemma 🙂
How long should I bake these If they are normal sized ? approx.
Hi Rahul,
Your baking time will just be a little shorter, keep an eye on them after 15 mins.
Gemma 🙂
could you tell me what will the recipe be for a batch of normal sized cookies?
Hi Rahul,
What is a batch??. If a batch for you is 12 cookies, than multiply this by 4, then it depends on how large you like the cookies. When I am making a batch of cookies I roll the dough into a sausage shape, in cling film, then chill it, and cut it into slices to the size I want. This is a good tip for any cookies! The dough can also be frozen in its sausage shape, wrapped in cling film, and used later,
Gemma 🙂
Thank you v much 🙂
🙂
I made the chocolate chip cookie and it turned out perfect! My dough was a bit soft so I chilled it in the fridge for 5 minutes before baking it. I baked it for 15 minutes exactly and that was the perfect amount of time for a soft, gooey center and crisp outside edges. My brother and my dad both loved it and so did I! I will definitely make this cookie again and be trying out new ones in the future. Thanks Gemma!
Yea! Corrinne, thank you for letting me know, i am happy you got good results,
Gemma 🙂
I’ve made this recipe so many times and my whole family loves it. I think it’d be really cool if you tried to think of some way to make a cookie on a waffle iron. I think it’d be really cool! Love your channel!
Hi Hailey,
Thank you for that suggestion, I do need to do some recipes with the waffle iron. Leave it with me, i will put it on the list,
Gemma 🙂
hay gemma! i loove your recipes, i made this and it turned out great, can you share this recipe for a big batch please? love from chile!
Thanks for your feedback! I will add it to my list. Stay tuned 🙂
My chocolate chip cookie dough is too soft and runny, what should I do?
Hi Jasmine,
Sounds like you either did not add enough flour to the recipe, or added too much liquid. It is hard to know how to rescue it, but you can try adding flour, it might not be perfect, but it should still be edible,
Gemma 🙂
Hi Gemma,
Could you do a recipe for Oatmeal raisin cookie? Yum!
Trish
Hi Tricia,
Yes I could! thank you for that suggestion, I will add this to my list,
Gemma 🙂
Hello Gemma , I wanted to make the classic chocolate chip cookie but I don’t have an oven so how will I make it in my microwave
Hi Maheen,
you cannot do this! classic cookies need convection heat to cook and crisp.
Gemma 🙂
Hello Gemma! This giant cookie recipe is so lovely to make in a pinch when I’m craving chocolate chip cookies, but don’t want a whole batch sitting around!! Thank you for your outstanding recipes! 🙂
Hi Gabby,
Thank you for your kind comments, I am happy that you found something you like,
gemma 🙂
I made the chocolate chip cookie and it was delicious
Hi Olivia,
Thank you for your kind words, i am so happy to hear that, carry on baking now!
Gemma 🙂
Hi Gemma,
Loved all your recepies and also tried some of them…All turned out really awesome. Just want to know I have convection microwave, will this cookie be able to cook in microwave convection.Thanks.
hi gemma love your cooking i live in canada i find it really hard to make cookies if its okay to put bananas in the cookies instead of chocolate
Hi Tempest,
Banana is a really great ingredient, and so nutritious too. You can make cookies using 2 large over-ripe bananas, 1 cup quick oats, 1tablespoon of peanut butter, or choc chips, or raisins, or what ever you like in dried fruit, with added cinnamon, or ginger or whatever you like in spice. Be inventive! If you use whole oats you may wish to blitz them a bit to make them more flour like,
Try this, it is a great, easy and healthy cookie,
Gemma 🙂
Hello Gemma
Love all your recipes, I live in England and miss eating fresh home made brown bread, could you show to make Irish brown bread, all the best your doing great!!
I will add it to my list, stay tuned 🙂
Hi i made this and turned out really dry even though i followed the directions very carefully. what did i do wrong?
Hi, That is funny. I’m surprised. The only thing I can think of is was your butter soft and easy to mix into the other ingredients? because the creamed butter makes it a soft dough.
Hi Gemma! I made the chocolate chip cookie dough recently, but the dough is too soft and runny…what should I do?
U should make it thinner, maybe 🙂
Hi there,
yes you could! traditionally in the US we like our cookies to be thicker and chewy! it is a question of taste. I Ireland we always had thinner, crisper cookies/biscuits,
Gemma 🙂
I love your recipes. My cookie turned out really well and my brothers and sisters loved it. Can u make a recipe for cinnamon biscuits. Thnx
That is so nice to hear, thank you,
Gemma 🙂
Hi. Occasionally I’ve had problems with baking being very dry when I have followed recipes exactly and have discovered 2 reasons for this – 1. All flours are different as different wheat varieties have different moisture absorbtion qualities (I used to work for a company that developed wheat varieties for flour mills so learning that surprised me too) and “biscuit” wheat varieties are bred with different absorption properties so always use the proper flour for what you are baking and also use good quality flour, and 2. I know that here in New Zealand some of the cheaper butter brands contain a higher water content so, when used in baking, the water evaporates leaving a dryer end product. I guess the answer is to always use the best quality ingredients you possibly can. Hope that helps and happy baking ?
Hi Deborah,
you are so right. thank you for your contribution to our knowledge here. It is a problem when it is hard to be specific about liquids added to flour. This has been particularly difficult for some of the bread recipes, I will be doing a basics video on this subject shortly. Your point on ‘butter’ is also valid. I like to say ‘buy the best you can afford’, for the best results.
Gemma 🙂
Hello Gemma,
Thank you for providing recipe of chocolate chip cookie its great but Gemma I would like to know that what we can use in place of egg as we dont eat or use eggs
Thanks for your question! Check out this website http://www.egglesscooking.com/egg-substitutes/ for great egg substitute ideas 🙂
Hi
I always follow your reverie if I need to do any sweet
I would like to have a full receive for 3 cup of flower as I have my daughter birthday I need to make a big quantity .
Thanks
Karima
Hi there,
I am giving you a recipe which I designed for this larger batch. It is difficult to work a recipe up, and get it right, so this is for you!
3 cups/ 450g AP/plain flour
4 teaspoons of baking powder
(Or use self raising flour, leaving out the baking powder)
1 ½ cup / 300 g Brown sugar
1 cup / 250g / 2 sticks butter
2 eggs
1 teaspoon vanilla extract
½ teaspoon salt
Preheat the oven to 190C/360F
Line baking trays with parchment.
Cream the butter and sugar until light and fluffy
Slowly beat in the egg.
Combine the flour, salt, baking powder and sieve over the wet ingredients.
Fold lightly into the mix.
Add the chocolate chips and fold in gently.
Take a spoon of the mixture and place on the baking tray, leaving some space to spread.
Bake, for about 10 mins, or until the edges look brown.
Allow to sit on the tray for a few minutes to firm up.
Cool on a wire rack before serving.
Gemma 🙂