Single-Serving Giant Chocolate Chip Cookies
Save RecipeMy recipe will yield you perfect Big, Bold, and Giant Chocolate Chip Cookies, and possibly the nicest cookie you have ever had.
Hi Bold Bakers!
A great recipe for Giant Chocolate Chip Cookies is a must so I had to share mine here!
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, Bold, and Giant Chocolate Chip 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 – classic Giant Chocolate Chip Cookies, Soft Sugar Cookies, and Double Chocolate Chip Cookies
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
Giant Chocolate Chip Cookies
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*
- 1/4 tsp vanilla extract
- 5 tbsp all-purpose flour
- 1/8 tsp baking soda (this is a ½ of a ¼ tsp)
- 4 tbsp chocolate chips (I use dark chocolate)
- (This recipe will yield about 250g of cookie dough, chocolate included)
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Preheat oven to 350oF (180oC).
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Place butter in a microwave safe mixing bowl and melt
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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.
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Mix in the chocolate chips.
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Shape dough into a 3-inch disk on parchment paper lined baking sheet
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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.
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Serve warm or allow to cool on a wire rack then store in an airtight container.
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*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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How to make eggless cookies
Use my egg substitute guide to help you there. Happy baking! Gemma 😊 https://www.biggerbolderbaking.com/egg-substitutes-for-baking/
Can’t do have the whole recipe for a batch not just a single log?????
yes, you can do that too.
THIS IS THE BEST COOKIE I HAVE EVER MADE. I was going to add M&M’s on top but I forgot 😅. It cooked it for 15 minutes and it was enough. I ended up having leftover egg and butter so i made scrambled eggs on toast 😛
Hi there,
I saw it! Well done you and thank you for submitting your photos, you are a busy chef,
Gemma 🙂
Hi Gemma. How come my cookie does not spread just like yours.
I really like your recioes and I will definitely try it all.
Thank you.
Hi there,
I do not know!
It may be to do with the flour, as in different places this behaves in different ways. However, you can help it by flattening it out on the baking tray.
If your ingredients are identical to mine otherwise that should be sufficient to get it to spread.
I hope this helps,
Gemma 🙂
Best cookie recipe ever !!
Haha! Priscilla, a woman of few words, thank you.
Gemma 🙂