This single-serving chocolate cookie is thick and fudgy, with deep chocolate flavor and plenty of chocolate chips. It’s a quick, no-chill recipe that yields one very large double-chocolate cookie — the ideal late-night treat for true chocolate lovers.
This post was updated January 12, 2025 with new photos, recipe tips and a slightly revised recipe.
Double chocolate cookies are a favorite for good reason. This single-serving version is for when you crave a cookie but don’t want to bake a whole batch. The cookie is fudgy and thick, studded with melty chips. The exterior becomes lightly crisp while the center stays gooey. You can mix the dough with a fork — no mixer needed — and there’s no chilling time required.
Calling it a recipe for one is a bit generous: it’s a very large cookie. But if you want to enjoy a decadent treat by yourself on a Friday night, I won’t judge.
Making a Single Serving Chocolate Cookie: Step-by-Step Photos
Step-by-step instructions for a rich, gooey cookie.
- Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment or a silicone mat.
- Whisk 2 tablespoons melted unsalted butter with 1/4 cup packed light brown sugar until the butter is fully incorporated.
- If you only have dark brown sugar or white sugar, you can substitute 2 tablespoons dark brown plus 2 tablespoons white. Whisk until smooth.
- Whisk in 1 large egg yolk (discard the white) and 1/4 teaspoon vanilla extract. Mix until uniform with no visible lumps of egg.
- Stir in the dry ingredients: 6 tablespoons all-purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon baking powder, and a pinch of salt. It may look dry at first, but keep stirring until everything is evenly combined.
- If your cocoa powder has lumps, sift it before adding.
- Fold in 2 tablespoons of chocolate chips (reserve the remaining tablespoon to press on top after baking).
- Shape the dough into one large ball about 3/4–1 inch thick in the center and place it on the prepared baking sheet. (If sharing, divide the dough in half to make two cookies.)
- Bake 13–15 minutes, or until the top looks set. Remove from the oven and press the remaining chocolate chips into the top for a gooey, finished look. Let cool at least 5 minutes before serving.
Important tip: Measure ingredients with proper measuring cups and spoons, not kitchen spoons. Level off flour and cocoa powder to avoid using too much. Heaping tablespoons of chocolate chips are fine!
Recipe Tip
If you plan to share, divide the dough into two portions and bake two large cookies for about 11–13 minutes at 350°F (180°C).
Chewy, thick, fudgy and slightly gooey — this double-chocolate cookie is indulgent and simple to make. It’s perfect when you need a decadent single-serving dessert. If you want more single-serve treats, try other cookie-for-one or mug recipes.
- Chocolate Chip Cookie for One
- Peanut Butter Cookie for One
- Chocolate Mug Cake
- Edible Cookie Dough — a shareable recipe with no raw eggs
- Edible Double Chocolate Cookie Dough — rich and designed for sharing
Single Serving Chocolate Cookie
Equipment
- Cookie sheet
Ingredients
- 2 tablespoons unsalted butter (28 g), melted
- 1/4 cup packed brown sugar (50 g)
- 1 large egg yolk (discard the white)
- 1/4 teaspoon vanilla extract
- 6 tablespoons all-purpose flour (47 g), not heaping
- 2 tablespoons cocoa powder (10–12 g)
- 1/4 teaspoon baking powder
- Very small pinch of salt
- 3 tablespoons chocolate chips, divided
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment or a silicone mat.
- In a small to medium bowl, whisk together the melted butter and brown sugar until smooth and no longer separated.
- Whisk in the egg yolk and vanilla until the mixture is even.
- Add the flour, cocoa, baking powder and salt. Stir until combined; sift the cocoa first if it’s lumpy.
- Stir in 2 tablespoons of the chocolate chips, reserving 1 tablespoon for topping.
- Form the dough into a large ball and place it on the prepared baking sheet (or divide into two for smaller cookies).
- Bake 13–15 minutes, until the top looks almost set. Remove from the oven, press the remaining chips into the top, and let cool at least 5 minutes before serving.
Notes
- Measuring: Use measuring spoons, not kitchen spoons. Level off the flour and cocoa for accurate measurements.
- Nutrition: Nutrition info is an estimate and assumes you eat the entire cookie. The cookie is large enough to share between 2–4 people.
Nutrition