This recipe makes one giant soft, chewy, buttery chocolate chip cookie – perfect for one or two people. One bowl, no mixer, no chilling required, and ready in 20 minutes! Next time try the giant double chocolate chip cookie.
Now, more than ever, I find myself getting intense cravings for very specific desserts. And no, I’m not pregnant. Some nights I can’t get the idea of strawberry cheesecake ice cream, funfetti popcorn, or cannoli cupcakes out of my head.
But all of those things will require full batches, and that’s going to be entirely too much food just to satisfy one night’s craving. Sure, I can store the leftovers, but sometimes I kick the craving and want nothing to do with that particular food again for a while.
I repeat… I am not pregnant.
Enter the chocolate chip cookie for one
My solution? Small batch desserts like this single serving, gigantic, soft and chewy chocolate chip cookie.
They’re fresh out of the oven in 20 minutes after I start making the dough, they’re easy to make, and it’s big enough that I could split it with my husband. If that was something I wanted to do.
Reasons to make small batch chocolate chip cookies
- You have a cookie craving and just need one or two cookies to scratch the itch
- You’re trying to exercise some restraint so you’re not tempted to stress-eat a dozen cookies (no, I’m not speaking from experience – why do you ask?!)
- You don’t have enough ingredients on hand for a full batch of cookies
- The dough doesn’t need to be chilled
- It can be made in one bowl
- You don’t need a mixer – just a whisk and a wooden spoon
- It’s a great excuse to use a giant spatula (aff link) like this one
Tips for making one giant cookie
- Gently press down on the top of the cookie dough mound so that the depth is uniform and it bakes more evenly. However, if you’re a fan of the more doughy center, just mound the dough on the baking sheet and throw caution to the wind!
- Add a few more chocolate chunks or chocolate chips to the top of the cookie before baking. It’s purely for aesthetic purposes, but the bonus is… well, more chocolate.
- Add a sprinkle of flaky sea salt to the top of the cookie before baking for a little sweet and salty flavor combination. Not required, but highly recommended!
- You could add in chopped nuts, M&Ms, or dried fruit like cranberries if you want to mix things up even more. I’d recommend adding no more than 2 Tablespoons of additional add ins.
- Use a quarter sheet pan (aff link) and quarter sheet silicone mat (aff link) – they’re the perfect size for a small batch recipe like this!
Can I make a small batch of cookies instead of one big cookie?
If you’d rather have two cookies instead of one big cookie, you can split the dough in half and bake them for a bit shorter time. You could also make three smaller cookies.
Space your cookies a couple inches apart to give them room to spread, and bake for around 8-9 minutes or until they’re set on top and golden around the edges.
Want more cookie for one recipes?
Try my double chocolate chip cookie for one recipe!
I’m going to be making more flavors and variations of one giant cookie recipes, so keep your eyes peeled for those recipes in the future.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
One Giant Chocolate Chip Cookie
Ingredients
- 2 Tablespoons unsalted butter, melted and cooled slightly
- 2 Tablespoons light brown sugar
- 1 Tablespoon granulated sugar
- 1 egg yolk
- ¼ teaspoon pure vanilla extract
- ⅓ cup all-purpose flour
- ⅛ teaspoon baking soda
- Pinch of kosher salt
- ¼ cup chopped chocolate or chocolate chips
- Sea salt flakes, for garnish
Instructions
- Preheat oven to 350°F and line a baking sheet with nonstick silicone baking mat or parchment paper. Set aside.
- In a small bowl, whisk to combine butter, brown sugar and granulated sugar. Add egg and vanilla and whisk again to thoroughly combine.
- Add flour, baking soda and salt and stir to combine. Fold in chocolate chips.
- Place dough onto center of prepared baking sheet and top with a pinch of flaky sea salt, if desired.
- Bake for 12-13 minutes, or until the top is set and the edges are golden brown.
- Allow to cool and set on baking sheet for 5-10 minutes, then serve and enjoy!
Mike
I gave it 5 stars but quick question and keep in mind I personally dont bake but are you supposed to bake it on top of the parchment paper?
Leslie Kiszka
Yep! You can use parchment paper or a nonstick silicon mat to prevent it from sticking to the baking sheet.
Tegan Schultz
I made this recipe last weekend for a birthday and it was quick and delicious! I definitely won’t wait for another birthday before I make another. Yum!!
Leslie Kiszka
Yay! Thanks so much for coming back to leave a comment and rating to share your experience, I really appreciate it!
Laura Rogers
Perfect easy treat for when you don’t want a whole batch of cookies but need a comforting, chocolatey snack! So fast and easy, I had the dough ready by the time the oven preheated, and the dishes done before it was done baking! So delicious!
Leslie Kiszka
Insert happy dance here! Thanks so much for coming back to leave a comment and rating, I greatly appreciate it!
Anne Rosalie Sharkey
This was so delicious, and perfect for when you need a little — but not so little — after dinner “snack”. My husband stole a little bite (I’m nice I guess), but otherwise is perfect when want cookie but don’t want to make a ton, or let be honest, just want fresh ones. I have an egg allergy so had to replace that — used Just Egg (1 tbsp plus as bit), and it worked as amazingly well!
Leslie Kiszka
I’m so happy to hear this – you’re nicer than I am as a wife ;) Thank you for coming back to leave a comment and rating, Anne!