The perfect Single-Serve Chocolate Chip Cookie that tastes as good as if you made a full batch! Rich and buttery, but with crispy edges and a soft center it is big, thick and chunky – a delicious baked treat.
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From My Kitchen Diaries
Cookies have always been one of my favorite treats because they’re quick and bite sized.
In the name of Glow Diaries research, I spent several months last year trying out new recipe combinations like my Sesame Chocolate Chip Cookies, Matcha Crinkle Cookies and Peanut Butter-Filled Cookies.
I have a bit of a sweet tooth (maybe you guessed this lol) and it’s not unusual now for my husband to find me at at 10pm making a batch of my classic vegan Chocolate Chip or Double Choc Cookies.
The only downside (if you can really call it that) with cookies is that they’re so good I end up walking back and forth to the kitchen and mysteriously manage to eat an entire batch in a day. I saw single-serve cookies going viral on TikTok and thought it was a genius solution! Perfect if you live alone, or just don’t want to accidentally morph into the cookie monster and eat a whole tray by yourself ha.
I developed this recipe so it wouldn’t take long and you don’t need to get out a hand mixer. It’s all made in one bowl but tastes just as delicious as if you made a full batch with crispy edges and a soft center – it’s just a little bit on the bigger side, a bit like the famous Levain Bakery cookies.
Key Ingredients
To make a single serve cookie, you pretty much use all the usual ingredients as if you were making a full batch, but you skip the egg! We use cornstarch to bind instead.
- Cornstarch: This replaces the egg and helps the cookie hold together. If you leave it out, the cookie will be a little more on the crumbly side rather than soft in the center.
- Vegan butter: Block-style vegan butter like Violife gives the best structure and flavour, but a soft margarine will still work in a pinch. Softer spreads may cause a little more spread, so expect a slightly flatter cookie.
- Neutral oil: Use something truly neutral like sunflower, canola, vegetable, or grapeseed oil. Strongly flavoured oils (like olive oil or coconut oil) show up much more in a single cookie.
- Instant coffee (optional): This won’t make the cookie taste like coffee (I promise!). It just deepens the chocolate flavour, and can be skipped if you prefer.
- Chocolate: I prefer chopped chocolate chunks, since they melt into big pools, which suits a big cookie like this, but chips are also fine. I recommend dark or semi-sweet as they’ll pair best with the coffee.
How to Make a Single Serve Chocolate Chip Cookie
Step One: In a small bowl, mix the butter, sugar, and salt until smooth (no hand mixer needed – a spatula or wooden spoon is fine)
Step Two: Stir in the oil, vanilla, and coffee (if using).
Step Three: Add the flour, cornstarch, and baking soda, then mix until just combined.
Step Four: Fold in the chocolate, keeping a few pieces aside for the top.
Step Five: Shape the dough into a ball and place it on the baking sheet, press in the extra chocolate then press it down to flatten slightly.
Step Six: Bake until the edges are set then sprinkle with sea salt if desired.
Expert Tips
If you can wait, chill the dough in the freezer for 5 minutes before baking – this helps the cookie hold its shape and keeps the center extra soft.
More Cookie Recipes
Single-Serve Chocolate Chip Cookie
Equipment
- Oven
Ingredients
- 1 tbsp butter or margarine vegan block-style recommended, softened; 18g
- 2 tbsp brown sugar packed; 26 g
- ⅛ tsp salt
- 1 tsp neutral oil
- ⅛ tsp vanilla extract a couple of drops
- 1 tiny pinch instant coffee dissolved in 1/4 tsp hot water (optional)
- 3 tbsp all-purpose flour 24 g
- ½ tsp cornstarch about 1.4 g
- ⅛ tsp baking soda about 0.4 g
- 3 tbsp dark chocolate chopped 45 g
- Flaky sea salt optional, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- Mix the butter, sugar, and salt in a small bowl until smooth.
- Mix in the oil, vanilla extract, and dissolved coffee (if using) until well combined.
- Add the flour, cornstarch, and baking soda. Stir just until the dough comes together.
- Fold in most of the chocolate, reserving a few chunks for the top.
- Shape the dough into one large ball and place it on the prepared baking sheet. Flatten slightly to about 1¼ inches (3.2cm) thick.
- Bake for 12-14 minutes, or until the edges are set but the center still looks soft.
- Let cool on the baking sheet for 5-10 minutes before sprinkling with flaky sea salt (if desired). Enjoy warm.
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