Single Serve Chocolate Chip Cookie

Individual Chocolate Chip Cookie.

A small batch, single-serving-sized bakery style large chocolate-chip cookies. via

Sometimes, you may need a giant, delicious chocolate-chip cookie, but other times, a small batch of chocolate chip cookies will suffice. The size of the serving doesn’t really matter as long as the cookies are tasty.

AND unlike pretty much every other cookie recipe here on Chelseas’s Messy Apron, these cookies do not require an hour of chilling.

Do you love chilling the cookie dough in the freezer for just 15 minutes while pre-heating the oven, so that the butter doesn’t melt and we get the right texture for these single-serving small batch cookies? If you are wanting a recipe for single-serving small batch cookies, I probably am wanting it ASAP.

A small batch, single-serving-sized bakery style large chocolate-chip cookies. Recipe from chelseasmessyapron.comSMALL BATCH COOKIES! A small batch, single-serving-sized bakery style large chocolate-chip cookies. Recipe from Quick, easy, and NO CHILLING! A small batch, single-serving-sized bakery style large chocolate-chip cookies. Recipe from chelseasmessyapron.comI’ve honestly made this recipe no short of a dozen times. A few weeks ago when I needed to bring a batch of cookies to a function, I did this recipe about 10 times to have the right amount and to thoroughly test this recipe 🙂

I have tried melting the butter in the microwave for very short amounts of time (10 seconds) even though the texture of these cookies is a bit crazy and they spread like crazy when the butter is melted. But honestly, these cookies are totally foolproof, even with such a simple ingredient! I know what will work and what won’t, because I have made them so many times.

Heat the butter, ensure it doesn’t reach room temperature but rather reaches a point where you can blend it with hand mixers (if you can stir it with a spoon it’s too pliable), if you desire these cookies to turn out flawlessly. It remains in solid form, not melted at all, and should still offer some resistance while mixing.

In the freezer, you have previously placed them before shaping them into cookies and ensuring that the butter remains as solid as possible (especially if you have a warm kitchen — you definitely don’t want the butter to melt!) In order to swiftly combine all the remaining ingredients. Following that, you will simply desire.

Prior to commencing with these cookies, allow them to reach room temperature and remove the butter and egg simultaneously. It is also crucial to have a room temperature egg yolk and butter.

Quick, easy, and NO HOUR-LONG CHILLING! A small batch, single-serving-sized bakery style large chocolate-chip cookies. Recipe from

If you are able to find Mexican vanilla, it is a game-changing flavor changer for anything you love more than chocolate. You can use chips, chocolate milk, Guittard, or Ghirardelli.

I absolutely love eating chocolate chip cookies, but you probably don’t know that. (More chocolate chips = more chocolate!) Clearly, adding more chocolate provides a boost of chocolate flavor and improves the texture as well! Although it doesn’t just make them look pretty, it’s also the fact that it gives them a better texture. Additionally, I also sprinkle some chocolate chips on top of the cookies right before they come out of the oven, but these cookies are not packed with chocolate chips before being baked.

Quick, easy, and SO DELICIOUS! A small batch, single-serving-sized bakery style large chocolate-chip cookies. Recipe via

  • ▢ 3 tablespoons softened salted butter.
  • ▢ 3 tablespoons densely packed brown sugar.
  • ▢ 1 and 1/2 tablespoons granulated sugar.
  • ▢ 1/2 teaspoon of vanilla essence.
  • ▢ 1 sizable egg yolk (dispose of or retain whites for another recipe).
  • ▢ 1/4 tsp baking soda.
  • ▢ 1/2 teaspoon cornstarch, if desired.
  • ▢ 1/2 cup of white, all-purpose flour.
  • ▢ 6 tablespoons of chocolate chips (we favor milk chocolate).
  • Preheat the oven to 350°F.

  • If you microwave it with the white and brown sugar until creamy, these cookies will not be flat, even if all the butter is melted together in a bowl at room temperature.

  • Add the vanilla extract, egg yolk, baking soda, and cornstarch to the mixture. (If unsalted butter is being used, remember to include 1/8 teaspoon of salt in this step).

  • Mix until simply blended.

  • Incorporate the flour and chocolate chips and mix until they are just blended.

  • Shape three equally sized, big and high spheres of cookie dough.

  • Place the baking tray with cookie balls in the freezer for 15 minutes.

  • Remove and bake immediately for 9-14 minutes or until lightly browned on the edges. (Cookies are always tastiest when slightly under-baked!).

  • If you desire a prettier appearance, press a few additional chocolate chips into the tops of the cookies right after pulling them out of the oven.

  • In order to ensure the accuracy of our recipe’s nutritional analysis, we make every effort to provide the best possible information. Our nutritional data is calculated using a third-party algorithm, which can vary depending on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for personalized nutrition guidance as necessary.


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