One Giant Chocolate Chip Cookie

One Giant Chocolate Chip Cookie – A recipe for just one BIG chocolate chip cookie! This cookie is thick, soft, chewy, and loaded with chocolate chips. Perfect for when you don’t want to make a whole batch!

Chocolate Chip Cookie for One

Craving chocolate chip cookies but don’t want to make a whole batch? This recipe is for you!

One big cookie that is thick, soft, and chewy, infused with vanilla, and LOADED with chocolate chips.

This cookie is big enough to share between 2 – 3 people, but sharing is optional of course! Alternatively, you can halve the dough ball and bake 2 smaller cookies.

Looking for more single serving desserts? Check out my Chocolate Chip Mug Cookie, Microwave Chocolate Mug Cake, and my Chocolate Peanut Butter Mug Cake.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cookie. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Unsalted butter: Melted.
• Light brown sugar
• Caster/granulated sugar
• Beaten egg: You’ll need 1 tablespoon of beaten egg. In a small bowl or mug, whisk an egg well. Measure out 1 tablespoon for the recipe.
• Vanilla extract
• Plain/all-purpose flour: Correct flour measurement is very important in this recipe. I recommend weighing it out in grams instead of using cups.
• Cornflour/cornstarch: Can be left out, but I highly recommend it for a soft-baked cookie.
• Baking powder
• Baking soda
• Salt
• Chocolate chips: You can use milk, dark, or semi-sweet.

How to make One Giant Chocolate Chip Cookie

To make this cookie, simply grab a medium mixing bowl and whisk together the melted butter and sugars.

Add the beaten egg and vanilla, and whisk until combined.

Add the flour, cornflour, baking powder, baking soda, and salt, and fold in until just combined.

Fold in the chocolate chips.

Form the dough into a ball and place onto a baking tray lined with parchment paper or a silicone mat.

Flatten the ball out slightly and top with extra chocolate chips.

TIP: For an even thicker cookie with less spread, only flatten the dough ball slightly. How flat you make the ball determines how thick your cookie will be.

Bake for 14 – 15 minutes or until the cookie is set and the edges are lightly browned. The cookie will be VERY soft, but will firm up as it cools.

Leave to cool on the baking tray until it is firm enough to be moved to a wire rack or plate.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

This Single Serving Chocolate Chip Cookie is:

• super quick and easy to make
• incredibly thick, soft, and chewy
• infused with vanilla
• loaded with chocolate chips

How long will this giant cookie last? This cookie and any leftovers will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Try these cookies next!

• Marbled Chocolate Chip Cookies
• Peanut Butter M&M Cookies
• Lemon Crinkle Cookies
• Chocolate Orange Brownie Cookies

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Originally Published: May, 2016 | Updated: May, 2022