This giant double chocolate cookie for one is thick, fudgy and filled with chocolate chips. It’s soft and a little gooey in the middle with slightly crispy edges. The perfect late-night treat for true chocolate lovers.
**This post was updated August 29, 2021 with new photos, recipe tips and a very slightly updated recipe**
Double chocolate cookies are my absolute favorite. This single serving double chocolate cookie is for when the cookie craving hits, but you can’t be bothered to make a whole batch of cookies. It’s soft, fudgy, thick and stuffed with melty chocolate chips. To say it’s a “single serving cookie” might be stretching the truth a bit. It’s ginormous. It could feed a family of 4. But I definitely won’t judge you if you make it for yourself on a Friday night.
Making Your Chocolate Cookie for One: Step by Step Photos
This recipe is extremely simple and can be made in 1 bowl with just a fork to mix your ingredients together. There’s no need to chill the dough – so it goes quickly.
- Whisk together 2 tablespoons of melted butter with ¼ cup light brown sugar. You can use 2 tablespoons dark brown sugar and 2 tablespoons of white sugar if that’s all you have on hand. You want to whisk until the butter no longer looks separate.
- Then whisk in 1 large egg yolk (discard the egg white) and ¼ teaspoon vanilla extract. Again, make sure to whisk until the mixture looks even.
- Stir in the dry ingredients: 6 tablespoons all-purpose flour, 2 tablespoons cocoa powder, ¼ teaspoon baking powder and a pinch of salt. At first it will look like the dry ingredients won’t mix in – but with a little extra stirring they will all combine without a problem.
- Then stir in 2 tablespoons of chocolate chips. I like to use dark chocolate chips – but feel free to use whatever your preference is.
- Form the dough into a large ball (about ¾ – 1 inch thick in the middle) and place on a lined cookie sheet.
- Bake in the oven for about 13-15 minutes, or until the top looks set. Remove from the oven and place extra chocolate chips on top of the cookie for a truly decadent look.
Important Tip: Make sure to measure the ingredients using a measuring spoon, and not kitchen utensils. When measuring the flour and cocoa powder especially, make sure to level off the top of the tablespoon, so that it isn’t heaping. Using heaping tablespoons of chocolate chips is definitely OK though 🙂
If you’d like to make this recipe easier for sharing, feel free to divide the dough in half and form 2 large cookies instead. They’ll bake for about 11-13 minutes at 350F. That way if you’re sharing, there won’t be an argument over who got the bigger half.
Chewy, thick, fudgy and a little gooey – this double chocolate cookie for one is perfection. It’s the perfect chocolate treat for when you’re in desperate needof something decadent. And if you’re looking for more single serving cookies and late night treats, then be sure to try:
- Chocolate Chip Cookie for One
- Peanut Butter Cookie for One
- Chocolate Mug Cake
- Edible Cookie Dough – this recipe makes enough for sharing. Don’t worry, there’s no raw eggs
- Edible Double Chocolate Cookie Dough – this recipe is also designed for sharing and seriously decadent
Giant Double Chocolate Cookie for One
- Cookie Sheet
- 2 tablespoons unsalted butter (28 grams) melted
- ¼ cup packed brown sugar (50 grams)
- 1 large egg yolk discard the white
- ¼ teaspoon vanilla
- 6 tablespoons all-purpose flour (47 grams) not heaping, measured with a measuring spoon
- 2 tablespoons cocoa powder (10 -12 grams)
- ½ teaspoon baking powder
- very small pinch salt
- 3 tablespoons chocolate chips divided
- Preheat the oven to 350F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a small-medium bowl, whisk together the melted butter and brown sugar until the butter no longer looks separate.
- Whisk in the egg yolk and vanilla until smooth.
- Add in the flour, cocoa, baking powder and salt and stir until combined.
- Stir in 2 tablespoons of chocolate chips (you'll use the extra tablespoon later).
- Form the dough into a large ball, place on the prepared baking tray.
- Bake for13-15 minutes in the preheated oven, or until the top of the cookie looks almost set.
- Remove from the oven and stud the top of the cookie with the remaining chocolate chips. Let the cookie cool for at least 5 minutes before enjoying.
- Measuring Ingredients: Make sure to measure the ingredients using a measuring spoon, not a kitchen spoon. The tablespoons of flour and cocoa powder should not be heaping. Level off the top first.
- Nutrition: Information is an estimate only and based on enjoying the entire cookie to yourself. It is definitely big enough to share between 2-4 people.
Seriously my favorite treat! I make this recipe at least once a week, since I have started following your blog! Absolutely in love 🙂
AH!!! Thanks so much – the weekly, PERSONAL treat is so needed 😉
Part of me wishes I hadn’t found this recipe because it is SO GOOD. Just the right size, and perfectly soft inside yet just the right amount of crunch on the outside. Will definitely be my go-to on nights the hubby is gone and I need my chocolate fix!
So glad that you loved the cookie! This recipe is totally my Friday night treat to myself when I’m home alone
Hey, today i tried your recipe and it was AMAZING! Thank you so much for it i actually put it on my blog for more people to see it. Let me know if you want me to link the post to you. I definitly will make it everytime.
Looks like a perfect indulgence for a chocolate lover like me!
This cookie was AMAZING!! So simple, yet so delicious. The cocoa powder gives it a nice, rich, deep chocolate flavor. The texture is pretty incredible as well. Soft inside while nice and crisp on the outside. Glad I found this little gem. Thanks.
Tastes like a brownie perfectly sized for one or two people! Very decadent, fudgy, & gooey!! Also super easy and quick! Thanks a bunch! Oh & i made it in my air fryer twice.
Oh my gosh – I need an air fryer to try this! SO glad you loved the recipe
Delicious! Made some substitutions to make it gluten-free. And even stuffed it full of peanut butter. Words fail. If only I could attach a picture of the final result. 🙂 It was epic.
In place of flour, I did 1/4 cup cassava flour + 1/2 T tapioca starch.
Delicious recipe for the perfect fudgy cookie. Enjoyed splitting it with my babe, he loved it.
too. Could I substitute almond flour, or coconut oil?
Thanks so much for the review! I haven’t tried with almond flour or coconut oil, so I’m not sure of the results