Single Serve Chocolate Cookie (Gluten-Free Option)

Indulge your late-night chocolate cravings with these single-serve double chocolate chip cookies. This recipe whips up three soft, chewy, and fudgy cookies in just 30 minutes, thanks to a quick chill time. Enjoy them made with either regular all-purpose or gluten-free flour.

Why You'll Love This Single Serve Chocolate Cookie Recipe

Satisfy your late-night chocolate cravings with these decadent single-serve double chocolate chip cookies! They offer everything you desire in a gourmet treat: a soft, chewy texture with a melty, fudgy center and perfectly crisp edges, all enhanced by a sprinkle of flaky sea salt. This recipe yields three generous cookies—perfect for sharing or savoring all to yourself. Here's why you'll love this single-serve cookie recipe: 

• Only a 30-minute chill time! This single-serve recipe is a faster, smaller version of my full-batch gluten-free double chocolate chip cookies, requiring only 30 minutes of chill time. 
• Versatile. You can use all-purpose or gluten-free flour for this recipe; just be sure to weigh it in grams using a food scale.
• Perfect texture and flavor. These single-serve double chocolate cookies are perfect when you want something quick and easy without making a whole batch of cookies. 

Single Serve Chocolate Cookie Ingredients

You’ll need the following ingredients to make these delectable small batch double chocolate cookies:

Ingredient Notes

Here are a few notes on some of the key ingredients to make these single serve cookies. See the recipe card below for exact measurements.

• Unsalted Butter: You'll need two tablespoons of unsalted, softened butter. Softened butter is between 65°F - 68°F, which can be measured using an instant-read thermometer.  I recommend measuring the 28 grams of butter on a food scale and allowing it to come to room temperature, 30-60  minutes before making the cookies. 
• Dark Brown Sugar: I love using dark brown sugar in chocolate cookies. It has a delicious, rich molasses flavor and adds moisture to the dough, resulting in soft, chewy baked cookies.
• Egg Yolk: One large egg yolk binds the dough together and creates a chewy cookie, never cakey. Save the leftover egg whites for an egg scramble the next day.
• Espresso Powder: Adding espresso powder to chocolate baked goods enriches the chocolate flavor. This ingredient is technically optional, but it makes all the difference in flavor.
• Dutch Processed Cocoa Powder: Adds a smooth, rich chocolate flavor. Natural cocoa powder is not recommended for this recipe.
• Flour: You can use regular all-purpose flour or my favorite, Bob's Red Mill 1 to 1 Gluten-Free Baking Flour. Whichever flour you choose, just make sure to measure on a food scale.
• Chocolate Chips: Ghirardelli 72% Cacao Dark Chocolate Chips are my favorite chocolate discs to use for this recipe. For a sweeter flavor, try using white chocolate chips, milk chocolate chips, or semi-sweet chocolate chips.
• Flaky Sea Salt (Optional): A few pinches of flaky sea salt at the end create a contrasting salty-sweet flavor

How To Make Single Serve Chocolate Cookies

Here's an overview of how to make this recipe. For complete instructions, you can jump to the recipe card.

• Step 1: Cream the wet ingredients. In a medium bowl, combine the softened butter and dark brown sugar. Mix thoroughly with a spoon or silicone spatula until completely smooth. Scrape down the bowl, then add the egg yolk and vanilla extract. Mix until fully incorporated and the mixture is light and creamy.
• Step 2: Add the dry ingredients and chocolate chips. Add the Dutch-processed cocoa powder, flour, baking soda, and salt. Mix until just combined and no streaks of flour remain, then fold in chocolate chips until evenly distributed. Cover the dough and refrigerate for 30 minutes.

• Step 3: Roll the dough. Preheat your oven to 350°F and line a large baking sheet with parchment paper while the dough chills. After 30 minutes, remove the chilled dough and divide it into three 60-gram portions. Roll each portion into a smooth ball and place them 2 inches apart on the prepared sheet. Top with extra chocolate chips if desired
• Step 4: Bake. Place the baking sheet in the oven to bake for 10 minutes, or until the edges are set but the centers are still gooey. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

Expert Tips

• Weigh the ingredients. For the most precise and consistent baking results, use a food kitchen scale to measure ingredients in grams, not a measuring cup. 
• Use softened butter. Using room temperature butter, not melted butter, is essential for achieving the right cookie texture. This is because softened butter combines more effectively with the other ingredients. To properly soften your butter, weigh out 28 grams on a food scale and allow it to sit at room temperature for 30 to 60 minutes before baking. The ideal temperature for softened butter is between 65°F and 68°F, and you can confirm this using an instant-read thermometer
• Choose good chocolate. Using high-quality chocolate significantly improves the cookie's flavor, creating a richer and more complex chocolate taste.

Storage Instructions

• Storage: For the best flavor, enjoy these cookies on the day they're baked. However, they can be stored in an airtight container for up to three days
• Freezing: You can freeze the cookie dough balls in advance and go from freezer to oven when ready to bake. You may need to add 1-2 minutes to the baking time. 

More Cookie Recipes You'll Love

• Gluten-Free Brown Butter Chocolate Chip Cookies
• Gluten-Free Fudgy Brownie Cookies
• Gluten-Free Double Chocolate Chip Cookies

I hope you love this single-serve chocolate cookie recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe