Single Serve Chocolate Chip Cookie Recipe Without Egg

Name: single serve chocolate chip cookie (no egg)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 20 g butter, room temperature, room temperature; 15 g brown sugar; 10 g granulated sugar; 1 tbsp double cream or heavy cream; 1/4 tsp vanilla extract; 40 g plain flour or all purpose flour; 1/8 tsp baking soda; salt; 30 g chopped dark chocolate or chocolate chips

By:

Brandi Oshea

Published:

October 1, 2026

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Some nights you do not want a whole tray of cookies cooling on the counter, calling your name for the next three days. You want one cookie.

A big, warm, buttery one with crisp edges, a soft chewy middle, and little pools of melted dark chocolate. This single serve chocolate chip cookie is exactly that, and the best part is that it is made without egg, so there is no half yolk left over and no lonely egg white waiting in the fridge.

I started baking this on evenings when a craving hit and I did not feel like dragging out the mixer, chilling a huge batch of dough, or washing a sink full of dishes. One small bowl, one spoon, one cookie. That is the whole story.

Single Serve Chocolate Chip Cookie, Single Serve Chocolate Chip Cookie (No Egg) — Single Serve Chocolate Chip Cookie Recipe Without Egg 21

Because the dough comes together by hand in a few minutes, this recipe is perfect for when cravings strike and you want something warm in your hands sooner rather than later.

It is a one bowl recipe. You need a small bowl and a spoon. No stand mixer, no hand mixer, no rolling pin, no cookie cutters. Fewer tools means less cleanup, and less cleanup means you can go from craving to cookie without dreading the kitchen afterwards.

It is egg free. Instead of an egg, a tablespoon of double cream or heavy cream binds the dough together. That means no separating eggs, no measuring out half a yolk, and no wondering what to do with the rest.

It also makes the cookie simple to adapt to a vegan version by using plant based butter and coconut cream in place of the heavy cream.

It is one perfect portion. One generous cookie, no batch to share and no leftovers to nibble on tomorrow. If you live alone, if you are cooking for two, or if you simply want a treat that ends when the plate is empty, this is the recipe to keep close.

Here is the quick overview before we get into the details.

Detail	Info
Yield	1 large cookie
Prep time	5 minutes
Chill time	30 minutes
Cook time	15 minutes
Total time	50 minutes, including chilling
Oven temperature	180°C (350°F)

What it tastes like

The edges turn golden and set, with a light crispness that snaps gently when you bite in. The middle stays soft, chewy, and gooey, especially if you pull it out of the oven while it still looks a little underdone.

Chopped dark chocolate melts into pockets that stay soft even after the cookie cools, and the brown sugar brings a deep caramel note that granulated sugar alone cannot match.

It is rich without being heavy, sweet without being cloying, and it smells like the best kind of kitchen afternoon.

The best way to eat it is warm, a few minutes after it comes off the tray, with a glass of cold milk. The contrast of warm chocolate and cold milk is the whole point of making just one.

What each ingredient does

Butter, room temperature: 20 g, about 1 tablespoon plus 1 teaspoon. Soft butter creams easily with the sugars and gives the cookie its buttery base.
Brown sugar: 15 g, about 1 tablespoon plus 1 teaspoon. This is where the chew and the caramel flavor come from.

Granulated sugar: 10 g, about 2 teaspoons. It helps the cookie spread and adds crispness at the edges.
Double cream or heavy cream: 1 tablespoon. This is the egg free binder. It adds richness, chew, and a tender center.
Vanilla extract: 1/4 teaspoon, optional. A splash rounds out the flavor, but the cookie works without it.

Plain or all purpose flour: 40 g, about 1/4 cup. Just enough structure to hold everything together.
Baking soda: 1/8 teaspoon. A small amount helps the cookie spread and brown.
Salt: a pinch. It balances the sweetness and makes the chocolate taste more like chocolate.

Chopped dark chocolate or chocolate chips: 30 g, about 2 tablespoons plus 2 teaspoons. Chopped chocolate melts into pools, while chips hold their shape for a more classic look.

Tips that make the difference

Use room temperature butter. It blends with the sugars much more easily. If you forgot to take it out, microwave it for about 10 seconds to soften it, but do not let it melt completely.
Mix gently. Stir the flour, baking soda, and salt in just until a dough forms. Over mixing can make the cookie tough instead of tender.

Chill the dough for at least 30 minutes. This develops flavor and reduces spreading, so the cookie keeps a thicker, chewier middle.
Weigh your ingredients if you can. A kitchen scale gives the most accurate results. If you are using cups, spoon the flour into the cup and level it off instead of packing it down.
Adjust the sugar and the salt to taste. This is your cookie, so make it yours.

Watch the baking time. Every oven runs a little differently, so start checking near the end and pull the cookie out while it still looks slightly underdone. That is how you avoid a dry, cakey result.
Let it cool on the tray for 10 to 15 minutes. The cookie is too soft to lift right away, and it firms up as it sits, leaving you with crisp edges and a soft middle.
The dough can be split into two smaller cookies. Just reduce the baking time, since smaller cookies bake faster.

If you take one thing from this recipe, take this: pull the cookie out early and let the tray finish the job. Warm and slightly gooey beats dry and cakey every single time.

Simple swaps and fixes

Salted butter works if you leave out the pinch of salt in the recipe.
No vanilla? Skip it. The cookie still tastes great.
Out of brown sugar? Granulated sugar will work, though the cookie will be less chewy, a little drier, and may spread more. A small spoon of molasses stirred into granulated sugar gets you closer to the real thing.
No heavy cream? Milk, yogurt, or an egg yolk can stand in, but the taste and texture will change.

Cookie did not spread? The oven may be running cool, or the dough may be too cold. Let the dough sit at room temperature for 5 to 10 minutes before baking.
Can you skip the chill? Yes, but it is strongly recommended. Chilling improves the flavor, texture, and appearance of the finished cookie.
Thinking about the microwave? Flatten the dough ball first so it can cook through evenly.

Any chocolate works. White, semi sweet, milk, or dark chocolate are all fine. Dark chocolate is my pick because it balances the sweetness of the dough.

A note on size

My finished cookie weighed about 123 g, which is a big, generous single serving. That size is also why it needs a slightly longer bake than a small drop cookie. If your dough ball looks smaller, check it a little earlier.

Once it comes out of the oven and rests, all that is left is the good part. Pour a cold glass of milk, sit down somewhere comfortable, and enjoy a cookie that was made for exactly one person. Let’s eat.

Jump To

1. single serve chocolate chip cookie (no egg)
2. single serve chocolate chip cookie (no egg)
3. FAQs
4. single serve chocolate chip cookie (no egg)

This single serve chocolate chip cookie is a buttery, egg free treat filled with melted pockets of dark chocolate that bakes up golden and chewy. It makes one serving, with about 5 minutes of prep, 15 minutes in the oven, and a 30 minute chill before baking.

ingredients

20 g butter, room temperature (1 tablespoon plus 1 teaspoon)
15 g brown sugar (1 tablespoon plus 1 teaspoon)
10 g granulated sugar (2 teaspoons)
1 tablespoon double cream or heavy cream
1/4 teaspoon vanilla extract, optional
40 g plain or all purpose flour (1/4 cup)
1/8 teaspoon baking soda
A pinch of salt
30 g chopped dark chocolate or chocolate chips (2 tablespoons plus 2 teaspoons)

That is the whole list. Nothing fancy, nothing hard to find, and most of it is probably already in your kitchen.

method

In a bowl, add the butter, brown sugar, and granulated sugar. Mix with a spoon or a mixer until the butter and sugars are completely combined and the mixture looks soft and creamy.
Add the heavy cream and vanilla to the bowl and mix them in until combined.

Add the flour, baking soda, and salt, and gently mix them in until a dough forms.
Add the chopped chocolate or chocolate chips and mix them into the cookie dough.
Place the bowl in the fridge and let the dough chill for at least 30 minutes.

Around 10 to 15 minutes before baking, preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Place the ball of cookie dough on the lined baking sheet and press some extra chocolate pieces or chocolate chips into the dough.
Bake the cookie at 180°C (350°F) for 15 to 18 minutes.

Remove the cookie from the oven when it is slightly underdone, and let it cool on the tray for 10 to 15 minutes so it can firm up.
Serve with a glass of cold milk, and let’s eat.

notes

Adjust the amount of sugar or salt to match the sweetness you like best. Baking times vary from oven to oven, so take the cookie out when it is slightly underdone.

The edges should be set and just starting to crisp, and the middle can still look a little soft. It firms up as it cools on the tray, which is exactly what gives you crisp edges and a chewy center.

If you would rather have two smaller cookies, split the dough in half and reduce the baking time to suit the smaller size.

FAQs

What makes a single serve chocolate chip cookie chewy instead of cakey?

A single serve chocolate chip cookie stays chewy when you use the right ratios of butter, sugar, and heavy cream, chill the dough for at least 30 minutes, and bake just until slightly underdone. Over-mixing the flour or over-baking causes a cakey texture. The cookie should be removed from the oven when it still looks soft in the center, then cooled on the baking sheet for 10 to 15 minutes to firm up.

Can I use milk or yogurt instead of heavy cream in a single serve cookie?

Yes, you can substitute milk or yogurt for heavy cream in a single serve chocolate chip cookie, but the texture will change. Heavy cream provides richness, chewiness, and crisp edges due to its fat and protein content. Milk will make the cookie less rich and more prone to spreading, while yogurt adds tanginess and moisture. For best results, stick with heavy cream or use full-fat canned coconut cream as a dairy-free alternative.

How long should I chill single serve cookie dough for the best texture?

Chill the dough for at least 30 minutes to develop flavor and prevent excessive spreading. This resting time allows the flour to hydrate fully, creating a chewier texture, and solidifies the butter so the cookie bakes with crisp edges and a soft center. For deeper flavor, you can chill the dough for up to 24 hours, but even 30 minutes makes a noticeable difference.

What is the best chocolate to use for a single serve cookie?

A high-quality dark chocolate bar with 60 to 70 percent cocoa content, chopped into irregular pieces, creates pools of melted chocolate that balance the cookie's sweetness. Chocolate chips are a convenient alternative and hold their shape better during baking, giving a more classic look. Use 30 grams of either option for one generously loaded single serve cookie.