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Here’s a recipe for a Single Chocolate Chip Cookie that’s perfectly crisp around the edges and soft and chewy in the middle. The perfect toaster oven cookie recipe I’ve found!

Single serving portions are truly a great idea! Small portion recipes are perfect not only for college students or for people cooking for just themselves, but they’re great for everyone. How many times have you wanted a little something sweet but you didn’t want to make an entire batch? For me, it happens often. Making an entire batch of cookies for instance, is such a commitment in time and ingredients. Not only that, when I make a batch of cookies, I rarely eat just one.

This recipe was created out of necessity. My desire to have a cookie, one cookie – not two, not five, not a dozen…ONE.

Why This Recipe Works

This chocolate chip cookies bakes in the toaster oven. It’s simple!
This recipe takes only 5 minutes prep time, and about 10 minutes to bake.
It’s unbelievably delicious – perfectly crisp around the edges and soft and chewy in the center, the way a chocolate chip cookie should be.

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

Flour: Use all-purpose flour (plain flour).
Brown Sugar: You can use either dark or light brown sugar. The brown sugar contains some molasses which helps make the cookie soft and chewy.
Baking Powder: Helps give the cookie a little lift.
Butter: I use room temperature, slightly softened salted butter. Butter helps make this cookie tender and it adds flavor.
Milk: Use any percentage of cow’s milk, almond milk, or soy milk.
Chocolate Chips: I prefer using semi sweet chocolate chips.

How To Make This Recipe

Preheat a toaster oven to 350 degrees.
Mix flour, brown sugar, and baking powder in a bowl.
Add the softened butter and mix well.
Stir in milk.
Add chocolate chips and mix in.
Spoon the cookie dough onto a baking tray.
Bake for 10 minutes.

Expert Tips

Use softened butter, not cold butter. Softened butter should still be cool to the touch, but when you press your finger into the butter, your finger will leave an indentation.
Don’t over mix the dough. Mix the ingredients until they just begin to come together.

Frequently Asked Questions

What Does Softened Butter Look Like?

You want to use softened butter in this cookie recipe because you want to cream the butter and the sugars together to create air pockets. These air pockets are what help make this chocolate chip cookie light and airy.
Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.

Can I Use White Sugar Instead of Brown Sugar?

You can use either brown sugar or white sugar in this recipe. The taste of the cookie is pretty much the same. Baked goods made with white sugar will end up lighter and more crisp, while baked goods made with brown sugar will be more moist, heavier, and chewier. My preference is for the chocolate chip cookies to be made with brown sugar, but they both taste great.

Here you can see…

The cookie made with white granulated sugar…

and the cookie made with brown sugar…

No difference in taste, only in appearance.

Other Small Batch Cookie Recipes

Enjoy!