One-Bowl Chocolate Chip Cookie for One (No Egg Needed)

When I’m craving something sweet but don’t want to make an entire batch of cookies, this one-bowl chocolate chip cookie is my go-to solution. It’s soft, gooey, perfectly sweet, and comes together in minutes—no egg required. With simple pantry staples and a few minutes of time, I get a warm, bakery-style cookie that satisfies my sweet tooth without the extra dishes.

Why I Love This Recipe

I love how quick and easy this cookie is to whip up. Since it doesn’t use an egg, I don’t have to worry about cracking one for a single serving, and it’s ideal for late-night cravings. It all comes together in one bowl, bakes in under 15 minutes, and has that perfect balance of crisp edges and a soft, gooey center. It’s everything I want in a chocolate chip cookie—just for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Brown sugar
• Granulated sugar
• Unsalted butter
• Milk
• Vanilla extract
• Baking soda
• Salt
• Chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a small bowl, I melt the butter, then stir in the brown sugar and granulated sugar until smooth.

3. I mix in the milk and vanilla extract.

4. I add flour, baking soda, and a pinch of salt, stirring until a soft dough forms.

5. I fold in the chocolate chips and shape the dough into a ball or thick disc on the prepared baking sheet.

6. I bake for 11–13 minutes until the edges are golden and the center is still slightly soft.

7. I let it cool on the sheet for a few minutes—it sets as it cools and becomes perfectly chewy.

Servings and timing

This recipe makes 1 large chocolate chip cookie.
Prep time: 5 minutes
Cook time: 11–13 minutes
Total time: 15–20 minutes

Variations

Sometimes I add a sprinkle of sea salt on top before baking for that sweet-and-salty combo I love. I’ve also swapped chocolate chips for chunks or added a mix of dark and milk chocolate. For a nutty version, I fold in chopped pecans or walnuts. If I want a dairy-free treat, I use plant-based butter and almond milk.

Storage/Reheating

This cookie is best enjoyed fresh out of the oven, but if I save it for later, I store it in an airtight container at room temperature for up to 1 day. To bring back the fresh-baked warmth, I microwave it for about 10 seconds before digging in.

FAQs

Can I make this cookie in the microwave?

Yes, I can! I shape the dough in a microwave-safe dish and microwave on high for about 40–60 seconds, depending on the strength of my microwave. It’s softer but still delicious.

What can I use instead of milk?

I’ve used non-dairy options like almond, oat, or soy milk with great results. Even water works in a pinch.

Can I double the recipe?

Absolutely. I just double each ingredient and bake two cookies—or one giant one if I’m feeling bold.

Why doesn’t this recipe use an egg?

For a single cookie, I’ve found that egg isn’t necessary. Milk adds just enough moisture, and skipping the egg means I don’t have to deal with awkward measurements or leftovers.

Can I make the dough ahead of time?

Yes, I’ve made the dough and chilled it for a few hours or even overnight. Just let it come to room temp before baking for the best texture.

Conclusion

This one-bowl chocolate chip cookie for one is the perfect quick-fix dessert. It’s easy, egg-free, and hits all the right notes—chewy center, crisp edges, and melty chocolate in every bite. Whenever I want a homemade treat without the mess or leftovers, this recipe is my personal favorite.

One-Bowl Chocolate Chip Cookie for One (No Egg Needed)

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• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 11–13 minutes
• Total Time: 15–20 minutes
• Yield: 1 large cookie
• Category: Dessert, Snack
• Method: Baking (or Microwave)
• Cuisine: American
• Diet: Vegetarian

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Description

This One-Bowl Chocolate Chip Cookie for One is the ultimate egg-free, single-serve dessert. It’s soft, gooey, and perfectly sweet—made with simple pantry ingredients in just minutes. Whether baked or microwaved, it’s the best quick cookie fix when a craving hits!

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Ingredients

• All-purpose flour
• Brown sugar
• Granulated sugar
• Unsalted butter
• Milk (or non-dairy alternative)
• Vanilla extract
• Baking soda
• Salt
• Chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, melt the butter. Stir in brown sugar and granulated sugar until smooth.
3. Mix in milk and vanilla extract.
4. Add flour, baking soda, and salt. Stir until a soft dough forms.
5. Fold in chocolate chips. Shape dough into a ball or thick disc on the baking sheet.
6. Bake for 11–13 minutes, until edges are golden and center is slightly soft.
7. Let cool on the baking sheet for a few minutes to set. Enjoy warm!

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Notes

• Sprinkle flaky sea salt on top before baking for a sweet-and-salty finish.
• Use chocolate chunks or a mix of chocolates for variety.
• Fold in chopped nuts for crunch.
• For a dairy-free version, use vegan butter and plant-based milk.
• Microwave option: shape dough in a microwave-safe dish and cook for 40–60 seconds.