This Single Serve Brown Butter Chocolate Cookie recipe is a super small batch cookie recipe that makes only two large chewy brown butter cookies. Perfect to satisfy your cookie craving and the brown butter elevates a classic chocolate chip cookie by adding a richer, nuttier flavor.
This small batch cookie recipe is the perfect solution for when you're craving a warm and chewy chocolate chip cookie, but you don't have the time to make an entire batch of cookies OR you don't want lots of cookies leftover. If you don't want to brown the butter, you can try this Single Serve Chocolate Chip Cookie or Single Serve Oatmeal Chocolate Chip Cookie.
⭐Why I Love It:
- Brown Butter - I love the nutty flavor that brown butter adds to these cookies. If you LOVE brown butter like I do and want to make a larger cookie recipe, try this Brown Butter Sugar Cookies!
- Super Small Batch Recipe - I love that this single serve cookie recipe makes only two large cookies. It lets me can satisfy my cookie craving without having to make an entire batch of cookies.
- No Mixer Needed - Because it's such a small amount of dough, you can mix it all up by hand using a rubber spatula instead of needing to use an electric or stand mixer.
- Gooey and Tender on the Inside - By using an egg yolk and by not over baking the cookies, the insides stay perfectly gooey (without being raw!) and are just perfect.
🥘Ingredients
- Unsalted Butter - This will be browned during step 1 so it doesn't matter if it's cold from the fridge or room temperature.
- Brown Sugar - When measuring brown sugar, make sure to pack it into the measuring cup. You can use either light brown sugar or dark brown sugar.
- White Granulated Sugar
- Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. If you want to use up the leftover egg white, you can make this Single Serve White Cake or Single Serve Chocolate Cake recipe!
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Cocoa Powder - Red Velvet flavor is kind of like 'chocolate-light' it gets its flavor from cocoa powder, but less is used than a regular chocolate cookie.
- Baking Soda - This is the leavener for the cookie to help them rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- Chocolate Chips - I like to use semisweet chocolate chips but you can swap in any chocolate chip like milk chocolate chips or dark chocolate chips. If you have extra chocolate chips, you can use them to make these Single Serve Chocolate Chip Muffins!
See the recipe card for full information on ingredients and quantities.
🔪Step by Step
This recipe for Single Serve Brown Butter Chocolate Chip Cookies is a must-make small batch cookie recipe that elevates a classic chocolate chip cookie with browned butter.
Photo 1 - Start by browning the butter then immediately adding to a bowl and letting it cool down to room temperature.
Photo 2 - Get the oven preheating and once cooled, add the sugars and mix to well combine.
Photo 3 - Stir in the egg yolk and vanilla extract.
Photo 4 - Mix in the flour, salt, and baking soda until just combined then mix in the chocolate chips.
Photo 3 - Scoop the dough into large balls and place on a parchment lined baking sheet.
Photo 4 - Bake until the edges are firm and set and the center is just set. Allow to cool for at least 10 minutes on the baking sheet so the cookies can finish cooking on the warm sheet. Enjoy!
💭Recipe Tips
- Brown Butter Tips - My top two tips for browning butter is 1. To use a lighter colored pan so you can easily tell when the milk solids are browned and toasted and 2. To set out a bowl first so you can immediately pour the brown butter out of the hot pan to stop the cooking. Another great brown butter recipe worth trying is this Brown Butter Rice Krispie Treats.
- Allow to Cool on Baking Sheet - Letting the single serve cookies cool on the baking sheet for 10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
- Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have the gooey (but not raw) insides be sure not to over bake them. The egg yolk helps give the center a gooey/fudgy interior so know that as long as they're set around the edges, golden on the bottom and golden brown/slightly set on top then they are baked 🙂
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only the egg yolk helps keep the single serve cookie recipe super small. It also gives the cookies their chewy/fudgy/almost gooey center. A great way to use the leftover egg white is in a single serve cupcake recipe!
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour in the container then use a spoon to spoon it into the measuring cup. Then use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
Brown butter is a staple in French cooking and for good reason! It’s made by melting butter and cooking until it is browned and the milk solids are toasted. It has a richer, nuttier flavor compared to regular butter.
The brown specks are the toasted milk solids. They are very important and loaded with flavor, so make sure to scrape them from the pan. If your specks become black, they are burnt and will make it taste bitter. I recommend starting a new batch.
🍫Related Single Serve Recipes...
Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! AND receive a copy of my FREE MINI EBOOK! E-mail list sign up!
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
Recipe
Single Serve Brown Butter Chocolate Chip Cookie (Small Batch)
This Single Serve Brown Butter Chocolate Cookie recipe is a super small batch cookie recipe that makes only two large chewy brown butter cookies. Perfect to satisfy your cookie craving and the brown butter elevates a classic chocolate chip cookie by adding a richer, nuttier flavor.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 40 minutes
- Yield: 2 cookies
- Category: Dessert, Cookies, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
- 3 tablespoons unsalted butter
- ¼ cup packed brown sugar, light or dark
- 1 tablespoon white granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 6 Tablespoons all-purpose flour, or ¼ cup + 2 tablespoons
- ⅛ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup semisweet chocolate chips, I like to safe a few to press into the tops
Instructions
- Brown Butter - Start by setting out a medium-large heatproof bowl that you’ll make the cookie dough in. Brown the butter by adding to a skillet over medium heat (a lighter colored skillet is easiest to see) and stir constantly. The butter will start to foam and then turn brown quickly after with a nutty aroma. Once brown, immediately remove from heat and pour into the bowl.
- Preheat Oven - Set the brown butter aside to cool down to room temperature and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Start Dough - Once the brown butter has cooled down, mix in the brown sugar and white sugar. Then mix in the egg yolk and vanilla extract until well combined (I like to ‘smoosh’ the mixture against the side of the bowl to do this. You can well mix by hand or using an electric mixer.
- Add Dry Ingredients - Stir in the flour, salt, and baking soda until combined then fold in the chocolate chips.
- Scoop Cookies - Scoop the dough into two large dough balls (I like to use a large scoop to do this). I also like to add a few extra chocolate chips on top.
- Bake Cookies - Bake in the preheated oven for 11-13 minutes until the edges are golden brown and the center of the cookie is puffed up and starting to set. (If your cookies are overly thick, you can bang the pan on the counter one or two times to help them flatten a bit).
- Enjoy - Allow the cookies to cool on the cookie sheet for about 10 minutes so they can finish cooking and setting before enjoying.
Notes
Spoon and Level Method - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
Leftovers can be stored at room temperature, in an airtight container, for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 491
- Sugar: 42.7 g
- Sodium: 247.7 mg
- Fat: 25.8 g
- Carbohydrates: 62.6 g
- Fiber: 2.1 g
- Protein: 5.5 g
- Cholesterol: 138 mg
Joseph Abney says
Made these single serve browned butter chocolate chip cookies and they were TDF! 😋 2 large or 4 small, about 30 minutes with bake time and no mixer needed.
Kathleen Hansen says
I'm so glad you loved them! Thank you for your comment 🙂
Kathleen Hansen says
The flavor that the brown butter adds is 100% worth the extra step! I love these!