This Single Serve Chocolate Crinkle Cookie recipe is a super small batch holiday cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed) and makes only two large chewy chocolate crinkle cookies. It's the perfect small batch recipe to satisfy your holiday cookie craving, any time of year.
This small batch cookie recipe is the perfect solution for when you're craving a warm and chewy chocolate cookie, but you don't have the time to make an entire batch of cookies OR you don't want lots of cookies leftover.
⭐Why I Love It:
- Holiday Cookie Favorite - Chocolate crinkle cookies are a must for me to make for Christmas and I love that this single serve recipe lets me satisfy my craving even if I'm not making a whole batch. Another single serve holiday cookie recipe worth checking out is this Single Serve Ginger Molasses Cookie!
- Super Small Batch Recipe - I love that this single serve crinkle 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.
🥘Ingredients
- Unsalted Butter - Softened to room temperature! As long as your butter is softened, then you can easily mix up the dough by hand. If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
- White Granulated Sugar - You'll use it both in the dough and some extra to roll the dough balls in before rolling in powdered sugar (optional, but recommended!).
- Brown Sugar - When measuring brown sugar, make sure to pack it into the measuring cup. I like to use light brown sugar, but you can use dark brown sugar it it's all you have on hand.
- Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy center.
- 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.
- Natural Unsweetened Cocoa Powder - Key ingredient! Like flour, it's best to 'spoon and level' when measuring cocoa powder - don't pack it into the measuring cup. Other favorite chocolate single serve recipes worth trying is this Single Serve Brownie and Single Serve Double Chocolate Cookie.
- Baking Powder - This is the leavener for the cookies 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.
- Powdered Sugar - You'll roll the dough balls in powdered sugar before baking to give them their 'crinkle' look.
See the recipe card for full information on ingredients and quantities.
🔪Single Serve Chocolate Crinkle Cookie - Step by Step
This recipe for Single Serve Chocolate Crinkle Cookies could not be any easier! Just mix up the dough in one bowl, pop in the fridge while the oven preheats, roll in powdered sugar, then bake on one sheet.
Photo 1 - In a medium bowl, use a fork or rubber spatula to stir together the softened butter and sugars until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla until well combined.
Photo 2 - Stir in flour, baking powder, salt, and cocoa powder until evenly combined.
Photo 3 - Chill the dough for 1 hour. Scoop the dough into two balls and roll first in white granulated sugar (optional, but recommended) then in the powdered sugar. Be generous with the powdered sugar! Place on the 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
- Softened Butter - In order to mix up the dough, your butter needs to be softened to room temperature. If you're in a pinch you can microwave for just a couple of seconds, but be careful not to melt it!
- Roll in Granulated Sugar then Powdered Sugar - This is a great tip for any crinkle cookie! Before you roll the cookie dough all in powdered sugar, roll them in regular white sugar first. The white sugar layer helps prevent the powdered sugar from melting into the cookie as much when baking so you get more of that powdered sugar crinkle on the outside.
- 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 and slightly set on top then they are baked.
- Use 'Spoon and Level' Method When Measuring Flour and Cocoa Powder - 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 and 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! For more recipes to use up that egg white, check out these Single Serve Egg White recipes!
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and 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.
🍫Related Single Serve Recipes...
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PrintRecipe
Single Serve Chocolate Crinkle Cookie
This Single Serve Chocolate Crinkle Cookie recipe is a super small batch holiday cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed) and makes only two large chewy chocolate crinkle cookies. It's the perfect small batch recipe to satisfy your holiday cookie craving, any time of year.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 Large Cookies
- Category: Dessert, Cookies, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
- 2 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons white granulated sugar
- 2 tablespoons packed brown sugar, light or dark
- 1 egg yolk
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour, spooned and leveled
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- Powdered Sugar, for rolling
- Granulated Sugar, for rolling (optional)
Instructions
- Cream Butter & Sugar - In a medium bowl, use a fork or rubber spatula to stir together the softened butter and sugars until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla until well combined.
- Add Dry Ingredients - Stir in flour, baking powder, salt, and cocoa powder until evenly combined.
- Chill Dough - Cover the bowl with plastic wrap and chill in the fridge for about an hour - this is very important to prevent the powdered sugar from melting into the dough and to help reduce the cookies from spreading.
- Preheat Oven - Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll Cookies - Scoop the dough into two balls and roll first in white granulated sugar (optional, but recommended) then in the powdered sugar. Be generous with the powdered sugar! Place on the baking sheet.
- Bake - Bake for 11–13 minutes- when the edges are firm and set and the centers are just set. If you gently press the top of the cookie, it should slowly start to bounce back, but still feel soft inside.
- Enjoy - Allow the Cookies to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!
Nutrition
- Serving Size: 1 Cookie
- Calories: 284
- Sugar: 21.6 g
- Sodium: 88.3 mg
- Fat: 14.6 g
- Carbohydrates: 37.4 g
- Fiber: 2.1 g
- Protein: 4.1 g
- Cholesterol: 122.8 mg
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