Single Serve Pistachio Chocolate Chunk Cookie (or Chocolate Chip)

This Single Serve Pistachio Chocolate Chunk Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl (no mixer needed) and makes only two large chewy cookies that are loaded with salted pistachios and melty chocolate chunks or chips. Perfect to satisfy your salty-sweet cookie craving!

this recipe

⭐Why I Love It:

• Salty-Sweet - I love the combo of salty shelled pistachios with melty chocolate in a sweet and chewy cookie! Some other great single serve dessert recipes that use nuts is this Single Serve White Chocolate Macadamia Nut Cookie or Single Serve Pecan Pie!
• 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. Another favorite small batch cookie recipe is this Single Serve Chocolate Chip Cookie or Single Serve Peanut Butter Cookie.
• 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.
• 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.
• Baking Soda - This is the leavening agent 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 Chunks or Chocolate Chips - I prefer to use chocolate chunks as they get more melty compared to chocolate chips which hold their shape more. I love to use a dark chocolate or semisweet chocolate bar and chop it up by hand, but you can swap in chips and use a sweeter chocolate like milk chocolate, if you prefer. Very customizable!
• Shelled Pistachios - I like to use salted or lightly salted shelled pistachios. It's best to give them a rough chop so you have a mix of small and bigger pieces of pistachios. If you're looking for a non-sweet recipe to use extra pistachios in, I love adding them to this Brussels Sprout Salad with Pears!

See the recipe card for full information on ingredients and quantities.

🔪How to Make a Single Serve Pistachio Chocolate Chunk Cookie

This recipe for Single Serve Pistachio Chocolate Chunk Cookies could not be any easier! Just mix up the dough in one bowl, pop in the fridge while the oven preheats, then bake on one sheet.

💭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!
• 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

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