Giant Single-Serving Chocolate Chip Cookie For One

This buttery, chewy-centered, crispy-edged, GIANT chocolate chip cookie is one of my favorite recipes! It is so easy to whip together the dough, plop it on the baking sheet, and in no time, you are snuggled up on the couch, with a glass of milk, nibbling on a ginormous cookie, all for yourself.

It also makes a really fun gift, because who wouldn't have a smile from ear to ear when holding a cookie as big as their head?! And it is totally customizable, so if you want to throw in some white chocolate chunks, chopped nuts, a handful of sprinkles, go for it! Get creative and bake up a totally unique flavor combination to suit any taste.


I have made this giant cookie gift from my Giant Cookie For Santa.

My Valentine's Day version,

...and my One Smart Cookie teachers gift.

This recipe is a scaled down and slightly altered version of my Perfect Chocolate Chip Cookie recipe (which you can use to yield 4 giant cookies if you want!). This single serving cookie (or cookie for two, if you want to share) was one of my first "small batch sweets" recipe and I just can't get enough of it!

Yup, this baby, bakes up to a whopping 1/2 foot across!

GIANT Single-Serving Chocolate Chip Cookie

Yield: 1 giant six-inch cookie*
*Use my Perfect Chocolate Chip Cookie recipe to yield 4 giant cookies!

  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons packed brown sugar
  • 1 tablespoons granulated white sugar
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract
  • 45g (6 tablespoons) all-purpose flourweighed or spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup semi-sweet chocolate chips** 


Preheat oven to 350 degrees F. Line baking sheet with parchment paper if desired.

Beat together butter and sugars with an electric mixer or wooden spoon. Add the egg yolk and vanilla extract until well combined. Stir together the flour, baking soda and salt, and mix it in to the dough, just until it is incorporated. Fold in chocolate chips or mix-ins of your choice. Scoop dough onto center of your baking sheet into a large mound. If dough is too sticky, you can refrigerate it to firm up. Cookie dough can be refrigerated for up to 48 hours. 

Bake 13-16 minutes (I do this in a toaster oven) or until edges start to turn golden brown. Do not over bake. Let cookie sit on baking sheet for about 5 minutes.

**You can skip the chocolate chips and sprinkle the top of the dough with 1 Tablespoon white sugar mixed with 1 tsp cinnamon, for a giant Snickerdoodle cookie instead, if desired. Here is one of each:

You can get creative with the mix-ins to create different flavored cookies to suit any preference or stick with the good old standby, chocolate chip, for a wonderful, inexpensive gift made with love, that is sure to make a BIG impression!