last updated on September 1, 2026
This single-serve brown butter chocolate chip cookie is my new current obsession. This small batch recipe makes 2 large cookies, and is perfect when you want a cookie but don’t want to make a huge batch! They require minimal ingredients and are ideal for a date or self-love night!
Brown butter is always superior, in my opinion, and the flavor really shines through in these cookies. The brown butter adds a subtle nutty flavor that really takes these to the next level. Plus I love using a combination of chocolate chips and chunks to create chunks of chocolate and melty pools of chocolate!
ingredients needed for this single-serve brown butter chocolate chip cookie
- 1/4 cup butter (60 grams)
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 2 tbsp egg, whisked
- splash of vanilla
- 1/2 cup + 1 tbsp all-purpose flour (75 grams)
- 1/2 tsp cornstarch
- 1/4 tsp baking soda
- pinch of salt
- 1/4 cup chocolate chips or chunks
how to make this single-serve brown butter chocolate chip cookie
- Preheat the oven to 350 F. Start by browning the butter — add the butter to a pan over medium heat. Stir the butter as it melts. After a few minutes the butter will start to bubble, then will foam up. Once the foam subsides, you’ll be left with brown, nutty smelling butter! Pour into a glass container and transfer to the freezer for 10 minutes.
- Once the brown butter has set up a bit, transfer it to a mixing bowl. Add the brown sugar and white sugar and whisk until well combined and smooth.
- Crack one egg into a bowl and whisk until the yolk and whites are combined. Add 2 tablespoons of the mixed egg to the sugar mixture (use the rest of the egg for something else — more cookies or add to an omelet!). Add a splash of vanilla and whisk until the mixture is smooth and combined.
- Add the flour, cornstarch, baking soda, and pinch of salt. Use a rubber spatula to mix until the dough is just combined.
- Add the chocolate chips or chunks and mix into the dough. Use a 4oz cookie scoop and scoop two large cookies onto a lined baking sheet. If you want, press a few extra pieces of chocolate gently on top of the cookies.
- Bake for 8-10 minutes, until the cookies are just starting to brown on the edges. Remove from the oven and let them cool completely. Top with some flakey salt (optional) and enjoy!
faq
Yes you can freeze the dough! I would recommend shaping the dough into 2 dough balls, and then freezing them. Wrap each dough ball in plastic wrap then transfer them to a ziploc bag, trying to remove as much air as you can.
Then when you’re ready to bake, remove the dough balls from the oven before you pre-heat the oven. Once the oven is up to temp, bake the cookies!
Browning the butter is not essential. I HIGHLY recommend it! The brown butter adds SO much flavor and doesn’t add much time to making these, but it isn’t essential.
If you aren’t using brown butter, just use the same amount of normal butter, at room temp.
No! You can use whatever mix of chocolate you prefer! I love doing 1/2 semi-sweet chocolate chunks (ie a cut up chocolate bar) and 1/2 milk chocolate chips! I think this is the perfect balance of dark vs milk, and pooled vs chips. But, if you are a milk chocolate only type of person, use just milk chocolate! If you only have chips on hand, just use chips. Use whatever you have and whatever you prefer!
This dough makes two 4oz cookies, so I use a 4oz cookie scoop! I’ll link my favorite one here. If you don’t have a 4oz scoop, you can use a 1/2 cup measuring cup! Or you can use a smaller scoop! If you use a smaller scoop, take a minute or two of the bake time, to adjust for the smaller cookie size.
other recipes you will love
- tahini chocolate chip cookies
- brown butter chocolate chip cookies
- cinnamon oatmeal cookies
- the best peanut butter cookies
- single-serve bakery style chocolate chip cookie
single-serve brown butter chocolate chip cookie
ingredients
- 1/4 cup butter 60 grams
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 2 tbsp egg whisked
- splash of vanilla
- 1/2 cup + 3 tbsp all-purpose flour 90 grams
- 1/2 tsp cornstarch
- 1/4 tsp baking soda
- pinch of salt
- 1/4 cup chocolate chips or chunks
instructions
- Preheat the oven to 350 F. Start by browning the butter — add the butter to a pan over medium heat. Stir the butter as it melts. After a few minutes the butter will start to bubble, then will foam up. Once the foam subsides, you'll be left with brown, nutty smelling butter! Pour into a glass container and transfer to the freezer for 10 minutes.
- Once the brown butter has set up a bit, transfer it to a mixing bowl. Add the brown sugar and white sugar and whisk until well combined and smooth.
- Crack one egg into a bowl and whisk until the yolk and whites are combined. Add 2 tablespoons of the mixed egg to the sugar mixture (use the rest of the egg for something else — more cookies or add to an omelet!). Add a splash of vanilla and whisk until the mixture is smooth and combined.
- Add the flour, cornstarch, baking soda, and pinch of salt. Use a rubber spatula to mix until the dough is just combined.
- Add the chocolate chips or chunks and mix into the dough. Use a 4oz cookie scoop and scoop two large cookies onto a lined baking sheet. If you want, press a few extra pieces of chocolate gently on top of the cookies.
- Bake for 8-10 minutes, until the cookies are just starting to brown on the edges. Remove from the oven and let them cool completely. Top with some flakey salt (optional) and enjoy!
Amazing! The one and only time I have successfully baked cookies and they were perfectly divine 🙂
yay!! so glad you enjoyed these!
What are the measurements for a full batch?
i have a full batch recipe here!!
Absolutely love this cookies. I made two pretty big ones, and two mini ones, as tasters for my parents. It was pretty simple to make, and I’m definitely making these again.
Thanks so much for posting this recipe.
yay so glad you enjoyed!!
Can you substitute 2 tbsp of yogurt for the egg?
yes, totally!!
I made them and they were amazing. I want to make them for my family but I don’t know if I should just double the ingredients or you have a recipe for the full batch?
i’m so glad you loved these! i do have a recipe for a full batch of brown butter chocolate chip cookies, though it is slightly different than this one. but it is quite similar to these. here’s that recipe!
We (ahem my wife) are obsessed. with. these. Thank you for bringing something so beautiful into the world… ?
YAY i’m so glad you love (and your wife) love these! the perfect recipe for 2 <3
The only cookie recipe that I’ve been able to successfully master?i make these cookies so often thank you so much for the recipe!!
YAY this makes me so happy!!!!
Haven’t eaten them yet but I know there going to be delicious!!!So excited and easy to make. Truly Grateful for this recipe!!
YAY so glad you enjoyed making these! hope you loved them once you tried them, too!
I’ve been trying to make a good cookie for a while now but nothing has come close to this, it’s so easy yet it turned out AMAZING thank you sm!
YAY so glad you enjoyed these!!
I LOVE these cookies.
I put nuttela in the middle. Sooooo good?
YAY i’m so glad you love these! wait omg nutella in these sounds sooo good!
These are good no cap
yay i’m so glad !!!!
Was craving cookies but didn’t want to make a 2hole batch. Searched on YouTube found your recipe of ‘single serve chocolate chip cookies
OH MY GOD! The cookies are easy to make. Turned out to be so delicious, yummy, soft, chewy, chocolaty cookies.
Thank you for the lovely recipe!
YAY so glad you loved this one!!!!
Absolutely delicious!!! Crispy outside, gooey inside!! I put a marshmallow inside of mine, made it even better. Would recommend trying, the brown butter makes a big difference. Amazing cookie!
ohh the marshmallow inside is brilliant! so glad you enjoyed!
I followed this recipe and my cookie dough turned out like kinetic sand. I’m not sure what I did wrong. In the recipe it called for 2 tbsp of egg but in the YouTube video you only added 1 yolk. So, I only used a yolk. Could that be it? I also had to bake them for 18 minutes. The cookies turned out extremely crumbly and had a weird sand-like texture. Any tips?
hi!! if the cookie dough had a sand like texture that means you added too much flour. i would highly recommend weighing your flour, as it is really easy to overmeasure and add too much! also, baking these for 18 minutes is far too long. they only need 8-10 minutes and baking them that long will make them really crumbly.
Hii
Soo do I have to use 1 yolk or 2 tbsp?
I accidentally left a comment in the full batch recipe thinking it was this?.What I wanted to know was that if I can double the recipe to make 4?
hi! the recipe calls for 2 tbsp whisked. but if you’d prefer to just use the yolk that is fine. it should be about 2 tablespoons!
These were great and I was very lazy with making them. I mixed them up right in the frypan I browned the butter in. No mixer needed. I did chill the formed cookies for 10 min in the freezer before baking. Delicious and only a few minutes to make
yay so glad you loved these!! and love that you mixed them all in the pan, less dishes the better!!
The best brown butter cookie! I only added 1/4 cup chopped toasted pecans and made 6 cookies weighing 50 grams each. The flakey sea salt puts them over the top! These are so easy to make and I love that I didn’t have to drag out my mixer. Seriously though, these make very large cookies at a half dozen. I can’t imagine making only two cookies out of this recipe as they would be massive.
so glad you love this one! and yes, if you’re just making two cookies they make very, very large cookies!
And worth every single calorie. 🙂