The Case for Small-Batch Cookies
There are moments when life calls for a cookie — not twelve, not three dozen, not a freezer bag labelled “emotional support”. Just one or two really good cookies, made fresh, eaten warm, and enjoyed without leftovers judging you from the kitchen bench.
That’s where Single-Serve Baking comes in.
This small-batch chocolate chip cookie recipe is designed for solo eaters, apartment kitchens, late-night cravings, and anyone who wants the comfort of baking without the commitment. It makes 4–5 cookies, uses one bowl, and relies entirely on ingredients you’ll find in any Australian supermarket.
No stand mixers.
No fancy flours.
No life admin.
Just proper cookies — scaled down sensibly.
Why This Recipe Works for One
- Uses one egg yolk (no half-egg maths)
- Makes 4–5 cookies, not a baking tray army
- Bakes in 12 minutes
- No chilling required
- Perfect introduction to Single-Serve Baking
This is the kind of recipe you can whip up after dinner, while the kettle boils, or when the weather turns feral and takeaway feels like too much effort.
Ingredients (Australian Supermarket Friendly)
All ingredients are standard pantry items from Coles, Woolworths, Aldi or IGA.
- 2 tbsp unsalted butter, softened
- 2 tbsp brown sugar
- 1 tbsp white sugar
- 1 egg yolk (from a large free-range egg)
- ¼ tsp vanilla extract
- ¼ cup plain flour
- Pinch baking soda
- Pinch salt
- 2–3 tbsp chocolate chips (milk or dark)
Optional upgrades:
- Use dark chocolate chips (50–70%) for less sweetness
- Add a pinch of cinnamon for warmth
Step-by-Step Method (Beginner Friendly)
- Preheat oven to 180°C (160°C fan). Line a small tray with baking paper.
- In a bowl, cream butter and sugars until smooth and glossy.
- Stir in egg yolk and vanilla until fully combined.
- Add flour, baking soda and salt. Mix gently until just combined.
- Fold through chocolate chips.
- Scoop dough into 4–5 small balls, space them out, and flatten slightly.
- Bake for 10–12 minutes until edges are golden but centres still soft.
- Cool on tray for 5 minutes before moving (they firm up as they rest).
Texture & Taste Notes
- Soft centre
- Slightly crisp edges
- Proper chocolate distribution
- Not overly sweet
These are “cup-of-tea cookies”, not sugar bombs.
Nutritional Estimate (Per Cookie – Based on 5 Cookies)
Approximate values:
- Calories: ~115 kcal
- Protein: 1.4 g
- Fat: 6 g
- Carbohydrates: 14 g
- Sugar: 9 g
Perfect for mindful indulgence — not diet food, but also not chaos.
Storage & Freezer Tips
- Room temperature: 2 days in an airtight container
- Freezer: Freeze raw dough balls up to 2 months
- Bake straight from frozen (+2 minutes)
Single-Serve Baking tip: frozen dough balls are basically future-you being kind.
Ingredient Swaps
- Butter → dairy-free margarine
- Chocolate chips → chopped chocolate block
- White sugar → coconut sugar
Why This Belongs in Your Single-Serve Baking Rotation
This is the foundational recipe — the one you’ll come back to, tweak, and memorise. If you only bake one cookie recipe for yourself this year, make it this one.
If you’re new to Single-Serve Baking, this is your gateway cookie. Try it, tweak it, and let me know how it goes in the comments — and if small-batch baking is your thing, stick around. There’s more coming.
