When you're having a cookie emergency—a bad day, a chocolate craving, the midnight need for a little something sweet—you need a treat ASAP. This isn't the time to haul out the stand mixer or dig an old puck of mystery dough from the depths of your freezer. You want (and deserve) a real cookie: a fresh-baked, warm from the oven, buttery, gooey snack that takes just a few minutes to throw together.
And chef Danielle Sepsy (@chefdaniellesepsy) of The Hungry Gnome (and finalist on the reality show The Big Brunch) understands this assignment like nobody else. Her viral Jumbo Single-Serve Chocolate Chip Cookie is the delicious answer to your one-person dessert crisis.
This recipe exploded on Instagram for good reason: It has crispy caramelized edges, a melty, chewy center and the kind of rich, toasty flavor you usually only get from a bakery cookie. But thanks to Sepsy, you get it all in a single, glorious personal size.
After seeing the video and the fan reaction, I knew that I had to give the recipe a try in my kitchen. Because everyone should be prepared in case of a dessert emergency, right?
Related: I Tried the Viral No-Bake Eclair Cake and It’s My New Go-To Summer Dessert?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
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Ingredients for the Viral Jumbo Single-Serve Chocolate Chip Cookie
For this one, you’ll need nine ingredients: melted butter, light brown sugar and white sugar, a splash of vanilla extract, salt, flour, baking soda, milk and, of course, some semi-sweet chocolate chips.
Related: I Tried the Viral Brownie Cookies and They're My New Favorite Anytime Dessert
How to Make the Viral Jumbo Single-Serve Chocolate Chip Cookie
Preheat your oven to 350°. Stir together all of the ingredients—except the chocolate chips—just until combined. I mixed everything in a large glass measuring cup, but you can use a small bowl. Because this is a one-cookie recipe, you don't need a ton of room.
Fold in the chocolate chips and scoop your big ball of dough onto a parchment-lined baking sheet. Bake it in the preheated oven until it spreads out into a buttery, golden brown disk, which should take 12 to 14 minutes.
Watch for color cues at around the 12-minute mark. The cookie should be a deep golden brown with slightly darker edges. Even if the center still looks soft, resist the urge to keep baking—it’ll keep baking and set up nicely as it cools.
Let the cookie cool on the pan for 10 minutes before moving it. (I know, the temptation is real, but trust me on this one.) That short rest gives the iconic treat time to firm up so it doesn’t fall apart when you lift it. Once it’s fully cooled on a rack, dig in and enjoy every buttery, chocolatey bite.
Related: My Dad Cracked the Code to the Best-Ever Chocolate Chip Cookies
My Honest Thoughts About the Viral Jumbo Single-Serve Chocolate Chip Cookie
This was one of the simplest cookie recipes I’ve ever tried. It came together in minutes using ingredients I already had in my pantry—a bit of flour, a dash of vanilla, a sprinkling of chocolate chips—it was so easy. I baked it on a particularly hot and humid day, which I suspect made my dough a little looser than intended (thanks, July in Chicago). It spread a bit more than I expected, but I wasn’t mad about it. It came out just shy of 13 minutes in the oven, dark and caramelized around the edges and gloriously soft and gooey in the middle.
The flavor was ridiculously good: super buttery, full of chocolate and absolutely perfect with my afternoon coffee. I had to stop myself from making a second one (I mean, my oven was still on). I get why Chef Danielle’s followers are such fans of this recipe. As one Instagram follower put it: "These would make a killer ice cream sandwich ?." Another chimed in: "My favorite kind of cookie, thin crunchy and buttery." Same. This is one darn good personal-sized dessert. Dare I say the perfect recipe? This one's a keeper.
Related: The Simple 1,300-Year-Old Ancient Tomb Cookie Recipe That Blew Me Away
Tips for Making the Viral Jumbo Single-Serve Chocolate Chip Cookie
If your cookie spreads a little too enthusiastically (like mine did), Chef Danielle suggests chilling the dough for 20–30 minutes first. This gives it a little more structure, especially if you’re making the dough on a hot day like I did.
2. Reduce or skip the milk
A too-soft batter can also come from too much liquid. Chef Danielle recommends omitting the milk entirely or upping the oven temperature slightly if your dough seems too thin.
3. Try the air fryer
While chef Danielle hasn’t tested it herself, this is one tip I wondered about. She says, "Air fryers are basically little convection ovens. If you do use it, I would preheat it first!" If you don't want to heat your whole kitchen for one cookie, it’s worth a try, and I’ll be doing it next time.
Related: This Iconic Cookie Brand Just Launched 2 New Cookie Dough Flavors That Fans Have Been Begging For: ‘Finally’
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