This Single Serve Pistachio Chocolate Chunk Cookie is a tiny-batch, one‑bowl cookie you can make without a mixer. The recipe yields just two large, chewy cookies packed with salted pistachios and gooey chocolate chunks or chips — an ideal salty‑sweet treat when you want cookies but not a whole tray.
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⭐Why I Love It:
- Perfect salty‑sweet balance — the combination of salted, crunchy pistachios with warm, melting chocolate in a chewy cookie is irresistible.
- Tiny batch, big satisfaction — makes only two large cookies, so you can indulge without baking a whole batch.
- No mixer required — the dough is small enough to mix by hand with a spatula, so cleanup is quick.
🥘Ingredients
- Unsalted butter — softened to room temperature. For a small recipe, accurate measurement matters; trim from the middle of the stick if you measure by tablespoons.
- Brown sugar — packed when measured. Light or dark brown sugar will both work.
- Granulated sugar — adds structure and a little crunch.
- Egg yolk — using only the yolk keeps this as a small recipe and contributes to a tender, fudgy center. Save any leftover egg white for another small recipe.
- Vanilla extract — for flavor depth.
- All‑purpose flour — measure using the spoon‑and‑level method for accuracy.
- Baking soda — a touch of leavening for a slightly lifted cookie.
- Kosher salt — balances the sweetness; reduce if using table salt.
- Chocolate chunks or chips — chopped chocolate bars or chunks melt beautifully; use semisweet, dark, or milk to suit your taste.
- Shelled pistachios — lightly salted and roughly chopped so you get a mix of small crumbs and larger pieces.
See the recipe card below for exact amounts and full details.
🔪How to Make a Single Serve Pistachio Chocolate Chunk Cookie
This cookie is straightforward: stir the dough in one bowl, chill briefly while the oven heats, shape into two large cookies, then bake until the edges are set and the centers remain slightly soft for a tender, gooey interior.
Photo 1 – In a medium bowl, combine the softened butter with both sugars until smooth. Add the egg yolk and vanilla, mixing until evenly blended. Stir in the flour, baking soda, and salt.
Photo 2 – Fold in the chocolate chunks or chips and the chopped pistachios so the mix is evenly studded with chocolate and nuts.
Photo 3 – Chill the dough for 10–15 minutes while the oven preheats. Shape into two large balls (a 1/3‑cup scoop works well) and place on a parchment‑lined baking sheet. Press a few extra chocolate pieces and pistachios on top for a polished look.
Photo 4 – Bake until the edges are set and golden and the center is just set but still soft. Let the cookies cool on the baking sheet for about 10 minutes so they finish setting from residual heat.
💭Recipe Tips
- Softened butter: Room temperature butter mixes easily by hand; warm for a few seconds in the microwave only if needed, but avoid melting.
- Cool on the baking sheet: Allowing the cookies to rest on the warm sheet helps them finish cooking and firms them up without overbaking.
- Watch baking time: For a gooey center, remove the cookies when the edges are set and the tops are slightly golden — they will continue to set as they cool.
- Measure flour accurately: Use the spoon‑and‑level method: spoon flour into the cup and level it off to prevent overpacking.
👩🍳Recipe FAQs
Using only the yolk keeps the recipe small and contributes richness and a fudgy, soft center. If you have an extra egg white, save it for another single‑serve recipe or breakfast fare.
Fluff the flour, spoon it into the measuring cup, then level the top with a straight edge. This prevents overpacking and yields more consistent results than scooping directly from the container.
🍪 Related Single Serve Cookie Recipes…
- Single‑Serve Brown Butter Banana Bread (One Banana)
- Single‑Serve Cherry Snack Cake (Fresh Cherries)
- Single‑Serve Cherry Pie (5‑inch)
- Single‑Serve Peach Pie (5‑inch)
My debut cookbook is available now. The book, titled A Little Something Sweet, features 75 exclusive single‑serve recipes. See the cookbook page for ordering information.
Recipe
Single Serve Pistachio Chocolate Chunk Cookie (or Chocolate Chip)
This Single Serve Pistachio Chocolate Chunk Cookie is a quick, one‑bowl recipe that makes two large, chewy cookies studded with salted pistachios and melty chocolate. It’s an ideal solution for a satisfying dessert without leftovers.
- Author: Kathleen Hansen
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 2 Large Cookies
- Category: Cookies, Dessert, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
- 3 tablespoons (42 g) unsalted butter, softened to room temperature
- 3 tablespoons (39 g) packed light brown sugar, dark can be used
- 1.5 tablespoons (19 g) white granulated sugar
- ¼ teaspoon vanilla extract
- 1 large (18 g) egg yolk
- ½ cup (64 g) all-purpose flour, spooned and leveled
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 2–3 tablespoons (24–36 g) chopped chocolate chunks or chips
- ~2 tablespoons (13 g) chopped shelled salted pistachios
Instructions
- Prep: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Combine butter and sugars: In a medium bowl, stir the softened butter with brown and granulated sugar until smooth. A rubber spatula works well to press and blend the mixture.
- Add yolk and vanilla: Mix in the egg yolk and vanilla until incorporated.
- Mix dry ingredients: Stir in the flour, baking soda, and salt, then fold in the chopped chocolate and pistachios.
- Chill the dough: Refrigerate the dough for 10–15 minutes while the oven finishes preheating; this helps control spread.
- Shape: Divide and roll the dough into two large balls (about 1/3 cup each) and place them on the prepared sheet. Press a few extra chocolate pieces and pistachio bits on top if desired.
- Bake: Bake 12–15 minutes, until the edges are golden and set and the centers are just set. For a gooey center, err on the shorter side of the time range.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes so they finish setting, then transfer to a rack or plate to enjoy.
Nutrition
- Serving Size: 1 Cookie
- Calories: 531
- Sugar: 35.3 g
- Sodium: 245.9 mg
- Fat: 29.3 g
- Carbohydrates: 62.5 g
- Fiber: 3.2 g
- Protein: 7.8 g
- Cholesterol: 138 mg