Hello giant cookies! I was SO happy making these because as much as I love mini foods (and I sure do love the heck out of mini things) giant things bring me just as much joy – maybe even more?! I hardly every make giant versions of things but these giant generous single serving cookies are just what we need in the time of covid.

The best part about these cookies is that all four cookies are made with one egg. One egg, four flavors! They’re based off of my other one egg, four flavor cookies except those cookies are regular sized and these ones are giant. If you like variety and don’t want 24 regular sized same flavor cookies this is the recipe you’re going to want to make.

Small Batch Single Serving Giant Cookies | www.iamafoodblog.com

The second best part about these cookies is that you can make just one giant cookie if you need some help with self control. I love single serving recipes because it means less self control. I mean, it’s okay to eat one cookie, am I right? I mean, sure these cookies are almost the size of your face but sometimes you just need a little bit of cookie comfort.

I have four different flavors for you so you can choose your own cookie adventure! There’s chocolate chunk with flaky sea salt, funfetti birthday cake, chewy honey ginger, and cinnamon sugar snickerdoodle. Which one will you choose? If these went head to head I’m pretty sure the chocolate chip would win because who doesn’t love chocolate chip?

Small Batch Single Serving Giant Cookies | www.iamafoodblog.com

FAQ

How to use quarter eggs in baking:
Since I do so much small batch baking, I’ve gotten pretty proficient at using partial eggs in baked goods. All you need to do is crack your egg into a small bowl, whisk well, and measure out your partial egg. In this case, each recipe has just 1/4 egg, which is about 2 and a quarter teaspoons or 13-14 grams.

Why do my cookies spread/why won’t my cookies spread
There’s one major culprit for cookies that spread too much: too warm ingredients. Make sure your butter cools down after melting it – if it’s too hot it’ll lead to major cookie spread. Also, if after you mix in the flour the dough seems too sticky, either add in the tiniest amount of flour or just pop the dough in the fridge for a couple of minutes. Also, check your oven temperature. If it’s too low, it’ll cause the butter to melt which will make your cookies spread before they start to set. Also, make sure you’re measuring out the flour correctly – a scale is best! If there isn’t enough flour, the cookies might spread more than you want them too.

Small Batch Single Serving Giant Cookies | www.iamafoodblog.com

Alternatively, if your cookies are too tall and won’t spread, it’s probably because you have TOO much flour, which makes the cookies keep their shape in the oven. Over mixing will also make your cookies stay the same shape you scooped them out in. You want to mix only until the flour disappears. Oh, and this one is pretty funny but make sure you check and see that you’re using baking soda, NOT baking powder. And lastly, make sure your dough isn’t too cold. If you pop the cookie dough in the fridge and forget about it, it’ll probably bake up super thick and not spread out as much as if it was baked right after mixing.

Small Batch Single Serving Giant Cookies | www.iamafoodblog.com

Can these be vegan?
If you’re vegan, I’ve heard that you can use flax seed eggs which seems pretty awesome as well since it’s very easy to make a small amount of flax seed egg. In this case it would be one heaping 1/2 teaspoon of ground flaxseed plus 2 and a quarter teaspoons water. Of course you’d have to use vegan butter as well! Note: I haven’t tried them vegan so I can’t guarantee they’ll end up looking the same as the cookies pictured. You can check out these giant vegan cookies here.

What makes these cookies absolute awesome and why you should make them:

  • they’re absolute beasts! the most giant cafe sized cookie you’ll ever make for those home cafe feels.
  • you love cookies that have crispy edges and soft and chewy insides
  • you like variety and this is like a cookie buffet if you bake all four cookies
  • you only want ONE cookie
  • you want to make a special quarantine treat for that someone special you’re at home with
  • you want to make a special quarantine treat for yourself
  • you have a cookie craving
  • you want to make giant cookies and put them on instagram because everyone is baking right now and you want to too
  • c is for cookie, that’s good enough for me

Small Batch Single Serving Giant Cookies | www.iamafoodblog.com

Small Batch Single Serving Giant Cookies | www.iamafoodblog.com

Single Serving Giant Chocolate Chip Cookie

One giant crispy on the edges soft and chewy in the middle chocolate chip cookie
Serves 1
4.5 from 2 votes
Prep Time 6 mins
Cook Time 12 mins
Total Time 18 mins

Ingredients

  • 6 tbsp all purpose flour 45 grams
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 tbsp butter melted and cooled
  • 3 tbsp brown sugar
  • 1 tbsp sugar
  • 1/4 large egg

    2 1/4 teaspoons lightly beaten egg, about 13-14 grams

  • 1/4 tsp vanilla
  • 1/4-1/2 cup chopped semi sweet dark chocolate about 2 ounces

Instructions

  • Heat the oven to 350°F. Line a small baking sheet with parchment paper and set aside.
  • In a small bowl, mix together the flour, baking soda, and salt.
  • In a medium bowl, mix together the butter and sugars. Add the egg and vanilla and mix well.
  • Fold in the flour mix into the butter mix until no dry spots remain. Fold in the chocolate chunks. 
  • Form the dough into a large ball and place on the baking sheet.
  • Bake for 8 minutes, then remove from the oven and tap the tray on the counter 3-4 times to deflate. Return to the oven and continue to bake until golden brown, 3-4 minutes more. Let cool slightly before enjoying!
Small Batch Single Serving Giant Cookies | www.iamafoodblog.com

Single Serving Giant Chewy Honey Ginger Cookie

One giant crispy on the edges soft and chewy in the middle ginger cookie
Serves 1
5 from 1 vote
Prep Time 6 mins
Cook Time 12 mins
Total Time 18 mins

Ingredients

  • 1/2 cup all purpose flour 60 grams
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 2 tbsp butter melted and cooled
  • 1 tbsp plus 1 tsp sugar
  • 1 tbsp brown sugar lightly packed
  • 1/4 large egg

    2 1/4 teaspoons lightly beaten egg, about 13-14 grams

  • 1 tbsp plus 1 tsp molasses or honey

Instructions

  • Heat the oven to 350°F. Line a small baking sheet with parchment paper and set aside.
  • In small bowl, mix together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  • In medium bowl, whisk together the melted butter with the sugars until fluffy and pale. Stir in the egg and molasses. Stir in the dry ingredients until just combined. If the dough is too sticky to handle, pop into the fridge for a couple of minutes.
  • Form the dough into a large ball and place on the baking sheet. Chill in the fridge for 15 minutes.
  • Bake on the prepared baking sheet for 8 minutes, then remove from the oven and tap the tray on the counter 3-4 times to deflate. Return to the oven and continue to bake until golden brown, 3-4 minutes more. Let cool slightly before enjoying!
Small Batch Single Serving Giant Cookies | www.iamafoodblog.com

Single Serving Giant Chewy Snickerdoodle Cookie

One giant crispy on the edges soft and chewy in the middle cinnamon sugar snickerdoodle cookie
Serves 1
5 from 1 vote
Prep Time 6 mins
Cook Time 12 mins
Total Time 18 mins

Ingredients

  • 6 tbsp all purpose flour 45 grams
  • 1/4 tsp cream of tartar
  • 1/8 tsp baking soda
  • pinch of salt
  • 2 tbsp butter melted and cooled
  • 1 tbsp plus 1 tsp sugar
  • 1 tbsp plus 1 tsp brown sugar lightly packed
  • 1/4 large egg

    2 1/4 teaspoons lightly beaten egg, about 13-14 grams

  • 1/4 tsp vanilla

Cinnamon Sugar Topping

  • 1 tbsp sugar
  • 1 tsp cinnamon

Instructions

  • Heat the oven to 350°F. Line a small baking sheet with parchment paper and set aside.
  • Whisk together the flour, salt, cream of tartar, and baking soda in a bowl and set aside.
  • In another bowl, whisk together the melted butter with the sugars until fluffy and pale. Whisk in the egg and vanilla. Stir in the dry ingredients until just combined with no dry spots remaining.
  • Form the dough into a large ball. If the dough is too sticky to handle, pop into the fridge for a couple of minutes. In a small bowl, mix together 1 tablespoon sugar and 1 teaspoon cinnamon. Roll the cookie ball generously in the cinnamon-sugar.
  • Bake on the prepared baking sheet for 8 minutes, then remove from the oven and tap the tray on the counter 3-4 times to deflate. Return to the oven and continue to bake until golden brown, 3-4 minutes more. Let cool slightly before enjoying!
Small Batch Single Serving Giant Cookies | www.iamafoodblog.com

Single Serving Giant Chewy Funfetti Birthday Cake Cookie

One giant crispy on the edges soft and chewy in the middle funfetti birthday cake cookie
Serves 1
5 from 2 votes
Prep Time 6 mins
Cook Time 12 mins
Total Time 18 mins

Ingredients

  • 6 tbsp all purpose flour 45 grams
  • 1/8 tsp baking soda
  • pinch of slt
  • 2 tbsp butter melted and cooled
  • 3 tbsp sugar
  • 1/4 large egg

    2 1/4 teaspoons lightly beaten egg, about 13-14 grams

  • 1 tsp vanilla
  • 1-2 tbsp rainbow sprinkles

Instructions

  • Heat the oven to 350°F. Line a small baking sheet with parchment paper and set aside.
  • In a small bowl, mix together the flour, baking soda, and salt.
  • In a medium bowl, mix together the butter and sugars. Add the egg and vanilla and mix well.
  • Fold in the flour mix until no dry spots remain. Fold in the sprinkles. If the dough is too sticky to handle, pop into the fridge for a couple of minutes.
  • Form the dough into a large ball and place on the baking sheet.
  • Bake for 8 minutes, then remove from the oven and tap the tray on the counter 3-4 times to deflate. Return to the oven and continue to bake until golden brown, 3-4 minutes more. Let cool slightly before enjoying!

8 Comments

  1. Chris says:

    I made a few of these as directed above but they did not flatten and they seemed undercooked. Are you supposed to flatten the balls prior to baking? Even with tapping the pan on the counter after 8 mins they did not flatten like the pictures at all.

    1. Stephanie says:

      hi chris,
      i didn’t flatten my balls of dough before baking. do you have a oven thermometer to check what temp your oven is at? it’s possible that it’s running too hot or too cold.

  2. Jayun says:

    Just made this, so good!! I only had 18.5g of butter so I added 10g of avo oil and it still came out great! What do you think would happen if I dialed back on the brown sugar? Wouldn’t spread as much?

    1. Stephanie says:

      you can definitely dial it back if you found it too sweet. brown sugar adds moistest which makes cookies chewier so it might end up a bit less chewy? it might not make a huge difference though, but i haven’t tried!

  3. sara says:

    I made the chocolate chip cookies and multiplied the recipe by 4 so I wouldn’t have to split the egg (plus, I wanted 4 cookies!). :) Baking took longer for me (maybe 15-16 minutes total), but other than that it is a completely perfect recipe. SO GOOD!

  4. Jacqueline says:

    1 TBSP is 15 grams
    Therefore 6 TBSP is (6 * 15 = 90 grams)
    NOT 45 grams (which is 3 TBSP)

    1. Stephanie says:

      hi jacqueline,
      1 tablespoon of fluffed and leveled flour weighs about 8-9 grams. since tablespoons are usually a measuring tool for volume (1 tbsp = 15 grams water), it gets confusing when used for dry weights – that’s why i always prefer weighing when baking!

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Thanks for reading as always!
-Steph & Mike