Print

Easy Small-Batch Chocolate Chip Cookies for Two

small-batch chocolate chip cookies for two - featured image
Print Recipe

This easy small-batch chocolate chip cookies for two recipe is that exact bakery experience, scaled down for those evenings when you want something warm and nostalgic without committing to three dozen cookies. The edges are crisp, the centers are soft, and the chocolate is melty in that dangerous way.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 3 tablespoons granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/2 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
  2. Melt 4 tablespoons of unsalted butter in a microwave-safe bowl in 20-second intervals until fully melted. Let it cool for about 2 minutes.
  3. Add 3 tablespoons of granulated sugar and 2 tablespoons of packed light brown sugar to the melted butter. Whisk vigorously for about 30 seconds until smooth and slightly thickened.
  4. Whisk in 1/2 teaspoon of vanilla extract and one large egg yolk until fully combined and glossy.
  5. In a small bowl, whisk together 1/2 cup of all-purpose flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.
  6. Pour the dry ingredients into the wet mixture. Use a spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Fold in 1/3 cup of semi-sweet chocolate chips until evenly distributed.
  8. Divide the dough into 4 equal portions. Roll each into a ball and place on the prepared baking sheet, spacing about 2 inches apart. Do not flatten.
  9. Sprinkle a tiny pinch of flaky sea salt on top of each dough ball (optional).
  10. Bake for 10 to 12 minutes. At 10 minutes, the cookies will look slightly underdone in the center — that is perfect. For crispier cookies, bake for 12 minutes.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use melted butter for chewy texture. Only use egg yolk, not whole egg. For thicker cookies, chill dough balls for 15-20 minutes before baking. Watch the oven closely as baking times vary. Cookies continue to set as they cool.

Nutrition

Keywords: small-batch cookies, chocolate chip cookies, cookies for two, easy cookie recipe, quick cookies, no chill cookies

Find it online: https://siennaspoon.com/easy-small-batch-chocolate-chip-cookies-for-two/