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Perfect Small-Batch Chocolate Chip Cookies for 2

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This recipe makes exactly 6 perfect chocolate chip cookies with crispy edges and a soft, gooey center. It’s designed for those moments when you want a sweet treat without committing to a full batch.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened (57g)
  • 3 tablespoons granulated sugar (38g)
  • 3 tablespoons light brown sugar, packed (40g)
  • 1 large egg yolk (about 18g)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup + 1 tablespoon all-purpose flour (75g)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup semi-sweet chocolate chips (60g)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, cream together softened butter, granulated sugar, and brown sugar until well combined and sandy, about 1 minute.
  3. Add egg yolk and vanilla extract; stir vigorously until smooth and glossy, about 30 seconds.
  4. In a small bowl, whisk together flour, baking soda, and salt.
  5. Fold the flour mixture into the wet ingredients until just combined; do not overmix.
  6. Fold in chocolate chips until evenly distributed. Optionally press a few extra chips onto tops of dough balls.
  7. Scoop dough into 6 equal balls (about 1.5 tablespoons each) and place on prepared baking sheet, spacing 2 inches apart.
  8. Bake immediately for 10-12 minutes, until edges are golden and centers are soft and puffy.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

For a deeper flavor, brown the butter first. Sprinkle flaky sea salt on cookies right out of the oven for a salty-sweet combo. Dough can be frozen for up to 3 months; bake from frozen adding 2 minutes.

Nutrition

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

Find it online: https://zorbmeal.com/perfect-small-batch-chocolate-chip-cookies-for-2/