A recipe for exactly two chocolate chip cookies, perfectly crisp on the outside and soft and gooey in the middle. This is such a great recipe for portion control and the two cookies are just as- if not more- delicious than any standard batch of cookies you’d make!
This was inspired when I needed to find a way to fulfill my constant cookie craving without making my standard larger batch. I don’t only love eating cookies, but I love cookie dough too so I needed to find some self control!
This was inspired by my no fuss chocolate chip cookies recipe, so if you are looking for a larger batch, that’s the recipe to follow.
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Ingredients you need:
- Unsalted Butter: melted to make it easier to combine
- Brown sugar: light or brown both work, you need the sticky brown sugar
- Granulated sugar: regular white sugar
- Egg yolk: I find it easier to measure 1 tablespoon of the whisked egg yolk after mixing.
- Vanilla extract: just a splash!
- Flour: all purpose plain flour
- Baking soda: a tiny bit to give the cookies their characteristic texture
- Salt: a little in the dough and I love topping with some flaky salt after baking
- Chocolate chips: I usually go for semi-sweet but you can use milk chocolate if you prefer
See recipe card for quantities.
Instructions
- Step 1: Add the melted butter and both sugars to a small bowl.
- Step 2: Stir to combine.
- Step 3: Add the egg yolk and vanilla.
- Step 4: Mix until combined.
- Step 5: Add in the flour, baking soda and salt.
- Step 6: Mix until a cookie dough forms, don’t overmix.
- Step 7: Add chocolate chips.
- Step 8: Mix until just combined.
- Step 9: Form into two dough balls.
- Step 10: Bake 8-10 minutes until golden brown at the edges.
Hint: Bake the cookies until just golden brown on the edges, even if they are still soft in the center, they’ll firm up as they cool then you’ll get that delicious gooey center.
Regular batch of chocolate chip cookies
This recipe is adapted from my famous easy chocolate chip cookies, so if you are looking for a full batch, make the recipe here.
How to serve:
- A glass of milk – My favorite thing to have chocolate chip cookies is with a cold glass of milk.
- Coffee – Have your cookie with a cup of coffee and call it breakfast!
- Vanilla Ice cream – Go all out and serve this with a scoop of ice cream. You can even make an ice cream cookie sandwich with your two chocolate chip cookies.
Storing Leftovers:
You won’t have any! The best part of this recipe is it makes exactly two chocolate chip cookies. Even if no one is with you, I firmly believe you can finish these two delicious cookies all on your own.
Make ahead instructions:
You won’t need to make these ahead since they take just a matter of minutes. If you really are determined to, the cookie dough mixed will last in the fridge for up to 5 days, and frozen cookie dough balls in an airtight freezer bag will last up to 3 months. Bake as directed without thawing, you may need to add a minute to baking time.
Two chocolate chip cookies variations:
I would avoid mixing anything into the dough because it’s such a small amount it won’t be able to really carry mix-ins. Instead, if you want to add something extra, press on top of the cookies before baking.
- Deluxe – top the cookie dough balls with finely chopped pecans or walnuts and they’ll get all toasty and delicious in the oven.
- Brown butter cookies- If you want this to be even more delicious, you can brown your butter until nutty and fragrant and then use it in the recipe.
- Kid friendly – add m&ms to the cookies by pressing on the dough balls before baking
- Chilling your dough- you don’t have to, but I always think chilling cookie dough leads to a more enhanced flavor, and can prevent excess spreading. Even a quick 30 minute chill while you preheat the oven can work wonders.
Expert tips and tricks:
- Make sure your oven is preheated before baking the cookies. If you have an oven thermometer, those really come in handy.
- Don’t over bake the cookies. You want them just set in the center so they stay soft and chewy. The edges should be a light golden brown.
- Don’t overmix once you add your flour, so that you don’t overdevelop the gluten and get tough cookies.
Top Tip
You can make just one massive dough ball to get an incredible giant single serving chocolate chip cookie. You’ll bake for 14 minutes or so but keep an eye on the cookie.
Recipe FAQs:
Absolutely! Go for a lower temperature like 325F (165C) and air fry for 5-7 minutes, then let cookies rest in the air fryer for a minute or two before removing.
Yes you can, please check the make ahead section above.
I haven’t tried, but if you are comfortable with alternate baking swaps, give it a go! You don’t have much to lose since it’s such a small batch of dough.
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Pairing
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Two Chocolate Chip Cookies
Ingredients
- 2 tablespoon unsalted butter, melted 28g
- 2 tablespoon light or dark brown sugar
- 1/2 tablespoon granulated sugar
- 1 small egg yolk whisked, (1 tbsp)
- 1/4 teaspoon vanilla extract
- 1/4 cup and 1 tbsp flour 40g
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoon chocolate chips
Instructions
- Preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
- Add the butter to a bowl, then add in both sugars and stir with a small spatula or a spoon to combine.
- Once smooth, add the egg yolk and vanilla, and mix again to combine.
- Add the flour, baking soda, and salt and mix until just combined.
- Stir in the chocolate chips, then divide the dough into two balls and place on a baking sheet a few inches apart. Optionally, top each dough ball with a few chocolate chips.
- Bake for 8-10 minutes until edges are light golden brown, but center is still soft.
- Remove from the oven, top with flaky sea salt and cool. Enjoy!
Video
Notes
- Deluxe – top the cookie dough balls with finely chopped pecans or walnuts and they’ll get all toasty and delicious in the oven.
- Brown butter cookies- If you want this to be even more delicious, you can brown your butter until nutty and fragrant and then use it in the recipe.
- Kid friendly – add m&ms to the cookies by pressing on the dough balls before baking
- One giant cookie- You can make just one massive dough ball to get an incredible giant single serving chocolate chip cookie. You’ll bake for 14 minutes or so but keep an eye on the cookie.
- Make sure your oven is preheated before baking the cookies. If you have an oven thermometer, those really come in handy.
- Don’t over bake the cookies. You want them just set in the center so they stay soft and chewy. The edges should be a light golden brown.
- Don’t overmix once you add your flour, so that you don’t overdevelop the gluten and get tough cookies.
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