Have a late night craving for chocolate chip cookies but don’t want to make an entire batch? This small batch chocolate chip cookie recipe for TWO can be whipped up in 10 minutes (no dough chilling required!) and makes the perfect bakery-style cookies (soft, chewy, thick, oh my!).
Psst! Want to make more than two? I’ve included the recipe for a larger batch below, as well!
What is considered a cookie emergency?
- Late night cookie cravings when the store is too far and would require pants.
- After-kids-go-to-bed treat for you (and I suppose someone else if you’re willing to share!).
- Quick after-school snack when you don’t need 12 extra cookies laying around (you can even split this into 4 smaller cookies!). Small batch chocolate chip cookies for the win!
What You Need to Make Chocolate Chip Cookies for Two
- Brown Sugar & White Sugar
- Vanilla Extract
- Baking Soda, Baking Powder, and Salt
- All-Purpose Flour
- Semi-Sweet Chocolate Chips
How to Make Chocolate Chip Cookies for Two
Step 1: Melt Butter & Add Ingredients
In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted (you don’t want it piping hot).
- Add in white sugar and brown sugar and use a fork to stir until combined. Mix in egg. Next, add in baking soda, baking powder, and salt and mix again.
- Add flour and mix until all the flour disappears into the dough. Lastly, add the chocolate chips into the dough and mix.
Step 2: Scoop and Roll
Line half a baking sheet with parchment paper. Split dough in half then gently roll into your hands to create two balls. Flatten the tops so that they’re a thick disc vs. a round ball (see image below).
Tip: If you notice 2-3 chocolate chips are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot.
Step 3: Bake
Bake at 350 degrees for 10-12 minutes. You want them to be slightly brown on top and look slightly underbaked (my oven was perfect at 10 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack (or just eat immediately).
Frequently Asked Questions:
I love these – can I make a full batch of these?
You can! Use the amounts below to make 8 large cookies, then use the same mixing and baking instructions from the recipe card below. Or for a similar crowd favorite, make my Homemade Cookie Cake or Chewy M&M Bars.
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup semi-sweet chocolate chips
Can I split these into 4 smaller cookies ?
Absolutely! For smaller cookies, bake between 8-10 minutes.
Chocolate Chip Cookies for Two
This small batch chocolate chip cookie recipe for TWO can be whipped up in 10 minutes (no dough chilling required!) and makes the perfect bakery-style cookie (soft, chewy, thick, oh my!).
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon egg whisked
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cups all-purpose flour leveled (i.e. don't pack tight or overmeasure)
- 1/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted.
Add in white sugar and brown sugar and use a spatula to stir until combined (* do not use a mixer for this recipe). Add in whisked egg* and vanilla, then mix. Next, add in baking soda, baking powder, and salt and mix again. Add in flour and mix until all the flour disappears into the dough.
Add the chocolate chips into the dough and mix.
Line half a baking sheet with parchment paper. Divide dough in half then gently roll into your hands to create a ball. Flatten the tops so that they're a disc vs. a round ball. (See image in post for reference)
Bake at 350 degrees for 10-12 minutes. You want them to be slightly brown on top and look slightly underbaked (my oven was perfect at 10 minutes).
- Whisk the egg thoroughly to make it easier to measure. If you only lightly beat it, the egg whites will easily separate and make it hard to measure into a tablespoon.
- The melted butter is important for achieving a chewy cookie. Don't skip this step and use softened butter!
- Want to make more than two cookies? See the recipe above to make a full batch.