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!).

Course Dessert

Cuisine Cookie

Prep Time 10

Cook Time 10

Total Time 22

Servings large cookies

Calories 295kcal

Author Melissa Rose

Ingredients

2 tablespoons unsalted butter
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 tablespoon egg whisked
¼ teaspoon vanilla extract
¼ teaspoon baking soda
⅛ teaspoon baking powder
⅛ teaspoon salt
½ cups all-purpose flour leveled (i.e. don't pack tight or overmeasure)
¼ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350℉.
In a small microwave-safe bowl, melt the unsalted butter (2 tablespoons) for 20-30 seconds until JUST melted.
Add in granulated sugar (1 tablespoon) and brown sugar (2 tablespoons) and use a spatula to stir until combined (*do not use a mixer for this recipe). Add in whisked egg (1 tablespoon) and vanilla extract (¼ teaspoon), then mix. Next, add in baking soda (¼ teaspoon), baking powder (⅛ teaspoon), and salt (⅛ teaspoon) and mix again. Add in all-purpose flour (½ cup) and mix until all the flour disappears into the dough.
Add the semi-sweet chocolate chips (¼ cup) 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℉ for 10-12 minutes. You want them to be slightly brown on top and look slightly underbaked (my oven was perfect at 10 minutes).

Notes

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.

Nutrition