These Chocolate Chip Cookies for Two are soft, chewy, and satisfyingly delicious. This easy small-batch recipe yields either 2 extra-large cookies or 4 medium cookies—perfect when you want just enough without a big batch.
Small Batch Chocolate Chip Cookie Recipe
If you love chocolate chip cookies but don’t want to bake a whole tray, this small-batch recipe is ideal. It captures the classic texture and flavor—crispy at the edges and tender inside—without making more than you need.
Ingredients You’ll Need
- Butter — unsalted, softened.
- Sugars — light brown sugar (lightly packed) and granulated sugar.
- Egg — one large egg yolk at room temperature.
- Vanilla — pure vanilla extract for best flavor.
- Flour — all-purpose flour.
- Cornstarch — helps create a soft, tender texture.
- Baking soda — for gentle rise.
- Salt — a pinch; optional flaky sea salt to finish.
- Chocolate chips — semi-sweet are recommended; you can swap to taste.
How To Make Chocolate Chip Cookies For Two
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine the softened butter, light brown sugar, and granulated sugar. Stir in the egg yolk and vanilla until smooth.
- In a separate small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined.
- Fold in most of the chocolate chips, reserving a tablespoon to sprinkle on top.
- Divide the dough into two equal balls for extra-large cookies (or four smaller portions). Place them on the prepared baking sheet and press lightly. Sprinkle the remaining chocolate chips on top.
- Bake for about 12 to 14 minutes, until the edges are lightly golden and the centers still look slightly soft. The cookies will continue to firm as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
- Bake for 12 to 14 minutes or until the cookies are lightly golden. Let them cool on the tray for a few minutes, then transfer to a rack to cool completely.
Can I Freeze These Cookies?
Yes. Store cooled cookies in an airtight container and freeze. Separate layers with parchment paper if stacking. Thaw at room temperature when ready to eat.
How To Keep Chocolate Chip Cookies From Turning Out Flat
Flat cookies most often come from incorrect ingredient ratios or butter at the wrong temperature. Measure carefully and, if you have time, chill the dough for 15–30 minutes before baking—this helps the cookies hold their shape. Make sure the butter is softened but not overly warm or melted.
Tips For The Best Chocolate Chip Cookies For Two
Variations: Swap semi-sweet chips for milk chocolate, dark chocolate, white chocolate, or peanut butter chips. Add chopped nuts like walnuts, pecans, or macadamia nuts, or fold in chocolate chunks for added texture.
More Chocolate Chip Cookie Recipes
- Banana Chocolate Chip Cookies
- Thick Chocolate Chip Cookies
- Toffee Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Chip Sugar Cookies
Chocolate Chip Cookies for Two
Ingredients
- 3 tablespoons unsalted butter, softened
- 3 tablespoons light brown sugar, lightly packed
- 1 tablespoon granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 6 tablespoons semi-sweet chocolate chips, divided
Instructions
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Preheat the oven to 350°F. Line a baking tray with parchment paper or a Silpat liner.
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Add the butter, brown sugar, granulated sugar, egg yolk, and vanilla to a medium bowl and stir until smooth.
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Stir in the flour, cornstarch, baking soda, and salt until combined.
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Fold in 5 tablespoons of the chocolate chips.
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Divide the dough into two equal balls and place them on the prepared tray.
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Sprinkle the remaining 1 tablespoon of chocolate chips on top.
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Bake until lightly golden, about 12–14 minutes. Let cool on the baking tray before transferring to a rack.
Last Step:
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