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Perfect Quick Small-Batch Chocolate Chip Cookies for Two

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This small-batch chocolate chip cookie recipe recreates a beloved bakery memory, scaled down for two people who need a quick fix without a week’s worth of cookies. From mixing bowl to warm cookie in under 20 minutes, these cookies have crispy edges, soft centers, and melty chocolate in every bite.

Ingredients

Scale
  • 2 tablespoons (28g) unsalted butter, melted
  • 1½ tablespoons (20g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 large egg yolk (about 18g)
  • ½ teaspoon vanilla extract
  • ¼ cup plus 1 tablespoon (45g) all-purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup (45g) semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
  2. Melt the butter in a small microwave-safe bowl for about 20-30 seconds, or until just melted. Let it cool slightly if hot.
  3. Add both sugars to the melted butter and whisk until combined into a smooth, thick paste, about 30 seconds.
  4. Add the egg yolk and vanilla extract to the butter-sugar mixture. Whisk vigorously for about 15 seconds until the mixture lightens slightly in color and becomes smooth.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Use a rubber spatula or wooden spoon to fold everything together until just combined. The dough will be soft and slightly sticky.
  6. Fold in the chocolate chips with a few gentle strokes. Reserve about 5-6 chips to press onto the tops of the dough balls later.
  7. Divide the dough into 4 equal portions, about 1½ tablespoons each. Roll each portion into a ball and place them on the prepared baking sheet, spacing them about 3 inches apart. Press the reserved chocolate chips onto the tops of each dough ball.
  8. Bake for 8-10 minutes, rotating the pan halfway through. The cookies are done when the edges are golden brown and the centers still look slightly underdone and puffy.
  9. Let the cookies cool on the baking sheet for 5 minutes. After 5 minutes, transfer them to a cooling rack or a plate.
  10. Serve warm with a glass of cold milk or a scoop of vanilla ice cream.

Notes

Don’t skip the whisking step – whisk the egg yolk and vanilla into the butter-sugar mixture for a full 15 seconds to incorporate air. Underbake slightly – pull cookies when centers still look puffy and underdone. Press extra chocolate chips on top before baking for a bakery-style look. If dough is too sticky, refrigerate for 5-10 minutes before scooping.

Nutrition

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

Find it online: https://noshbelle.com/perfect-quick-small-batch-chocolate-chip-cookies-for-two/