Perfectly Soft Small Batch Chocolate Chip Cookies for Two
A quick and easy recipe for soft, chewy chocolate chip cookies made in a small batch perfect for two people, using simple pantry ingredients and yielding about six cookies.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Total Time: 22-24 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons (57 grams) unsalted butter, softened
- 1/4 cup (50 grams) packed brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 cup + 2 tablespoons (85 grams) all-purpose flour
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/3 cup (60 grams) semi-sweet chocolate chips
- Optional: 2 tablespoons chopped walnuts or pecans
- Optional: Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat 4 tablespoons softened unsalted butter with 1/4 cup packed brown sugar and 2 tablespoons granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 minutes by hand.
- Mix in 1 large egg yolk and 1 teaspoon vanilla extract until fully incorporated.
- In a separate bowl, whisk together 1/2 cup + 2 tablespoons all-purpose flour, 1/4 teaspoon baking soda, and a pinch of salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in 1/3 cup semi-sweet chocolate chips and nuts if using.
- Use a cookie scoop or spoon to drop 6 equal mounds of dough spaced about 2 inches apart on the prepared baking sheet.
- Bake for 12-14 minutes until cookies look set but still soft in the center and edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
If dough is too soft or sticky, chill in the fridge for 10 minutes before scooping to prevent spreading. Watch baking time closely to avoid overbaking. Use softened butter, not melted, for best texture. Store cookies in an airtight container with a slice of bread to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Fat: 8
- Carbohydrates: 18
- Protein: 1.5
Keywords: small batch cookies, chocolate chip cookies, soft cookies, easy cookie recipe, cookies for two, quick dessert