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Best Small-Batch Chocolate Chip Cookies for Two

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These small-batch chocolate chip cookies are perfect for when you want a warm, homemade treat without committing to a full batch. Made with simple ingredients and ready in about 20 minutes, they deliver crispy edges, soft centers, and rich butter flavor—ideal for date night or a cozy evening in.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour, spooned and leveled
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a quarter-sheet pan with parchment paper.
  2. Melt the butter in a microwave-safe bowl in 15-second bursts until mostly melted. Stir until completely liquid and let cool for about 2 minutes.
  3. In a small mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar for about 30 seconds until the mixture looks like wet sand and starts to pull away from the sides.
  4. Add the egg yolk and vanilla extract. Whisk until smooth and glossy, about 20 seconds.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
  7. Let the dough rest for 10 minutes to allow the flour to absorb the butter.
  8. Portion the dough into 6 equal balls (about 1.5 tablespoons each) and place them on the prepared baking sheet, spacing about 2 inches apart. Do not flatten.
  9. Bake on the middle rack for 9-11 minutes. For gooier cookies, bake 9 minutes; for more set cookies, bake 11 minutes. The edges should be golden and centers slightly underdone.
  10. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer to a cooling rack. Cool for another 5 minutes before serving.

Notes

For best results, use a quarter-sheet pan to ensure even baking. If using a full-size pan, bake only 6 cookies on one half. Resting the dough for 10 minutes is crucial for chewy centers. For deeper flavor, refrigerate the dough overnight. If cookies spread too much, the butter was too hot or the resting step was skipped. For burning bottoms, reduce oven temperature to 325°F (160°C).

Nutrition

Keywords: small-batch chocolate chip cookies, cookies for two, easy cookie recipe, quick cookies, no chill cookies

Find it online: https://jollyfork.com/best-small-batch-chocolate-chip-cookies-for-two/