Print

Perfect Small-Batch Chocolate Chip Cookies for Two

small-batch chocolate chip cookies - featured image
Print Recipe

These perfect small-batch chocolate chip cookies make exactly six generous cookies with crispy edges, soft centers, and pools of melted chocolate. Developed from scratch for a six-cookie yield, this foolproof recipe has even converted a self-proclaimed cookie hater into a devoted fan.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips or chopped chocolate
  • Flaky sea salt for sprinkling (optional)
  • 1/4 cup chopped nuts, such as walnuts or pecans (optional)

Instructions

  1. Melt the butter. Place 4 tablespoons unsalted butter in a microwave-safe bowl and heat in 15-second intervals until just melted. Let it cool for about 2 minutes—you want it warm, not hot.
  2. Combine the wet ingredients. In your medium mixing bowl, whisk together the melted butter, 1/4 cup granulated sugar, and 1/4 cup packed light brown sugar. Whisk for about 30 seconds until the mixture looks like wet sand and starts to pull away from the sides of the bowl.
  3. Add the egg yolk and vanilla. Drop in 1 large egg yolk and 1/2 teaspoon vanilla extract. Whisk vigorously for about 1 minute until the mixture is thick, pale, and slightly glossy.
  4. Mix the dry ingredients separately. In a small bowl, whisk together 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Combine wet and dry. Add the flour mixture to the wet ingredients. Use your rubber spatula to fold everything together gently. Mix just until you see the last streaks of flour disappear.
  6. Fold in the chocolate. Add 1/3 cup chocolate chips or chopped chocolate. Fold gently until the chocolate is evenly distributed.
  7. Chill the dough. Cover the bowl and pop it in the fridge for at least 30 minutes.
  8. Preheat and prepare. While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
  9. Portion the dough. Use your cookie scoop or two spoons to portion the dough into 6 equal balls, about 1.5 tablespoons each. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake. Bake for 10-12 minutes. At 10 minutes, the edges should be golden brown and the centers should still look slightly puffy and underdone.
  11. Cool on the pan. Let the cookies rest on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire cooling rack.
  12. Finish with salt. While the cookies are still warm, sprinkle a tiny pinch of flaky sea salt on top of each one.

Notes

Chilling the dough is non-negotiable for best results. For softer cookies, bake for 10 minutes; for crispier, bake for 11-12 minutes. Cookies continue to bake on the hot pan after removal. Dough can be refrigerated for up to 3 days or frozen for later use.

Nutrition

Keywords: small batch cookies, chocolate chip cookies, cookies for two, easy cookie recipe, small batch dessert, homemade cookies

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