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5 from 1 vote

Small Batch Chocolate Chip Cookies Recipe (2 Cookies)

This small batch chocolate chip cookies recipe makes two thick, bakery-style cookies with crisp edges and gooey centers. Ready in about 15 minutes, it’s the perfect easy dessert for two when a late-night cookie craving hits.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie, small batch chocolate chip cookie
Servings: 2 people
Author: Anthony Rodriguez
Cost: 5

Ingredients

  • 2 tbsp unsalted butter, melted unsalted
  • 3 tbsp dark brown sugar
  • 1 tbsp granulated sugar
  • 1 count egg yolk from a large egg
  • 1/2 tsp vanilla
  • 1/4 cup flour add 1 tbsp to the 1/4 cup
  • 1/2 tsp cornstarch
  • 1/8 tsp baking soda
  • 1 tsp Pinch salt
  • 1/4 cup chocolate chunks

Instructions

  • Preheat oven to 375°F.
  • Mix melted butter and sugars. (don't use cold butter)
  • Add egg yolk and vanilla.
  • Stir in dry ingredients.
  • Fold in the chocolate. Don't overmix.
  • Form two tall dough balls. Place on the baking sheet.
  • Bake 10–12 minutes.
  • Cool for 5 minutes before serving on the baking sheet.

Notes

  • Add an extra tablespoon of flour if needed. Depending on the humidity or butter temperature, the dough can sometimes be slightly loose. If it feels too soft, mix in 1 additional tablespoon of flour to achieve a thick, bakery-style cookie texture.
  • Make sure the butter is melted, but not hot. The butter should be fully melted and warm, not steaming hot or cold. Butter that’s too hot can cause the cookies to spread, while butter that’s too cool won’t properly dissolve the sugars.
  • Shape the dough tall, not round. This simple bakery trick keeps the cookies thick and chewy instead of spreading flat.
  • Use chocolate chunks or fèves for the best texture. Their flat shape melts into those glossy chocolate puddles you see in bakery cookies.
  • Don’t overmix the dough. Stir just until the flour disappears to keep the cookies tender and soft.
  • Let the cookies rest on the pan. They may look slightly underbaked when they come out, but 5 minutes on the hot pan finishes the bake perfectly.
  • Finish with flaky sea salt. A small pinch of Maldon or flaky sea salt right after baking makes the chocolate flavor pop.
  • Press extra chocolate on top before baking. It gives the cookies that classic bakery look with melted chocolate pools.

Nutrition

Calories: 378kcal | Carbohydrates: 47g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 78mg | Potassium: 167mg | Fiber: 2g | Sugar: 31g | Vitamin A: 368IU | Calcium: 35mg | Iron: 2mg