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Close-up of several gooey Small Batch Chocolate Chip Cookies cooling on a wire rack.

Small Batch Chocolate Chip Cookies for Two

This recipe makes 12 small chocolate chip cookies, perfect for a couple or small household craving a quick, satisfying dessert. It provides the comfort of baking without creating many leftovers.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 117
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg yolk (egg white reserved for another use)
  • 3/4 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/8 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/3 cup chocolate chips

Equipment

  • Electric mixer
  • Light-colored baking sheet
  • Silicone mat
  • Medium bowl
  • Separate bowl
  • Wire rack

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit. Line a light-colored baking sheet with a silicone mat.
  2. In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
  3. Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
  4. Next, add the egg yolk and vanilla and beat until just combined.
  5. Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
  6. Sprinkle the flour on top of the butter mixture, and beat just until combined.
  7. Stir in the chocolate chips.
  8. Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
  9. Bake for 8 to 10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
  10. Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.

Nutrition

Calories: 117kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 46mgSodium: 67mgSugar: 9g

Notes

This recipe is designed for small households. If you have extra egg white, save it for an omelet or meringue later.

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