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Perfect Small-Batch Chocolate Chip Cookies for Two

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These small-batch chocolate chip cookies make exactly six cookies for two people. With crispy edges, soft centers, and melty chocolate, they’re ready in 20 minutes using simple ingredients and no special equipment.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened to room temperature
  • 3 tablespoons granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons all-purpose flour (75 grams)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together softened butter, granulated sugar, and brown sugar for about 2 minutes until light, fluffy, and slightly pale.
  3. Add egg yolk and vanilla extract; whisk until fully combined and smooth, about 30 seconds. Scrape down sides of bowl.
  4. In a small bowl, whisk together flour, baking soda, and salt.
  5. Add dry ingredients to wet ingredients; fold gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Fold in chocolate chips until evenly distributed.
  7. Chill dough for 15-20 minutes (optional but recommended for thicker cookies).
  8. Scoop dough into 6 equal portions (about 1.5 tablespoons each) and place on prepared baking sheet, spacing 2 inches apart. For craggy edges, roll into balls and gently pull apart in the middle.
  9. Bake for 10-12 minutes, until edges are golden brown and centers are still pale and puffy.
  10. Immediately sprinkle with flaky sea salt if desired.
  11. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  12. Serve warm, ideally within 15 minutes of baking.

Notes

For best results, use room temperature butter (not melted). Weigh flour for accuracy (75g). Do not overbake; cookies continue cooking on hot sheet. Use a light-colored baking sheet to prevent burning. For thicker cookies, chill dough 15-20 minutes. For vegan option, use vegan butter sticks and replace egg yolk with 1 tablespoon aquafaba mixed with 1/2 teaspoon cornstarch.

Nutrition

Keywords: small-batch chocolate chip cookies, cookies for two, easy cookie recipe, 6 cookies, chocolate chip cookies

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