Cozy Small-Batch Chocolate Chip Cookies: Perfect for 2
These quick and easy small-batch chocolate chip cookies are perfect for when you need a warm, sweet treat without committing to a full batch. With crispy edges and soft, gooey centers, they come together in under 25 minutes using simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 tablespoons (57g) unsalted butter, softened
- 3 tablespoons (40g) light brown sugar, packed
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk (about 18g)
- 1/2 teaspoon vanilla extract
- 1/3 cup (42g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (60g) semi-sweet chocolate chips
- Optional: flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and looks like wet sand, about 2 minutes.
- Add the egg yolk and vanilla extract. Stir until combined and glossy, about 30 seconds.
- In a small bowl, whisk together the flour, baking soda, and salt.
- Add the flour mixture to the butter mixture. Stir gently until just combined—no white flour streaks remain. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Divide the dough into 6 equal portions (about 1.5 tablespoons or 30g each). Roll into balls and place on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden brown and centers look slightly puffy and underdone.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. If using flaky sea salt, sprinkle on top right after removing from oven.
- Allow to cool for at least another 5 minutes before serving for best texture.
Notes
Butter should be softened but not melted—press with finger to leave an indent. For best results, use the spoon-and-level method for flour. If you have extra time, chill dough balls for 30 minutes before baking for deeper flavor and less spread. Cookies keep in an airtight container at room temperature for up to 3 days; place a slice of bread in the container to keep them soft. Freeze dough balls for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15
- Sodium: 135
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
Keywords: small-batch chocolate chip cookies, cookies for two, easy cookie recipe, quick cookies, homemade cookies