Chocolate Chip Cookies are such a nostalgic treat. For me, they bring back memories every time I enjoy them. If you're not in the mood for baking a whole batch of chocolate chip cookies, consider making a single serving of cookie dough for two. This way, you can satisfy your sweet tooth without the effort of a full baking session. Plus who doesn't want to enjoy the delightful flavors of chocolate and sweetness in no time?
Jump to:
Ingredients
- Egg Yolk - enhances the texture of the cookies
- Vanilla Extract - the key flavor in these cookies
- Brown Sugar - helps to caramelize everything together.
See the recipe card below for quantities and measurements.
Variations
Want to add in some extras? Try these simple add-ins:
- White chocolate Chips - Not a chocolate fan? Try white chocolate chips
- Nuts - Want to add in some crunch? Add in 1 Teaspoon of your favorite type of finely chopped nuts
- Dried Fruit - Add in 1 Teaspoon of your favorite mix of dried fruit
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following:
- Mixing bowls
- Whisk
- Spatula
- Parchment paper
- Cookie sheet
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium-sized bowl, add melted butter, brown sugar, and granulated sugar. Whisk until combined. Add in the egg yolk and vanilla. Whisk until combined.
2. In a separate bowl, combine all the dry ingredients and whisk them together. Spoon the dry ingredients into the wet ingredients. Fold everything together with a spatula.
3. Once combined, fold in the chocolate chips until they are mixed throughout the batter.
4. Using a large cookie scoop, scoop out the cookie dough onto your baking sheet. Placing the cookies about 2 inches apart. Bake for 12-15 minutes. Allow the cookies to cool on the hot baking sheet until they come to room temperature. Enjoy!
Hint: Spooning in the dry ingredients will help ensure the batter comes out smooth.
Storage
Yes! You can make these cookies in advance. You can store fully cooled cookies on the countertop in an air-tight container for up to 3 days.
You can also freeze these cookies. Store the fully cooled cookies in a zip lock bag. Then pop it in the freezer.
Top Tip
Remember to slightly underbake these cookies. When you remove the cookies from the oven and let them sit on the hot cookie sheet, they will continue to bake.
FAQ
Yes, you can. Just be aware that they might spread a bit more and the chocolate will melt differently than chocolate chips.
Recipes You'll Love
📖 Recipe
Chocolate Chip Cookies for Two
Equipment
- Mixing bowls
- Whisk
- Spatula
- Cookie sheet
- Parchment paper
Ingredients
- 3 Tablespoons Unsalted butter melted
- 2 Tablespoons Brown sugar
- 2 Tablespoons Granulated sugar
- 1 Egg yolk
- ¼ Teaspoon Vanilla extract
- ½ Cup All-purpose flour
- ¼ Teaspoon Baking soda
- 3 Tablespoons Semi-sweet chocolate chips
- Pinch of salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium-sized bowl, add melted butter, brown sugar, and granulated sugar. Whisk until combined. Add in the egg yolk and vanilla. Whisk until combined.
- In a separate bowl, combine all the dry ingredients and whisk them together. Spoon the dry ingredients into the wet ingredients. Fold everything together with a spatula.
- Once combined, fold in the chocolate chips until they are mixed throughout the batter.
- Using a large cookie scoop, scoop out the cookie dough onto your baking sheet. Placing the cookies about 2 inches apart. Bake for 12-15 minutes. Allow the cookies to cool on the hot baking sheet until they come to room temperature. Enjoy!
Notes
- I love to sprinkle a bit of sea salt on top of the cookies straight from the oven.
- I use a large cookie scoop for this recipe. If you want to use a smaller cookie scoop you can. Just adjust your baking times.
