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Best Small-Batch Chocolate Chip Cookies: Perfect for Two

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These small-batch chocolate chip cookies make exactly six perfect cookies with golden, slightly crisp edges and soft, almost gooey centers. Ready in under 30 minutes with simple pantry ingredients, they’re ideal for a cozy night in or a dinner party dessert.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, softened
  • 3 tablespoons (38g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup plus 1 tablespoon (70g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup (60g) semi-sweet chocolate chips
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together ½ cup plus 1 tablespoon all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon fine sea salt. Set aside.
  3. In a separate medium bowl, beat 4 tablespoons softened unsalted butter with 3 tablespoons granulated sugar and 2 tablespoons packed light brown sugar. Use a wooden spoon and work for about 2 minutes until light, fluffy, and pale in color.
  4. Add 1 large egg yolk and ½ teaspoon vanilla extract. Stir until completely combined.
  5. Add the flour mixture to the butter mixture. Stir gently with a rubber spatula or wooden spoon just until no streaks of flour remain. Do not overmix.
  6. Fold in ⅓ cup semi-sweet chocolate chips until evenly distributed.
  7. Using a cookie scoop or two spoons, portion the dough into 6 equal balls (about 1.5 tablespoons each). Place them on the prepared baking sheet, spacing about 2 inches apart. Refrigerate for exactly 15 minutes.
  8. Transfer the chilled cookies directly from the fridge to the preheated oven. Bake for 9 to 11 minutes, rotating the pan halfway through. Cookies are done when edges are golden brown and centers still look slightly soft and puffy.
  9. Remove from oven. Immediately sprinkle a tiny pinch of flaky sea salt on top of each cookie if using. Let cool on the baking sheet for 5 minutes.
  10. After 5 minutes, carefully transfer cookies to a wire rack to cool completely.

Notes

Chilling the shaped dough balls for 15 minutes is non-negotiable for thick, chewy centers. Use room temperature butter. Underbake slightly for best texture. For extra chewiness, replace 1 tablespoon granulated sugar with additional brown sugar or add an extra egg yolk.

Nutrition

Keywords: small-batch chocolate chip cookies, cookies for two, easy chocolate chip cookies, bakery-style cookies, small batch cookies

Find it online: https://cookluma.com/best-small-batch-chocolate-chip-cookies-perfect-for-two/