Chocolate Chip Cookies for Two

Introduction

Sometimes you don’t need a full batch of cookies, just a perfectly warm, fresh-baked treat made for sharing—or not. This recipe yields two bakery-style, chewy-centered cookies with crispy edges, delivering maximum satisfaction with zero leftovers.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 7 minutes

Cook Time: 13 minutes

Total Time: 20 minutes

Servings: 2

Ingredients

3 Tbsp unsalted butter (mostly, but not fully melted)
3 Tbsp light brown sugar (lightly packed)
1 Tbsp granulated sugar
1 large egg yolk
3/4 tsp pure vanilla extract
1/2 cup all-purpose flour
1 Tbsp cornstarch
1/8 tsp baking soda
1/8 tsp salt
6 Tbsp semi-sweet chocolate chips (divided)

Instructions

Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
In a medium bowl, whisk together the mostly melted butter, light brown sugar, and granulated sugar until smooth.
Add the egg yolk and vanilla extract to the sugar-butter mixture, and whisk vigorously until well combined and slightly thickened.
In a separate small bowl, whisk together the flour, cornstarch, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mixing with a spatula just until a few flour streaks remain.
Fold in 3 Tbsp of the chocolate chips.
Scoop the dough into two equal portions (each will be roughly the size of a golf ball). Place them on the prepared baking sheet, spacing them at least 3 inches apart as they will spread.
Gently press the remaining 3 Tbsp of chocolate chips onto the tops of the dough balls.
Bake for 11-13 minutes, until the edges are set and golden and the centers look just barely underdone.
Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes to finish setting up.

Variations

Brookie-Style: Flatten the cookie dough balls slightly and press a small square of brownie batter (from a box mix) into the center before baking.
Pan Cookie: Press all the dough into a small, greased oven-safe skillet and bake for 15-18 minutes for a single, shareable skillet cookie.
Stuffed Cookie: Flatten each dough ball and sandwich a small piece of a chocolate bar or a marshmallow in the center, sealing the dough around it before baking.
Salted Caramel Puddle: Right after baking, press the back of a spoon into the center of each warm cookie and fill the indent with a dollop of caramel sauce.

Tips for Success

For the best texture, ensure your butter is *mostly* melted but still slightly soft, not hot. This helps create the perfect chewy-crispy balance.
Using a kitchen scale to measure the flour (62g) is more accurate than cup measurements for consistent results.
The cookies will look underdone when you take them out. They will finish cooking on the hot baking sheet, so patience during cooling is key for a perfect texture.

Storage & Reheating

Store any leftover cookies in an airtight container at room temperature for up to 2 days. To reheat and restore that fresh-baked feel, microwave a cookie for 8-10 seconds or warm it in a 300°F oven for 3-4 minutes.

FAQ

Why use mostly melted butter?

Mostly melted butter (with a few soft pieces) helps the cookies spread properly without requiring a long creaming process. It contributes to a chewy interior and a crispier edge.

Can I use a whole egg instead of just a yolk?

No, the egg yolk adds richness without the extra moisture from the white, which would make the cookies cakey. Save the white for breakfast or a cocktail.

My cookies spread too much. What happened?

This can happen if the butter was too warm/hot, or if your baking soda is old and inactive. Ensure your butter is just mostly melted, not piping hot, and check your leavener’s date.

Can I make the dough ahead and bake later?

Yes, you can scoop the dough balls onto a plate, cover tightly, and refrigerate for up to 48 hours. Let them sit at room temperature for 10 minutes before baking.

Why is cornstarch included?

The cornstarch (a substitute for a full amount of flour) makes the cookies extra soft and tender by inhibiting gluten development.

Can I double this recipe?

Absolutely! For a standard batch of 4 cookies, simply double all ingredients and follow the same instructions.