These Big Chocolate Chip Cookies are just the small-batch cookie you’re looking for. They’re crispy at the edges, chewy in the middle, and all around totally delicious – perfect for your cookie craving.
Big Chocolate Chip Cookies for Two
Single-serve chocolate chip cookies have been a big hit over on Instagram for a while now (but I saw Peanut Butter Plus Chocolate do it first). And I get it. Late night craving, last minute treat, not in the mood to bake a whole batch – all great reasons to seek out a small-batch cookie recipe. Chocolate chip cookies have been my go-to dessert at home for years. YEARS. I’m kind of obsessed, and quite frankly, the CCC is the perfect dessert. Who doesn’t love a warm, sugary cookie dripping with melted chocolate?
These big cookies hit all the marks of a good cookie AND the recipe only makes two cookies. No more having to bake the next batch, or accidentally leaving the dough you didn’t bake in the fridge until it’s dried out and not worth baking. These cookies are flavorful, soft, and crisp at the edges. There’s extra brown sugar, a single egg yolk, plenty of vanilla extract, and dark, drippy chocolate (but you can choose whatever chocolate you like). And you’ll have these two big cookies in and out of the oven in less than 20 minutes, if you’re eager.
Why You’ll Love These Cookies
- Made in 1 bowl
- Done in less than 30 minutes
- Delightfully rich flavor (brown sugar, vanilla, egg yolk)
- Perfectly portioned
- Small-batch (duh)
Big Chocolate Chip Cookies For Two
The perfect chocolate chip cookie. Made extra big. And only for two. These chewy-in-the-middle, crispy-at-the-edge cookies are exactly what your next cookie craving needs.
- 3 Tbsp (42g) plant-based butter (or regular butter), softened
- 3 Tbsp (42g) light brown sugar, packed
- 1 1/2 Tbsp (18g) white granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/2 cup (65g) all-purpose flour
- 1/3 cup chopped chocolate or chocolate chips (see Note 1)
- Flakey sea salt to sprinkle (optional)
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, beat together the butter and sugars until fluffy. Beat in the egg yolk and vanilla extract. Then beat in the baking soda and salt.
- Stir in the flour using a large spoon or spatula. Finally, add in the chocolate chunks or chips, leaving a few out to press into the tops of the dough balls, and mix.
- Divide the dough into two equal size dough balls. Gently roll the dough balls smooth (the dough won't be very firm). Press the extra chunks or chips into the tops of the dough balls.
- Bake at 350°F for 12-14 minutes. Allow the cookies to rest on the pan for 5 minutes before moving to a cooling rack.
- Sprinkle warm cookies with flakey sea salt (optional!).
- Chocolate: you can use your favorite chocolate chips, chunks, or chopped chocolate in this recipe. To get the melty pools of chocolate as pictured, you need to use chopped chocolate bar (not "chunks").
Did you make this recipe? I would love to see!
Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred
Leave a Reply