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)

Yield: 2 Big Cookies

Big Chocolate Chip Cookies For Two

Name: Big Chocolate Chip Cookies For Two
Prep time: 5 min
Cook time: 13 min
Total time: 23 min
Yield: 2
Cuisine: American
Ingredients: 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)

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.

Prep Time 5 minutes

Cook Time 13 minutes

Additional Time 5 minutes

Total Time 23 minutes

Ingredients

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)

Instructions

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!).
Enjoy.

Notes

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").

Rich and delicious Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks – no whites! The yolks bring a chewy texture and rich flavor to these cookie bars.

Egg Yolk Chocolate Chip Cookie Bars

I first heard of baking cookies with only egg yolks a little while ago when I saw Buttermilk By Sam’s post over on Instagram. She’d made her cookies with egg yolks (no whites), and when I found myself with some extra yolks on hand, I whipped up my go-to chocolate chip cookies with only the yolks and WHOA. The flavor. The texture. The richness. I was blown away that I hadn’t thought to do this – so many of my extra yolks went to straight to scrambled eggs (I’d rather have cookies!).

The swap from whole eggs to yolks only is so simple, but it wasn’t until Sam’s post that a little “egg yolk cookie” seed was planted in my baking repertoire. So when I made a cake recipe a couple of weeks ago that utilizes only egg whites, I knew I needed a cookie bar recipe (hello, single batch!) made with the extra yolks. If you’re a fan of gooey, soft chocolate chip cookies with major flavor then you will love these easy and quick egg yolk cookie bars.

Why You’ll Love These Cookie Bars

You only need one bowl
The dough takes only minutes to mix together
The baked bars have the best chewy texture
You can easily halve the recipe if desired

What You’ll Need

Plant-based butter mixes with the sugars to create that classic cookie texture. You can use regular salted butter in its place.
Brown sugar adds moisture and flavor to these bars. I love the added molasses in brown sugar and prefer it in my cookies. Light or dark brown sugar will do.
White granulated sugar is standard for cookies. Feel free to use coconut sugar, raw sugar, or unrefined cane sugar instead – just note that the gram measurement will vary depending on the sugar.
Egg yolks (duh) make these cookie bars. The yolks add a rich (non-eggy!) flavor and a chewy, soft texture to these bars. If you’re halving the recipe, I recommend using 2 1/2 egg yolks (using a scale would be the easiest way to do this).
Vanilla extract adds flavor. I like to add a whopping two teaspoons because I love vanilla flavor in my chocolate chip cookies.
Baking soda and baking powder are used in these cookie bars to provide lift.
Salt enhances flavor and cuts sweetness.
All-purpose flour is the standard cookie flour. You can use a bleached or unbleached variety. For “healthier” cookie bars, you can replace up to 1/2 of the flour with white whole wheat flour or spelt flour.

Egg Yolk Chocolate Chip Cookie Bars

Rich, delicious, and chewy Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks. A quick and simple recipe made to utilize those extra egg yolks 😉

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup (226g) plant-based butter, softened
1 cup (208g) light brown sugar, packed
1/2 cup (112g) white granulated sugar
5 large egg yolks
2 tsp vanilla extract
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp salt
2 1/2 (325g) cups all-purpose flour
2 cups (390g) chocolate chips, divided
Flakey sea salt to sprinkle (optional)

Instructions

Preheat your oven to 350°F and prepare a 9x13” baking pan with non-stick spray and parchment paper (see Note 1).
In a large bowl, beat together the butter and sugars until combined and fluffy. Beat in the egg yolks and vanilla extract. Then beat in the baking soda, baking powder, and salt.
Add the flour and use a large spoon or spatula to mix the dough together. Stir in 1 3/4 cup (341g) of the chocolate chips (the rest will go on top).
Spoon the dough into your prepared baking pan. Use the spoon to evenly spread and gently flatten the dough. Sprinkle the remaining 1/4 cup (49g) of chocolate chips on top and gently press them into the dough.
Bake the bars at 350°F for 25-30 minutes, or until the edges are lightly browned and the center no longer looks wet.
Allow the bars to cool completely in the pan, on a cooling rack. If you’re feeling eager to dig in (and you don’t need the bars to look pretty) go ahead and scoop a spoonful out to eat warm.
Once the bars are cool, carefully lift the whole thing up and out of the pan (use the parchment paper “tabs”). Slice into rectangles or squares, sprinkle with a little flakey sea salt if desired, and enjoy!
Store leftovers in airtight container at room temperature.

Notes

Parchment Paper: I like to cut one piece of parchment paper that's long enough to hang over two of the pan sides. Fold and crease the excess paper over the sides and trim to about a 1/2".

Did you make this recipe? I would love to see!

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egg yolk chocolate chip cookies