Print

Perfect Small-Batch Chocolate Chip Cookies for Two

small-batch chocolate chip cookies for two - featured image
Print Recipe

A quick and easy recipe for six perfect chocolate chip cookies with browned butter, crispy edges, and soft centers. Ideal for a late-night craving or a romantic date night treat.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, cut into pieces
  • 3 tablespoons (38g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅓ cup (42g) all-purpose flour, spooned and leveled
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup (60g) semi-sweet chocolate chips
  • Pinch of flaky sea salt (optional)

Instructions

  1. Brown the butter: Place 4 tablespoons of butter in a small saucepan over medium heat. Stir occasionally until the butter melts, foams, and turns a deep amber color with nutty aroma (about 4-5 minutes). Remove from heat immediately and pour into a mixing bowl. Let cool for 2-3 minutes.
  2. Mix the sugars and butter: Add 3 tablespoons granulated sugar and 2 tablespoons brown sugar to the warm browned butter. Whisk vigorously for about 30 seconds until the mixture looks like wet sand and sugar starts to dissolve.
  3. Add the egg yolk and vanilla: Drop in the egg yolk and ½ teaspoon vanilla extract. Whisk until smooth and glossy, about 20 seconds. The mixture should be thick and caramel-like.
  4. Combine the dry ingredients: In a small bowl, whisk together ⅓ cup flour, ¼ teaspoon baking soda, and ¼ teaspoon salt. Add to the wet mixture and fold with a rubber spatula until just combined. A few streaks of flour are okay.
  5. Fold in the chocolate chips: Add ⅓ cup chocolate chips and fold gently until evenly distributed. The dough will be soft and slightly sticky.
  6. Portion the dough: Using a cookie scoop or tablespoon, scoop 6 equal portions onto a parchment-lined baking sheet, spacing them about 2 inches apart. Optionally press extra chocolate chips onto the tops.
  7. Optional: Sprinkle a tiny pinch of flaky sea salt over each cookie.
  8. Bake: Place in a preheated 350°F (175°C) oven. Bake for 9-11 minutes, rotating the pan halfway through. Cookies are done when edges are golden brown and centers look slightly underdone and puffy.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes (they are too fragile to move right away). Then transfer to a cooling rack. Enjoy warm.

Notes

For best results, use room temperature egg yolk. Measure flour by spooning and leveling. If cookies spread too much, chill dough for 10 minutes before baking. For chewier cookies, use an extra tablespoon of brown sugar. Store leftovers in an airtight container at room temperature for up to 3 days. Unbaked dough can be frozen for up to 3 months.

Nutrition

Keywords: small batch chocolate chip cookies, cookies for two, browned butter cookies, easy cookie recipe, quick dessert

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