Hey guys! I wanted to get you a super easy recipe right in time for Monday and the rest of the week, so take this offering of a recipe for just two chocolate chip cookies. When you don’t want a whole 24-batch of cookies, this is the perfect option!
These babies are pretty big, filled with dark chocolate (or whatever chocolate you prefer), and a little on the cake-y side, which is one of my fav kinds of cookies. Let’s get to it!
How to Make Two Chocolate Chip Cookies
This recipe is super simple, and it’s got all the classic ingredients you expect to see in a chocolate chip cookie. We’re starting with a little bit of butter, sugar, and brown sugar, and then throwing in some vanilla extract and an egg. Stir in the dry ingredients, and measure the chocolate with your heart.
The dough comes out soft and easy to use, so just divide it in half, throw it on a baking sheet and pop it into the oven. There’s no need to roll them, or use a cookie scoop, or do anything to make them perfectly round. Just divide the dough in half, and use a spoon to scoop onto your baking sheet!
As always, I like a cookie that is slightly under-baked if anything, so be sure to take them out of the oven once they become puffy and just slightly golden brown around the edges. And that’s it! The whole recipe takes about 25 minutes with baking, if that!
Tips & Tricks for Great Cookies
This is one of the most simple recipes for chocolate chip cookies, but I’ve got a few tips to help you along the way!
- Don’t over mix your dough. It will come together quickly, and you just need to work it until it’s well combined and there are no dry pockets of flour!
- Use any chocolate you’d like and yes, you can swap in chocolate chips if you’d prefer. Chopped chocolate is my fav though, and I recommend it if you’ve got a bar laying around!
- No need to shape or roll the dough and it’s okay if it’s not perfect when you put it on the pan. Just use a spoon to make it into a rough ball shape, and go with it!
- These are big cookies, so if you want smaller ones, you can instead divide the dough into 4 cookies instead of just 2! They won’t take as long to bake, so give them a peak around 8-10 minutes!
- Add in whatever you like here! You can use any chocolate as I mentioned, but you can also toss in some walnuts or chopped pistachios, or crushed chips or pretzels for a sweet/salty combo too!
Hope you guys enjoy this one- it’s the perfect late-night treat!
Two Chocolate Chip Cookies
Ingredients
- 2 tbs. softened butter
- 2 tbs. dark brown sugar
- 1 tbs. granulated sugar
- 1 egg yolk
- 1 tsp. vanilla extract
- 1/3 cup flour
- 1/4 tsp. salt
- 1/8 tsp. baking soda
- 1- 1.5 oz chopped dark chocolate (or any chocolate you prefer)
Instructions
-
Preheat your oven to 350 degrees and line a small baking sheet with parchment paper. In a small bowl, beat together the butter, brown sugar, and granulated sugar until well combined and fluffy. Then beat in the egg yolk and vanilla extract until just combined. Add in the flour, salt, and baking soda and beat until there are no dry pockets of flour remaining and the dough is smooth.
-
Using a spatula, fold in the chopped chocolate. Divide the dough roughly in half, and use a spoon to dollop it onto your prepared baking sheet. The cookies do not have to be perfectly round- just dollops are totally fine! Bake the cookies for 13-15 minutes, or until they are puffed, and just golden around the edges. Cool for 10 minutes on the pan before enjoying!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Wow, this is really cool recipe. I am definitely gonna try this saturday.
Great idea! Thanks, and I’m definitely going to try, then keep this recipe.
Glad to hear it!
can this be frozen?
You can freeze the dough before baking, but they will spread less when baking from frozen so you may want to press the dough down slightly before freezing.