I have the absolute most perfect chocolate chip cookie recipe to share today. The best part is, it only makes two cookies. So you can indulge in these single serving cookies without having a huge batch sitting around to tempt you. They also whip up very quickly, and all in one small bowl.
Perfect Single Serving Size Chocolate Chip Cookies
Author: Melissa @ No. 2 Pencil
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 1-2
Makes just two very large chocolate chip cookies
Ingredients
- 2 tablespoons of butter
- 2 firmly packed tablespoons of dark brown sugar
- 1 tablespoon of granulated sugar
- Pinch of kosher salt
- ¼ teaspoon of pure vanilla extract
- 1 egg yolk – discard or set aside egg white for a different use
- ¼ teaspoon of baking soda
- ¼ cup of all-purpose flour
- 3 heaping tablespoons of semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a microwave safe bowl, heat butter just until it starts to melt and is softened. Blend softened butter, sugars, salt, and vanilla together by hand.
- Add egg yolk and stir again.
- Add baking soda and flour and stir until combined.
- Then stir in chocolate chips.
- Form cookie dough into two balls and place on baking sheet.
- The cookies will spread during baking, so make sure they are several inches apart.
- Bake for about 8 minutes, or until edges are golden brown.
- Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance.
Need a peanut butter fix? Try my recipe for just two peanut butter cookies.
If you don’t have time for oven baked cookies, try my microwave recipe for Chocolate Chip Cookie in a Cup. It’s another perfect single serve dessert.
Those cookies are kinda sorta perfect. I love having only two around (even though yes, I will eat both!). And they look so chewy and golden and gorgeous! Drooling.
Love these! Pinned ‘em to my single serving board on Pinterest. Nailed it, my friend!
awesome! great portion control!
unbelievable! What a handy recipe to have around for those times when you really don’t want to eat an entire batch of cookies yourself. Thanks so much.
The ingredients read “baking soda”, the instructions read “baking powder”. I used baking soda. Is that the correct one?
Yes, baking soda. Thanks for the comment, I corrected the instructions:0)
Melissa do you happen to have the calorie count for this?
I’m sorry, I don’t. Maybe an online calorie calculator would work for you?
I don’t know the calorie count, but I just ran it through the Weight Watchers Points Plus calculator and they are 12 PP+ each.
I just ran it through the calorie counter I use and there are 330 calories in each cookie! http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2363637
This is so fabulous. I am in Mammoth (high altitude in the Sierra mountains)…have any idea for adjustments?
That’s a great question! I’m not sure about higher altitude baking, maybe somebody else can chime in?
PS…pinned this.
Just made these, and yes – perfect! I broke up a biscoff cookie and put it in the dough.
cute…love the photos and I guess this is one way to make sure you only eat 2. Love the name of your blog as well.
i read somewhere that egg WHITE is for binding, but you use egg YOLK in this recipe, why is that? i’m vegan so i’m automatically substituting things in my head as i read this, so depending on what the egg yolk is supposed to act as i would use a different substitute. example…for texture: applesauce or banana or etc, for binding: flaxseed or egg replacer powder or etc. i assume that since it’s the yolk its for the texture?
Hi there,
It’s for texture and binding. Let me know how it goes!
If I were to double the recipe for me and a friend could we use the full egg instead of two yolks?
I would suggest using two yolks, the white will change the texture of the cookie. But you can always experiment and let us know!!! :0)
So delicious! Perfect late night sweet!
Gosh these look so tempting…I might HAVE to make a dozen of these anyway…
I really really want the measurements for a whole batch of these but just couldn’t find it on your website.
I’m working on converting it to a big batch! Stay tuned:0)
sooooo good
:D I doubled it so my bf and I could have 2 cookies each for dessert! 
thanks!
This looks like the PERFECT choc. chip cookie recipe….except I need 2 dozen of them at least… I am staying tuned for the big batch :^)
Thanks for posting!
This looks like the PERFECT choc. chip cookie recipe….except I need 2 dozen of them at least… I am staying tuned for the big batch :^)
Thanks for posting!
Made these over the weekend. They were delicious! I always worry about single-serving recipes being too egg-heavy, since it’s hard to get a fraction of an egg, but this recipe has excellent balance. Definitely writing it down for repeat use. Thanks for sharing!
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I just made these and it was literally the most perfect cookie I’ve ever made…
I’m in loooooveeeeeeee with these but my middle is always not done (not even gooey) but my outsides are golden and crisp. How do I get the middle cooked without burning the outside?
generally baking it a little longer at a slightly lower temp will help it bake more evenly without burning….
I always eat them with a fork because they are pretty gooey (in a good way).
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The cookie continues to cook from the heat of the baking sheet. Let them cool keep cooling on the hot sheet. :0)
Such a good idea to make just two cookies! For a singleton
X
This is awesome. I have to try this out soon! 2 cookies is all you need sometimes. Thanks for sharing.
Oh my goodness, this is the best thing EVER. Brilliant!
YES!!! Oh my gosh, it’s so nice to find a small recipe like this. Thank you a million times!
I have to try these! best idea ever – Thank you
using the recipe builder on http://www.myfitnesspal.com, i found that the 2 cookies are approx 715 calories total.
are these cookies relatively large?
Yes, they are good sized.
yum! love this idea..darling blog!
now following! xo chaseandem.blogspot.com
omg, tooo cute! must make! thanks for the recipe!
Wow, that is actually a really good idea if I want to treat myself! ^w^
Haha, it would have to be selfish treat, since my family usually eats up all of my bakes!
But still, it would be less of a hassle too! ^^
Thank you for the recipe! ^^ They look like gorgeous cookies!
Hopefully they’ll taste gorgeous too when I make them! ^3^
http://www.joyjoii.blogspot.com
My dough was incredibly gooey, there is no way I could form it into balls. I added 2 Tbs of flour but then they baked up really cakey. Any suggestions?
The dough is a pretty wet dough, which makes for a thin cookie. You can use damp hands to roll to prevent sticking or refrigerate your dough for a few minutes to make it easier to handle.
this is such a genius idea. thanks for this fabulous post!
http://www.lovefromberlin.net/
xx rae
Made these today, they were perfect. Thanks for the fabulous recipe!
Made these today, they were perfect. Thanks for the fabulous recipe!
Is there a way to convert this to grams?
For the european bakers among us
To convert to metric go here: http://www.epicurious.com/tools/conversions/convertingtometric
2 cookies!? ANY TIME WE WANT??? YOU’VE DOOMED US ALL!!!
I can’t tell you how long I’ve just wanted a itty bitty cookie recipe. Thank you so much….or I hate you (my thighs)!
Caroline
chocolate & carrots
http://chocolateandcarrots.com
This is AMAZING! So glad I found this recipe (and your blog!)
Brilliant! Thank you for sharing this.
So yummy! Thank you for your recipe! I found it through a friend’s pin on Pinterest and made them that very night. I swapped light brown sugar for the dark and used mini chocolate chips. Just as yummy and easy to whip up! Thanks again!
you wicked thing! i was safe until now. i could barely finish reading your recipe because i was fighting the urge to go to the kitchen and make the cookies.
OMG, my feet are pulling me away from the keyboard and towards the kitc…
I’ve probably made these half a dozen times since I first found it on Pinterest! I use sucanat for the brown sugar, evaporated cane sugar for the white sugar, and whole wheat flour for the flour. You can’t tell they’re “healthier”! I just love them. I usually make four-six smaller cookies and bake them for 7 minutes. Perfection!
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Literally JUST made these…mine kinda turned into one big coookie because I didn’t spread them far away enough but they still tasted delish and my parents scarfed it down in two minutes flat xD
These are awesome! Perfect for me and LO when we want a treat during the day.
Hi I’m just wondering if the ingredients are correct when it says 1 tablespoon salt? Or is it 1 teaspoon?
It’s just a pinch of salt. I don’t see anywhere it says a tablespoon, maybe you confused it with the sugar? :0)
made these today and they came out perfect! love the idea of single serving recipes! they are as good as any professional bakery
I am loving your single size serving posts; great idea!
Mackenzie
What a great idea, this is perfect for me because I have no self-control when it comes to cookies!
I tried these and reviewed them on my blog. They are absolutely perfect! So incredibly delicious and I gave them 5 out of 5 stars. And hey now, I don’t give gold stars out all willy-nilly either
. Thanks for sharing a delicious and easy recipe that is portion-controlled for those of us with “snarf-down-the-entire-batch” tendencies.
Beth, you are so kind! Thank you a million times over!
fabulous – then you aren’t tempted by the other 11 cookies!
These are in the oven now — the dough is AMAZING. And they made 4 normal-sized cookies for me! I was expecting “blog cookies” (you know, the blogs where the desserts are OMGsofilling and then when you try to make them the cookies are the size of a pencil eraser?) Can’t wait to enjoy these, thanks for this!
Thanks for sharing this! They’re in the oven now. The dough tasted delicious and it made 4 regular sized cookies for me — when you said 2 cookies I was expecting teeny tiny cookies. Thanks for actually MEANING 2 big cookies! WOO HOO!
I cant wait to try it!! I love that it’s make only two
perfect for the ones who live alone!
Hi! I love this recipe, but I like to halve the butter – it makes for a thicker, softer dough (like those “Soft Baked” cookies) and way less greasy. Just a suggestion! All the best,
As many of the posts above, my cookies are also in the oven as I am typing …….pursuant to having a craving for something sweet and remembering my pinning of this recipe on Pinterest! My dough was too doughy and it would not allow forming balls. I doubled the recipe because I didn’t want to share one of my cookies with hubby….that’s how bad my craving is! I did use 2 egg yolks; I checked my ingredients and I did it correctly, just wondered if anyone else had that problem? I’m sure I will eat them anyway …..no problem! lol
Yes, the dough is soft. If it is overly soft, make sure you are not starting with butter that is too hot. Enjoy your cookies:0)
I made these last night. Love them! I am sitting at work thinking about the half of a cookie I have left at home. Thanks for posting this.
I love this recipe!! I always use it for my cookie skillet for hubby and I to share!! It is the PERFECT amount without baking over the skillet ❤ this needs to stay here forever!!