Ever have that moment late in the evening when you just need *one* perfect, warm, gooey chocolate chip cookie? I mean, not a whole package, not a giant skillet cookie, just something just right? Trust me, I’ve been there. After a long week stuck in chaotic training schedules, sometimes the only thing that resets my brain is a moment of simple sweetness. That’s exactly how this recipe for Small Batch Chocolate Chip Cookies for Two was born—it yields exactly 12 glorious cookies, making it the ultimate fix for a craving! Sharing those warm rounds with a close friend made the moment feel earned and totally guilt-free, tapping right into that joy of small batch baking.
You don’t need a whole afternoon or a week’s worth of leftovers when you have this quick fix. If you want to see what other folks are doing with this concept, check out some ideas over at small batch desserts! I’m Sarah Johnson, The Keto Performance Chef, and I promise, this quick cookie recipe will hit the spot without derailing any goals. You’re going to love how quickly these come together.
Why You Will Love These Small Batch Chocolate Chip Cookies for Two
Honestly, when you’re not cooking for a huge crowd, you want things to be simple and sensible. That’s what this recipe is all about—maximum comfort, minimum waste. These aren’t hard to make and they disappear fast!
- Perfect Portion Control for Dessert for Two: We get exactly 12 cookies. That’s the magic number! You get to enjoy a couple now, and save maybe four for later. No more staring sadly at a massive container of stiff, day-old cookies. This is true dessert for two satisfaction.
- Quick Cookie Recipe Ready Fast: Seriously, who wants to wait forever for a treat? Prep is only 10 minutes and they bake in about 10. That means you can decide you want a warm cookie at 9 PM and be eating it by 9:30 PM. Perfect for those sudden cravings!
Essential Equipment for Small Batch Chocolate Chip Cookies for Two
Okay, for these little guys, you don’t need a massive setup, but a few things really help keep things smooth in my kitchen. Since we are dealing with only 12 cookies, keep your setup tidy!
- You’ll need a good electric mixer—it makes creaming the butter so much faster.
- Grab a light-colored baking sheet. Trust me, dark pans burn the bottoms easily on small batches!
- A silicone mat is my best friend here; it stops sticking better than anything.
- Make sure you have a medium bowl for the wet stuff and a separate bowl for whisking your dry ingredients.
- Finally, a basic wire rack to let those warm beauties rest.
Ingredients for Your Small Batch Chocolate Chip Cookies for Two
When you’re keeping things small, precision really matters, which is why I list everything out exactly as written on my card. No guessing games here! Since this is only one main dough section, it’s all about making sure you have these basics ready to go. Getting the right texture in a small batch hinges on these measurements, so grab your cups and spoons!
Cookie Dough Ingredients
You’ll be surprised how rich these are, even with the reduced volume. You’ll want to make sure your butter is soft—not melted, just beautifully spreadable.
- Unsalted Butter: You need 6 tablespoons, make sure it’s soft!
- For that perfect chewiness, we use 1/4 cup of dark brown sugar, plus 3 tablespoons of granulated sugar.
- This is important: Just 1 large egg yolk. Don’t throw out that white yet, we need it for later—kidding! (Sort of! Keep it for another recipe.)
- Measure out 3/4 teaspoon of vanilla extract.
- For the dry stuff, whisk together 1/2 cup plus 2 tablespoons of all-purpose flour.
- Don’t forget a tiny pinch of fine salt (1/8 teaspoon) and 1/4 teaspoon each of baking soda and baking powder.
- And of course, the best part: 1/3 cup of your favorite chocolate chips!
Step-by-Step Instructions for Small Batch Chocolate Chip Cookies for Two
Okay, now for the fun part! Making these Small Batch Chocolate Chip Cookies for Two is so relaxing compared to tackling a huge recipe. I usually put on some music because the whole process flies by. Just follow these steps exactly, and you’ll have warm cookies in under 20 minutes. If you’re looking for more quick baking ideas, you can always browse my full recipe collection here at my favorite recipe index.
Preparation and Oven Setup
First things first: get that oven warm! We need it at 375 degrees Fahrenheit. Remember what I said about dark pans? That’s why you must line your light-colored baking sheet with a silicone mat. This gives you the best chance at even cooking, which is crucial when you only have 12 cookies on the tray! Trust me on the mat, it’s worth it.
Mixing the Wet Ingredients for Small Batch Chocolate Chip Cookies for Two
Grab your electric mixer and put the softened butter in the medium bowl. Beat it on medium speed for just about 20 seconds until it looks really nice and fluffy—almost cloud-like. Now toss in both sugars, the brown and the white, and let the mixer run for another 30 seconds until it lightens up even more. Next up is the richness! Add in that reserved large egg yolk and the vanilla extract. Beat it really gently until everything has just barely combined. We aren’t whipping air in here anymore; we are just mixing!
Combining Dry Ingredients and Final Dough Assembly
In that separate bowl, take a minute to whisk together your flour, salt, baking soda, and baking powder. Whisking them first makes sure those leaveners are evenly distributed, which prevents little pockets of soda in your final cookie. Now, sprinkle this dry mix gently over your creamed butter mixture. Mix it on low speed—and I mean *low*—only until you stop seeing streaks of flour. Stop immediately! Overmixing dry ingredients is how you end up with tough cookies when small batch baking.
Baking and Cooling Your Small Batch Chocolate Chip Cookies for Two
Time for the chocolate chips! Stir those in gently by hand with a spatula. Scoop out 12 even dough balls and space them out nicely on your mat. They should be well separated! Bake for 8 to 10 minutes. You are looking for the edges to start turning that perfect golden brown shade. Pull them out then! DO NOT TOUCH THEM for one full minute. Let them sit right there on that hot baking sheet—that minute helps them firm up. Then, carefully move them over to your wire rack to cool completely, or just eat them warm!
Expert Tips for Perfect Small Batch Chocolate Chip Cookies for Two
When you’re making cookies this small, every single detail really shines through in the final texture. If you follow even one extra step from my experience, you’ll see why this is my go-to recipe for small batch baking. It’s all about treating those few ingredients with the respect they deserve!
The Importance of Softened Butter
This is a make-or-break moment, especially when you’re only using 6 tablespoons of butter. You absolutely can’t use butter straight from the fridge—it won’t cream right and you won’t get those necessary air pockets. But please, don’t melt it! Melted butter spreads too much and gives you a flat, greasy cookie. It needs to be soft enough that your finger leaves a gentle dent, but still cool to the touch. That perfect stage helps give our little cookies structure!
Why We Use Only the Yolk
You might notice we skip the egg white entirely. That’s intentional! The white adds structure and lift, but we want these Small Batch Chocolate Chip Cookies for Two to be rich, dense, and super chewy. The yolk brings all the fat and emulsifiers needed to create that decadent texture we crave in a perfect late-night treat. It makes all the difference in the chewiness factor, I promise! If you want more tips on getting the best texture in small batches, I share some secrets in my guide to amazing bacon-wrapped dates, which you can see right here.
Serving Suggestions for Your Small Batch Chocolate Chip Cookies for Two
So you have your 12 perfect cookies—what do you do now? Since this is designed for dessert for two, you don’t need fancy presentations! The best way to enjoy these is definitely warm, maybe even with a little dip.
I love grabbing a small glass of cold milk, even though—as you know, being The Keto Performance Chef—I usually have a sugar-free almond milk nearby. If you want something a little richer, pair one warm cookie with a dollop of high-quality vanilla ice cream. Or, if you’re doubling up on desserts, try serving them alongside a scoop of my easy make-ahead chocolate mousse. It’s the perfect combination of warm, soft cookie meeting cool, creamy mousse!
Storing Leftovers of Small Batch Chocolate Chip Cookies for Two
Look, I’m going to be honest with you: the absolute best way to eat these Small Batch Chocolate Chip Cookies for Two is about five minutes off the wire rack when they are still warm and the chocolate is gooey. If you managed to save any—which is tough, I know—don’t let them just sit out!
Because this recipe is so petite, the cookies lose their perfect texture faster than a giant batch would. They are definitely best eaten the very day you bake them. But if you *must* save some, seal them tight in an airtight container. A simple zip-top bag works great if you press out all the air. They usually stay good enough for a day, maybe pushing two, but after that, they lose that soft center we worked so hard to create.
Want to get that fresh-baked magic back? Don’t even think about the microwave; it makes them chewy in a bad way. Just pop those saved cookies onto a baking sheet for about three minutes at 300 degrees Fahrenheit. That little bit of gentle heat melts the chips again and crisps up the edges just right. It’ll feel like you just pulled them from the oven for round two. Perfect for a quick late night treat revival!
Frequently Asked Questions About Small Batch Baking
When you are working with recipes designed for just a couple of people, you think of questions you wouldn’t usually ask for a 4-dozen batch! It’s a different game, but super rewarding. If you are curious about maximizing your small batch baking success, check out these common things folks ask me below. Need to know a little more about me, The Keto Performance Chef? You can read up on my philosophy here!
Can I double this recipe for Small Batch Chocolate Chip Cookies for Two?
You absolutely *could* try to double it, but I usually advise against it if you only have one standard baking sheet. When you cram too much dough onto one pan, especially in small batch baking, the cookies end up steaming each other instead of baking evenly. If you absolutely must double it, I strongly suggest grabbing a second light-colored baking sheet and spacing them out across two racks in the oven. You might even need to add a minute or two to the cook time since the oven temperature dips more when you open the door twice!
What can I use instead of an egg yolk?
That’s a great question, especially since we only call for the yolk here for richness! Since this recipe is so small, we need a very small, fat-heavy substitute. If you are out of yolks, try using about 1 1/2 teaspoons of unsweetened applesauce or a tiny pat (about 1/2 teaspoon) of melted coconut oil mixed with a drop of milk. You won’t get the *exact* same chewiness that the yolk provides, but it will certainly keep the dough together beautifully for your dessert for two!
Are these good as late night treats?
Are they good as late night treats? Honey, that’s why I invented them! They are specifically designed for that moment when you just need one or two perfect cookies without the commitment of a whole batch staring at you from the counter the next morning. They bake so fast, you can literally decide you want one after dinner and be enjoying it well before bedtime. Just make sure you leave yourself enough self-control to save a couple for tomorrow!
Estimated Nutritional Data for Small Batch Chocolate Chip Cookies for Two
Now, I always tell folks that because I am The Keto Performance Chef, I like to keep an eye on the numbers, even when I’m making something small and indulgent like these Small Batch Chocolate Chip Cookies for Two. It’s important to know what you’re eating, right?
The data below is calculated based on dividing the totals of the recipe ingredients by 12 cookies. This gives you a fantastic benchmark for enjoying your little treats!
- Calories: About 117 per cookie
- Fat: Roughly 8 grams
- Carbohydrates: Around 11 grams
- Protein: Just 1 gram
Keep in mind, this is just an estimate, and your final count will always shift a little based on which chocolate chips you decide to use or exactly how soft your butter was! If you are really focused on keeping things light, you can read more about how I approach calorie-smart recipes over on my site.
But for a classic, comforting cookie that satisfies that craving perfectly, I think those numbers are really something to be happy about!
Small Batch Chocolate Chip Cookies for Two
Ingredients
Equipment
Method
- Preheat the oven to 375 degrees Fahrenheit. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
- Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
- Next, add the egg yolk and vanilla and beat until just combined.
- Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
- Sprinkle the flour mixture on top of the butter mixture, and beat just until combined.
- Stir in the chocolate chips.
- Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
- Bake for 8 to 10 minutes. Remove the cookies from the oven when the edges just start to turn golden brown.
- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
