Two Perfect Chocolate Chip Cookies

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There are times when you just don’t need or want an entire batch of cookies. This simple one bowl recipe makes two perfect chocolate chip cookies with minimal cleanup.

I love chocolate chip cookies. They are hands down my favorite dessert in existence, and I would eat them every single day if they even had a semblance of nutritional value to them (I know I know… eggs are healthy, butter isn’t terrible, and opting for organic dark chocolate would mean some antioxidants, but on the whole cookies aren’t the best option for a balanced meal 😉). For those days where you want a little treat but don’t want the work of making several pans worth of cookies, (not to mention the cleanup), these two perfect chocolate chip cookies have got you covered. One bowl, a handful of ingredients, a few measuring utensils, and one small baking tray is all it takes to make homemade, melt in your mouth chocolate chip cookies for two… or one. No one’s judging if you make them all for yourself.

What you’ll need to make these two perfect chocolate chip cookies:

Salted butter

Granulated sugar

Dark brown sugar (light or golden would work too)

One large egg yolk

Baking soda

Salt

Pure vanilla extract

All purpose flour

Chocolate chips of choice (I used semi sweet in this batch)

How to Make Them

These cookies are SO easy. You will add everything except for the flour and chocolate chips to a medium sized bowl, and mix for about thirty seconds until the batter is smooth and slightly fluffy. You will then fold in the flour, and then fold in the chocolate chips. Divide the batter into two equal sized dough balls (you can measure if you’d like to, but I always eyeball it). Place the dough balls in the freezer to set while you preheat the oven (about 3-5 minutes). When the oven is ready, place the dough balls onto a small cookie sheet and bake at 375° for 11-13 minutes. I start with 11 and decide if I want my cookies darker. This is the best way to ensure that they don’t get over baked.

The Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy: 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.  

Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.

Enjoy Life makes a dairy free, allergen friendly, and vegan semi sweet chocolate chip that would work great in this recipe. 

I hope you whip up this ultra small batch of cookies when the craving strikes! Feel free to add some of your favorite mix ins like walnuts, raisins, cranberries, or peanut butter chips. I did half semi sweet and half peanut butter chips on my last try and they were so good (see dough ball photo above!), I loved the combination. If you make them, shoot me a DM because I’d love to hear what you thought!

Until next time,

XO,

Heather

PS: if you love CCC’s, be sure to check out my Milk Chocolate Chip Peanut Butter Cookies. They are truly delightful!