Double Chocolate Chip Cookies for Two
Most of the time, I enjoy baking up big batches of goodies for my family of five or to share with friends and colleagues, but every now and then, I want a little something just for me, or something to share with only my husband, or something to satisfy a fleeting craving with no commitment to consume or share multiple dozens of treats. When that mood strikes, this recipe for double chocolate chip cookies fits the bill perfectly. All the rich chocolate flavor, fudgy texture and gooey chips scaled down to make only a handful of cookies.
The recipe is super simple with the dough coming together in 10-15 minutes. There is no time spent bringing ingredients to room temperature, creaming butter and sugar, or resting or chilling the dough. The butter gets melted together with the chocolate and using the yolk from an egg straight from the fridge quickly drops the temperature before the chocolate chips get mixed in. Another 15 minutes of baking and cooling time and you are sitting down to enjoy warm, fresh, gooey, indulgently chocolate cookies.
While I call these double chocolate chip cookies, I love to mix it up with the mix-ins. Peanut butter chips and mini peanut butter cups are always a favorite for me. Blonde chocolate chips or butterscotch chips with some toffee would be fantastic. Contrast the dark chocolate flavor with some creamy white chocolate and maybe some macadamia nuts. If fruit and chocolate is your thing, you could mix in some chopped dried cherries and some milk chocolate chips. Every time you make these they can be a new and different flavor adventure to satisfy whatever your craving is in the moment.
My personal, absolute favorite way to enjoy these cookies is as a mini skillet cookie sundae. Skillet cookie sundaes are one of my number one picks for dessert when eating out, but they are always bigger than I want them to be, leaving me feeling like I’ve over indulged or requiring someone with whom to share. This recipe divides perfectly between two adorable little 3 1/2 inch cast iron skillets, just right to top with a single scoop of ice cream and favorite sundae toppings (hot fudge and peanut butter sauce, anyone?). If my husband is home we can each enjoy our own little mini skillet cookie sundae prepared to our individual preferences. If I’m alone, I’ll often bake half the recipe as cookies and the other half as a skillet cookie – two desserts for the price of one!
Double Chocolate Chip Cookies for Two
Equipment
- 2 small bowls (one microwave safe)
- whisk
- rubber spatula
- small baking sheet
- 2 3 1/2 inch cast iron skillets (optional)
Ingredients
- 35 g flour
- 2 g cocoa
- ⅛ tsp baking soda
- 28 g butter
- 20 g chocolate chopped
- 15 g sugar
- 17 g brown sugar
- ⅛ tsp vanilla
- pinch salt
- 1 egg yolk
- 15 g chocolate chips or your favorite baking chips, plus more for the top
Instructions
- Preheat your oven to 350°F. Line a small baking sheet with parchment paper.
- In a very small bowl, whisk together the flour, cocoa and baking soda. Set aside.35 g flour, 2 g cocoa, 1/8 tsp baking soda
- Place the butter and chocolate in a small, microwave safe bowl. Heat in the microwave for 30 seconds. Stir to melt the chocolate, return to the microwave in 10 second intervals if necessary to completely melt the chocolate.28 g butter, 20 g chocolate
- Whisk in the sugar and brown sugar until well combined.15 g sugar, 17 g brown sugar
- Add the vanilla, salt and egg yolk. Whisk until fully incorporated.1/8 tsp vanilla, pinch salt, 1 egg yolk
- Stir in the flour mixture until nearly all of the flour has disappeared into the batter.
- Add the chocolate chips and fold them in until all of the flour has disappeared and the chips are evenly distributed.15 g chocolate chips
Cookies:
- If you are making cookies, divide the dough into either 4 or 6 equal mounds on the baking sheet (or use a #40 or #30 cookie scoop). Press additional chocolate chips (or whatever baking chip you prefer, I love to use peanut butter chips here) into the top of the mounds.
- Bake for 8-12 minutes (start with 8 minutes for the 6 smaller cookies, start with 10 minutes for the 4 larger cookies). The edges will be set, the center may still look soft. Allow to cool for about 5 minutes on the baking sheet. Enjoy warm, or let cool completely.
Skillet Cookies:
- If you are making skillet cookies, divide the dough evenly between 2 – 3 1/2 in cast iron skillets, pressing the dough into an even layer. Press additional chocolate chips (or whatever baking chip you prefer, I love to use peanut butter chips here) into the top of the dough.
- Place the skillets on the baking sheet and bake in the pre-heated oven for about 15-18 minutes. The edges will puff up and set, the center will stay soft and gooey (if you don't enjoy underbaked cookies, continue to bake for another 2 or 3 minutes). Allow the skillet cookies to cool for about 5 minutes before topping with a scoop of ice cream and your favorite sundae toppings. Enjoy warm directly from the skillets.
Nutrition
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