Chocolate Chip Cookies for Two
What is better than one small batch cookie recipe? Two of course! Once I felt I had perfected my Double Chocolate Chip Cookies for Two, I decided to see if I could create a classic chocolate chip cookie variation. As it turns out, I absolutely could. These chocolate chip cookies for two are soft, chewy, buttery, caramel-y, chocolate studded and absolutely delicious.
In the original recipe, melted chocolate brings some additional moisture to the dough, but obviously that had to go for this variation. I decided to add some cream cheese instead, which helps to keep the dough moist and the baked cookies tender. The cocoa powder also had to go, so I increased the flour a smidge to keep the dry ingredients in balance. If you’re familiar with some of my other recipes with a similar base dough (My Perfect Chocolate Chip Cookies or Brown Butter Blondies), you know that I always like to enhance the caramel notes in the dough – that means using caramel sugar and browning the butter. Browning the butter makes this recipe take just a bit longer (about 5 minutes or so) than the original double chocolate chip version, but I think it is totally worth it. You could also brown a larger volume of butter and keep it on hand in your fridge, then you’ll be ready to roll with any recipe that calls for browned butter.
With the base dough settled, it was time to turn my attention to mix-ins. You can’t go wrong with the classic chocolate chips, but this is also an opportunity to play with flavors. Throw in a variety of different chocolates or other baking chips, add in nuts or dried fruits, coconut, pretzels, chopped candy bars, etc. If you can’t make up your mind, make them into a mini batch of kitchen sink cookies and add in a little of everything.
Just like the double chocolate chip cookies for two recipe, this recipe will also bake up into either four to six cookies or two mini skillet cookies that are just begging to be turned into perfectly portioned sundaes. While my frequent go-to combination of chocolate peanut butter would be amazing here, this time I opted to head into turtle territory. I loaded the dough with dark and blonde chocolate chips and toasted pecans. Still warm and gooey from the oven, I topped my little skillet cookie with a salted caramel ice cream and drizzled it with hot fudge and caramel sauce for indulgent dessert heaven.
Now, with both double chocolate chip and classic chocolate chip small batch options, the creative possibilities for satisfying any craving are truly endless!
Chocolate Chip Cookies for Two
Equipment
- small bowl
- small saucepan
- whisk
- rubber spatula
- small baking sheet
- 2 3 1/2 inch cast iron skillets (optional)
Ingredients
- 40 g flour
- ⅛ tsp baking soda
- 28 g butter
- 10 g cream cheese softened
- 15 g caramel sugar
- 17 g brown sugar
- ⅛ tsp vanilla
- pinch salt
- 1 egg yolk
- 15 g chocolate chips or your favorite mix-ins, 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 and baking soda. Set aside.40 g flour, 1/8 tsp baking soda
- Place the butter in a small saucepan over medium heat. Cook until the milk solids are golden brown and nutty. Remove from the heat and whisk in the cream cheese.28 g butter, 10 g cream cheese
- Stir in the sugar and brown sugar until well combined.15 g caramel 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 (or your favorite mix-ins) 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 mix-ins you prefer, I love to use dark chocolate, blonde chocolate and pecans) 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 mix-ins you prefer, I love to use dark chocolate, blonde chocolate and pecans) 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.
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These small batch cookie recipes sound absolutely perfect for a cozy night in! I’m a huge fan of classic chocolate chip cookies, especially when they’re soft and chewy. Speaking of comforting flavors, if you’re into rich, Southern-style eats too, you might want to check out Cook Out’s BBQ menu — it’s loaded with smoky, satisfying options that pair surprisingly well with a sweet treat afterward!