I accidentally went down a rabbit hole a few weeks back. One afternoon, in a sweet tooth induced mania, I made a small batch of truly giant chocolate chip cookies. The cookie dough came together in a small saucepan, the chocolate almost too melty, and the cookies about the size of my literal face. They were truly unhinged for small batch baking so, of course, I must now share these cookies with all of you. Here is the small batch chocolate chip cookie, the afternoon pick-me-up, the midnight snack, the stress bake of the year. You’ll want to commit this recipe to memory. With cookies this good, the recipe list will be engraved in your mind in no time.
Catch me and my small batch recipes on Instagram: making two (and just two) giant cookies, making one single cinnamon roll, and making two (and just two) lemon poppy seed muffins.
What’s next in Small Batch Land, friends? Do we need a single scone recipe? Do we need a double chocolate muffin recipe? Oh wait – a single pop tart? A single crostata? I’ll never stop – this is just too good.
Okay, first things first – GET THIS COOKIE.
Here are the ingredients you’ll need for this small batch chocolate chip cookie recipe:
• half a stick of unsalted butter (4 tablespoons), melted
• brown sugar
• powdered sugar
• one large egg yolk
• vanilla extract
• all-purpose flour
• baking soda
• kosher salt or sea salt to finish the cookies if you have it!
• chocolate chips or big chocolate chunks
• optitonal: nuts, M&M candies, walnuts, white chocolate chips, toasted pecans, macadamia nuts, peanut butter cups.
Choose your vessel. You can make this easy cookie dough in a small bowl, melting the butter in the microwave, or in a small saucepan, melting the butter over the stovetop. I chose a small saucepan because my microwave is notorious for exploding butter but that’s more of a personal problem than anything.
Whisk brown sugar and powdered sugar into the melted butter. This might feel grainy and like the fat is separating from the sugar, but just keep whisking. I like to use powdered sugar as opposed to granulated sugar for this recipe to create a crackled cookie top and chewy edges.
Once the butter and sugar mixture is cool to the touch, whisk in the egg yolk and vanilla extract. If your butter and sugar mixture was at all grainy, the egg yolk should help emulsify the mixture to glossy and smooth.
Stir in the dry ingredients until well combined, making sure no dry patches have stuck to the bottom or sides of the pan. Use a rubber spatula to fold chocolate chunks into the batter. If the saucepan is a touch warm, the chocolate pieces might melt into streaks, but the cookies will be just as tasty as ever.
Because this is a cookie emergency, there’s no chill time required for this recipe. We’re scooping straight from pot to pan!
Spoon the soft cookie dough onto a parchment paper lined baking sheet. It’s okay if the dough sags a bit – it’ll all get a good spread. Top with extra chocolate chips and a good sprinkle of sea salt.
Bake in the upper third of the oven until golden brown around the edges. You’ll gasp when you open the oven door. You’ll think you could have made four reasonably sized cookies instead of two giant cookies, but what fun would that be?
This is taking a cookie craving all the way home. I fully expect you to wait three minutes before eating an entire cookie off the sheet pan. That would be doing it right.
If you like this small batch chocolate chip cookie you’ll also love:
• Dad’s Brown Butter Chocolate Chip Cookies – they are perfect and make over a dozen cookies. They’re lovely to share but the cookie dough balls hold up well in the freezer for after dinner munchies.
• A Single Molten Chocolate Cake – it’s hot lava inside. Hot chocolate lava.
Print
A Recipe For Just Two Giant Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 big cookies 1x
- Category: dessert
Description
You’ll want to commit this recipe to memory stat – gooey in the center, crisp around the edges, melty chocolate and a salty top. Go from zero to GIANT COOKIES with one pot in 20 minutes flat.
Ingredients
- 4 tablespoons unsalted butter, melted
- 1/4 cup lightly packed brown sugar
- 2 tablespoons powdered sugar*
- 1 large egg yolk
- Splash of vanilla extract
- 1/2 cup all-purpose flour
- Pinch of sea salt
- 1/4 teaspoon baking soda
- A handful of chocolate chips + more to smash on top
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set it to the side.
- In a small saucepan, melt butter until bubbling. Remove from the heat and whisk in the brown sugar until it feels like the sugar has started to dissolve in the butter. If it feels like the butter is separating from the sugar, that’s ok – keep going. Whisk in the powdered sugar. This might feel like a clumpy mess, but I promise the lumps will whisk out.
- Whisk in the egg yolk and splash of vanilla until emulsified, smooth and glossy.
- Add flour, salt, and baking soda and stir with a spatula until no dry bits remain. Add the chocolate pieces and work quickly, because the chocolate will start to melt in the warm pan but honestly that’s alright because the melted chocolate makes for chocolate striped cookies. Fold the chocolate pieces throughout the dough and quickly dollop in two globs (of course you could do three or four globs) on the prepared baking sheet. Dot with a few more chocolate pieces and sprinkle with extra sea salt if you’re into that sort of thing. No need to chill in the fridge – that would defeat the purpose of having cookies right the heck NOW.
- Bake for 12-14 minutes until golden around the edges and still slightly soft in the center. Remove from the oven and see how long you can let them cook before eating them straight off the baking sheet. Enjoy now and do it again tomorrow! Xo
Notes
*powdered sugar gives these cookies a crackly top and chewy edges. If you don’t have any on hand, you can substitute with granulated sugar or brown sugar in the same amount.
Alyssa
Absolutely delicious and it’s no lie that these are done in 20 mins! I actually made one giant cookie, by putting all the dough in a small/medium glass bowl and baking. Took closer to 20 mins in the oven, but it is perfect. Crackly top, gooey inside.
★★★★★
Amy
Swapped AP Flour for King Arthur GF Measure for Measure Flour, kept everything the same—and can confirm, this recipe makes two delicious, giant GF cookies.
Joy. Gahhh. Also: thank you!
★★★★★
Alene
Wonderful! Thanks for letting us know.
jess
who needs this recipe? everyone needs this recipe. egg white goes to whichever dog is having a lucky day. thanks for another keeper, JTB!
★★★★★
Caitlin
I cannot wait to try these! It’s just me and my husband, so I’m loving these tiny recipes! On my Tiny wishlist – a quiche for just two people! Maybe I’m in the minority, but leftover quiche makes me sad.
Janet C
Mine just came out of the oven. I had some tiny amounts of white chocolate chips and heath bar bits so used a combo. Will be enjoying in 5 minutes. Loved the tiny recipe!
★★★★★
Amanda
These were so good! I only used milk chocolate chips, but I’ll definitely add some dark chocolate in next time. The melted chocolate in the cookie was perfection. My fiancé is already asking for another.
★★★★★
Kelly P
I love these small bake recipes. There are only 2 of us in my household and I can’t commit to a full batch (and no room in my tiny British freezer for the rest). I once tried a single person chocolate cake in a mug recipe that was so sad. This looks so much better – can’t wait to try it!
★★★★★
Amy
Taking a mental health day today. After a long walk, I came home, cleaned up, and made these. Currently enjoying with some almond milk. They are ridiculously large and so delicious!
★★★★★
nancy k
I would love to see a section in Recipes just for your tiny bakes…maybe call it Little Bakes or Tiny Bakes. I just checked the single cinnamon roll on Instagram and it is missing some of the directions. I guess I am supposed to wing it, based on making a regular batch of cinnamaon rolls but I do best with specific instructons to follow.
That said, I would love to see a “scone for two” recipe…basic scone with options for add-ins.
Thanks!!
Jean
For simplicity and no-waste sake, how do I adjust the recipe when using an entire egg? Thank you.
Joy the Baker
A whole egg would be a different recipe. I used the egg white the next day in scrambled eggs so no waste!
Elizabeth
Beat the leftover egg white and add it to some applesauce. My mom made this when I was a kid and she called it ‘apple fluff’. Top with a dash of cinnamon.
Loved it then and still do.
Una
Made these and they were so good. I was craving something sweet and this hit the spot. Thanks for a great recipe Joy.
★★★★
Dana
Oh I can’t wait to make these!
What about a single batch of something I can make with just one overripe banana? Or two? I keep having one or two extra, don’t drink smoothies, and don’t want to commit to an entire loaf of banana bread or pan of banana muffins.
Joy the Baker
How about these banana bread cookies I make with almond flour? https://joythebaker.com/2021/02/the-almond-flour-banana-bread-cookies-i-always-have-in-the-fridge/
Molly
I am totally down for the single (or 2) scone or biscuit…
Catherine Scarborough
Love your books and blog
However when i print a recipe it always have a fuzzy strip that runs through it for several lines. It is the ad at the bottom of page and i cannot get it off for printing.
Please advise.
1207ccs@gmail.com
Janika
I would definitely want that recipe for the single double chocolate muffin!
Recently got a range cooker with multiple ovens, and the smaller one will be perfect for this!
Kristin
Always loved your single lady pancakes, so I am HERE for more small-batch bakes! Can’t wait to try them all.
Lexie
Yesssss! We love the single lady pancake recipe in my house, too.