Chocolate Cookies for Two
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So the truth is, I’m not much of a chocolate person (I know, I know). But, if I’m going to eat something chocolate it’s absolutely positively going to be a cookie. And these small-batch chocolate cookies for two are my #1 favorite thick, fudgy, chocolate cookie. The fact that this (simple) recipe only makes two perfect cookies is just an added bonus (since I have no restraint when it comes to cookies).
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Here’s What You’ll Need to Make Small-Batch Chocolate Cookies
- Unsalted butter: I like to use unsalted butter, so I can control how much salt is in the cookies, but if you’ve only got salted that’s okay. Just make sure to omit the salt from the recipe.
- Brown sugar: Adds a deep, molasses-like sweetness, and that chewy factor we all love.
- Sugar: Balances the brown sugar with a bit of extra sweetness and helps the cookies stay flat.
- Egg yolk: Binds everything together and adds a rich texture. We’re not using the egg white to keep the volume of dough small.
- Vanilla extract: Adds a subtle vanilla flavor and enhances the dark chocolate.
- Sea salt: Helps balance the sweetness.
- Baking soda: Gives the cookies a little lift.
- Flour: I like to use all-purpose, unbleached flour.
- Dark cocoa powder: For that intense chocolate flavor and dark color. If you’ve only got regular (unsweetened) cocoa powder, that’ll work fine.
- Mini chocolate chips: Because more chocolate is always a good idea and the mini chips are less bulky than standard. They work really well in these cookies and add to the fudge texture of the cookies. You could also use baking chocolate or chocolate chunks.
Tip
Learn about the different types of cocoa powder—natural and Dutch-processed cocoa powder, how to use them, and how to substitute, in case you have one or the other.
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And Now, How to Make These Cookies
- Preheat: Start by preheating your oven to 350 degrees Fahrenheit and line one baking sheet with parchment paper.
- Cream: In a small bowl, use the back of a spoon to cream the room temperature butter, brown sugar, and sugar together until light colored and smooth. Since we aren’t using an electric mixer, you’ll need to put some work in here. Cream it for about 2 minutes.
- Wet Ingredients: Add the egg yolk and vanilla extract to the butter and sugar mixture. Stir really well to mix evenly.
- Dry Ingredients: Add the flour, cocoa powder, baking soda, and sea salt. Mix until just combined. Be careful not to overmix the cookie dough, as this can make the cookies tough. You want the dough to be just mixed enough to incorporate all the ingredients.
- Add the Chocolate Chips: Finally, fold in the mini chocolate chips.
- Scoop and Bake: Divide the dough in half or using a 4 TBS cookie scoop, scoop two heaping scoops of dough and place them on the lined baking sheet. Bake at 350 degrees for 10 minutes, rotating the pan halfway through, since most of our ovens heat unevenly. The cookies should be slightly puffed up in the center and cracked open on top when done.
- Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. As they cool, the tops will fall flat and wrinkle up.
- Storage Tips: If you need to store a cookie, place it in an airtight container for 3-4 days or freeze for up to 3 months. This way, you can enjoy a fresh cookie anytime you want.
A Few Tips From Me to You
- Room Temperature Ingredients: Make sure your butter is at room temperature. This helps it cream properly with the sugars, creating a nice, smooth dough.
- Measuring Flour: Be precise with your flour measurements. Too much flour can make the cookies dense and really dry. Use a spoon to fill your measuring spoon and level it off with a knife for accuracy. You can also measure the sugars this way too.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
Nordic Ware
Quarter Sheet Pans
These natural aluminum commercial baking pans are my favorite. This size fits two of these cookies perfectly.
A note to the baker:
This cookie dough will resemble a thick brownie batter before you add the chocolate chips. This is how it should look, so don’t give in to the temptation and add more flour. Cocoa powder alters the way cookies bake and adds dryness. If you add more flour, you’ll end up with hockey pucks. 😉
These Cookies Are Something Special
I love making these small-batch chocolate cookies when I need a quick chocolate fix or when I want to surprise Jay with a decadent sweet treat. And there’s something so special about making just enough for two. Plus, it’s a great way to control portions and avoid the temptation of eating an entire batch of cookies (because let’s be honest, it can really be a problem—Kristine).
Well there you have it my friend; I hope you enjoy making and eating these fudgy small-batch chocolate cookies as much as I do. They really are everything you love about baking chocolate cookies, just in a much smaller, quicker, and way less messy package. You can thank me later. 😁
Chocolate Cookies for Two
Ingredients
- 2 TBS unsalted butter (room temperature)
- 2 TBS brown sugar (dark)
- 1 1/2 TBS sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 2 1/2 TBS flour (all-purpose)
- 2 TBS cocoa powder (dark and unsweetened, may substitute regular)
- 3 TBS mini chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line one small baking sheet with parchment paper.
- In a small bowl, use the back of a spoon to cream the butter, brown sugar, and sugar together until light colored and smooth.2 TBS unsalted butter, 2 TBS brown sugar, 1 1/2 TBS sugar
- Add egg yolk and vanilla extract and and stir well to mix evenly.1 egg yolk, 1 tsp vanilla extract
- Stir in flour, cocoa powder, baking soda, and sea salt and mix well, until just combined.1/4 tsp baking soda, 2 1/2 TBS flour, 2 TBS cocoa powder, 1/8 tsp sea salt
- Fold in mini chocolate chips.3 TBS mini chocolate chips
- Divide the dough in half or using a 4 TBS cookie scoop, scoop two heaping scoops of dough and place on the lined baking sheet.
- Bake at 350 degrees for 10 minutes, rotating the pan halfway through to ensure even baking. The cookies should be slightly brown around the edges and puffed up in the center when done.
- Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- If you need to store a cookie, place it in an airtight container for 3-4 days or freeze for up to 3 months.
Loved these cookies! They have the perfect thick, bakery texture to them. Great recipe!
Thank you so much Barb! I’m so glad you liked the cookies!
Such a fabulous recipe and I love that it’s a small batch as well. Very yummy!
Thank you so much Angela! Me too, it’s so convenient to make just two cookies! Glad they were enjoyed. 🙂
Oh wow, it’s amazing how chewy and moist these chocolate cookies turned out! I love how sweet and satisfying these are!
I love to hear it, DK! Thank you so much!
The chewy texture and rich chocolate flavor of these cookies are absolutely divine. I can’t wait to make these again and again!
Thank you so much Gianna! I’m so glad you enjoyed them. Happy baking!
I love the idea of making just enough for two! They’re delicious, too!
Me too Chenee! So fun, and thank you so much—glad you enjoyed them!
These are actually the most perfect cookies!! We are going for a long vacation tomorrow so this was perfect (no leftovers)! Thank you so much for sharing 🙂
I love this Cathleen! They are perfect for that, just enough. Have a wonderful vacation and I’m so glad you two enjoyed the cookies!