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.

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And Now, How to Make These Cookies

1. Preheat: Start by preheating your oven to 350 degrees Fahrenheit and line one baking sheet with parchment paper.
2. 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.
3. Wet Ingredients: Add the egg yolk and vanilla extract to the butter and sugar mixture. Stir really well to mix evenly.

1. 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.
2. Add the Chocolate Chips: Finally, fold in the mini chocolate chips.

1. 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.

1. 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.
2. 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

1. Room Temperature Ingredients: Make sure your butter is at room temperature. This helps it cream properly with the sugars, creating a nice, smooth dough.
2. 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.
3. 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.

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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

By: Kristine Underwood

These small-batch chocolate cookies are perfect for when you need a quick and satisfying treat for two. With rich cocoa and melty chocolate chips, these cookies come together in minutes and are the perfect portion size for sharing or indulging solo. Enjoy them warm from the oven or save some for later.

5 from 6 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Sweets & Dessert

Cuisine American

Servings 2 cookies

Calories 374 kcal

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

US Customary or Metric

Cook Mode

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.

Nutrition

Serving: 1 cookieCalories: 374kcalCarbohydrates: 47gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 131mgSodium: 308mgPotassium: 118mgFiber: 3gSugar: 35gVitamin A: 530IUVitamin C: 0.1mgCalcium: 59mgIron: 2mg