BEST Chocolate Chip Cookies for Two

Deliciously soft and chewy chocolate chip cookies made in a petite batch perfect for two.

Yield: 7 cookies
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  1. Preheat oven to 350F degrees.
  2. In a medium size bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  3. In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add egg yolk and vanilla extract; mix until combined.
  4. Slowly add flour mixture to wet ingredients; mix just until combined. Do not overmix.
  5. Gently fold in mini chocolate chips.
  6. Scoop dough into heaping tablespoon balls, or use a #40 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet.
  7. Bake 8-10 minutes or until barely golden brown around the edges. Do not overbake. The tops will not brown. Do not bake longer than 10 minutes. Mine baked perfect at 9 minutes. Cookies may appear to be soft and undone, but they will set as they cool.
  8. Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!

BEST Chocolate Chip Cookies for Two should be stored in an airtight container and will keep 4+ days.