I can promise you that these are the best Chewy Chocolate Chip Cookies! As an “empty nester” household, learning how to scale down recipes can be a challenge. Especially, when it comes to baked goods. The last thing we need are dozens of cookies tempting us! This Chewy Chocolate Chip Cookie recipe for two is the perfect antidote to that dilemma. This recipe yields 12 cookies delightful and delicious cookies.
The most popular cookie in America is the Classic Chocolate Chip Cookie. It’s no wonder, when the batter has brown and granulated sugar, butter, and plenty of chocolate chips. Next to “Hello Dolly” Cookies, these are what my husband requested that I make on a rainy day at home.
When I first started this blog, in 2007, my son was still a teenager. Now, he’s all grown up and has moved halfway across the country. The two of us retired in 2020, so we no longer have an office where I can pawn off my larges batches of baked goods.
After severe drought conditions in our home state of California, we are finally getting hit with lots of rain! Hallelujah! My husband asked if I’d bake some cookies, and Chocolate Chip was his request. No problem! I’ve owned America’s Test Kitchen Cooking For Two for a few years, and have enjoyed many of their recipes. Sure enough, ATK developed a Chewy Chocolate Chip Cookie recipe. I had all of the ingredients!
The beauty of this recipe is that you don’t need a mixer. It’s all done with two bowls, a whisk and a baking sheet.
Just mix the sugars, egg, vanilla and melted butter together. Slowly mix in the flour ingredients. Give this all a gentle stir, and add chocolate chips. Voila! Done and done.
Rather than rolling cookie dough with my hands, I always resort to my cookie scoops for evenly measured cookies. The cookies were baked in 14 minutes, rotating them halfway through. The centers will come out puffy, but the edges felt firm to the touch.
Cool the cookies for at least 30 minutes, if you can wait that long. Otherwise, the cookie will be a bit “limp”, but they’ll still taste good!
TASTING NOTES: Baking can be a science, so scaling a recipe up or down can be somewhat tricky. This recipe is perfect in every way. The cookies came together super fast, and I didn’t have to wash my mixer. Unless I’m baking for a potluck, this is the recipe that I’ll turn to.
The Best Chewy Chocolate Chip Cookies For Two
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour 5 ounces
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup light brown sugar packed; 3 ½ ounces
- ¼ cup granulated sugar 1¾ ounces
- 5 Tbsp unsalted butter melted and cooled
- 1 large egg
- 1½ tsp vanilla extract
- 1 cup unsweetened chocolate chips 6 ounces
Instructions
Dry Ingredients:
- Adjust oven rack to middle position and heat oven to 350°F.Line a baking sheet with parchment paper.
For the dry ingredients:
- Whisk together the flour, baking soda and salt. Set aside.
For the cookie batter:
- Whisk the brown sugar and granulated sugar together in a medium bowl.Whisk in melted butter until combined.Whisk in egg and vanilla until smooth.Gently stir in flour mixture with a rubber spatula until soft dough forms. Fold in chocolate chips.
- Working with 2 tablespoons of dough at a time, roll into balls and space them 2-inches apart. NOTE: I use a #40 cookie scoop to make this easier.
- Bake the cookies until the edges are set, but centers are still puffy; about 14 minutes, rotating sheet halfway through baking.Let the cookies cool slightly on the sheet. NOTE: I found 30 minutes was the perfect time for the cookies to "set".
- Cookies can be stored at room temperature for up to 3 days.
Notes
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