clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two giant chocolate chip cookies on a plate.

Two Huge Chocolate Chip Cookies


Just two chocolate chip cookies – lightly crisp around the edge, and dense and buttery through the middle. They are thick enough to sink your teeth into and just really, really good.


Units Scale
  • 3 tablespoons butter, very soft or partially melted
  • 3 tablespoons packed brown sugar
  • 1 1/2 tablespoons white sugar
  • 1/4 teaspoon vanilla
  • 1 egg yolk
  • 1/3 cup + 2 tablespoons all-purpose flour (~60 grams, see note 1)
  • 1 teaspoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup chocolate chips


  1. Preheat the oven to 350 degrees.
  2. Mix butter, sugars, vanilla, and egg yolk until combined. 
  3. Stir in flour, cornstarch, baking soda, and salt. When a soft dough has formed, stir in the chocolate chips.
  4. Roll the dough into two balls and place on a baking sheet – there should be plenty for two large cookies plus a little bit of dough for a snack. (You’re welcome.) You can add more chocolate chips to the top of the cookies if you want.
  5. Bake for 10-12 minutes, depending on your oven temp and desired level of gooey cookie center. 
  6. Rest the cookies for a few minutes so they settle down and solidify a bit –  I set a timer for 10-15 minutes and just let them rest right on the pan. At that point they should be able to transfer to a plate, or maybe even held in your hand, for warm, delicious eating on the couch. Yum, yum, yum.


Note 1 on Flour: I measure by the flour for this by scooping the measuring cup directly into the flour container, leveling with a knife, and adding to the bowl. You can use between 50-60 grams of flour for this recipe if using a scale (chewier thinner cookie at 50 grams vs. a bit more body through the middle with 60 grams). I like both!

Note 2 on Puffiness: If the cookies come out of the oven puffier than you want them to be and don’t seem like they’ll sink down on their own, just pick up the pan and gently give it a few taps on the counter to deflate them a bit.

Note 3 on Bake Time: 10 minutes = more underbaked, 12 minutes = more golden browned.

Note 4 on Butter: The paper on the butter wrapper (where the amounts are marked) is often a bit crooked so just keep an eye on that to be sure you’re getting as close to 3 tablespoons as possible. If the paper is crooked, I will often just eyeball cutting the stick of butter in half and then cutting off one tablespoon to get the accurate 3 tablespoon measurement.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: small batch cookies, chocolate chip cookies, mini dessert