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Amazing! I mixed these up in the time it took to preheat the oven and wow they were delicious. So easy and so yummy!
Stephanie
I Make These Giant Cookies At Least Once a Week.
I really do. And it’s just one of those small joys.
These cookies are lightly crispy around the edges but buttery and dense through the middle, packed with melted chocolate and just all-around THERE FOR US right now. The texture is just right for me – I wanted them thick enough to really sink your teeth into, generally soft and slightly underbaked, but with a crisped bottom and edge layer to give it just a bit of satisfying contrast.
If you’re looking for tiny cookies, these are not it. I make absolutely no apologies for the size of these beauties. YOLO, baby.
How it usually goes in our house: the girls go to bed, we clean up the kitchen, Bjork sits down on the couch and queues up a show (currently in our reality TV junkie era) and then glances into the kitchen when he hears me clinking around with my little white bowl and spoon. He knows what is happening; this is a very regular occurrence. The show starts, the two giant cookies bake, and then we settle in with our glasses of milk and sink our teeth into these thick, decadent, crisped on the bottom and chewy on the inside chocolate chip cookies while we wait to find out who will accept the next rose and/or who doesn’t make it through Tribal Council. The littles are asleep upstairs and Sage is snuggled in at our feet and… it’s kind of the best thing in the world.
For a hard day, a beautiful day, a summer day or a snow day – somehow very huge warm chocolate chip cookies are just always exactly what feels right.
If you’re looking for more of a full batch situation, we have some really great cookie recipes on POY. Including the sister recipe to these – Two Huge Double Chocolate Cookies. These full-batch browned butter ones and these big soft chocolate chip ones are also both rock solid, IMO. Or you can check out my recent favorite brownie pudding for two for another two-person treat.
But if, in the near future, you find yourself in a moment that could benefit from two giant chocolate chip cookies? You just come on back to this recipe. I’ll probably be making them in my house at the exact same time.
Watch How To Make These Cookies
Two Huge Chocolate Chip Cookies
- Total Time: 15 minutes
- Yield: 2 cookies
Description
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.
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees.
- Mix butter, sugars, vanilla, and egg yolk until combined.
- Stir in flour, cornstarch, baking soda, and salt. When a soft dough has formed, stir in the chocolate chips.
- 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.
- Bake for 10-12 minutes, depending on your oven temp and desired level of gooey cookie center.
- 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.
Notes
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
Frequently Asked Questions For These Two Chocolate Chip Cookies
Yes, I would suggest 1 teaspoon of flaxmeal in 1 teaspoon water. It will add a bit of texture to the cookie but that can be delicious, too.
Yes, I also tried a tablespoon of nut butter in place of the egg yolk / cornstarch / flax, and that was really yummy. The cookies were a bit heavier, but I liked them. I used almond butter, but peanut butter would be equally delicious.
To make these vegan, use a dairy-free butter and dairy-free chocolate chips and one of the egg replacements mentioned above!
Add a bit less flour next time – and for this batch, just tap your pan on the counter gently right after the cookies have come out of the oven to deflate them a bit.
Add a bit more flour next time, or melt the butter less.
Add just a touch more flour – a very, very light dusting – until a soft dough forms. You can also put the dough it the refrigerator to help it set, or add a tiny pinch more cornstarch.
I have been making these cookies on a weekly basis since I was 7 months pregnant. I refused to share them with my husband up until a few months ago because they are literal crack. Lindsay, you dropped this 👑.
I made these yesterday to serve in a bowl over salted caramel ice cream and the cookies were absolutely delicious but I had one problem – I put in exactly 60 g of flour but the dough was still wet like a cupcake batter, so I added more and it was still wet. Did anyone else have this issue or is my scale broken? I was afraid they would be dry if I would add more wheat, so I just used a spoon and spooned the dough onto the baking sheet.
It was delicious, though, and went very well with Häagen-Dazs salted caramel ice cream. I will definitely make this again.
I absolutely love this recipe!! It is quick and I love that there are only 2 with a bit of dough left over to eat:)
I’m not a cookie making expert, but these came out *so* good!
I have to use gluten free flour, but just let it sit 15 min before baking and they turned out great.
absolutely incredible. i made these using vegan butter and the tsp flax egg like you recommend and they turned out perfectly! i’ve made these as well as the double chocolate, and im planning to try a red velvet and a butterscotch version as well. i love having the ability to try out different cookie flavors while only ending up with two big guys!
These were delicious! This recipe was just what I wanted because I didn’t want a big batch of cookies. I’m wondering if I made my cookies too big. They were still very gooey after 11 minutes (plus resting). I think next time I’ll split it into 4 cookies.
LOVE THIS RECIPE but if you’re counting calories like I am, in my calorie tracker app, the recipe came to nearly 600 calories per cookie! Definitely be mindful of the ingredients – some are fewer calorie options!
Made these and they were amazing! Will be making these often 🙂
This is the best cookie recipe. I make one big cookie and cut it into pieces.
Weirdly crumbly lol kind of dry but still very much edible but wouldnt make again probably
Would these still work without the cornstarch? I’ve got all the other ingredients and we’re on vacation so don’t want to buy a whole box of cornstarch just for this….
We make these at least once a week. It always satisfies my sweet treat craving. Amazing chocolate chip cookie
Amazing!!! The cookies are pretty big, and could even be divided into four smaller cookies if needed. 10/10 would make again.
I want to make 3 dozen, but how much for every ingredient do I need?
So good my heart dropped
Can I double or triple this recipe. I’m not if they’ll turn out the way the single recipe does. By the way we love this recipe.
Thank you
You can double; we haven’t tested tripling it!
My daughter sent me this recipe sometime last year and we have both made them several times. Absolutely delicious and perfect for people living alone who want cookies but don’t want a large batch.
Love these! Perfection. Just how I like my chocolate chip cookies.
Made the cookies for my husband and myself last night and they were absolutely delicious. I baked them in the toaster oven for 12 minutes, and let them cool for about 20 minutes. They were perfectly crisp on the edges and nice and soft in the middle, exactly how I like a cookie! Love that I could quickly whip up a treat for two in one bowl!
Solid cookie, but I’ll need to try again as they weren’t really a “wow”. For some reason I didn’t use as many chocolate chips, so that may be a factor and they were somewhat flat. I used 55g of flour but will up it to 60g next time. I also felt like 1/4 tsp kosher flour was too much so might reduce to 1/8 tsp regular salt and see how that does. That’s the great thing about small batch recipes—it’s not as much of an investment during the trial and error phase of making g something new. 🙂
Just for future reference folks, I used a whole egg instead of only the yolk. I ended up with one giant cookie on my pan. That extra liquid from the egg white caused a problem. Other than that, the cookie was delicious, just shaped kinda funny.
Great recipe for 2 perfect chocolate chip cookies! Yummy
Was craving a chocolate chip cookie, but didn’t want a whole batch tempting me for days. FB read my mind and showed me this recipe. The cookies are still in the oven, but if the dough left in the bowl is anything to go by, they will be amazing!
Do you ever use self rising flour instead of the all purpose, flour and leavening agent?
This recipe is SO good. Cornstarch in cookies is the best “secret” ingredient. I made the recipe as is last night, tonight I split the dough into 5 cookie balls instead and they were AMAZING. Thanks for this recipe