Name: Chocolate Chip Cookies for Two
Prep time: 5 min
Cook time: 15 min
Ingredients: 2 Tbsp unsalted butter (softened); 2 Tbsp light brown sugar; 1 Tbsp egg white; 1 tsp corn starch; ¼ tsp vanilla extract; ⅓ cup all purpose flour; ¼ tsp pink himalayan salt; ⅛ tsp baking soda; ¼ cup mini chocolate chips

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I’ve been really into small-batch cookie recipes lately, so you’re definitely going to be seeing more of these. This one, in particular, is cool because you end up with thick, gooey, chocolate chip cookies for two in under 30 minutes.

I have made this recipe just for myself on my lunch break when I needed some comfort food, and I’ve subsequently made them again and sent them to my neighbor because at some point you have to process emotions and not eat them. What? Yeah. *blows raspberries*

So, first things first, how do you make a small batch of Levain-thick chocolate chip cookies?

You’re going to need soft butter, brown sugar, egg white, flour, corn starch, salt, baking soda, and chocolate chips. I used minis, but you can use what you have on hand. Or, you can splurge and cut up a bit of your favorite chocolate bar.

Mixing Small Batch Cookie Dough

As with my other small batch cookie recipes, I recommend using a cereal bowl and a fork and spoon for mixing. The fork is good for mashing the softened butter into the sugar and whisking in the egg. Once you add in your dry ingredients, the spoon is better for stirring to combine.

Start with softened butter. You probably don’t just happen to have butter sitting out all the time, softened. So, instead, pop the butter into your cereal/mixing bowl, and microwave for 10-20 seconds, watching it carefully. It shouldn’t be melted, just soft enough to squish with a fork.

To your soft butter, cream in the sugar. That means you get it good and incorporated, and then try to fluff it by beating it with some vigor. It’s tough at first, but it will loosen up. Then, whisk in your egg white and vanilla until it’s really nice and creamy. You’ll dump in your dry ingredients and chocolate chips, and fold that all together until you have a good cookie dough.

Portion it out onto a lined baking sheet, and bake!

Changing Up How Many Chocolate Chip Cookies You Make

This is a smallish amount of cookie dough, but you can make anywhere between 1 and 4 cookies. Honestly, if you try, you can get 6. They’re just not going to come out quite right.

If you’re baking one single cookie, mound all the dough up and try to keep it 1 inch thick at most. It’s going to spread a little, but not a lot, and it’s going to rise a little, too. Bake your single chocolate chip cookie for 15-20 minutes depending on how well done you want the center. At 15 minutes, it’s basically still cookie dough in the middle. At 20, it’s fully cooked through and a little more brown on the outside.

For two still-quite-large cookies, you’ll want to space your cookie dough mounds out by at least two inches so they have room to grow. Bake for 12-15 minutes, again depending on how well-done you want the middle.

If you’re making 4 medium-sized cookies, give them at least an inch and a half of space between, and bake for 9-12 minutes.

I Just Want to Eat the Cookie Dough

If you’re here for the cookie dough and honestly have no desire to bake this, here are your notes. Yeah, that’s right, I have been here, too. Screw the baking part; I just want to eat the dough. Thanks.

So, here’s what you do. Grab a paper plate or a paper towel, and pour your flour on it. Microwave it for a minute. Raw flour can give you salmonella, and we want to eat cookie dough without repercussions, right?

Next, you’re going to skip merrily past the egg white. Even though, carton egg whites are pasteurized most of the time, don’t risk it. Instead, add a tablespoon or two of milk (whatever kind you have; cow, soy, almond, oat, etc.).

Finally, skip the corn starch. The starch exists to keep a baked cookie thick and chewy, but if you aren’t baking it, you don’t need it. In the same vein, skip the baking soda. You also don’t need it. I mean, if you really need the soda flavor for authenticity, it’s not going to hurt you. It just also doesn’t serve a purpose in edible cookie dough.

levain bakery style chocolate chip cookies

Other Chocolate Chip Recipes You Might Like

For more chocolate chip cookie love, you might like these:

The Tools You’ll Need for Chocolate Chip Cookies for Two

Finally, here are the tools I used to make my cookies:

Small sheet pan
Parchment paper
Cereal bowl
Fork and spoon

stacked extra thick chocolate chip cookies

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