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Perfect Soft Small Batch Chocolate Chip Cookies for Two

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A quick and easy small batch chocolate chip cookie recipe perfect for satisfying cravings without leftover guilt. Soft, chewy, and delicious cookies made in under 30 minutes.

Ingredients

Scale
  • 1/4 cup unsalted butter, softened
  • 3 tbsp brown sugar, packed
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/2 cup all-purpose flour
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  2. In your mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed or a whisk until light and fluffy, about 2–3 minutes.
  3. Add the vanilla extract and mix briefly until incorporated.
  4. In a small bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold with a spatula until just combined. Avoid overmixing.
  6. Fold in the chocolate chips evenly.
  7. Chill the dough in the fridge for about 15 minutes (optional but recommended).
  8. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  9. Bake for 10–12 minutes, until edges are golden but centers still look soft and slightly underbaked.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

Chilling the dough helps prevent excessive spreading and improves flavor. Use softened but not melted butter for best texture. Avoid overmixing to keep cookies tender. Use quality chocolate chips like Ghirardelli for richer taste. If cookies flatten too much, chill dough longer or add a bit more flour.

Nutrition

Keywords: small batch cookies, chocolate chip cookies, soft cookies, easy cookie recipe, cookies for two, quick dessert

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