No Chill Chocolate Chip Cookies for Two

These No Chill Chocolate Chip Cookies for Two are soft, chewy, and made in a flash since they don’t need chilling!  Plus it only makes 4 cookies so you don’t have to make an entire batch!

A top down view of a chocolate chip cookie and a glass of milk.

No Chill Chocolate Chip Cookies for Two

I have a special treat to share with all of you today!!  These no chill chocolate chip cookies for two have been my perfect treat for when I am craving something sweet but don’t want an entire batch of cookies laying around!  Not that my kiddos wouldn’t mind but sometimes the craving strikes late at night after they have gone to bed.  And I can’t bake a bunch of cookies without sampling half of them.  Quality control guys, that’s what I keep telling myself.

Some of our other favorite cookies are these Soft and Chewy Oatmeal Cookies, Cinnamon Roll Cookies, Monster Skillet Cookie, and of course my normal batch of No Chill Soft Chocolate Chip Cookies.

Two chocolate chip cookies stacked with milk and a broken cookie in the background.

How to make a small batch of chocolate chip cookies:

It’s actually super easy!!  I even tested it out on my kids making them and my 10 (soon to be 11 year old) and 9 year old had no problems making this recipe.

I have to chuckle because even my 3 year old helped out.  I was testing the recipe (again I had to do several batches for quality control 😉 ) (hummm maybe that’s why my clothes aren’t fitting) anyway, I turned around from the counter to get some more chocolate chips from my pantry and when I returned my 3 year old was grinding pepper into the cookie dough!!

*Sigh*

Oh well, I did manage to scoop that part out and the cookies still turned out ok.

A hand holding two halves of a cookie showing the center. Milk and cookies in the background.

Also, you don’t need to break out the big guns for this small batch of chocolate chip cookies!  Just a small bowl and spoon is all you need.

And no fancy ingredients are needed either.  Just some pantry staples.  Yay!  This recipe is just using an egg yolk for the egg portion so you can either save the white or toss it.

A top down view of chocolate chip cookies and some scattered chocolate chips.

A few tips about these No Chill Chocolate Chip Cookies for Two:

  • I melt my butter until it is almost melted.  A little over half of the butter is melted.
  • Try not to over mix once you have added in the yolk and flour as it can lead to a tougher cookie.
  • I like to use both milk and dark chocolate chips.
  • Underbaking is key to a soft and chewy cookie as well as a larger size dough ball when not chilling the dough.  So don’t be alarmed when the centers look slightly wet or soft.  They will finish cooking after you remove them from the oven and let them cool on the baking sheet.  This part has to be followed as it allows the middle to finish cooking without overbaking.

So, next time your craving for a simple soft and chewy chocolate chip cookie strikes you can make this small batch!  P.S. these are also really good with a scoop of ice cream, just saying!

5 from 5 votes
A top down view of a chocolate chip cookie and a glass of milk.
No Chill Chocolate Chip Cookies for Two
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These No Chill Chocolate Chip Cookies for Two make only 4 cookies.  They are soft, chewy, use simple ingredients, and are easy to make! 

Course: Cookies
Servings: 2
Author: Countryside Cravings
Ingredients
  • 3 tablespoons butter, almost melted
  • 3 tablespoons packed brown sugar
  • 1 1/2 tablespoons sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 cup (70g) all purpose flour
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1/3 cup (65g) chocolate chips of choice (I like a mix of milk and dark)
Instructions
  1. Preheat oven to 350 degrees F (176 C).

  2. In a small bowl combine the almost melted butter, brown sugar, and sugar until mostly combined.  Stir in the egg and vanilla.  Add the flour, baking soda, and salt.  Stir until just combined.  Stir in chocolate chips.

  3. Form into 4 equal sized balls and place on baking sheet.  Bake for 9-11 minutes.  The centers should still look a little underdone.  Allow to cool on baking sheet for 5 minutes.  Enjoy!!

Recipe Notes
  1. I melt my butter until it is almost melted.  A little over half of the butter is melted.
  2. Try not to over mix once you have added in the yolk and flour as it can lead to a tougher cookie.
  3. I like to use both milk and dark chocolate chips.
  4. Underbaking is key to a soft and chewy cookie as well as a larger size dough ball when not chilling the dough.  So don't be alarmed when the centers look slightly wet or soft.  They will finish cooking after you remove them from the oven and let them cool on the baking sheet.  This part has to be followed as it allows the middle to finish cooking without overbaking.

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