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Square photo of One Chocolate Chip Cookie for Two broken into pieces.

One Chocolate Chip Cookie for Two (Three Ways)

Choose your own adventure with this (giant) One Chocolate Chip Cookie for Two, made three different ways, classic, caramel and sea salt, and triple chocolate.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 22 minutes
Servings 2
Calories 428 kcal
Author Tracy

Ingredients

  • 2 tablespoons (1oz) butter melted and slightly cooled
  • 2 tablespoons (25g) brown sugar
  • 1 heaping tablespoon (18g) granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 large egg yolk OR 1 tablespoon whisked whole egg
  • 1/3 cup (40g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt if using salted butter, cut salt by half

Classic Mix-ins

  • 1/4 cup (1.5oz) semi-sweet chocolate chips

Sea Salt & Caramel Mix-ins

  • 1/4 cup (1.5oz) semi-sweet chocolate chips
  • 2 tablespoons chopped baking caramels
  • Pinch of sea salt for topping

Triple Chocolate Mix-ins

  • 1 tablespoon (5g) cocoa powder
  • 2 tablespoons (0.75oz) semi-sweet chocolate chips
  • 2 tablespoons (0.75oz) white chocolate chips

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

  2. In a small bowl, whisk together melted and slightly cooled butter, brown sugar and granulated sugar. Add vanilla extract and egg yolk, and mix well.

  3. Add flour, (cocoa powder if making Triple Chocolate Cookie), baking soda, and salt, and stir until combined.

  4. Stir in mix-ins of choice and scoop cookie dough onto prepared baking sheet . (Top with a sprinkle of sea salt if making Sea Salt & Caramel Cookie.)

  5. Bake for 11 to 14 minutes, until the top of the cookie looks mostly set and edges are starting to brown. Allow to cool on the baking sheet for 5 minutes and enjoy!

Recipe Notes

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).