This recipe is my go-to when I’m craving fresh-from-the oven chocolate chip cookies, but can’t be bothered to make a whole batch. The proportions make the perfect amount of dough for cookies for two. (Ok, it’s 2 jumbo chocolate chip cookies or 4 more regular-sized ones. Worst case scenario: you’ll have a leftover cookie or two for breakfast.)
I love dessert-recipes-for-two for a couple reasons. First, they come together ridiculously fast. This cookie dough can be thrown together in about 5 minutes, and all you need is a small bowl or mug and a few measuring utensils.
Second, sometimes I crave variety. Maybe I want to eat cookies one night and brownies the next. Making these ultra small-batch cookies are great for that.
And lastly, sometimes my impulse control is….lacking, shall we say? If I have leftover cookies sitting on the counter, quite often I find myself snacking on them all day instead of taking the time to make real food. This recipe is great because I can get my chocolate chip cookie fix and then move on with my life. (Until it’s time to address a different dessert craving, at least.)
Ingredients for Chocolate Chip Cookies for Two
- Vegan butter — Just put this in a microwave-safe bowl and pop it in the microwave for a few seconds until melted. Give it a minute to cool down before adding the remaining ingredients.
- Brown & white sugar — Traditional chocolate chip cookies call for both types of sugar. The brown makes the cookies chewy and adds depth of flavor. The white sugar helps ensure that the cookies rise properly. In a pinch, you can use all brown sugar.
- Vanilla extract — A must for classic chocolate chip cookies!
- Baking soda — For rise.
- Salt — Make sure to add a pinch to round out the flavors, especially if you are using an unsalted variety of butter.
- Flour — I tested this recipe with regular all-purpose flour. I generally have pretty good luck substituting in the Bob’s Red Mill Gluten-Free 1:1 Baking Flour in cookies, but I haven’t personally tried this substitution yet.
- Chocolate chips — My favorite vegan-friendly chocolate chips are the semisweet chips from Guittard or Trader Joe’s! If you’re making these cookies on a whim and don’t have chocolate chips, you can chop up a good bar of chocolate and add in a handful.
- Yogurt — I’ve tried this recipe with milk and applesauce and find that the texture comes out best with yogurt! It helps to bind the ingredients and keep the cookies moist and a little chewy. Any nondairy yogurt should work, but my fave is from the brand Forager. In a pinch, you can sub in plant milk.
Equipment You’ll Need
- Microwave-safe bowl. Just something you can pop in the microwave for a few seconds to melt your butter. You’ll mix the cookie dough entirely in this bowl.
- Measuring spoons.
- Spatula. Or really any stirring implement. A regular spoon works fine too. Just something to mix the ingredients together.
- Cookie sheet. A small one works for this recipe. If you have some parchment to line it with, all the better (less cleanup). But you can bake directly on the sheet in a pinch.
How to Make Chocolate Chip Cookies for Two
It’s super easy! You can make this easy cookie dough in about 5 minutes in one small microwave-safe bowl.
Microwave the vegan butter for a few seconds to melt. (Keep an eye on it. This small quantity will melt fast and will quickly start to spatter in your microwave.)
Add in the brown and white sugar, baking soda, vanilla extract, yogurt, and a pinch of salt. Stir it together. You can use a regular spoon or a little spatula for this.
Add in the flour and chocolate chips and stir to combine. Try not to over-mix it; just mix until there are no patches of dry flour.
Divide dough into 4 portions. Try to make sure the chocolate chips are more or less evenly divided between the portions. Use your hands to shape the dough into balls.
Place your dough balls on a lined baking tray and stick in the fridge while the oven preheats. This will allow the dough to cool off and firm up slightly.
Bake for 11-14 minutes. Allow to cool on the tray for a few minutes before enjoying!
Tips for the Best Chocolate Chip Cookies
For Soft & Gooey Cookies
Take them out of the oven at the lower end of the cook time, around 11 minutes. At this point they’ll look a little underdone in the center, but that’s ok! They will continue to cook and firm up on the cookie sheet as they cool.
For Crispy Cookies
Let the cookies cook for the full 14 minutes until they are evenly golden brown. Then let them cool for a few minutes on the cookie sheet. They’ll have the perfect crispy edges and bottom.
More Chocolatey Vegan Recipes
Chocolate Chip Cookies for Two
Equipment
- small microwaveable bowl or mug to melt butter in and mix dough
- measuring cups and spoons
- cookie sheet
Ingredients
- 2 tablespoons vegan butter melted
- 3 tablespoons packed brown sugar
- 1 tablespoon granulated white sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup all-purpose flour spooned and leveled
- 1 tablespoon nondairy yogurt or sub 1 tablespoon plant milk
- scant 1/4 cup non-dairy chocolate chips
Instructions
- In a mug or small bowl, stir together melted vegan butter, brown and white sugar, vanilla extract, baking soda, yogurt (or milk), and a pinch of salt.
- Add in flour and stir until just barely combined. (Be sure to measure flour properly. Don't pack it down into the measuring cup or you'll have dense cookies.) Then stir in the chocolate chips.
- Pop the bowl of cookie dough in the fridge, then set your oven to preheat to 350°F. Let the dough chill for however long it takes for your oven to preheat, or for at least 10 minutes.
- Once the dough has chilled and your oven has preheated, divide the cookie dough into portions and roll into balls. Place them on a cookie sheet. (I recommend lining with parchment or a silicone baking mat if you have one, though it's not strictly necessary.) There's no need to press the cookies down; they'll spread on their own in the oven.
- Bake the cookies for 11-14 minutes, depending on your preference.Soft and gooey cookies: Try 11 minutes. The cookie should be set and a bit browned around the edges but still appear undercooked in the center.Well-done cookies: try 14 minutes, or until the cookie is evenly browned and appears fully set in the center.
- Allow the cookies to cool for at least 5 minutes on the tray before enjoying.
Delicious and super quick recipe – cookies came out perfectly. Thank you!
Love to hear that!
Best cookie! Love that it doesn’t need a vegan egg replacement.