Perfect Couple Chocolate Chip Cookies

December is a time for cookies. Lots of cookies. To eat, to share, to enjoy, to feast, to celebrate.

But what if an occasion rises in which you would like to make just enough cookies for one serving, fresh from the oven? That's when these Perfect Couple Chocolate Chip Cookies come into the picture.

There's something magical about the classic, simple combination of sugar, butter, flour, and chocolate chips. When I ever have a meh kind of day, I can always count on cookies to be there for me. I just love that cookies are so versatile, great for all occasions and in all forms -- cookie cake, cookie cup, classic cookie...and of course cookie dough eaten raw.

It's funny to think that I used to find the mere thought of eating raw cookie dough revolting (I think it's because my mom infused the idea of "raw cookie dough" = salmonella into me since I was little. She had the best intentions.).

But that all changed when I made friends with a cookie dough fanatic. One day while we were making cookies, a chunk of cookie dough went rogue and landed on the kitchen floor, and to my horror, my friend plucked the raw cookie dough from the floor and then happily ate it -- without even examining it for contamination! In her self-defense, my friend claims that the kitchen floor is clean because it is after all her house. To this day, though, I still question her decision. But at least now, I don't have an aversion to eating raw cookie dough. See? I've made progress.

Two extra large cookies with crisp, chewy edges and soft pillow-y centers. Always fresh out of the oven. Share it with a friend, a sibling, or loved one...Or eat them both yourself.



Click here for printable recipe of Perfect Couple Chocolate Chip Cookies.
Perfect Couple Chocolate Chip Cookies
Yield: 2 cookies
Time: 15 - 20 minutes

2 tablespoons butter, completely softened to room temperature
2 tablespoons brown sugar
1 tablespoon granulated sugar
Pinch of salt
1/4 teaspoon vanilla extract
1 egg yolk
1/4 teaspoon baking soda
1/4 cup of all-purpose flour
3 tablespoons good-quality semisweet chocolate chips

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Combine softened butter, brown sugar, granulated sugar, salt, and vanilla. Then add egg yolk.

Add baking soda and flour and stir until combined. Then stir in chocolate chips.

Form cookie dough into two balls and place on baking sheet, several inches apart to allow space to spread. Bake at 350 degrees F for 6 - 8 minutes, or until edges are golden brown.

Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance. Enjoy while it’s still hot and fresh!


  1. Perfect! I need/love small batch recipes. I'll hang on to this. Happy Holidays, Monica!

    1. Hey Monica! I feel the same way, and it's not easy to find a small-batch recipe that yields the same delicious quality of a full batch, but this one certainly does it for me! Happy holidays! (:

  2. I think you read my mind. It's dangerous to have a whole batch of cookies around, but just 2 is perfect!

    1. Thanks, Nora! It really is quite perfect to have just the right amount of cookie for one person. Have a great day!

  3. Brilliant idea and recipe, Monica! Your chocolate chip cookies definitely look perfect and it is so nice to know we can just make two now. Thanks for sharing and happy holidays!

    1. Thank you, Stacy! So happy to hear that. Merry Christmas Eve! (:

  4. December certainly is the month for cookies! But I need help with portion control, so your recipe is perfect for me! And they look so good!

    1. Thank you, Cate! I'm so glad you like these cookies; it's a very handy recipe to keep. Happy holidays!