Cookies for Two

Cookies for Two. Or for One. I don’t judge.

When you don’t want to slave in the kitchen making gourmet cookies, this recipe has your back. A small batch chocolate chip cookie enough for 2 portions of a gourmet cookie classic. This recipe is also easily customizable for any additions you prefer to add to your cookies. The best part? These cookies will take less than 20 minutes from start to finish. Less time in the kitchen and more time eating cookies.

When beginning test trials of this cookie I originally wrote a scaled down chocolate chip cookie recipe to include a whole egg. After realizing that would be far too much liquid for the flour and sugar ratios, I rewrote the recipe to add one egg yolk. Then I thought, you know what? What is an easy substitution for egg? Do most people want to fiddle with separating an egg yolk and have a random egg white in the fridge? How can I make this recipe as easy as possible?

Need More Cookie Recipes? Check These out!

• Sourdough Chocolate Chip Cookies
• Chocolate Chip Cookie Sandwiches
• Peanut Butter Chocolate Chip Cookies
• No-Bake Cookie Dough Bites-Updated
• Classic Chocolate Chip Cookies

I began searching my fridge for replacements and discovered two contenders’ milk and mayonnaise. I remember making a chocolate cake with mayonnaise that came out sinfully rich and delicious. Mayo is emulsified eggs and oil so I figured it could work. Milk has fat, protein, and water, albeit in different ratios than egg, but it also could work as a substitute.

After baking three batches of test cookies, the milk substitute and mayo substitute came out lovely in appearance, but the clear winner was the mayo as a substitute. The texture of the outside of the cookie was crisp, the inside was moist and fudgy, and the flavor was sweet and well rounded. I adjusted the salt in this recipe to compensate for the salt in the mayonnaise. The cookies made with just milk were also lovely, however, they lacked richness and were drier in texture in comparison to using mayo and milk.

Reasons Why I Love This Cookie:

• Fast-less than 20 minutes from start to finish. There is no chill time required for this recipe. No fancy creaming of butter or mixing required.
• Simple-All you need is a bowl and a spoon to make the dough. This cookie recipe uses staple ingredients most of us have on hand. No separating eggs required and it comes together in 5 minutes.
• Cost Effective-Fewer ingredients means cheaper cookies. You don’t have to break the bank to have gourmet homemade cookies.
• Diet Friendly-no, these cookies aren’t low in calories BUT they are small batch so you can enjoy a treat on cheat day without having to worry about any tempting leftovers.
• Date Night Cookie-makes two large cookies perfect for sharing. Have you ever had someone make fresh cookies just for you? Making something from scratch to share with someone special is such a kind and thoughtful gesture!
• Tastes Great-white chocolate and semisweet chocolate are great additions to this brown sugar cookie with crisp edges, chewy middle, and a soft and tender middle. These are best enjoyed fresh from the oven. You can also add your own custom mix-ins from the list of recommended flavor additions below.

Ingredients You Need

-Butter

-Brown Sugar

-Granulated Sugar

-Salt

-Vanilla Extract

-Milk

-Mayonnaise- I use Dukes Mayonnaise. It is the best. No, do not use Miracle Whip. And no, you cannot taste mayo in the cookie at all. If you would rather opt out of using mayonnaise, increase the butter by a tablespoon. The cookie will still come out lovely, just a tiny bit more crumbly.

-Baking Soda

-Baking Powder

-Flour

Chocolate Chips-I used a combination of semi-sweet and white chocolate chips. You can use any chocolate type you prefer or add other mix ins from below:

-M&Ms

-Dried fruit-chopped dried cherries and dark chocolate, or apricots and white chocolate chips are great combinations.

-Toasted nuts-pecans, walnuts, and pistachios are my favorites.

-Toffee Bits

Let’s Cookie

In a microwave safe bowl I melt the butter for 30 seconds in the microwave. I swirl the butter in the bowl after 30 seconds and return to the microwave for another 30 seconds. I let the butter cool to room temperature while I measure out the other ingredients for the recipe.

After the butter is cooled, I add the sugars, vanilla extract, mayonnaise, and milk. I stir to combine then add in the baking soda and baking powder. I make sure the baking soda and powder is fully mixed into the butter before adding the flour.

I sift a half cup of flour on top and mix until it comes together into a soft dough. It will be thick but not dry.

I add in the chocolate chips and make sure they are evenly dispersed in the dough. I use the back of my spoon to mix the chocolate chips into the dough.

Using my hands, I eyeball the mixture to split it in half. If you want to measure it, each cookie will consist of three tablespoons of cookie dough per cookie.

Gently pressing the dough into around ball I roll the dough around between my palms to smooth out the edges. This will give the cookies a soft pillowy look when they bake.

*Alternatively, you can pile the cookie dough as one big dough ball in the center of the cookie sheet. No one can stop you from achieving your extra-large cookie dreams. It will need to be baked for 14-16 minutes at 375*F if you are going the massive cookie route. It will also need time to set up after baking, make sure to give at least 10-15 minutes to cool before transferring to wire rack to finish cooling.*

I place both cookies on a parchment lined cookie sheet and bake at 375*F for 12 minutes. I know the cookies are done when the tops are dry and golden, and the edges are light brown.

I let them cool on the baking sheet for 5 minutes before transferring to a cookie sheet to finish cooling. These cookies are best enjoyed warm as is or you can dress it up with a scoop of ice cream and hot fudge sauce, yum.

Enjoy!

If you try this recipe and love it as much as I do, please tag, follow, and like @sunshinetxcookies on Instagram and Facebook. New posts every Thursday so be sure to follow me for more delicious cookie recipes. Happy Baking!

Cookies for Two

Chrissy Grundy

When you don't need a batch of cookies but still want something fresh, delicious, and homemade that won't take all day in the kitchen, this recipe is made for you.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 2

Ingredients

  

• 2 tbsp butter melted and cooled, unsalted.
• 1 tbsp mayonnaise Dukes Mayonnaise.
• 3 tbsp brown sugar
• 1 tbsp granulated sugar
• 1 tbsp milk
• ½ tspn vanilla extract
• ⅛ tspn baking soda
• ⅛ tspn baking powder
• ⅛ tspn salt
• ½ cup flour
• 1 tbsp semisweet chocolate chips heaping tablespoon.
• 1 tbsp white chocolate chips heaping tablespoon.

Instructions

 

• In a microwave safe bowl, melt the butter. Allow to cool to room temperature before adding the sugar.
• Add both types of sugar to the butter and mix to combine.
• Next, add vanilla extract, mayonnaise, milk and mix to combine. The batter will be runny.
• Add the baking soda and baking powder and mix before adding the flour.
• Fold in the flour until it becomes a soft dough.
• Measure heaping tablespoons of chocolate chips and add to the dough making sure they are evenly distributed throughout the dough.
• Separate the dough equally, roll between palms to smooth the edges and place on a parchment lined baking sheet. (Each cookie will have 3 tablespoons of dough.)
• Bake at 375*F for 12-14 minutes. The edges and top should be golden brown.
• Cool for 5 minutes before enjoying with a friend!

Notes

You can easily substitute the chocolate chips with whatever mix ins you prefer, dark chocolate, M&Ms, nuts, or dried fruit are great additions to these cookies.

Don't want to use mayo? No problem! Increase butter to 3 tablespoons total and proceed with recipe.

Keyword apple cider cookies, small batch, valentines day cookies