I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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Do you remember the movie Bridesmaids? It came out back in 2011 and is a real romp. The whole movie is endlessly quotable, and while it isn’t a masterpiece, there is one scene that has always stayed with me. It is when the main character, Annie, makes a single cupcake for herself. She is alone in her kitchen crafting buttercream leaves and fondant pedals for a cupcake that no one will see but her. The whole scene for me encapsulates indulgence and obsession and loss of a life where she “had it all”. It doesn’t hurt that the whole scene is to Fiona Apple’s Paperbag, which was (still is) my angsty anthem.
I think the reason it lands for me is that even before I started Elyse Creates, I had this urge to try and build a life around my love of food. Seeing someone who tried, failed, and still had that passion to create was oddly comforting? Anyway, whether or not you are in the mood for an angsty, existential crisis, I highly recommend having a solo dessert recipe in your repertoire. This way, you can make something indulgent for yourself without needing to make enough for a crowd. While it’s no flower-decorated cupcake, this chocolate chip cookie recipe is delicious, full of vanilla, and bursting with chocolate chips.
How to Make Only Two Chocolate Chip Cookies
My two favorite things about this recipe are 1. It can all be done in one bowl 2. It makes two giant cookies that are soft and chewy in the middle and crisp on the outside. While this recipe comes together in a snap, the two things you have to watch out for here are temperature and size.
Because we are using melted butter, we want the solids to firm back up before popping them in the oven. Otherwise, your cookies will be puddles. So, we are going to chill the dough in the refrigerator before baking. In terms of size, these cookies are quite big. That means they will be spending a little longer in the over, so to ensure a nice gooey middle, we give it a little bang three-quarters of the way through. Whether you have these two cookies with a glass of milk or a glass of wine, I hope you enjoy them!
Looking for more small-batch options? Try these out:
Two perfect chocolate chip cookies for when you want a fresh-baked dessert for one!
Ingredients
Scale
3T unsalted butter, melted and cooled
3T brown sugar
1T granulated sugar
3/4t vanilla extract
1 egg yolk, room temperature
1/8t baking soda
1/6t kosher salt, plus more for topping
1/4C + 3T all purpose flour
1/4C semisweet chocolate chips
Instructions
Whisk together the butter and both sugars until lighter in color.
Add the vanilla and yolk and whisk until creamy and slightly emulsified. Add the baking soda and salt and whisk together.
Switch to a rubber spatula and fold in the flour. (I like to sweep my spatula around the bowl and then cut through the middle with the flat part to begin gently pressing the flour into the wet ingredients.) Once most of the flour is gone, fold in the chocolate chips, being careful not to overmix.
Form two equally sized dough balls and place them on a silicone-lined (or parchment paper-lined) baking sheet. Heads up: the dough will be sticky. Place in the refrigerator to set for an hour. (If you don’t have time for the full hour, I have had success freezing the dough balls for 15 minutes. The texture is a little off but will get the job done.)
Preheat the oven to 350F. Flatten the tops of your dough balls and pop them into the oven. To get the puddles of chocolate like in the photos, place two chocolate disks on top and press them into the dough. Or, use a couple extra chocolate chips on top.
Bake for 12 minutes. Take them out of the oven and bang ’em on the counter about 3 times and then put them back in the oven for 3 – 5 minutes, or until golden around the outside and dry in the middle. (With my old oven it took 17 minutes from start to finish.)
Let cool on the sheet for a full 10 minutes before transferring to a wire rack and allowing to cool completely.