There are times when you just need a cookie NOW.
Today’s recipe yields two big cookies, similar in taste and texture to the ones you’d buy at the mall, but much healthier! The cookies come together almost instantly—no stand mixer needed, and no rolling out dozens of cookie dough balls. These are super soft and gooey, straight out of the oven!
Share with a friend, or eat one now and keep the other one for later. There’s nothing like going through the day knowing a soft chocolate chip cookie is waiting for you at home!
How to make Chocolate Chip Cookies for Two
Category: Healthy Cookies.
- 3 tbsp plus 1 tsp spelt or all-purpose flour (or 4 tbsp oat flour) (30g)
- scant 1/8 tsp salt
- scant 1/8 tsp baking soda
- 2 tsp coconut sugar (or regular brown sugar)
- 2 tsp evaporated cane juice (or regular sugar)
- 3-4 tsp chocolate chips
- 1 tbsp plus 1 tsp coconut or vegetable oil (14g)
- 1/2 tsp pure vanilla extract
- 1 tsp milk of choice
Preheat a toaster oven to 325 degrees F, or a regular oven to 350, and grease a tray. In a cereal bowl, combine first six ingredients and stir extremely well. Add wet, and stir to form a dough. Break dough into two equal balls (or 4 balls, if you’d prefer smaller cookies), and smush into cookie shapes. Place cookies with some space between them, as they will grow as they cook. Bake 11 minutes in the toaster, or 7-8 minutes in an oven. They should still be a little undercooked when you take them out, so let them sit 5 minutes before removing from the tray.
Click for: Chocolate Chip Cookie Nutrition Information
Question of the Day:
Do you have a favorite “tried and true” chocolate chip cookie recipe?
In terms of how to make chocolate chip cookies, everyone seems to have a different idea about what makes the perfect chocolate chip cookie. Some people like soft cookies, some prefer crispy cookies. Some swear by adding cornstarch to their chocolate chip cookies. I’ve never tried it, but supposedly it makes the cookies extra chewy. For a bigger-batch recipe, I use my recipe for Flourless Chocolate Chip Cookies, which yields cookies that are somehow chewy, soft, and crispy all at the same time!
Link of the Day:
……………………….Nutella Fudge Pops
It’s grey, cloudy and pouring rain outside, I’m stuck writing a horrible chemistry thesis and just finished an intense workout, so I decided to treat myself to a chocolate chip cookie. I wasn’t really expecting much, just wanted a sweet pick-me-up… but Oh My Goodness Katie you’ve outdone yourself again! I’m not even kidding, these were the best chocolate-chip cookies I’ve had in a looong time. I used coconut milk, olive oil, milk chocolate chips and one tsp of vanilla sugar and 1/2 tsp of maple syrup. Served hot straight out the oven with an espresso – Divine! Thanks for making me feel all better again 😀
I just had a sudden craving for cookie dough and not much time on my hands, so I halved this recipe and whipped up some dough in <5 minutes. I used whole wheat pastry flour, and since my smallest measuring spoon is 1/8 tsp and I wasn't baking anyway, I left out the baking soda and just sprinkled with salt to taste. Satisfied my craving and wasn't too much! Maybe I'll try baking next time haha. Thanks for another winner Katie! (BTW, I had some leftover frosting from a birthday party this weekend so I made a single lady cupcake last night and it was perfect)
This recipe is AWESOME! I just finished eating both cookies. Mine turned out super thick, soft, and cakey. Delicious, thank you so much!
Wow these are so delish! Thanks! 😀
Do you ever use agave as a sugar substitute?
She does! Many of her recipes on the blog and in her cookbook call for agave instead of sugar. I’m not affiliated with the book, just a fan!
https://lett-trim.today/faq-page/chocolate-covered-katie-cookbook/%3C/a%3E%3C/p%3E
I had to Google to learn about Spelt, do you use the whole grain version in your recipes, please and thank you. I am anxious to try several of your recipes.
I use whole-grain, but either will work!
hello! These look great, but I hate firing up the oven for just a small thing like 7 minutes. I guess I could do these before my main meal goes in or something, but would a microwave work for these cookies?
My husband and I make these several times a week! It’s so perfect for dessert! We love to have a cookie and a glass of wine! Thank you so much for posting single serving options!
My husband and I LOVE making these! Our only problem is that we often double the recipe!!!!
Katie, I want to tell you I’ve been using this cookie recipe for more than a year. I love its versatility. I’ve doubled, tripled, quadrupled it. I’ve swapped the chocolate chips for dried cranberries, nuts, sprinkles. I’ve added spices for a spice cookie. I’ve made it with powdered ginger and rolled the cookies in panko. I’ve made it with whole milk, soy milk, coconut milk. I’ve made it with all AP flour. Whatever I do, it’s always good. Thank you for sharing this wonderful recipe that’s good as is and also good as a basic cookie.