Two Huge Chocolate Chip Cookies

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• Why I Love This Recipe
• Visual Walk-Through of the Recipe

• Frequently Asked Questions
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I Make These Giant Cookies At Least Once a Week.

I really do. And it’s just one of those small joys.

These cookies are lightly crispy around the edges but buttery and dense through the middle, packed with melted chocolate and just all-around THERE FOR US right now. The texture is just right for me – I wanted them thick enough to really sink your teeth into, generally soft and slightly underbaked, but with a crisped bottom and edge layer to give it just a bit of satisfying contrast.

If you’re looking for tiny cookies, these are not it. I make absolutely no apologies for the size of these beauties. YOLO, baby.

How it usually goes in our house: the girls go to bed, we clean up the kitchen, Bjork sits down on the couch and queues up a show (currently in our reality TV junkie era) and then glances into the kitchen when he hears me clinking around with my little white bowl and spoon. He knows what is happening; this is a very regular occurrence. The show starts, the two giant cookies bake, and then we settle in with our glasses of milk and sink our teeth into these thick, decadent, crisped on the bottom and chewy on the inside chocolate chip cookies while we wait to find out who will accept the next rose and/or who doesn’t make it through Tribal Council. The littles are asleep upstairs and Sage is snuggled in at our feet and… it’s kind of the best thing in the world.

For a hard day, a beautiful day, a summer day or a snow day – somehow very huge warm chocolate chip cookies are just always exactly what feels right.

If you’re looking for more of a full batch situation, we have some really great cookie recipes on POY. These browned butter ones and these big soft chocolate chip ones – both rock solid, IMO.

But if, in the near future, you find yourself in a moment that could benefit from two giant chocolate chip cookies? You just come on back to this recipe. I’ll probably be making them in my house at the exact same time.

Welcome To My House! Come Make These Cookies With Me

1

Soften the butter.

I go for partially melted, nice and soft. I just pop it in the microwave for 15-20 seconds.

2

Mix the dough together.

Everything all in a little bowl. It takes all of 90 seconds.

3

Roll into two jumbo dough balls.

You’ll have a little extra for munching, by design. I like to stick a few bonus chocolate chippers on top of the cookies. Annnnd bake!

4

Bake and Let Them Rest. It’s Only 10 Minutes! You Can Do It!

These guys are very giant and they’ll be very soft and floppy at first – let them set up for at least 10 minutes for optimal texture! As you can see I took a gooey sample first to make sure they tasted right. 🙂

5

You’re Done! YUM!

Like, seriously. Yum.

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Two Huge Chocolate Chip Cookies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Lindsay Ostrom
• Total Time: 15 minutes
• Yield: 2 cookies

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Just two chocolate chip cookies – lightly crisp around the edge, and dense and buttery through the middle. They are thick enough to sink your teeth into and just really, really good.

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Ingredients

Units

• 3 tablespoons butter, very soft or partially melted
• 3 tablespoons packed brown sugar
• 1 1/2 tablespoons white sugar
• 1/4 teaspoon vanilla
• 1 egg yolk
• 1/3 cup + 2 tablespoons all-purpose flour (~60 grams, see note 1)
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup chocolate chips

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Instructions

1. Preheat the oven to 350 degrees.
2. Mix butter, brown sugar, vanilla, and egg yolk until combined. 
3. Stir in flour, cornstarch, baking soda, and salt. When a soft dough has formed, stir in the chocolate chips.
4. Roll the dough into two balls and place on a baking sheet – there should be plenty for two large cookies plus a little bit of dough for a snack. (You’re welcome.) You can add more chocolate chips to the top of the cookies if you want.
5. Bake for 10-12 minutes, depending on your oven temp and desired level of gooey cookie center. 
6. Rest the cookies for a few minutes so they settle down and solidify a bit –  I set a timer for 10-15 minutes and just let them rest right on the pan. At that point they should be able to transfer to a plate, or maybe even held in your hand, for warm, delicious eating on the couch. Yum, yum, yum.

Notes

Note 1 on Flour: I measure by the flour for this by scooping the measuring cup directly into the flour container, leveling with a knife, and adding to the bowl. You can use between 50-60 grams of flour for this recipe if using a scale (chewier thinner cookie at 50 grams vs. a bit more body through the middle with 60 grams). I like both!

Note 2 on Puffiness: If the cookies come out of the oven puffier than you want them to be and don’t seem like they’ll sink down on their own, just pick up the pan and gently give it a few taps on the counter to deflate them a bit.

Note 3 on Bake Time: 10 minutes = more underbaked, 12 minutes = more golden browned.

Note 4 on Butter: The paper on the butter wrapper (where the amounts are marked) is often a bit crooked so just keep an eye on that to be sure you’re getting as close to 3 tablespoons as possible. If the paper is crooked, I will often just eyeball cutting the stick of butter in half and then cutting off one tablespoon to get the accurate 3 tablespoon measurement.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

Keywords: small batch cookies, chocolate chip cookies, mini dessert

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Frequently Asked Questions For These Two Chocolate Chip Cookies

Can I use a flax egg instead of an egg?

Yes, I would suggest 1 teaspoon of flaxmeal in 1 teaspoon water. It will add a bit of texture to the cookie but that can be delicious, too.

Can I use a nut butter instead of an egg?

Yes, I also tried a tablespoon of nut butter in place of the egg yolk / cornstarch / flax, and that was really yummy. The cookies were a bit heavier, but I liked them. I used almond butter, but peanut butter would be equally delicious.

How can I make cookies vegan?

To make these vegan, use a dairy-free butter and dairy-free chocolate chips and one of the egg replacements mentioned above!

What do I do if my cookies are too puffy?

Add a bit less flour next time – and for this batch, just tap your pan on the counter gently right after the cookies have come out of the oven to deflate them a bit.

What do I do if my cookies are too flat?

Add a bit more flour next time, or melt the butter less.

What do I do if my cookie dough is very sticky?

Add just a touch more flour – a very, very light dusting – until a soft dough forms. You can also put the dough it the refrigerator to help it set, or add a tiny pinch more cornstarch.

Three Of My Favorite Small-Batch Treats

Two-Person Raspberry Crumbles

Deep Dish Cookie Bowls for Two

Two-Person Mini Banana Cream Pies

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Marry Me Chicken

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• Jump To The Recipe
• Why I Love This Recipe
• Visual Walk-Through of the Recipe

• Frequently Asked Questions
• Ratings

I Would Like To Marry This Chicken.

Juicy, golden-crusted chicken breasts laying in a bed of creamy sauce that has been laced with garlic and thyme is just something everyone should have in their recipe repertoire. This chicken is so, so good.

It took some encouragement to try it, but the first time my 3-year-old daughter took a bite of the chicken coated in a bit of sauce, she opened her hands, tipped her head to the sky, and closed her eyes in bliss. Me too, girl. Me too.

Marry Me Chicken has been around for a while, but this month has been my first time trying it. The original version pan fries the chicken in the same pan as the sauce – and this makes sense in theory, but you guys, I just love the air fryer chicken. It tastes better. It’s more consistent and reliable. It’s juicy and it’s got great flavor, exterior texture, and color. It’s hands-off. It’s just about the only way that I make chicken now. I’m willing to wash one extra dish (the air fryer basket) in favor of having my favorite juicy chicken with the golden crust on the outside.

The other difference here is that original Marry Me Chicken also has sun-dried tomatoes, but I don’t LOVE-love sun-drieds, so I went with a jar of DeLallo marinated bruschetta-style tomatoes which are fresher and juicier (similar to juicy petite diced canned or fresh tomatoes), and boom! It was divine.

I’m writing the recipe to use a can of petite diced tomatoes because it’s the most widely available (and delicious). But if you can get your hands on those DeLallo bruschetta tomatoes, you will enjoy those in this recipe.

This is a recipe to make when you feel like you just need a little just-because joy, or something extra special, or, obviously, want someone to marry you.

I love this chicken with mashed potatoes and a simple green salad. We pull out the candles and the placemats for this one. And we’re never not lingering at the table to lick up every last drop of sauce.

Welcome To My Home! Let’s Make This Chicken.

1

Get it all ready to go.

Prep the chicken. Thinly slice some garlic. Drain your tomatoes.

2

Start the Garlic, Butter, and Tomato Paste.

Get these three going over low heat to start to develop some flavor.

3

Add Cream, Broth, and Thyme.

Whisk and then let it all simmer up for a while so it can thicken into a nice sauce.

If you’re air frying the chicken, like I do, you can start that now while the sauce cooks.

4

Add Chicken and Tomatoes.

Pull out the sprigs of thyme and get your tomatoes in the sauce. Finally, tuck those gorgeous pieces of chicken into the whole thing.

5

You’re Done! Yum!

OOOH MY the flavor of that sauce is just next level. Are we in a restaurant right now? I think we’re in a restaurant.

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Marry Me Chicken

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• Author: Lindsay
• Total Time: 40 minutes
• Yield: 4 servings

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Description

Golden, juicy chicken coated in a simple creamy sauce with tomatoes, garlic, and thyme. I like it with mashed potatoes and a salad! This is just so good.

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Ingredients

Units

Marry Me Sauce:

• 2 tablespoons butter
• 3 cloves garlic, thinly sliced (note 1)
• 1 tablespoon tomato paste (note 2)
• 1 cup heavy cream
• 1 cup chicken broth
• a few sprigs of thyme
• 1 14.5–ounce jar petite diced tomatoes, drained thoroughly (note 3)
• salt to taste (note 4)

Chicken:

• a batch of air fryer chicken (note 5)

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Instructions

1. Sauce Base: Heat a large skillet over medium low heat. Add the butter, garlic, and tomato paste; sauté for a few minutes until it’s all soft and fragrant. 
2. Add Cream, Broth, and Thyme: Add the cream; whisk to get the tomato paste smooth. Add the broth and thyme sprigs; simmer for 10-15 minutes to thicken the sauce until it reduces and clings to the back of a spoon. (If you’re using the air fryer chicken, now is a good time to start that.)
3. Add Tomatoes and Chicken: Pop your drained diced tomatoes in the sauce and stir them in. Tuck the cooked chicken into the sauce and spoon a bit of sauce over the top. 
4. You’re Done! Yum. Sprinkle some thyme, parsley, or basil over the top to make it look pretty. Serve the pieces of chicken with spoonfuls of the sauce over rice, noodles, or mashed potatoes (personal fave) and a side salad for a beautiful, mega delicious meal.

Notes

Note 1 on Garlic: I prefer thinly sliced garlic to minced garlic for this recipe because it’s less textured and the flat little slips of garlic just get extra tender and sort of melt into the whole recipe. But minced garlic also works. Garlic clove size can vary greatly, so I typically try for somewhere between 1-2 tablespoons of thinly sliced garlic.

Note 2 on Tomato Paste: I use the DeLallo tomato paste in a tube which is “double concentrated”, but that is not necessary. Regular tomato paste would also work.

Note 3 on Petite Diced Tomatoes: I highly recommend petite diced tomatoes vs. regular canned diced tomatoes. The size of the petite dice is much more pleasant in the sauce. I also love this with the DeLallo bruschetta tomatoes which are marinated in olive oil, garlic, and basil. I drain off the oil and just add the tomatoes to the sauce. It’s VERY good, but petite diced canned tomatoes are easier to find which is why I listed them here.

Note 4 on Salt: I use 1/2 teaspoon kosher salt for the sauce, but how much salt you use should be dependent on how salty your broth is as every broth is different and some have reduced sodium. If you’re not sure, start by adding 1/4 teaspoon kosher salt, taste and see what you think, and go up from there.

Note 5 on Chicken: If you don’t have an air fryer or prefer to make it on the stovetop, you’ll just pan-fry a pound of thinly sliced chicken breasts or chicken tenderloins in the same skillet before you start the sauce. Season your chicken with salt, pepper, garlic powder, maybe a bit of paprika for color. Many Marry Me Chicken recipes recommend coating the chicken in a tablespoon of flour as well to give it a lightly breaded feel. Pan fry it in a bit of butter or olive oil. Once the chicken is golden and cooked through, remove it, set aside, and then add the chicken back into the finished sauce.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: marry me chicken, creamy chicken, creamy chicken skillet dinner, chicken breast recipe

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Frequently Asked Questions For Marry Me Chicken

I don’t have an air fryer. How else could I make the chicken?

You can make the chicken in the same pan as the sauce! Before you start the sauce, coat the chicken in spices and pan-fry it until it’s golden on both sides and cooked all the way through. Remove it, set aside, make the sauce, and then add the chicken back in. The reason I prefer the air fryer chicken is because: 1) I’m able to get a more consistently delicious result – juicy on the inside, golden on the outside every single time – never dry, never overcooked, whereas I find it’s easy to over-cook the chicken when pan-frying. And 2) the chicken can cook in the air fryer while I’m simmering the sauce so it goes a bit faster.

Can I use sun-dried tomatoes instead of petite diced canned tomatoes?

Yes – traditionally, Marry Me Chicken recipes use sun-dried tomatoes. I prefer the juiciness of a “fresh” tomato – real, actual fresh tomatoes would be ideal but in winter times, a can of petite diced tomatoes is a pretty great stand-in. I would NOT use regular diced canned tomatoes as they are larger and more chunky – the petite dice is important in getting everything just right.

What should I use if I can’t find petite diced canned tomatoes?

Use sun-dried tomatoes, or fresh tomatoes that have been finely diced and drained of excess juices.

What should I serve this chicken with?

This chicken is perfect with mashed potatoes and a side salad. If you don’t have time or energy to make your own mashed potatoes, I like the store-bought mashed potatoes from Target (Good and Gather brand). I put them in a pan in the oven and let them get kind of crisped and golden around the edges and they are legitimately quite good.

Can I make this in a slow cooker?

In theory, you could cook the sauce and then place chicken breasts in a slow cooker and cover it with the sauce to cook for a few hours. The issue is that you wouldn’t get the textured, golden exterior on the chicken which provides such a nice contrast to the creamy sauce. You could do it, yes. But I’m not sure I’d recommend it.

How can I thicken the sauce?

Simmering the sauce for 10 minutes should reduce its overall volume which will naturally thicken the sauce and concentrate the flavor. (YUM.) This is how I always do it. But if you’re in a hurry or just don’t feel like the sauce is thickening the way you want it to, whisk 1-2 teaspoons of cornstarch into 1-2 teaspoons of cold water and add it to the simmering sauce. It should give it just enough body and thickness to coat the chicken better.

3 More Of My Favorite Chicken Recipes

Red Curry Chicken Stir Fry with Spicy Cashew Sauce

Thai Yellow Chicken Curry with Potatoes

Grilled Chicken with Pepperoncini Garlic Butter

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