I made these Just Two Giant Chocolate Chip Cookies from Joy the Baker… but I made them Just Three, and decided to switch it up by adding espresso chocolate chips and pistachios. I’ve also made them a few times now, and they really are a perfect amount for one person to have a few desserts throughout the week, obviously without baking up a whole batch of cookies.

I like these because when you mix the chocolate chips into the still-warm batter, the chocolate gets slightly streaky, and it sort of turns into chocolate batter. It’s also a very easy to make these cookies your own – you could add really whatever mix-ins you find in your pantry. Your favorite candy, some chocolate, pretzel pieces, etc.

These are made on the stovetop, and they have brown and powdered sugar. The butter is also melted, instead of beaten. (I imagine it would probably be even better if you browned the butter…) I’m not really sure how they turn out as perfect chocolate chip cookies, when they are made completely differently than I am used to seeing cookie recipes. I won’t question the magic too much, but maybe I should do some research. But you shouldn’t question the magic either, and just go ahead and try them:

Just-A-Few Espresso Pistachio Chocolate Chip Cookies

Author: Audrey

Ingredients

4 tablespoons unsalted butter, melted

1/4 cup lightly packed brown sugar

2 tablespoons powdered sugar

1 large egg yolk

Splash of vanilla extract

1/2 cup all-purpose flour

Pinch of sea salt

1/4 teaspoon baking soda

A handful of Nestle’s espresso chocolate chips (or just regular)

A handful of pistachios

Pinch of flaky sea salt to sprinkle on top

Cook Mode Prevent your screen from going dark

Instructions

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set it to the side.

In a small saucepan, melt butter until bubbling. Remove from the heat and whisk in the brown sugar until it feels like the sugar has started to dissolve in the butter. If it feels like the butter is separating from the sugar, that’s ok – keep going. Whisk in the powdered sugar. This might feel like a clumpy mess, but I promise the lumps will whisk out.

Whisk in the egg yolk and splash of vanilla until emulsified, smooth and glossy.

Add flour, salt, and baking soda and stir with a spatula until no dry bits remain. Add the chocolate pieces and pistachios (or whatever mix-ins you want), and work quickly, because the chocolate will start to melt in the warm pan but honestly that’s alright because the melted chocolate makes for chocolate striped cookies. Fold the chocolate pieces throughout the dough and quickly dollop in two globs (of course you could do three or four globs) on the prepared baking sheet. Dot with a few more chocolate pieces and sprinkle with extra sea salt if you’re into that sort of thing.

Bake for 12-14 minutes until golden around the edges and still slightly soft in the center. Remove from the oven and let cool slightly before eating.