Chocolate Chip Cookies
A delightful small batch recipe for chocolate chip cookies, perfect for satisfying cravings without a lot of leftovers. Enjoy chewy edges and soft middles in under 30 minutes.
Servings: 8 cookies
Calories: 120kcal
Ingredients
For the cookie dough
- 56 g unsalted butter, softened to cool room temp Soften butter just enough that it yields slightly when pressed.
- 50 g light brown sugar, packed Provides moisture and sweetness.
- 25 g granulated sugar Adds sweetness and helps with texture.
- 1 large egg yolk, room temp Only the yolk is needed for richness.
- 1/2 tsp vanilla extract For flavor.
- 90–95 g all-purpose flour Adjust if dough seems sticky.
- 1/4 tsp baking soda Leavening agent.
- 1/4 tsp fine salt Reduce to a pinch if using salted butter.
- 85 g chocolate chips or chunks, semisweet or dark For the chocolatey goodness.
- Optional: flaky salt for finishing Enhances flavor.
Instructions
Mix the Dough
- Preheat oven to 350 F (175 C) and line a baking sheet with parchment.
- In a bowl, cream the softened butter, brown sugar, and granulated sugar for 1 to 2 minutes until creamy and slightly fluffy.
- Mix in the egg yolk and vanilla until smooth.
- Whisk flour, baking soda, and salt in a separate small bowl. Stir the dry mix into the wet just until combined. If the dough looks very sticky, add up to 1 to 2 teaspoons more flour.
- Fold in chocolate chips. The dough should be soft, not greasy, and scoopable.
Chill or No Chill
- For thicker cookies, chill the dough for 20 to 30 minutes. In a rush, you can skip chilling.
Scoop and Bake
- Scoop about 2 tablespoons of dough per cookie for 8 to 10 cookies. Space well.
- Bake for 8 to 10 minutes until edges are just set and centers look slightly pale and soft.
- Right out of the oven, circle a large mug around each cookie to nudge it into a round shape and tuck straggly edges back in.
- Finish with a pinch of flaky salt. Cool on the pan for 10 minutes so the centers set.
Make Ahead and Freeze
- Freeze scooped dough balls on a tray until firm, then keep them in a freezer bag for up to 2 months. Bake from frozen at 350 F, adding 1 to 2 minutes.
Notes
This small batch is perfect for a cozy night. Enjoy warm cookies with tea and check out seasonal comfort recipes for more inspirations.