Small-batch Chocolate Chip Cookies
Enjoy soft, chewy cookies with crispy edges, perfect for a quick treat. This small-batch recipe comes together in 20 minutes without the need to chill the dough.
Servings: 8 cookies
Calories: 75kcal
Ingredients
Main ingredients
- 4 tablespoons unsalted butter, melted and slightly cooled Let cool before mixing to prevent scrambling the yolk.
- 1/4 cup packed light brown sugar Provides moisture and flavor.
- 2 tablespoons granulated sugar
- 1 large egg yolk Adds richness and chewiness.
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
- 1/2 cup plus 2 tablespoons all-purpose flour, spooned and leveled Spoon and level to avoid dry cookies.
- 1/3 cup semisweet chocolate chips or chunks Mix of chips and chunks recommended for texture.
- Optional: flaky salt for topping Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F and line a baking sheet with parchment.
- Whisk melted butter, brown sugar, and granulated sugar until shiny and thick, about 30 seconds.
- Whisk in egg yolk and vanilla until smooth.
- Sprinkle baking soda and salt over the bowl, then add flour. Stir gently until just combined. The dough will be soft but not sticky.
- Fold in chocolate chips. If the dough looks a touch dry, add 1 teaspoon milk and fold again.
- Scoop 1 heaping tablespoon portions onto the sheet, spacing about 2 inches apart.
Baking
- Bake 8 to 10 minutes until the edges are golden and the centers look just set.
- Optional: Press a few extra chocolate chips on top right after baking and dust with flaky salt.
- Cool on the sheet for 5 minutes, then move to a rack to finish cooling. Enjoy warm.
Notes
For tips on making perfectly round cookies, use a cookie scoop and nudge edges with a round glass right after baking. Store cookies in an airtight container at room temperature for 2 to 3 days or freeze baked cookies for up to 2 months.