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A stack of golden brown small batch chocolate chip cookies with melted chocolate chips and sea salt flakes in a parchment-lined tray.
Daniel

Perfect Small Batch Chocolate Chip Cookies

Craving warm, gooey chocolate chip cookies but don't want a huge batch? This easy, no-chill recipe yields just six perfect cookies with crispy edges and soft, chewy centers.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 cookies
Course: Dessert
Cuisine: American
Calories: 162
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter melted and slightly cooled
  • 3 tbsp Light Brown Sugar packed
  • 2 tbsp Granulated Sugar
  • 1 Large Egg Yolk at room temperature
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 cup + 1 tbsp All-Purpose Flour scooped and leveled
  • 1/4 tsp Baking Soda
  • 1/8 tsp Fine Sea Salt
  • 1/3 cup Semi-Sweet Chocolate Chips or chunks

Equipment

  • Baking Sheet
  • Parchment Paper
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Rubber spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Mix the Dough
  1. In a medium mixing bowl, add the melted butter, packed light brown sugar, and granulated sugar. Whisk vigorously for about 30 seconds until the mixture is smooth and well combined.
  2. Add the egg yolk and vanilla extract to the bowl. Whisk again until the mixture is glossy and emulsified.
  3. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold everything together until just a few streaks of flour remain. Do not overmix.
  5. Add the semi-sweet chocolate chips and gently fold them into the dough until evenly distributed.
Bake the Cookies
  1. Scoop the dough into 6 equal portions (about 1.5 tablespoons each). Roll them into balls and place them on the prepared baking sheet, ensuring they are at least 2 inches apart.
  2. Bake for 10-12 minutes. The edges should be golden brown, and the centers should look slightly soft and underbaked. They will continue to set as they cool.
  3. Let the cookies cool on the baking sheet for 5 minutes. This is crucial for them to set properly. After 5 minutes, carefully transfer them to a wire rack to cool completely.

Notes

For the chewiest cookies, be careful not to overbake. The cookies are best enjoyed warm on the day they are made. You can add a sprinkle of flaky sea salt on top of the cookie dough balls before baking for an extra flavor boost. Store any leftovers in an airtight container at room temperature for up to 3 days.