Description
These small batch chocolate chip cookies come together in just 20 minutes, delivering 6 warm, gooey cookies with soft, chewy centers, golden edges, and melty semi-sweet chocolate chips. Perfect when you want a quick dessert fix without making a large batch.
Ingredients
Scale
Dry Ingredients
- 2/3 cup (75g) all-purpose flour, measured by weight or the spoon and level method
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt (a pinch)
Wet Ingredients
- 3 tablespoons (42g) slightly melted unsalted butter
- 1/4 cup + 1 tablespoon (70g) brown sugar
- 1½ tablespoons (20g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Add-ins
- 1/4 cup (40g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat to ensure cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the 2/3 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/8 teaspoon salt until thoroughly combined.
- Combine Wet Ingredients: In a separate small bowl, whisk the slightly melted unsalted butter with the brown sugar and granulated sugar until smooth. Then add the egg yolk and vanilla extract, mixing well until fully incorporated.
- Incorporate Dry Ingredients: Stir the dry ingredient mixture into the wet ingredients until just combined to form the cookie dough. Avoid overmixing to keep cookies tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Form Cookies: Scoop the dough into rounded spoonfuls (about 1½ tablespoons or 42 grams each) and place them on the prepared baking sheet. For smoother, round cookies, roll the dough into balls before placing them down.
- Bake: Bake for 9–12 minutes, until the cookie edges are set and golden but the centers still look soft and slightly underbaked for that chewy texture.
- Cool: Let cookies cool on the baking sheet for 5 minutes to set further, then transfer to a wire rack to cool completely before serving.
Notes
- For best flour measurement accuracy using the spoon-and-level method, gently spoon the flour into your measuring cup and level off with a knife.
- This recipe is a scaled-down version of classic chewy chocolate chip cookies, ideal for small batches.
- You can mix all the ingredients in one bowl to simplify cleanup, though the original method separates dry and wet ingredients.
- Recommended tools include cookie sheets, silicone baking mats or parchment paper, a cookie scoop, and a wire cooling rack.
- Photos by Jess at Jess Gaertner Creative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: small batch chocolate chip cookies, quick cookies, easy cookies, chewy cookies, homemade chocolate chip cookies
