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Perfect Small-Batch Chocolate Chip Cookies: Easy Homemade Recipe

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This perfect small-batch chocolate chip cookies recipe is designed for those moments when you want fresh, warm cookies without the commitment of a full batch. It’s quick, easy, and uses simple ingredients to deliver that classic, irresistible flavor.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (43g) light brown sugar, packed
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons (85g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
  2. Melt the butter. Place the 4 tablespoons of butter in a microwave-safe bowl and heat in 15-second bursts until just melted. Let it cool for a minute.
  3. Combine the sugars and butter. In your mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until it looks like a thick paste.
  4. Add the egg yolk and vanilla. Drop in the egg yolk and vanilla extract. Whisk vigorously until the mixture becomes smooth and slightly lighter in color, about 30 seconds.
  5. Mix the dry ingredients. In a small bowl, whisk together the flour, baking soda, and salt.
  6. Combine wet and dry. Add the flour mixture to the wet ingredients. Use your rubber spatula to fold everything together gently until no more streaks of flour remain.
  7. Fold in the chocolate chips. Scatter the chocolate chips over the dough and fold them in with a few strokes.
  8. Portion the dough. Use a cookie scoop or tablespoon to scoop six equal portions onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips onto the tops if desired.
  9. Bake. Bake for 9 to 11 minutes. At 9 minutes, the edges will be golden and the centers will look slightly underdone and puffy.
  10. Cool on the sheet. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

For thicker, chewier cookies, chill the dough balls in the fridge for 30 minutes before baking. Weigh your flour for best results. Use room temperature egg yolk. An oven thermometer ensures accurate temperature.

Nutrition

Keywords: small-batch chocolate chip cookies, easy chocolate chip cookies, quick cookies, homemade cookies, small batch cookies

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