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Easy Small Batch Chocolate Chip Cookies: Perfect One-Bowl Recipe

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This small batch chocolate chip cookie recipe makes exactly six to eight perfect cookies in about 20 minutes, using one bowl and simple pantry ingredients. It’s the happy accident that became a go-to for chewy centers, crispy edges, and melty chocolate in every bite.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon (75g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (60g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for sprinkling)
  • 2 tablespoons chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the butter in your mixing bowl. Place 4 tablespoons of unsalted butter in a microwave-safe bowl and heat in 15-second bursts until just melted. Let it cool for 2 minutes.
  3. Add the sugars and whisk. Add 1/4 cup packed brown sugar and 2 tablespoons granulated sugar to the melted butter. Whisk vigorously for about 30 seconds until the mixture looks like wet sand.
  4. Add the egg yolk and vanilla. Drop in 1 large egg yolk and 1/2 teaspoon vanilla extract. Whisk until the mixture is smooth, pale, and slightly thickened—about 20 seconds.
  5. Add the dry ingredients. Sprinkle 1/2 cup plus 1 tablespoon all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt over the wet mixture. Fold together gently until no streaks of flour remain.
  6. Fold in the chocolate chips. Add 1/3 cup chocolate chips and fold them in with a few quick strokes.
  7. Portion the dough. Use a 1.5-tablespoon cookie scoop to portion the dough into 6 even balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 9-11 minutes. Place the baking sheet on the middle rack. Bake for 9 minutes for soft, gooey centers or 11 minutes for slightly crisper cookies. The edges should be golden brown, but the centers will look pale and slightly underdone.
  9. Cool on the baking sheet for 5 minutes. Leave the cookies on the hot baking sheet for 5 minutes. After 5 minutes, transfer them to a wire rack to cool completely.
  10. Optional: Sprinkle with flaky sea salt. While the cookies are still warm, sprinkle a pinch of flaky sea salt over the tops.

Notes

Don’t skip the cooling step on the baking sheet—it allows the centers to finish cooking. For thicker, chewier cookies, chill the dough balls for 30 minutes before baking. Use an oven thermometer to ensure accurate temperature. If using a dark nonstick pan, reduce oven temperature by 25°F.

Nutrition

Keywords: small batch chocolate chip cookies, one bowl cookies, easy cookie recipe, chewy chocolate chip cookies, quick cookies

Find it online: https://lumalunch.com/easy-small-batch-chocolate-chip-cookies-perfect-one-bowl-recipe/