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Easy Small Batch Chocolate Chip Cookies Perfected

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These easy small batch chocolate chip cookies are quick, forgiving, and taste like the cookies you remember from childhood—only better because you made them yourself in under half an hour. No chilling required, just six perfect cookies.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk (about 18g), room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon (75g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (60g) chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper and set it aside.
  2. Melt the butter: Place 4 tablespoons of unsalted butter in a microwave-safe bowl and heat in 20-second bursts until just melted. Let it sit for a minute or two until warm to the touch but not steaming.
  3. Combine the sugars and butter: In a medium mixing bowl, add the 1/4 cup packed brown sugar and 2 tablespoons granulated sugar to the melted butter. Whisk together until the mixture looks like wet sand and there are no lumps of brown sugar, about 30 seconds.
  4. Add the egg yolk and vanilla: Drop in the room temperature egg yolk and 1/2 teaspoon vanilla extract. Whisk vigorously for about 45 seconds until the mixture becomes lighter in color and slightly thickened.
  5. Mix the dry ingredients separately: In a small bowl, whisk together 1/2 cup plus 1 tablespoon all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  6. Combine wet and dry ingredients: Pour the flour mixture into the butter mixture. Use a rubber spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour.
  7. Fold in the chocolate chips: Add 1/3 cup chocolate chips and fold them in with 4 or 5 gentle strokes until evenly distributed.
  8. Portion the dough: Use a cookie scoop or two spoons to scoop 6 equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. For thicker cookies, roll each portion into a tall cylinder shape.
  9. Optional: Press a few extra chocolate chips onto the tops of each dough portion.
  10. Bake for 10-12 minutes: Place the baking sheet on the center rack. At 10 minutes, the edges should be golden brown and the centers should still look slightly underdone and puffy. Pull them out at that point.
  11. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for 5 minutes. After 5 minutes, transfer them to a cooling rack.

Notes

For best results, use room temperature egg yolk. Melted butter should be warm but not hot to avoid cooking the egg. Spoon and level flour to avoid dry cookies. Let cookies rest on baking sheet for 5 minutes before moving. For thicker cookies, roll dough into tall cylinders. For crispier cookies, bake 11-12 minutes. Store in an airtight container with a slice of bread to keep soft.

Nutrition

Keywords: small batch chocolate chip cookies, easy chocolate chip cookies, no chill cookies, quick cookies, 6 cookies

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