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Best Small-Batch Chocolate Chip Cookies – Easy Recipe

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These small-batch chocolate chip cookies are the perfect treat for when you want just a few warm, bakery-style cookies without committing to a full batch. With crispy edges, soft and chewy centers, and simple pantry ingredients, this recipe delivers big flavor in under 30 minutes.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, softened but still cool
  • 3 tablespoons (37g) granulated sugar
  • 3 tablespoons (42g) light brown sugar, packed
  • 1 large egg yolk (about 18g)
  • 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 finishing)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, cream together the softened butter, granulated sugar, and packed brown sugar with a whisk or fork until light, fluffy, and slightly lighter in color, about 2 minutes.
  3. Add the egg yolk and vanilla extract, and whisk until fully combined and smooth.
  4. In a small bowl, whisk together the flour, baking soda, and salt.
  5. Add the flour mixture to the butter mixture and fold gently with a rubber spatula or wooden spoon until just combined. Do not overmix.
  6. Fold in the chocolate chips until evenly distributed.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  8. After chilling, scoop the dough into 6 to 8 equal balls (about 1.5 tablespoons each) and place them on the prepared baking sheet, spacing them about 2 inches apart. Optionally, press a few extra chocolate chips onto the tops.
  9. Bake for 9 to 11 minutes, until the edges are golden brown but the centers still look pale and slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If using, sprinkle with flaky sea salt while still warm.
  11. Cool completely before serving, or enjoy warm.

Notes

Chilling the dough is essential for thick, chewy cookies. Do not skip it. For best results, use a light-colored baking sheet and underbake slightly for soft centers. The cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, bakery-style cookies, chewy chocolate chip cookies, small batch cookies

Find it online: https://spoonluma.com/best-small-batch-chocolate-chip-cookies-easy-recipe/