Name: Small-Batch Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 42 g salted butter (melted; if using unsalted butter, add 1/8 tsp sea salt); 40 g brown sugar; 15 g granulated sugar; 1 large egg yolk (or 1/2 beaten egg (about 20g)); 1/2 tsp vanilla extract; 64 g all-purpose flour; 1/8 tsp baking soda; 40 g dark chocolate chunks (or chocolate chips)

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These Small Batch Chocolate Chip Cookies feature crisp edges, soft centers, and gooey pockets of chocolate. This recipe makes 4 cookies, just enough for satisfying your cookie cravings.

Chocolate chip cookies on a wooden plate.

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There's something so comforting about a warm chocolate chip cookie fresh from the oven with a tall glass of milk.

Why you'll love this recipe

Small batch: makes just 4 soft and chewy cookies with crisp edges.

One bowl recipe: no mixer needed.

Easy to make: cookies are ready in 20 minutes.

Perfect for late-night cravings: when you don't want a whole dozen cookies sitting on the counter.

Ingredients you'll need

unsalted butter: melted for maximum chew
brown sugar: adds caramel flavor, and helps cookies spread
granulated sugar: adds sweetness
egg yolk: adds richness; or you can also use ~½ egg (beaten), about 18-20g
vanilla extract: for flavor
all-purpose flour: regular plain flour; if you prefer chewier cookies, use bread flour
baking soda: helps with spread and browning
sea salt: balances the sweetness
chocolate chunks/chips or chopped chocolate: use your favorite -- dark, semi-sweet, milk, or a mix

How to make small batch chewy chocolate chip cookies

Preheat oven to 350F.

Line a baking sheet with parchment paper.

Whisk together melted butter, brown sugar, granulated sugar until glossy and smooth.

Add in egg yolk and vanilla extract.

Sift in flour, baking soda, and salt and mix until just combined.

Fold in dark chocolate chunks, or chips.

Drop scoops of cookie dough onto the prepared baking sheet.

Bake cookies at 350F for 8-10 minutes, until edges are set but centers look slightly underdone.

Note: if you prefer a rippled edge look, remove cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.

Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to completely cool.

Step by step photos on how to make chocolate chip cookies, with number overlay.

How to store

Store cooled chocolate chip cookies in an airtight container at room temperature for 3-4 days.

Freeze cookie dough balls or baked cookies in an airtight freezer-safe container for up to 2 months.

Variations

Add flaky sea salt: on top for a finishing touch and to balance out sweetness.

Switch it up: use peanut butter chips, butterscotch chips or another type of chocolate.

Swap in a little rye flour: for a nuttier flavor.

Try ground espresso: for a coffee background in the cookie dough.

Expert tips

Use melted butter for thinner, chewier cookies.

Don't overbake: slightly underdone = chewy centers. Cookies will continue to set up as they cool down on the wire rack.

Tap the baking tray: halfway through the bake and right after the cookies come out of the oven to deflate slightly for extra chew and rippled edges.

For perfectly round cookies: use a larger cookie cutter to "scoot" each cookie right after removing from the oven.

Double the recipe to make a larger batch.

Other delicious small-batch cookie recipes you may like

Be sure to check out these cookie recipes:

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Chocolate chip cookies ripped in half on a wooden plate.

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5 from 4 votes