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Perfect Small Batch Chocolate Chip Cookies: Best Easy Recipe

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This recipe makes exactly six perfectly golden, chewy chocolate chip cookies with crisp edges and melty centers. It’s the ideal small batch for when a craving hits without the commitment of a full dozen.

Ingredients

Scale
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • ¼ cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract
  • ½ cup + 1 tablespoon all-purpose flour, spooned and leveled
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Place 3 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave in 15-second bursts until just melted. Let cool for 1 minute.
  3. Add ¼ cup packed brown sugar and 2 tablespoons granulated sugar to the melted butter. Whisk vigorously for about 30 seconds until it forms a thick, grainy paste.
  4. Whisk in the egg yolk and ½ teaspoon vanilla extract until smooth and glossy.
  5. In a small bowl, whisk together ½ cup + 1 tablespoon all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt.
  6. Pour dry ingredients into wet ingredients. Fold with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Fold in ⅓ cup semi-sweet chocolate chips until evenly distributed. Reserve a few chips to press on top if desired.
  8. Cover bowl with plastic wrap and refrigerate for at least 15 minutes (up to 30 minutes).
  9. Use a 1.5-tablespoon cookie scoop to portion dough into 6 balls. Place on prepared baking sheet, 2 inches apart. Press reserved chocolate chips into tops if using.
  10. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft and slightly underdone.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack.

Notes

Chilling the dough is crucial for thick, chewy cookies. Don’t skip it. For gooey centers, bake at 10 minutes; for firmer cookies, bake at 12 minutes. Let cookies rest on the pan for 5 minutes before moving. Store in an airtight container at room temperature for up to 3 days. To refresh, microwave for 10-15 seconds. Dough balls can be frozen for up to 2 months; bake from frozen adding 2-3 minutes.

Nutrition

Keywords: small batch chocolate chip cookies, easy cookie recipe, chewy chocolate chip cookies, 6 cookies, small batch dessert

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