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Perfect Small-Batch Chocolate Chip Cookies: Easy Recipe

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These perfect small-batch chocolate chip cookies deliver everything you love about the classic—the buttery toffee notes, the soft centers, the crisp edges—without committing you to a week’s worth of temptation. Ready in under 30 minutes with no chilling required.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (43g) light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup + 1 tablespoon (75g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the butter. In a medium microwave-safe bowl, melt 4 tablespoons of unsalted butter in 20-second bursts until just melted. Let it cool for 2-3 minutes.
  3. Mix the sugars and butter. Add 3 tablespoons granulated sugar and 3 tablespoons packed light brown sugar to the melted butter. Whisk vigorously for about 30 seconds until the mixture looks smooth and slightly thickened.
  4. Add the egg yolk and vanilla. Drop in the egg yolk and ½ teaspoon vanilla extract. Whisk until everything is well combined and the mixture looks glossy.
  5. Combine the dry ingredients. In a separate small bowl, whisk together ½ cup + 1 tablespoon all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt.
  6. Mix the dry ingredients into the wet. Add the flour mixture to the butter mixture. Stir with a rubber spatula or wooden spoon until just combined. Don’t overmix!
  7. Fold in the chocolate chips. Add ⅓ cup semi-sweet chocolate chips and fold them in gently.
  8. Scoop the dough. Using a 1.5-tablespoon cookie scoop or a regular tablespoon, scoop the dough into 8 equal portions. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake. Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly puffy and underdone.
  10. Cool. Let the cookies cool on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire rack to cool completely, or eat them warm.

Notes

Don’t skip the cooling step on the baking sheet for 5 minutes. Use room temperature egg yolk. Measure flour correctly by spooning into the cup and leveling off. Watch the oven closely as ovens vary. For extra flavor, try browning the butter before using.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, quick cookies, no chill cookies, small batch cookies

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