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Best Small Batch Chocolate Chip Cookies (Guest Favorite!)

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These small batch chocolate chip cookies have perfectly golden and crisp edges, soft and chewy centers, and just enough salt to make the chocolate sing. They come together in one bowl with no stand mixer required and are ready in 30 minutes.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • ½ cup (110g) dark brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (130g) semi-sweet chocolate chips
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the center. Line your baking sheet with parchment paper. Melt the butter in the microwave in 20-second bursts, stirring between each, until just melted. Set aside to cool slightly.
  2. In a large mixing bowl, combine the melted butter with both sugars. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and has lightened slightly in color.
  3. Add the egg yolk and vanilla extract to the butter-sugar mixture. Whisk until fully combined and smooth, about 30 seconds.
  4. In a separate small bowl, whisk together the flour, baking soda, and fine sea salt.
  5. Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined, with a few streaks of flour remaining. Fold in the chocolate chips until evenly distributed.
  6. Let the dough rest for 10 minutes.
  7. Scoop the dough into 1.5-tablespoon portions (about the size of a golf ball) and place them 3 inches apart on the prepared baking sheet.
  8. Bake for 10-12 minutes, rotating the pan halfway through, until the edges are golden and the centers still look slightly underdone and puffy.
  9. Remove from the oven and immediately sprinkle with flaky sea salt if using. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

For thicker, chewier cookies, chill the dough for 30 minutes before baking. For a bakery-style look, press a few extra chocolate chips into the top of each dough ball before baking. If your cookies spread too much, the butter was too warm or you didn’t use enough flour. If they’re too thick, your flour was over-measured or your baking soda is old.

Nutrition

Keywords: small batch chocolate chip cookies, easy chocolate chip cookies, one bowl cookies, no mixer cookies, 30 minute cookies, chewy chocolate chip cookies

Find it online: https://goldensimmer.com/best-small-batch-chocolate-chip-cookies-guest-favorite/