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Perfect Small-Batch Chocolate Chip Cookies: Easy 1 Dozen Recipe

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These small-batch chocolate chip cookies are crispy at the edges, chewy in the center, and packed with melty chocolate. Made with melted butter for a tender crumb and a perfect balance of brown and white sugar, this easy recipe yields exactly one dozen cookies—ideal for a quiet night in or a small gathering.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted
  • ½ cup (100g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) chocolate chips (semi-sweet, dark, or milk chocolate)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a baking sheet with parchment paper.
  2. Melt the butter in a medium microwave-safe bowl in 20-second intervals, stirring between each, until just melted. Set aside to cool for 2-3 minutes.
  3. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar for about 30 seconds until the mixture looks like wet sand and has slightly lightened in color.
  4. Add the room-temperature egg and vanilla extract. Whisk until fully combined and the mixture is glossy and smooth.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter-sugar mixture. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Fold in the chocolate chips until evenly distributed.
  8. Using a 1.5-tablespoon cookie scoop or a regular tablespoon, scoop the dough into 12 equal balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes. At 10 minutes, the edges should be golden brown and the centers should look slightly underdone and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely, or enjoy warm.

Notes

For best results, use melted butter (not softened) for a chewy texture. Measure flour correctly by spooning it into the measuring cup and leveling off. Let cookies rest on the baking sheet for 5 minutes after baking to set properly. For crispier cookies, bake for 12 minutes. For a dairy-free version, use melted coconut oil or vegan butter. For a gluten-free version, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, one dozen cookies, chewy chocolate chip cookies, homemade cookies

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