Perfect Small-Batch Chocolate Chip Cookies
These small-batch chocolate chip cookies have crispy edges, soft centers, and melty chocolate in every bite. Made with simple ingredients and no chilling required, you can have warm cookies in about 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons (57g) unsalted butter, melted
- 3 tablespoons (38g) granulated sugar
- 3 tablespoons (43g) light brown sugar, packed
- 1 large egg yolk (about 1 tablespoon / 15g)
- ½ teaspoon vanilla extract
- ⅓ cup plus 1 tablespoon (55g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (60g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium microwave-safe bowl, melt 4 tablespoons of butter in 20-second bursts. Let it cool for a minute until warm but not steaming.
- Add 3 tablespoons granulated sugar and 3 tablespoons packed light brown sugar to the melted butter. Whisk until combined, about 30 seconds.
- Drop in the egg yolk and ½ teaspoon vanilla extract. Whisk vigorously until the mixture is smooth and slightly thickened, about 1 minute.
- In a small bowl, whisk together ⅓ cup plus 1 tablespoon all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt.
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold gently until no white streaks remain.
- Fold in ⅓ cup semi-sweet chocolate chips. Reserve a few chips to press on top of the dough balls before baking.
- Use a 1.5-tablespoon cookie scoop or a regular tablespoon to scoop 6 equal portions of dough. Roll each into a ball and place on the prepared baking sheet, spacing them about 2 inches apart.
- Press a few reserved chocolate chips into the top of each dough ball.
- Bake for 10-12 minutes until the edges are golden brown and the centers look slightly underdone.
- Let the cookies rest on the baking sheet for 5 minutes.
- Transfer to a cooling rack or serve warm.
Notes
For softer cookies, bake for 10 minutes. For crispier edges, bake for 12 minutes. If your kitchen is warm, chill the dough balls for 10 minutes before baking to prevent excessive spreading. Let cookies rest on the baking sheet for 5 minutes after baking to set properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Keywords: small-batch cookies, chocolate chip cookies, easy cookie recipe, no chill cookies, quick cookies