If you’ve been searching for a cookie recipe that delivers rich chocolate flavor, chewy texture, and just the right amount of crispiness, you’ve come to the right place. This Insanely Good Small Batch Chocolate Chip Cookies Recipe is my go-to when I want to whip up a quick batch of cookies that feel homemade and satisfy all those sweet cravings without making a mountain of dough. With just six perfect cookies per batch, you can enjoy fresh-baked goodness without worrying about leftovers. Plus, every bite bursts with melty chocolate and buttery goodness that will keep you coming back for more.
Ingredients You’ll Need
This recipe calls for simple pantry staples that work together beautifully to create a cookie with perfect softness, chewiness, and that nostalgic homemade flavor we all adore. Each ingredient has its special role, ensuring every bite is balanced and satisfying.
- ¾ cup (90 g) all-purpose flour: Spoon and level it carefully so your cookies stay soft and don’t turn dry or cakey.
- ¼ tsp baking soda: Helps the cookies spread just the right amount and keeps them tender without flattening too much.
- ¼ tsp fine sea salt: Enhances the chocolate flavor and balances the sweetness perfectly.
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled: Melted butter makes these one-bowl cookies wonderfully chewy and rich.
- 3 tbsp packed light brown sugar: Adds moisture and gives a subtle caramel depth to the flavor.
- 2 tbsp granulated sugar: Helps the edges crisp up lightly for that contrast in texture.
- 1 large egg yolk: Provides richness without creating too much dough—ideal for a small batch.
- ½ tsp pure vanilla extract: Infuses that classic homemade cookie aroma that everyone loves.
- ⅓–½ cup (60–85 g) semi-sweet chocolate chips or chunks: Use good-quality chocolate for insanely delicious bites in every cookie.
- Flaky sea salt: A sprinkle on top for that delightful salty crunch that makes the chocolate pop.
How to Make Insanely Good Small Batch Chocolate Chip Cookies Recipe
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients to make the process smooth and enjoyable. Measure out the flour carefully, and melt your butter until just warm. This one-bowl recipe means less cleanup and more time to focus on baking magic.
Step 2: Mix Dry Ingredients
In your mixing bowl, whisk together the flour, baking soda, and fine sea salt. This combination is the backbone of your cookie’s texture and flavor balance, ensuring even distribution throughout the dough for consistent results.
Step 3: Combine Sugars and Butter
In a separate bowl, blend the melted butter with the brown and granulated sugars until smooth and slightly glossy. This step is key for that rich caramel-like flavor and the perfect edge crispiness that makes these cookies so crave-worthy.
Step 4: Add Egg Yolk and Vanilla
Next, stir in the single egg yolk and pure vanilla extract. The yolk adds luscious richness without the fluff of a full egg, keeping the dough thick and chewy, while vanilla brings out the warm, inviting aroma you expect in a classic cookie.
Step 5: Combine Wet and Dry Ingredients
Pour the dry mix into the wet ingredients, folding gently until just combined. Don’t overmix here; you want the dough to be soft but not tough, so your cookies stay tender and chewy after baking.
Step 6: Fold in Chocolate Chips or Chunks
Finally, fold in those glorious chocolate chips or chunks. Using high-quality chocolate will make the biggest difference here, giving you luscious melty pockets of chocolate in every bite that are simply irresistible.
Step 7: Scoop and Chill (Optional)
Scoop out six even portions of dough onto a baking sheet lined with parchment paper. For thicker cookies, you can chill the dough for 15-30 minutes, but baking right away also works beautifully for a slightly thinner, crisper edge.
Step 8: Bake and Enjoy
Bake your cookies at 350°F (175°C) for about 12 to 15 minutes until the edges are golden but the centers still look a bit soft. Let them cool slightly on the tray before transferring to a wire rack. Sprinkle a touch of flaky sea salt on top while they’re warm for that perfect sweet-salty finish.
How to Serve Insanely Good Small Batch Chocolate Chip Cookies Recipe
Garnishes
A light sprinkle of flaky sea salt right after baking elevates these cookies to a whole new level. For an extra special touch, add a few crushed toasted nuts or a drizzle of melted chocolate over the top for visual wow and richer flavor layers.
Side Dishes
Warm cookies pair beautifully with a glass of cold milk or a cup of freshly brewed coffee. For an indulgent treat, serve alongside vanilla ice cream or whipped cream—turning this simple recipe into a decadent dessert experience.
Creative Ways to Present
Want to impress friends or family? Arrange your cookies on a pretty board with a variety of nuts, fruit slices, and chocolate chunks. Wrap a couple in parchment paper tied with twine for perfect little homemade gifts that say you care.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature. They stay soft and chewy for up to three days, making every snack feel freshly baked.
Freezing
You can freeze baked cookies or scoop and freeze dough balls. For dough, place portions on a baking sheet to freeze individually, then transfer to a storage bag. Bake frozen dough slightly longer than fresh for fresh-out-of-the-oven goodness anytime.
Reheating
Warm your cookies in a microwave for 10-15 seconds or pop them in a low oven for a few minutes to revive that gooey, just-baked texture. A simple trick to make day-old cookies taste heavenly again.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added sea salt slightly to avoid an overly salty cookie. Unsalted butter gives you more control over seasoning, but salted butter can still produce tasty results.
Why does this recipe use only an egg yolk and not a whole egg?
The egg yolk adds richness and moisture without creating too much dough for this small batch. This keeps cookies chewy and tender rather than cakey or eggy.
Can I substitute the brown sugar with white sugar?
While possible, brown sugar contributes a deeper caramel flavor and moisture that white sugar alone can’t match. For best results, use the sugars as listed in this recipe.
What type of chocolate is best for these cookies?
Semi-sweet chocolate chips or chunks work best, and using good-quality chocolate ensures every bite is rich and melty. You can also mix milk and dark chocolate for variety.
Is it necessary to chill the dough before baking?
Chilling is optional but recommended if you want thicker cookies with a chewier texture. Baking immediately yields slightly thinner cookies with crisp edges.
Final Thoughts
Once you try this Insanely Good Small Batch Chocolate Chip Cookies Recipe, I promise it will become your trusty secret weapon for quick, irresistible homemade cookies. Whether it’s a last-minute sweet treat or a fun reason to bake for a friend, these cookies hit every note perfectly. So grab your ingredients, preheat that oven, and get ready to enjoy some seriously delicious cookies fresh from your kitchen!
Print
Insanely Good Small Batch Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These small batch chocolate chip cookies are insanely good, featuring a chewy texture with perfectly crisp edges. Using simple pantry staples and melted butter, this recipe yields 6 soft, gooey cookies ideal for a quick, satisfying treat.
Ingredients
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled
- 3 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Add-ins & Toppings
- ⅓–½ cup (60–85 g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Combine wet ingredients: In a medium bowl, whisk together the melted and slightly cooled butter with the light brown sugar and granulated sugar until smooth and well combined.
- Add egg yolk and vanilla: Stir in the large egg yolk and pure vanilla extract until the mixture is creamy and evenly blended.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to distribute the leavening and salt evenly.
- Incorporate dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined to avoid overmixing and maintaining a tender texture.
- Fold in chocolate chips: Stir in the semi-sweet chocolate chips or chunks evenly throughout the dough to ensure chocolate in every bite.
- Shape and bake: Using a spoon or your hands, form 6 equal-sized dough balls and place them spaced apart on a parchment-lined baking sheet. Lightly sprinkle flaky sea salt over the tops for a flavor contrast. Bake for 12-15 minutes until the cookies are golden around the edges but still soft in the center.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling slightly. Serve warm or at room temperature to enjoy their gooey, melty chocolate goodness.
Notes
- For extra chocolatey cookies, increase the chocolate chips to ½ cup or add chunks of your favorite chocolate bar.
- Spoon and level your flour to prevent dry, dense cookies.
- Allow the melted butter to cool slightly to prevent cooking the egg yolk when mixing.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze baked cookies for up to 1 month and thaw at room temperature.
