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
Scale
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.
