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Close-up of golden brown small batch chocolate chip cookies with melted chocolate chunks and a hint of espresso.

Small Batch Chocolate Chip Cookies

Rebecca Blumer
Small batch chocolate chip cookies with crispy edges and a chewy center, ready quickly with a one-bowl batter and a short baking time.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 6 Cookies
Calories 230 kcal

Equipment

  • Medium-sized mixing bowl
  • Electric Mixer
  • Large baking sheet
  • Parchment paper or silicone baking mat
  • 1.5 tablespoon cookie scoop
  • Wire rack

Ingredients
 

  • 1/4 cup unsalted butter softened (60 grams)
  • 1/4 cup light brown sugar packed (50 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 large egg yolk at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour plus 1 tablespoon (70 grams)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (90 grams)

Instructions
 

Prep and set up

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

Cream, emulsify, and build the dough

  • In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
  • Mix in the egg yolk and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Add the flour, baking soda, and salt and mix until just combined. Then, mix in the semi-sweet chocolate chips on low-speed until fully incorporated into the cookie dough.

Chill, scoop, and bake

  • Cover tightly and transfer to the freezer to chill for 10 minutes.
  • Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each one.
  • Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. The centers should look slightly underdone.

Cool for the best texture

  • Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

For thicker and even more flavorful cookies, don't skip the 10-minute chill in the freezer and avoid overmixing after adding the flour.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Keyword chocolate chips, Cookies, small batch chocolate chip cookies