Small Batch Chocolate Chip Cookies
Soft, chewy, and packed with chocolate, these Small Batch Chocolate Chip Cookies need just one bowl, a spoon, and 9 ingredients—no mixer required!
Servings: 9 cookies
Cost: $5.12
Equipment
- Sheet pan (15" x 10")
Ingredients
- 1/3 cup unsalted butter
- 1/3 cup light brown sugar firmly packed
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk see note 1
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup all-purpose flour
- 1/3 cup chopped chocolate bar see note 2
- 2 tablespoons chocolate chips
Instructions
- Melt the butter in a large microwave-safe bowl. Let it cool to room temperature—don’t add sugars while it’s still hot or the cookies will turn out greasy and spread too much.
- Once butter has cooled, add both sugars. Use a whisk to briskly mix until combined. Add vanilla extract and egg yolk. Whisk until smooth and emulsified (it should look creamy).
- Whisk in the baking soda and salt. Then switch to a wooden spoon and stir in the flour. Mix just until no dry streaks remain.
- Add the chopped chocolate and chocolate chips. Mix to combine—knead the chips into the dough with your hands if needed. Divide dough into 9 equal portions (about 2 tablespoons or 38 grams each). Roll each into a ball that’s taller rather than wide (the shape of a mini cylinder).
- Place the dough balls on a parchment-lined sheet pan. Cover and refrigerate for 30 minutes up to 1 hour.
- Preheat the oven to 325°F. Arrange 6 dough balls on a silicone-lined baking sheet with plenty of space in between. Bake for 8–12 minutes or until edges are just golden and tops look set (not glossy). Don't overbake!
- Remove from the oven and, while still hot, use a metal spatula to gently press any uneven edges in toward the center. Press a few extra chocolate chips on top if desired. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Video
Notes
Note 1: Egg yolk must be from a large egg. Save the white for another recipe or discard.
Note 2: I like using chopped dark chocolate bars with milk chocolate chips for contrast. You can use all chips if you prefer. High-quality chocolate for the best cookie flavor! Use whatever type of chocolate you like best: milk, semi-sweet, dark, or white.
Storage: Room temperature: Store cookies in an airtight container for up to 4 days. Freeze: Freeze raw dough balls on a lined sheet until solid. Transfer to a freezer-safe bag. Bake from frozen—just add an extra minute or two.
Nutrition
Serving: 1serving | Calories: 168kcal | Carbohydrates: 21.9g | Protein: 1.6g | Fat: 8.3g | Sodium: 57.6mg | Fiber: 0.5g | Sugar: 13.5g