Perfect Small Batch Chocolate Chip Cookies (6 Easy Cookies)
These small batch chocolate chip cookies are quick, easy, and yield just six perfect cookies with crispy edges, chewy centers, and melty chocolate. The secret is browned butter for a nutty, toasty depth that makes them taste like they came from a fancy bakery.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 tablespoons (42g) unsalted butter
- 3 tablespoons (40g) light brown sugar, packed
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (60g) semi-sweet chocolate chips
Instructions
- Brown the butter: Place 3 tablespoons unsalted butter in a small saucepan over medium heat. Melt completely, then swirl occasionally. After 3-4 minutes, it will foam and turn golden amber with a nutty aroma. Immediately pour into a medium mixing bowl to stop cooking. Let cool 2-3 minutes.
- Mix the sugars and egg yolk: To the warm browned butter, add 3 tablespoons packed light brown sugar and 2 tablespoons granulated sugar. Whisk until combined. Add 1 large egg yolk and 1/2 teaspoon vanilla extract. Whisk vigorously for about 30 seconds until smooth, thick, and slightly lighter in color.
- Combine dry ingredients: In a separate small bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until no lumps remain.
- Fold everything together: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined (a few streaks of flour are okay). Fold in 1/3 cup semi-sweet chocolate chips until evenly distributed. Dough will be thick and slightly sticky.
- Portion the dough: Using a 1.5-tablespoon cookie scoop or spoon, scoop 6 equal portions. Roll into balls and place on a baking sheet about 2 inches apart. Optionally press extra chocolate chips on top.
- Bake: Place baking sheet in a preheated 350°F (175°C) oven. Bake for 8-10 minutes. Edges should be golden brown and set, centers soft and slightly puffy. For chewier cookies, bake 8 minutes; for crisper, 10 minutes.
- Cool: Let cookies cool on baking sheet for 5 minutes (they are fragile when hot). Then transfer to a cooling rack to cool completely, or enjoy one warm.
Notes
Don’t skip browning the butter—it’s the key to the nutty flavor. Measure flour correctly by spooning and leveling. Let cookies cool on the pan for 5 minutes to set. For consistent results, use a cookie scoop. Start checking at 8 minutes; cookies should look slightly underdone in the center.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15
- Sodium: 125
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: small batch chocolate chip cookies, easy chocolate chip cookies, browned butter cookies, 6 cookies, quick cookies, no chill cookies