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Perfect Small-Batch Chocolate Chip Cookies: Easy Homemade Recipe

small-batch chocolate chip cookies - featured image
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This recipe yields exactly six perfectly golden, soft-in-the-center, crispy-on-the-edges chocolate chip cookies. It’s quick, uses simple ingredients, and is perfect for late-night cravings without the temptation of a full batch.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (42g) light brown sugar, packed
  • 1 large egg yolk
  • 1 tablespoon (15ml) whole milk
  • ½ teaspoon vanilla extract
  • ¾ cup + 1 tablespoon (105g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Melt the butter in a small microwave-safe bowl for about 30 seconds, or in a small saucepan over low heat. Let it cool for 2 minutes.
  3. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined (about 30 seconds).
  4. Add the egg yolk, milk, and vanilla extract to the butter-sugar mixture. Whisk until fully incorporated and slightly lighter in color (about 20 seconds).
  5. In a small bowl, whisk together the flour, baking soda, and salt until evenly combined.
  6. Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips with a few gentle strokes. Reserve a few chips to press into the tops of the dough balls before baking.
  8. Scoop the dough into 6 equal portions, about 1.5 tablespoons each. Place them on the prepared baking sheet, spacing them about 3 inches apart.
  9. Press a few extra chocolate chips into the tops of each dough ball if desired.
  10. Bake for 9-11 minutes, or until the edges are golden brown and the centers still look slightly soft and puffy.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Measure flour correctly by spooning into the cup and leveling off. Let cookies cool on the baking sheet for 5 minutes to set properly. Use room temperature egg yolk for best results. Chilling the dough for 30 minutes yields thicker cookies.

Nutrition

Keywords: small-batch cookies, chocolate chip cookies, easy cookie recipe, quick cookies, late-night snack, homemade cookies

Find it online: https://breezybake.com/perfect-small-batch-chocolate-chip-cookies-easy-homemade-recipe/