Perfect Small-Batch Chocolate Chip Cookies
These perfect small-batch chocolate chip cookies are quick, easy, and made with simple ingredients. They yield exactly six cookies with crispy edges, chewy centers, and a beautiful crinkly top.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons unsalted butter, softened (56g)
- 3 tablespoons granulated sugar (36g)
- 2 tablespoons packed light brown sugar (24g)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup plus 1 tablespoon all-purpose flour (75g)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup semi-sweet chocolate chips (60g)
- Flaky sea salt for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together 1/2 cup plus 1 tablespoon all-purpose flour (75g), 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- In a medium bowl, beat together 4 tablespoons softened unsalted butter (56g), 3 tablespoons granulated sugar (36g), and 2 tablespoons packed brown sugar (24g) until light and fluffy, about 2 minutes with a hand mixer or 3 minutes by hand.
- Add 1 large egg yolk and 1/2 teaspoon vanilla extract to the butter mixture. Beat until combined, about 30 seconds.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined. A few streaks of flour should remain.
- Fold in 1/3 cup chocolate chips (60g) with a few gentle strokes.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.
- When ready to bake, scoop the dough into 6 equal portions, about 1.5 tablespoons each. Roll into balls and place on the prepared baking sheet, spaced about 3 inches apart. Do not flatten.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If using flaky sea salt, sprinkle it on right when they come out of the oven.
Notes
Chilling the dough is non-negotiable for best texture. Butter should be softened but not melted. For even baking, use a cookie scoop. Pull cookies when edges are set but centers still look slightly underdone; they will continue baking on the hot sheet.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
Keywords: small-batch chocolate chip cookies, easy chocolate chip cookies, 6 cookies, quick dessert, homemade cookies