Print

Cozy Small-Batch Chocolate Chip Cookies: Best Easy Recipe

small-batch chocolate chip cookies - featured image
Print Recipe

These cozy small-batch chocolate chip cookies are quick, easy, and perfect for a quiet evening. With crispy edges, soft centers, and melty chocolate, they deliver comfort in every bite without needing a full batch.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 3 tablespoons granulated sugar
  • 3 tablespoons light brown sugar, packed
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the butter in a microwave-safe bowl in 15-second bursts until just melted. Let it cool for 2 minutes.
  3. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until it forms a thick, grainy paste (about 30 seconds).
  4. Whisk in the egg yolk and vanilla extract until smooth and slightly lighter in color (about 20 seconds).
  5. In a small bowl, whisk together the flour, baking soda, and salt.
  6. Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula until just combined. Do not over-mix.
  7. Fold in the chocolate chips, reserving about 6 chips to press on top later.
  8. Scoop the dough into 6 equal portions and roll into smooth balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
  9. Bake on the center rack for 10 to 12 minutes. The edges should be golden brown and the centers still slightly puffy.
  10. As soon as the cookies come out of the oven, press the reserved chocolate chips into the tops and sprinkle with flaky sea salt (if using).
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

For best results, use room temperature egg yolk. If you have time, chill the dough for 30 minutes for thicker, chewier cookies. Do not flatten the dough balls before baking. Store leftovers in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 3 months or freeze raw dough balls for up to 3 months.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, quick cookies, no chill cookies, cozy cookies

Find it online: https://piperplate.com/cozy-small-batch-chocolate-chip-cookies-best-easy-recipe/