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Luna Hossain

Small Batch Chocolate Chip Cookies

This is a small-batch chocolate chip cookie recipe, perfect for when you want a few warm cookies without leftovers. The oven and tray are prepared first, then melted butter is mixed with sugars until smooth. Egg yolk and vanilla are blended in, followed by flour, salt, and baking soda, mixed gently to keep the cookies soft. Chocolate chips are folded into the thick dough, which is shaped into 6–8 balls and topped with extra chips. The cookies are baked at 350°F (175°C) for 8–10 minutes until the edges are lightly golden and the centers remain soft. After a short rest on the tray, they set into chewy, warm cookies with soft middles and crisp edges.
Calories: ~135 kcal | Fat: ~8 g | Carbs: ~14–15 g | Protein: ~1.3–1.4 g
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 8
Course: Cookies
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter melted and cooled
  • 3 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup + 1 tablespoon all-purpose flour
  • pinch of salt
  • 1/8 teaspoon baking soda
  • 1/4 cup chocolate chips plus a few extra for the tops

Equipment

  • small mixing bowl
  • spoon or small whisk
  • measuring spoons and cups
  • baking tray
  • Parchment paper
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and line a tray with parchment paper. The tray should be ready before the dough is mixed.
  2. Put the melted butter and both sugars in a bowl. Stir until smooth and glossy. The mixture should look thick and shiny.
  3. Add the egg yolk and vanilla. Stir until the mixture is creamy and fully blended.
  4. Add the flour, salt, and baking soda. Stir gently until a soft dough forms. Stop mixing as soon as you don’t see dry flour.
  5. Fold in the chocolate chips. The dough should look thick and hold its shape.
  6. Scoop the dough into 6–8 small balls and place them on the tray. Press a few extra chips on top so they stay visible after baking.
  7. Bake for 8–10 minutes. The edges should look lightly golden and the centers should look soft and pale.
  8. Let the cookies rest on the tray for 5 minutes. They will firm up but stay soft inside.

Notes

If you overmix after adding flour, the cookies can turn dense instead of tender. If the butter is too hot when you mix it, the dough becomes greasy. If you bake too long, the centers lose their soft texture. Pull them out while they still look slightly underbaked in the middle.