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Perfect Small Batch Chocolate Chip Cookies Recipe

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These perfect small batch chocolate chip cookies solve a very specific problem: you want fresh, warm cookies but you don’t want to commit to a full batch or wait around for dough to chill. With no chilling required, you get crackly tops, crispy edges, and soft centers every time.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg yolk (about 18g)
  • ½ teaspoon vanilla extract
  • ½ cup plus 1 tablespoon (72g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup (60g) semi-sweet chocolate chips
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  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 2-3 minutes until warm but not hot.
  3. Combine the sugars and melted butter in a medium mixing bowl. Whisk vigorously for about 30 seconds until the mixture looks like wet sand and has lightened slightly in color.
  4. Add the egg yolk and vanilla to the butter-sugar mixture. Whisk until fully combined and glossy, about 20 seconds. Scrape down the sides of the bowl.
  5. Add the flour, baking soda, and salt all at once. Fold gently with a rubber spatula until just combined, with a few streaks of flour remaining.
  6. Fold in the chocolate chips with a few more strokes. The dough will be soft and slightly greasy.
  7. Let the dough rest on the counter for exactly 5 minutes.
  8. Portion the dough into 6 equal balls, about 2 tablespoons each. Place on the prepared baking sheet, spacing at least 3 inches apart.
  9. Bake for 10-12 minutes, rotating the pan halfway through. Cookies are done when edges are golden brown and centers look slightly underdone and puffy.
  10. Remove from oven and immediately sprinkle with flaky sea salt if using. Let cool on the baking sheet for 5 minutes.
  11. Transfer to a cooling rack using a thin spatula. Let cool for another 5 minutes before serving.

Notes

For best results, let melted butter cool for 2-3 minutes before using. Do not overmix once flour is added. The 5-minute dough rest is crucial for preventing flat cookies. Cookies continue to bake on the hot pan after removal, so take them out when centers look slightly underdone.

Nutrition

Keywords: small batch chocolate chip cookies, no chill cookies, easy cookie recipe, crackly top cookies, late night cookies

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