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Homemade Small-Batch Chocolate Chip Cookies (Best Easy Recipe)

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This small-batch chocolate chip cookie recipe makes exactly six perfect cookies with crispy edges and gooey centers, using melted butter for a chewy texture. No mixer needed, ready in about 20 minutes, and made with simple pantry ingredients.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup packed brown sugar (light or dark)
  • 2 tablespoons granulated sugar
  • 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 chocolate chips (semi-sweet, milk, or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a small microwave-safe bowl, melt the 4 tablespoons of butter in 20-second bursts until just melted. Let it cool for a minute or two.
  3. In a medium mixing bowl, combine the melted butter, 1/4 cup brown sugar, and 2 tablespoons granulated sugar. Stir until well combined and looks like wet sand, about 30 seconds.
  4. Add the egg yolk and 1/2 teaspoon of vanilla extract. Stir vigorously until smooth and glossy.
  5. Sprinkle the 1/2 cup of flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt over the wet mixture. Stir gently until just combined. A few streaks of flour are okay.
  6. Fold in the 1/3 cup of chocolate chips until evenly distributed. Reserve a handful to press into the tops of the dough balls if desired.
  7. Use a cookie scoop or tablespoon to portion out six equal balls of dough. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press a few extra chocolate chips into the tops if desired.
  8. Bake for 8-10 minutes. At 8 minutes, the edges will be golden and the centers will look slightly underdone and puffy. For a crispier cookie, go to 10 minutes.
  9. Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a cooling rack or plate to cool completely.

Notes

For best results, let melted butter cool slightly before adding egg yolk to avoid scrambling. If cookies spread too much, butter was too hot; let it cool longer next time. For thicker, chewier cookies, chill dough balls for 30 minutes before baking. Watch the oven closely as baking times vary. Cookies are best served warm.

Nutrition

Keywords: small batch chocolate chip cookies, easy cookie recipe, no mixer cookies, chewy chocolate chip cookies, quick cookies, homemade cookies

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