If you’re on the hunt for an easy, quick, and truly satisfying dessert, look no further than this Insanely Good Small Batch Chocolate Chip Cookies Recipe. Crafted to yield just six delectable cookies, this recipe packs all the comfort and nostalgia of a big cookie batch in a perfectly manageable portion. Every bite bursts with buttery richness, melty chocolate goodness, and the ideal balance of soft centers with lightly crisp edges. Whether you’re baking for one, two, or just craving a fresh cookie fix, these cookies deliver that homemade magic without the hassle or overwhelming leftovers.
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients that you likely already have on hand. Each one plays a crucial role in building the irresistible texture and flavor combination that makes this Insanely Good Small Batch Chocolate Chip Cookies Recipe a standout treat.
- ¾ cup (90 g) all-purpose flour: Spoon and level the flour to keep your cookies soft and avoid dryness.
- ¼ tsp baking soda: Helps the cookies spread just enough while maintaining that tender chew.
- ¼ tsp fine sea salt: Balances sweetness and enhances the rich chocolate flavor.
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled: Melted butter creates a chewy texture that’s pure cookie heaven.
- 3 tbsp packed light brown sugar: Adds moisture and a subtle caramel sweetness that deepens flavor.
- 2 tbsp granulated sugar: Helps the edges crisp up lightly for textural contrast.
- 1 large egg yolk: Adds richness to the dough without creating too much volume.
- ½ tsp pure vanilla extract: Gives that classic, comforting aroma that makes homemade cookies so enticing.
- ⅓ to ½ cup (60–85 g) semi-sweet chocolate chips or chunks: Use quality chocolate for intense, melty chocolate pockets.
- Flaky sea salt: A sprinkle on top elevates every bite with a touch of sophisticated saltiness.
How to Make Insanely Good Small Batch Chocolate Chip Cookies Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour, baking soda, and fine sea salt in a bowl. This ensures even distribution, which helps your cookies bake with perfect texture and flavor in every single bite.
Step 2: Combine Butter and Sugars
In a separate bowl, mix the melted and cooled unsalted butter with both the brown and granulated sugars until you have a smooth, slightly glossy mixture. This step is key for that rich, chewy cookie base that everyone loves.
Step 3: Add Egg Yolk and Vanilla
Beat in the egg yolk and pure vanilla extract to the butter-sugar mixture. The yolk enriches the dough while the vanilla lifts all the flavors, creating that warm, inviting aroma.
Step 4: Incorporate Dry Ingredients
Gradually fold the dry ingredients into your wet mixture. Stir just until everything is combined—overmixing can lead to tougher cookies, and we want these to stay tender and chewy.
Step 5: Add Chocolate Chips
Fold in your choice amount of semi-sweet chocolate chips or chunks. For those chocoholics, leaning toward the higher end of the range ensures a gooey, chocolate-packed cookie every time.
Step 6: Chill the Dough (Optional)
If you have a little extra time, pop the dough in the fridge for 15-30 minutes. Chilling helps the flavors marry and prevents too much spreading while baking, but this step is optional when you want cookies quick.
Step 7: Portion and Bake
Preheat your oven to 350°F (175°C). Scoop the dough into six equal portions on a parchment-lined baking sheet, spacing them well apart. Bake for 10-15 minutes until golden around the edges but still soft in the center.
Step 8: Add Flaky Sea Salt and Cool
The moment your cookies come out of the oven, sprinkle them lightly with flaky sea salt. This contrast enhances the chocolate’s sweetness and adds a pleasing crunch. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
How to Serve Insanely Good Small Batch Chocolate Chip Cookies Recipe
Garnishes
A sprinkle of flaky sea salt right from the oven is a game changer in flavor. You might also consider adding a light dusting of powdered sugar for a delicate touch or a few extra chocolate chips on top if you want to impress guests visually and taste-wise.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk, a warm cup of coffee, or chai tea. For a more decadent treat, try them alongside vanilla ice cream or a drizzle of caramel or chocolate sauce to create a delicious dessert duo.
Creative Ways to Present
Serving your small batch cookies as a mini dessert platter with assorted toppings lets friends customize their bites. Or sandwich two cookies around a scoop of ice cream for an irresistible homemade ice cream sandwich that’s both fun and elegant.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature to keep them soft and chewy. They will stay fresh for up to 3 days, perfect for enjoying a sweet treat a day or two later without losing that fresh-baked goodness.
Freezing
You can freeze the dough balls before baking or freeze baked cookies in a sealed container. Dough balls freeze well for up to 1 month and can be baked straight from frozen—just add a couple of extra minutes to the baking time.
Reheating
To refresh your cookies, warm them in a microwave for about 10 seconds or in a 300°F oven for 3-5 minutes. This melts the chocolate slightly and makes the cookies taste like they just came out of the oven again.
FAQs
Can I substitute all-purpose flour for another type of flour?
All-purpose flour is key to achieving the right texture here. Using whole wheat or gluten-free flours will change the cookie’s softness and spread, so expect a different outcome if you swap it out.
Why only one egg yolk and no whites?
The single egg yolk adds richness and moisture to these small batch cookies without creating too much dough. Leaving out the whites helps keep the texture dense and chewy instead of cakey or airy.
Can I use other types of chocolate?
Absolutely! Semi-sweet chocolate is classic, but feel free to use milk chocolate, dark chocolate, or even chunks of your favorite chocolate bar to create your flavor vibe.
Do I have to chill the dough?
Chilling the dough helps the flavors develop and controls spreading for thicker cookies, but it is not mandatory. If you’re craving cookies ASAP, skipping this won’t ruin your results.
How do I make these cookies extra chocolatey?
Simply increase the amount of chocolate chips toward ½ cup or try mixing in chunks of chocolate along with chips. A sprinkle of flaky sea salt enhances the chocolate intensity even more.
Final Thoughts
This Insanely Good Small Batch Chocolate Chip Cookies Recipe is a total lifesaver when you want fresh-baked cookies fast without leftovers lingering in your kitchen. The balance of flavors and textures is just right, making each bite utterly satisfying. I definitely encourage you to give it a try—you’ll be amazed at how quickly and easily those six cookies disappear, and how often you’ll want to bake them again!
Print
Insanely Good Small Batch Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This recipe makes a small batch of insanely good chocolate chip cookies that are warm, gooey, and perfectly chewy. Using simple pantry staples and coming together in just one bowl, these cookies offer a rich flavor with a tender texture and a delightful balance of crispy edges and soft centers. Perfect for when you want a quick treat without making a large batch.
Ingredients
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled
- 3 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Add-ins
- ⅓–½ cup (60–85 g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This ensures an even distribution of leavening and seasoning in the dough.
- Mix sugars and butter: In a separate large mixing bowl, combine the melted unsalted butter with the light brown sugar and granulated sugar. Whisk until smooth and well blended.
- Add egg yolk and vanilla: Stir in the large egg yolk and pure vanilla extract until fully incorporated, which enriches the dough and adds flavor.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips or chunks, ensuring an even distribution without overmixing.
- Shape and place dough: Scoop the dough into six equal portions and place them spaced apart on the prepared baking sheet. For extra flair, sprinkle a pinch of flaky sea salt on top of each cookie dough mound to enhance the chocolate flavor.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden and the centers look set but still soft. Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use good-quality semi-sweet chocolate chips or chunks for best flavor.
- Spoon and level the flour for accurate measurement to keep cookies soft and not dry.
- Do not overmix the dough to preserve tenderness.
- Sprinkling flaky sea salt on raw dough enhances the chocolate and adds balance to sweetness.
- For extra chocolatey cookies, increase the chocolate chips to ½ cup (85 g).
- If you prefer crispier cookies, bake a minute or two longer, watching closely to prevent burning.
- Allow cookies to cool briefly on the baking sheet—they firm up more as they cool.
