No need to bake a hundred cookies when you just want a handful of perfection. These 8 cookies are fitted for solo missions or cozy coffee runs—crisp edges, chewy centers, and chocolate spectra in every bite.
Recipe Card
- Recipe name: Small-Batch Chocolate Chip Cookies
- Summary: Eight warm, golden-baked cookies with crisp perimeters and gooey centers, loaded with chocolate chips—made in under an hour and perfect for a decadent snack.
- Prep time: 15 minutes
- Cook time: 10–12 minutes
- Additional time: 5 minutes cooling
- Total time: ~35 minutes
- Servings: 8 cookies
- Diet: Vegetarian
- Method: Creaming → Scoop → Bake
Ingredients
- ½ cup (113 g) unsalted butter, softened (not melted—this is delicate chocolate math)
- ¼ cup (50 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 1 large egg yolk (just the yolk—protein for chew without cake)
- 1 tsp vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1 cup (180 g) semi-sweet chocolate chips (more if you’re feeling generous)
- Optional flickers: pinch of flaky sea salt, or ⅓ cup chopped nuts
Why This Works
- Butter & sugars ratio tuned for a crisp edge and fudgy center—no guesswork.
- One yolk only gives structure and chew—no dry crumb or cakiness.
- Small batch means fresh cookies, no leftovers.
- Underbaking is intentional—edges set, center melt is still legit.
Instructions
Step 1: Prep
Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment or silicone mat. If your cookie sheet is warping, get a new one—invest in flat.
Step 2: Cream Butter & Sugars
In a bowl, beat softened butter with both sugars for 2 minutes until smooth with a creamy sheen. You’re building sweetness and texture here—no shortcuts.
Step 3: Egg Yolk & Vanilla
Add the egg yolk and vanilla. Beat until smooth. You’re reinforcing structure and flavor.
Step 4: Combine Dry Ingredients
In another small bowl, whisk together flour, baking soda, and salt. Whisking keeps texture even and airy.
Step 5: Integrate
On low speed, gradually add dry ingredients to your butter-sugar mix. Mix just until no streaks of flour remain. Avoid overmixing—these cookies stay tender.
Step 6: Fold in Chips
Use a spatula to fold in chocolate chips evenly. Press a few extra onto the surface of each dough ball for presentation.
Step 7: Scoop
Use a 2-Tbsp cookie scoop to create dough balls. Place 4 per sheet, spaced 2 inches apart (they spread!). If dough feels warm or soft, chill 5–10 minutes before baking.
Step 8: Bake
Bake for 10–12 minutes. Edges should be golden, centers glossy and just-set. Underbake by 1 minute if you prefer extra goo.
Step 9: Cool
Let cookies rest on the sheet for 5 minutes. This sets the structure. Then transfer to a wire rack. Resist the urge—these cool-down minutes matter.
Notes
- Butter temperature: Softened but not melty—around 65 °F. Test by poking gently: it leaves a slight indentation.
- Yolk-only vs. whole egg: Only yolk = chewier, less cake. Whole egg = fluffier, but we’re doing chew.
- Chill or no chill: Not required, but if your dough is too soft, a quick 5-minute chill helps with edges and visuals.
- Cookie spread: If flat cookies are happening, check butter firmness and reduce bake time—or chill dough.
- Extras: Chopped nuts or sea salt refund savory contrast.
- Storage: Store in airtight container for up to 3 days. Warm briefly in microwave before eating for that bakery feel.
- Freezing the dough: Scoop and freeze brownies-sized dough balls. Bake straight from frozen with +1 minute on bake time.
Pro Tips
- Bake on center rack for even heat.
- Use high-quality chocolate chips or chunks—cheap chips = waxy melt.
- Don’t overcrowd sheet—max 4 cookies so edges develop properly.
- Rotate sheet halfway if your oven has hot spots.
- Baking time = texture control. Want ultra-soft? 10 minutes and stay out of the oven until cool. Prefer slight crisp? Go 1–2 minutes longer.
Final Bite
You asked for a lot with just eight cookies: texture contrast, fudgy centres, edge crackle, melty chips. You got it. No dry middles, no leftover squares you feel guilty about. Only freshly baked cookie glory. This is homemade done right, not sloppy.
Serve as they are, with coffee, or split in half with ice cream. And when someone asks, “Did you bake these yourself?” you hold out a plate and smile.
Want more perfect small-batch desserts and snacks? Email me at [email protected]. Let’s make your next craving totally doable—and totally delicious.
