Why You’ll Love This Recipe
- Perfect for Small Batches: Ideal for when you don’t need a full batch.
- Quick and Easy: Ready in just 20 minutes from start to finish.
- Chewy and Soft: Melted butter and brown sugar ensure a gooey center.
- Minimal Ingredients: Uses pantry staples you already have at home.
- Freezer-Friendly: Freeze the dough or the baked cookies for easy access later.
Why This Recipe Works:
- The combination of melted butter and brown sugar results in a perfectly chewy texture.
- Using only an egg yolk keeps the cookies from being cakey.
- Mini chocolate chips ensure chocolate in every bite without overwhelming the dough.
Storage and Reheating Instructions:
- Store: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze baked cookies or dough balls for up to 3 months. Thaw at room temperature before enjoying.
FAQs
Can I freeze the dough?
Yes! Scoop the dough balls, freeze for 1 hour, then store in a freezer bag. Bake directly from frozen for 11-13 minutes.
Can I double this recipe?
Absolutely. Simply double the ingredients for a full batch.
Why are my cookies dense?
Over-mixing or too much flour can cause density. Be sure to gently mix ingredients and measure accurately.
How do I make them crispier?
Add 1-2 minutes to the baking time for crisp edges.
Can I use different chocolate?
Yes! Try semi-sweet chunks or dark chocolate for a richer flavor.
Perfect Small Batch Chocolate Chip Cookies – Chewy and Soft
Try this easy, small batch chocolate chip cookie recipe. Soft, chewy, and ready in under 30 minutes!
Equipment
- 2 Mixing bowls 1 large and 1 small.
- Baking sheet Line with parchment paper or a silicone mat.
- Medium cookie scoop Ensures uniform cookies.
Ingredients
- ¼ cup melted butter
- ¼ cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in the microwave for about 20 seconds (add more in 5-second increments if needed). Mix the butter with brown sugar and granulated sugar until creamy.
- Add vanilla extract and egg yolk, stirring until just combined (avoid over-mixing to maintain soft texture).
- In a separate bowl, whisk together flour, baking soda, and salt, then mix into the wet ingredients.
- Fold in the mini chocolate chips until evenly distributed.
- Scoop dough using a medium cookie scoop or about 1.5 tablespoons, rolling each portion into smooth balls.
- Place dough balls onto a parchment-lined baking sheet and bake for 9-11 minutes, or until the edges are set and the center is slightly soft.
- Let the cookies cool on the baking sheet before transferring to a wire rack.
Notes
Nutrition Information (Per Cookie)
- Calories: 195
- Total Fat: 9g
- Carbohydrates: 28g
- Sugar: 17g
- Protein: 2g
5 Pro Tips for Success:
- Don’t over-mix the dough to avoid dense cookies.
- Chill the dough for a few minutes if it feels too soft before baking.
- Use mini chocolate chips for better distribution of chocolate in every bite.
- Rotate the baking sheet halfway through to ensure even baking.
- Sprinkle flaky sea salt on the baked cookies for a gourmet touch.
