Best Easy Small-Batch Chocolate Chip Cookies (6 Cookies)
These easy small-batch chocolate chip cookies are proof that you don’t need a complicated recipe or a kitchen full of equipment to make something truly satisfying. Six cookies, one bowl, zero chilling time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 tablespoons (57g) unsalted butter, softened
- 3 tablespoons (38g) granulated sugar
- 3 tablespoons (38g) light brown sugar, packed
- 1 large egg yolk (about 18g)
- ½ teaspoon (2ml) vanilla extract
- ½ cup plus 1 tablespoon (75g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (60g) chocolate chips or chunks
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed for about 2 minutes, or until light and fluffy. Scrape down the sides of the bowl halfway through.
- Add the egg yolk and vanilla extract. Beat on low speed until just combined, about 15 seconds.
- In a small separate bowl, whisk together the flour, baking soda, and salt.
- Add the flour mixture to the butter mixture. Stir with a spatula or wooden spoon until just combined, with a few streaks of flour remaining.
- Fold in the chocolate chips with a few gentle strokes. The dough will be thick and slightly sticky.
- Use a 1.5-tablespoon cookie scoop or a regular tablespoon to scoop six equal portions of dough. Roll each into a ball between your palms. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes. At 9 minutes, the edges should be golden brown but the centers will still look soft and slightly underdone.
- Let the cookies rest on the baking sheet for 5 minutes. Then transfer them to a cooling rack. If desired, press a few extra chocolate chips into the tops while still warm.
Notes
Butter temperature is key: room temperature means you can press your finger into it and leave an indent without it sinking all the way through (about 65°F/18°C). Don’t skip the brown sugar for chewy texture. Let cookies cool on the pan for 5 minutes before moving. For best results, use a cookie scoop for even baking. Store in an airtight container at room temperature for up to 3 days with a slice of bread to keep them soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 215
- Sugar: 17
- Sodium: 145
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
Keywords: small-batch chocolate chip cookies, easy cookies, no chill cookies, 6 cookies, late-night cookies, one bowl cookies