Description
This small batch chocolate chip cookies recipe yields 6 perfectly soft, chewy, and gooey cookies made with simple pantry staples. Using melted butter and a careful balance of sugars, these one-bowl cookies bake quickly for an indulgent homemade treat rich in chocolate flavor and subtle caramel notes. Perfect for when you want fresh, small-batch cookies without extra effort or leftover dough.
Ingredients
Scale
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 on top
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to ensure easy cookie removal and even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined. This ensures even distribution of leavening and seasoning in the dough.
- Combine sugars and butter: In a separate bowl, mix the melted unsalted butter with the light brown sugar and granulated sugar until smooth and slightly creamy. This mixture helps create a chewy texture and crispy edges.
- Add egg yolk and vanilla: Stir the large egg yolk and pure vanilla extract into the butter and sugar mixture until well combined, adding richness and the classic cookie aroma.
- Incorporate dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as that can make the cookies tough.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips or chunks, distributing them evenly throughout the dough for bursts of chocolate in every bite.
- Portion dough and add salt: Using a spoon or cookie scoop, place 6 evenly sized dough mounds onto your prepared baking sheet, spacing them adequately to allow for spreading. Sprinkle a pinch of flaky sea salt on top of each cookie for a salty-sweet contrast.
- Bake and cool: Bake in the preheated oven for 12-15 minutes, or until the edges are set and lightly golden but the centers still look slightly soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For extra chocolatey cookies, increase the chocolate chips to ½ cup or even a bit more depending on preference.
- Do not overbake; removing the cookies when centers look slightly underbaked ensures a chewy, gooey texture.
- If you do not have flaky sea salt, you can omit it or use a fine finishing salt sparingly.
- Use room temperature egg yolk and melted (but cooled) butter to achieve the best texture.
- This recipe can be doubled but baking time may need slight adjustments.
