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The Best Small Batch Chewy Chocolate Chip Cookies

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This small batch recipe makes exactly six perfect, chewy chocolate chip cookies with crispy edges and soft centers. Ready in under 30 minutes, it’s the ideal treat when you want something warm and homemade without leftovers.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons granulated sugar
  • 3 tablespoons light brown sugar, packed
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. Cream the butter and sugars: In a medium mixing bowl, combine the softened butter, granulated sugar, and packed brown sugar. Beat with an electric hand mixer on medium speed for about 2 minutes, until light, fluffy, and pale in color. Scrape down the sides of the bowl.
  2. Add the egg yolk and vanilla: Drop in the egg yolk and add the vanilla extract. Beat on low speed until just combined, about 15 seconds. The mixture may look slightly curdled.
  3. Whisk the dry ingredients: In a small separate bowl, whisk together the flour, baking soda, and salt.
  4. Combine wet and dry ingredients: Add the flour mixture to the butter mixture. Mix on low speed or fold with a spatula until just combined. Do not overmix.
  5. Fold in the chocolate chips: Add the chocolate chips and fold them in gently with a spatula until evenly distributed.
  6. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 15-20 minutes.
  7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  8. Portion the dough: Use a cookie scoop or two spoons to portion the dough into 6 equal balls, each about 1.5 tablespoons. Place them on the prepared baking sheet, spacing about 3 inches apart.
  9. Bake for 9-11 minutes, until the edges are golden brown and the centers look slightly underdone and puffy. The tops should be crackled and light golden.
  10. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely, or enjoy warm.

Notes

For best results, use room temperature butter and measure flour correctly by spooning it into the measuring cup and leveling off. Chilling the dough for 15-20 minutes helps prevent excessive spreading. The cookies continue to bake on the hot sheet after removal, so take them out when centers look slightly underdone. For a sea salt variation, sprinkle flaky sea salt on top right after baking.

Nutrition

Keywords: small batch chocolate chip cookies, chewy chocolate chip cookies, easy cookie recipe, 6 cookies, homemade cookies

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