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Make 6 Perfect Small-Batch Chocolate Chip Cookies

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A quick and easy recipe for exactly six perfect chocolate chip cookies, with crispy edges and soft, chewy centers. Made with simple ingredients and ready in about 20 minutes, it’s ideal for small households or late-night cravings.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat.
  2. Melt the butter in a microwave-safe bowl in 15-second bursts or in a small saucepan over low heat. Let it cool for 2-3 minutes until warm but not hot.
  3. In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously for about 30 seconds until smooth and slightly thickened.
  4. Add the room-temperature egg yolk and vanilla extract. Whisk until fully combined and glossy, about 20 seconds.
  5. In a small bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter mixture. Fold gently with a rubber spatula or wooden spoon just until no streaks of flour remain (10-15 strokes). Do not overmix.
  7. Fold in the chocolate chips until evenly distributed. Reserve 6-8 chips to press onto the tops of the cookies before baking.
  8. Scoop 6 equal portions of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. Press reserved chocolate chips onto the tops.
  9. Bake for 9-11 minutes, until edges are golden brown and centers are still slightly soft and puffy. For chewier cookies, bake 9 minutes; for crispier, bake 11 minutes.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack or plate.

Notes

For thicker, chewier cookies, let the portioned dough rest in the fridge for 15-20 minutes before baking. If using a toaster oven, check after 7 minutes and rotate the pan halfway through. Store leftovers in an airtight container at room temperature for up to 3 days; place a slice of bread in the container to keep them soft. Dough balls can be frozen for up to 3 months and baked straight from the freezer, adding 1-2 minutes to the baking time.

Nutrition

Keywords: small batch chocolate chip cookies, easy chocolate chip cookies, quick cookies, 6 cookies, one bowl cookies

Find it online: https://lenatable.com/make-6-perfect-small-batch-chocolate-chip-cookies/