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Small Batch Chocolate Chip Cookies: Easy Quick Recipe

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These small batch chocolate chip cookies are perfect for late-night cravings, yielding exactly six cookies with chewy centers, crispy edges, and melty chocolate in every bite. Ready in about 20 minutes with simple pantry ingredients.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted (57g)
  • 3 tablespoons granulated sugar (38g)
  • 3 tablespoons light brown sugar, packed (38g)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (65g)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips (60g)
  • Flaky sea salt (optional, for sprinkling)
  • 2 tablespoons chopped nuts (optional, like walnuts or pecans)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the butter in a microwave-safe bowl in 10-second bursts until just melted. Let cool for 1-2 minutes.
  3. In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and slightly thickened, about 30 seconds.
  4. Add egg yolk and vanilla extract; whisk vigorously until glossy and fully combined, about 20 seconds. Scrape down sides of bowl.
  5. In a separate small bowl, whisk together flour, baking soda, and salt.
  6. Add dry ingredients to wet ingredients all at once. Fold gently with a spatula until no streaks of flour remain. Do not overmix.
  7. Fold in chocolate chips (and nuts if using) with a few gentle strokes. Let dough sit for 2 minutes if too soft.
  8. Scoop six equal portions of dough (about 1.5 tablespoons each) onto prepared baking sheet, spacing 2 inches apart. Optionally roll into balls.
  9. If desired, sprinkle a tiny pinch of flaky sea salt on top of each dough ball.
  10. Bake on center rack for exactly 10 minutes. Cookies will look puffy and slightly underdone in center.
  11. Let cookies rest on baking sheet for 5 minutes (do not skip). Then transfer to a cooling rack. Serve warm or cool completely.

Notes

For best results, use room-temperature egg yolk. Do not overmix dough. Let cookies cool on baking sheet for 5 minutes after baking. For softer cookies, reduce bake time by 1-2 minutes. For make-ahead, freeze dough balls and add 2-3 minutes to bake time.

Nutrition

Keywords: small batch chocolate chip cookies, easy cookie recipe, quick cookies, late-night snack, no chill cookies

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