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Cozy Small-Batch Chocolate Chip Cookies (Easy 6-Cookie Recipe)

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These small-batch chocolate chip cookies are everything you want from a cookie without the commitment of a full batch. They’re proof that you don’t need a dozen eggs and a pound of butter to get that perfect cookie experience.

Ingredients

Scale
  • 3 tablespoons unsalted butter, softened to room temperature
  • 3 tablespoons granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 1 tablespoon all-purpose flour (about 75g)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt, plus flaky salt for finishing
  • 1/3 cup semi-sweet chocolate chips (about 60g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Line your baking sheet with parchment paper if desired.
  2. In a medium bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed for about 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the room-temperature egg yolk and vanilla extract. Mix on low speed just until combined, about 15 seconds.
  4. In a small bowl, whisk together the flour, baking soda, and salt.
  5. Add the flour mixture to the butter mixture. Mix on low speed or fold with a spatula until just combined. A few streaks of flour should remain.
  6. Gently fold in the chocolate chips with a rubber spatula until evenly distributed.
  7. Scoop six equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each dough ball down slightly with your palm.
  8. Bake for 9-11 minutes, until the edges are golden brown but the centers still look slightly underdone and puffy.
  9. Immediately sprinkle a tiny pinch of flaky sea salt on top of each cookie.
  10. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack or plate. Let cool for another 2-3 minutes before serving.

Notes

Room temperature ingredients matter. Don’t skip the 5-minute rest on the pan. Use a kitchen scale for best results. Check baking soda freshness. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter and replace egg yolk with 1 tablespoon aquafaba mixed with 1 teaspoon cornstarch.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, 6 cookies, chewy cookies, no chill cookies

Find it online: https://cookluma.com/cozy-small-batch-chocolate-chip-cookies-easy-6-cookie-recipe/