These Small-Batch Chocolate Chip Cookies are downright irresistible. They come out of the oven warm and soft with melted chocolate chips making for a nostalgic cookie experience that will pair great with cold milk.
This recipe is for a quick and easy small batch of chocolate chip cookies – it makes just six cookies without a mixer. Just combine the ingredients in a bowl and bake.
Cookies are one of the baked items that don’t last long in our household. Generally we have a bag out on the counter of one to two dozen and casual snacking puts an end to the stock within two weeks.
I’m not a super chocolate lover- admittedly I would rather have shortbread, or gingerbread than anything to do with chocolate. But my mom and brother are the total opposite. Both are one hundred percent chocolate lovers.
This recipe is super easy, fast, and delicious. I find myself making these, weirdly, late at night sometimes. When you want dessert and you should be asleep in an hour, cookies are perfect.
The dough takes ten minutes and then baking is about the same. Twenty minutes later you have a fresh batch of cookies just waiting to be eaten.
Tools Needed to Make Cookies
You probably already have these things in your kitchen, but you’ll be needing a mixing bowl, baking sheet and cooling rack to make these cookies.
Tips for Making Chocolate Chip Cookies
This recipe produces soft and thick cookies. That’s the style we prefer. However, if you like thinner, crispier cookies as opposed to chewy ones, try adding more white sugar than brown. You could use a ratio like 1 ½ cups white to ½ cup brown.
Brown sugar holds more moisture and will lend more of a soft texture. White sugar will make the dough spread out more instead of rising higher. The end result will be more crunchy than a normal recipe would be.
Use salted butter for this recipe if you have it on hand. The salt off-sets the sweetness of the cookie and chocolate. It creates a more complex flavor with layers of salty and sweet.
Adventurous cookie lovers should try browning their butter to golden brown before making the cookies. This will add a kind of butterscotch flavor to your cookie, a cool twist on the classic chocolate chip.
Just make sure that after browning the butter you let it cool before proceeding with the recipe as normal. It should still be melted, but not hot.
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Small-Batch Chocolate Chip Cookies
- 4 tbsp butter melted
- 1/4 cup granulated sugar
- 2 tbsp brown sugar lightly packed
- 1 large egg yolk
- 3/4 tsp pure vanilla extract
- 1/8 tsp ground cinnamon
- 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup dark or milk chocolate chips
- Preheat oven to 350°F.
- In a small mixing bowl, whisk butter and both sugars until well combined. Add the egg yolk and vanilla, whisking again to combine.
- Add the flour to the bowl. Sprinkle the baking soda and salt over the top. Using a rubber spatula, stir until combined. Stir in the chocolate chips.