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small batch chocolate chip cookies with chewy texture and melted chocolate

Chewy Small-Batch Chocolate Chip Cookies

Soft, chewy chocolate chip cookies with crispy golden edges, made from scratch in just one bowl. This recipe yields 6-8 bakery-style cookies—perfect for when you want fresh-baked treats without leftovers.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 15 minutes
Total Time 37 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup all-purpose flour 95g
  • ¼ teaspoon baking soda 1.5g
  • ¼ teaspoon salt 1.5g
  • 3 tablespoons unsalted butter, melted and slightly cooled 42g
  • 3 tablespoons brown sugar, packed 38g
  • 2 tablespoons granulated white sugar 25g
  • ½ teaspoon vanilla extract 2.5ml
  • ⅓ cup chocolate chips (semi-sweet or your choice) 60g
  • 1 large egg yolk
  • Flaky sea salt for topping (optional)

Equipment

  • 1 Medium Cookie Scoop (2 tablespoon/30 ml size) Perfect for uniform cookie sizes and easy portioning.
  • 1 Digital Kitchen Scale with Metric and US Measurements Essential for precision, especially with flour and butter.
  • 1 Silicone Baking Mat, Half-Sheet Size Reusable, non-stick, and ensures even baking every time.
  • 1 Parchment Paper Sheets, Pre-Cut Convenient for quick cleanup and preventing sticking.

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk melted butter with brown sugar and white sugar until smooth, about 30 seconds. Add egg yolk and vanilla, whisking until glossy and combined.
  4. Pour wet ingredients into dry ingredients. Fold with a spoon or spatula until no dry flour remains. Fold in chocolate chips.
  5. Cover the bowl and refrigerate the dough for 15 minutes (or up to 24 hours for deeper flavor).
  6. Scoop dough into 6-8 balls (about 2 tablespoons/30 ml each) and place on prepared baking sheet, spacing 2-3 inches (5-7 cm) apart. Press extra chocolate chips on top if desired.
  7. Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone and puffy.
  8. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Enjoy warm or at room temperature.

Notes

  • Flour measurement: Spoon flour into measuring cup and level off—don't scoop directly from the bag to avoid packing in too much.
  • Chill time: Don't skip this step. It prevents excessive spreading and gives you thicker, chewier cookies.
  • Doneness cue: Cookies should look slightly underdone in the center when you remove them—they continue baking on the hot pan.
  • Storage: Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies up to 3 months, or freeze dough balls and bake directly from frozen (add 2 minutes to bake time).
  • Variations: Try brown butter (cook butter until nutty and amber before using), add 2 tablespoons (12g) oats, or mix in chopped nuts.
  • Measurements: This recipe uses US customary units with metric equivalents for precision. For best results, use a kitchen scale for dry ingredients.