Description
These 20 Minute Small Batch Chocolate Chip Cookies are perfect when you want just a few freshly baked cookies without making a big batch. Using simple ingredients and easy steps, they deliver soft, chewy cookies with melty chocolate chips in under half an hour.
Ingredients
Wet Ingredients
- 1/4 cup unsalted butter, melted (56.5 g)
- 1/3 cup brown sugar (65 g)
- 1 tbsp granulated sugar
- 1 large egg yolk (no whites)
- 1/2 tsp vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour (90 g)
- 1/8 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp kosher salt
Add-ins and Garnish
- 3/4 cup semi-sweet chocolate chips (120 g)
- Maldon sea salt flakes (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) and line a cookie sheet with parchment paper for easy cleanup and even baking.
- Melt Butter and Mix Sugars: In a medium microwave-safe bowl, melt the unsalted butter. Add the brown sugar and granulated sugar to the melted butter and stir until the mixture is smooth and well combined.
- Add Egg Yolk and Vanilla: Stir in the large egg yolk (no whites) and vanilla extract into the butter-sugar mixture. Mix until fully incorporated, creating a creamy base for your cookie dough.
- Combine Dry Ingredients: In the same bowl, add the all-purpose flour, baking powder, baking soda, and kosher salt. Stir until a cohesive dough forms, making sure there are no dry patches.
- Incorporate Chocolate Chips: Fold in most of the semi-sweet chocolate chips, saving a handful to press onto the tops of the cookies later for extra chocolatey bites.
- Scoop Dough: Using a 3-tablespoon cookie scoop or two tablespoons, portion out the dough into balls. Place them on the prepared cookie sheet, ensuring about 1.5 inches of space between each cookie for spreading.
- Decorate with Chocolate Chips: Press the reserved chocolate chips onto the top of each cookie dough ball to make the cookies visually appealing and boost chocolate flavor.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until the bottoms are golden brown, indicating they are done but still soft and chewy inside.
- Optional Finishing Touch: Immediately after baking, sprinkle the cookies with Maldon sea salt flakes if desired to enhance the flavor with a delicate salty crunch.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Using only the egg yolk keeps the cookies soft and tender.
- Chilling the dough is not necessary but can help prevent spreading if you prefer thicker cookies.
- Replacing semi-sweet chocolate chips with dark or milk chocolate chips will change the sweetness level.
- Sprinkling Maldon sea salt is optional but highly recommended for a gourmet touch.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
