These small batch chocolate chip cookies are incredibly soft, chewy, and easy to whip up in just one bowl, no electric hand mixer required.
This recipe is perfect when you want a quick, homemade treat without making a big mess in the kitchen. It makes exactly ten cookies in just one bowl, so cleanup is very fast.
You do not need a heavy mixer or any fancy tools, and you can have a warm snack ready to eat in less than an hour.
The secret to these cookies is using melted butter and just one egg yolk. This makes the centers extra soft and chewy while the edges stay nice and crunchy.
With lots of melty chocolate in every bite, these cookies taste just like they came from a fancy bakery but are made right in your own home.
For more cookie recipes, check out my double chocolate cookies, brown butter chocolate chunk cookies, crème brûlée cookies, and lemon crinkle cookies.
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Why this recipe works
- One-Bowl & No Mixer: Melted butter means you only need a whisk and one bowl for zero cleanup.
- The Egg Yolk Secret: Using only the yolk (no white) ensures a dense, extra-chewy center instead of a cakey one.
- No-Chill Required: Because we use a specific flour-to-butter ratio, you can bake these immediately—no waiting for the dough to firm up.
- Perfectly Portioned: Designed specifically to yield exactly 10 cookies to satisfy a craving without leftovers.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Unsalted Butter: Melted and cooled. Melted butter creates a fudgy, chewy texture compared to creamed butter. Using unsalted allows you to control the exact salt content.
Brown Sugar: Provides a soft, moist texture and a deep caramel flavor. Light brown sugar is used here, but dark brown sugar works for a more intense molasses note.
White Sugar: Essential for crisp edges and helping the cookies spread perfectly. (Caster sugar is a great substitute).
Egg Yolk: The key to small-batch baking. One yolk provides the richness and fat needed for a dense, chewy center without the extra moisture of an egg white that would make them cakey.
Pure Vanilla Extract: Boosts the depth of the chocolate. Use high-quality extract or vanilla bean paste for the best aroma.
All-Purpose Flour: Provides the essential protein structure for the dough.
Baking Soda: Acts as the leavening agent for a light lift and the perfect golden-brown color.
Fine Sea Salt: Balances the sweetness and intensifies the cocoa notes.
Chocolate Chips or Chunks: Use high-quality semi-sweet chips. Pro Tip: Using chopped chocolate or chocolate coins creates those viral "melty pools" of chocolate.
Instructions
Melt the butter in the microwave or on the stovetop. Pour it into a medium mixing bowl and let it sit for a few minutes to cool down. This ensures you don't accidentally cook the egg yolk!
Add the brown sugar, white sugar, salt, and vanilla extract to the melted butter. Whisk them together until smooth.
Add the egg yolk and whisk again until the mixture looks glossy and well-combined.
Add the flour and baking soda to the bowl. Use a spatula to gently fold everything together. Stop mixing as soon as you don't see any more streaks of white flour.
Fold in your chocolate chunks (or chips) until they are evenly spread through the dough.
Cover the bowl and put it in the fridge for at least 30 minutes. This is the secret to a thick, chewy cookie that doesn't spread too thin in the oven.
These cookies can also be made without chilling, but chilling the dough makes them chewier.
Preheat your oven to 350°F (180°C). Scoop the dough into 10 equal balls and place them on a baking sheet lined with parchment paper. Bake for 9–11 minutes.
The edges should be golden, but the centers should still look slightly soft.
Let the cookies cool on the baking sheet for at least 5 minutes to firm up. Sprinkle with a little flaky salt if you like, then serve!
Expert Tips
- Measure Flour by Weight: Since this is a small batch, being off by even a little flour changes everything. Use a kitchen scale for perfectly chewy results every time.
- Use Room Temperature Yolk: Take your egg out of the fridge 15 minutes early. A room-temperature yolk mixes much better with melted butter for a smooth dough.
- Chop Your Own Chocolate: Instead of chips, chop up a chocolate bar. This creates "chocolate pools" and thin shards that melt into every single bite.
- Use a Cookie Scoop: This keeps all cookies the same size, so they all finish baking at the same time—no burnt edges or raw centers.
- Watch the Oven Carefully: Because this batch is so small, they can go from perfect to overbaked in 60 seconds. Pull them out when the edges are just set.
- The Pan Bang: Halfway through baking, gently lift and drop the baking sheet against the oven rack. This creates those beautiful, professional-looking ripples.
- Cool on the Pan: Let the cookies sit on the hot baking sheet for at least 5 minutes after pulling them out. They finish "setting" their fudgy center during this time.
- The Salt Finish: A tiny pinch of flaky sea salt on top immediately after baking cuts through the sweetness and makes the chocolate flavor much deeper.
Troubleshooting
Why are my cookies flat and greasy?
- The Cause: Your melted butter was likely too hot when you added the sugars and egg, or your flour measurement was too light.
- The Fix: Ensure the butter is melted but cooled to room temperature. If the dough feels very oily, chill it in the fridge for 15 minutes before scooping. Also, always use a kitchen scale for the flour to avoid under-measuring!
Why didn’t my cookies spread?
- The Cause: Too much flour is the #1 culprit. If you "scoop" the flour directly with the measuring cup, it packs down and adds too much volume.
- The Fix: Use the "spoon and level" method or a scale. If the dough is already made, press the dough balls down slightly with the palm of your hand before putting them in the oven.
Why are my cookies cakey instead of chewy?
- The Cause: You likely used a whole egg instead of just the egg yolk, or you over-mixed the dough once the flour was added.
- The Fix: The egg white contains water which creates steam and "puff." Stick to just the yolk for that fudgy, dense center. Stop mixing the moment you see no more streaks of flour.
The edges are burnt but the middle is raw.
- The Cause: Your oven temperature is likely too high, or you are using a dark-colored baking sheet which absorbs more heat.
- The Fix: Use an oven thermometer to verify the heat. If using a dark pan, reduce the oven temperature by 10°C (25°F) and line it with parchment paper to create a heat barrier.
Faq's
In this small batch, a whole egg adds too much liquid and leavening, which will make your cookies "cakey" or puffy. Using just the yolk is the secret to keeping them dense, fudgy, and extra chewy.
For the best results, use the combination of brown and white sugar. The brown sugar provides moisture and chew, while the white sugar ensures crisp edges.
If you only have one kind, the texture will change significantly.
If your cookies come out of the oven looking a bit wonky, place a circular glass or cookie cutter over them while they are still hot and gently scoot them in a circular motion.
This "scoots" the edges back into a perfect circle!
Storing
Store your small batch chocolate chip cookies in an airtight container at room temperature for up to 5 days.
To bring back that "just-baked" feel, microwave a cookie for about 10 seconds to make the chocolate perfectly melty again.
Freezing
Freezing the Dough: Scoop the dough into balls and place them on a tray in the freezer for an hour. Once firm, transfer them to a freezer bag for up to 3 months.
You can bake them straight from the freezer—just add an extra minute or two to the baking time.
Freezing Baked Cookies: Once the cookies have cooled completely, place them in a freezer-safe bag or container with parchment paper between layers. They will stay fresh for up to 2 months.
Simply thaw them at room temperature for an hour before serving.
Substitutions
Dairy-free: You can use vegan butter sticks if they are designed for baking. Avoid margarine or oil, as they will change the texture and flavor.
Sugar: If you don't have brown sugar, you can use all white sugar with a teaspoon of molasses, or just use light brown sugar for a milder caramel taste.
Gluten-free: A 1-for-1 gluten-free flour blend works well here. Just make sure it contains xanthan gum to keep the cookies from crumbling.
Chocolate: If you don't have bars to chop, high-quality chocolate chips or even M&Ms will work perfectly.
Egg Yolk: If you need to stay egg-free, 1 tablespoon of unsweetened applesauce can work, though the cookie will be slightly softer and less chewy.
Variations
White Chocolate Nut: Use white chocolate chips and crushed macadamia nuts instead of dark chocolate.
Double Chocolate: Swap two spoons of flour for cocoa powder to make the cookie part chocolate too.
Equipment
- Medium Mixing Bowl: To mix all your ingredients in one place.
- Whisk: To mix the butter, sugars, and egg yolk until smooth.
- Rubber Spatula: To gently fold in the flour and chocolate chips.
- Measuring Cups and Spoons: To make sure you have the right amount of each ingredient.
- Baking Sheet: A flat pan to bake the cookies on.
- Parchment Paper: To line the pan so the cookies do not stick.
- Cookie Scoop: To make sure all 10 cookies are the same size.
More Cookie Recipes to Try
- Almond Croissant Cookies: All the flavors of a French bakery in cookie form! These are filled with homemade frangipane (almond cream) and finished with toasted sliced almonds and a dusting of powdered sugar.
- Pistachio Chocolate Chip Cookies: The ultimate "viral-style" cookie. They feature a creamy pistachio butter filling, crispy golden edges, and a gooey, chocolatey center.
- Lemon Meringue Cookies: A refreshing and zesty treat! A soft lemon-infused cookie base filled with tangy lemon curd and topped with a cloud of toasted Swiss meringue.
Did you love these cookies?
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📖 Recipe
Chewy Small Batch Chocolate Chip Cookies
Ingredients
- ¼ cup Butter unsalted, melted
- ¼ cup Brown sugar light brown sugar
- 2 ½ tablespoon Granulated sugar
- ½ teaspoon Vanilla extract
- 1 Egg yolk
- ¼ teaspoon Kosher salt
- ⅓ teaspoon Baking soda
- ⅔ cup Flour
- ½ cup Chocolate chunks or chocolate chips
Instructions
- Melt the butter in the microwave or on the stovetop. Pour it into a medium mixing bowl and let it sit for a few minutes to cool down. This ensures you don't accidentally cook the egg yolk!
- Add the brown sugar, white sugar, salt, and vanilla extract to the melted butter. Whisk them together until smooth.
- Add the egg yolk and whisk again until the mixture looks glossy and well-combined.
- Add the flour and baking soda to the bowl. Use a spatula to gently fold everything together. Stop mixing as soon as you don't see any more streaks of white flour.
- Fold in your chocolate chunks (or chips) until they are evenly spread through the dough.
- Cover the bowl and put it in the fridge for at least 30 minutes. This is the secret to a thick, chewy cookie that doesn't spread too thin in the oven.
- These cookies can also be made without chilling, but chilling the dough makes them chewier.
- Preheat your oven to 350°F (180°C). Scoop the dough into 10 equal balls and place them on a baking sheet lined with parchment paper. Bake for 9–11 minutes.
- The edges should be golden, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for at least 5 minutes to firm up. Sprinkle with a little flaky salt if you like, then serve!
Notes
- Measure Flour by Weight: Since this is a small batch, being off by even a little flour changes everything. Use a kitchen scale for perfectly chewy results every time.
- Don't Skip the Chill: Even 30 minutes in the fridge helps the flour hydrate and prevents the cookies from spreading into flat puddles.
- Use Room Temperature Yolk: Take your egg out of the fridge 15 minutes early. A room-temperature yolk mixes much better with melted butter for a smooth dough.
- Chop Your Own Chocolate: Instead of chips, chop up a chocolate bar. This creates "chocolate pools" and thin shards that melt into every single bite.
- Use a Cookie Scoop: This keeps all cookies the same size, so they all finish baking at the same time—no burnt edges or raw centers.
- Watch the Oven Carefully: Because this batch is so small, they can go from perfect to overbaked in 60 seconds. Pull them out when the edges are just set.
- The Pan Bang: Halfway through baking, gently lift and drop the baking sheet against the oven rack. This creates those beautiful, professional-looking ripples.
- Cool on the Pan: Let the cookies sit on the hot baking sheet for at least 5 minutes after pulling them out. They finish "setting" their fudgy center during this time.
- The Salt Finish: A tiny pinch of flaky sea salt on top immediately after baking cuts through the sweetness and makes the chocolate flavor much deeper.
Dale says
Hands down best chocolate chip cookies. I wonder if the recipes for full batch is the same?
RichandDelish says
I’m so glad you like it! Yes, just double the recipe, it’s the same.
lia says
this was so good, i loved this recipe, will be trying again!
Rup says
Hi what is the conversion of 60 grams of butter in cups? Is salted butter ok to use?
RichandDelish says
60 grams of butter is 1/4 cup. Salted butter is okay, simply decrease the salt in the recipe.
Forrest says
Doesn’t look like you included what temperature to bake these @?
RichandDelish says
Hi, you will need to bake these cookies in a 180c (350f) preheated oven for 9-11 minutes (depends on the size). Sorry about the confusion! Fixed it in the post.