These small batch chocolate chip cookies are chewy and soft and are perfect when you want to make chocolate chip cookies but don't want to make a whole batch. These are made with melted butter and super simple ingredients.
If you like making cookies in the holiday season and especially at Christmas time, you should check out our favorite cookies recipes like our chewy chocolate chip cookies, chocolate crinkle cookies, no-bake cookies, and our M&M cookies!
Jump to:
Why this recipe works
- Extremely easy to make.
- Made with melted butter. (you won’t have to wait for the butter to soften)
- Bakery-style chocolate chip cookies.
- Extra chewy and soft and filled with plenty of chocolate chunks.
- Easily satisfies your cookie craving.
- Fits perfectly in your cookies tray for Christmas.
- Made with simple ingredients!
- Don’t require an electric hand mixer, all you will need is a whisk and a bowl.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies. use either light brown sugar or dark brown sugar.
Egg yolk- you will need 1 large egg yolk for this recipe. The egg yolk adds chewiness to these cookies.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. You will need dark chocolate for the cookie dough, and more for topping the cookies.
Flaky salt- we like topping our cookies with flaky salt when they are finished. We like the contrast of the sweetness and the slight saltiness that it gives the cookies. you can skip this step, it’s a personal preference.
Instructions
Step 1: Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter and melt it on medium heat swirling the saucepan constantly.
Step 2: Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs. Add the brown sugar, sugar, egg yolk, salt, and vanilla extract to the bowl with the butter and mix with a whisk until well combined.
Step 3: Add the flour and the baking soda and mix until almost combined. Add the chocolate chunks and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least 1 hour.
Step 4: Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time. Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 9-11 minutes, depending on the size of your cookies.
Step 5: Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely. Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
Expert tips:
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
We use all-purpose flour for these cookies. Cake flour will work great as well.
Yes! it’s easy to make this cookies recipe dairy-free. Simply replace the butter with vegan butter. Do not margarine! margarine has a bad flavor and it can ruin the flavor of these cookies.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. When measuring your flour, avoid scooping it with a measuring cup.
Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
These cookies will last for up to 5 days stored at room temperature in an airtight container.
Do I have to chill the cookie dough?
Yes! we baked these cookies plenty of times when we were in a rush and couldn’t wait for the cookie dough to chill, and they tasted good of course, but when they are chilled, they taste AMAZING! Here is why you should chill your cookie dough:
- The first and the most important reason to chill the cookie dough is to let it cool. This step stops the cookies from spreading too much in the oven. Cold dough results in thicker cookies.
- The second important reason to chill the cookie dough is to let all the amazing flavors come together and create a rich cookie flavor.
Why are my cookies flat?
If your cookies come out flat, that may be from a few reasons:
- You didn’t chill the dough for long enough. It is very important to chill the dough for at least 30 minutes. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- You didn’t add enough flour. One of the most common mistakes when making cooking is not adding enough flour or adding too much flour. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- Your baking soda may have expired. It is very important to make sure that you are using fresh ingredients when baking. So before starting to make any recipe, make sure that your ingredients are fresh and not expired.
Freezing
We love freezing cookie dough, and we do it all the time. Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Add in ideas
To make these cookies your own, you can add your favorite kind of chocolate chips to these cookies like white chocolate chips, dark chocolate chips, milk chocolate chips, peanut butter chocolate chips, and much more!
- Chopped nuts.
- Caramel bits.
- White chocolate chips.
- Milk chocolate chips.
- Dark chocolate chips.
- Chocolate chunks.
- Pretzels.
- M&M’s
Tools in this recipe:
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes to try:
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are the best cookies we’ve ever had! These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips.
Chocolate crinkle cookies- Chocolate crinkle cookies are soft and fudgy chocolate cookies covered with crispy powder sugar outer layer.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love love love love hearing from you.
If you liked this recipe:
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!
Chewy Small Batch Chocolate Chip Cookies
Ingredients
- 60 g Butter melted
- ¼ cup 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
- Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt in on medium heat swirling the saucepan constantly.
- Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs.
- Add the brown sugar, sugar, egg yolk, salt, and vanilla extract to the bowl with the butter and mix with a whisk until well combined.
- Add the flour and the baking soda and mix until almost combined.
- Add the chocolate chunks and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake for 9-11 minutes, depending on the size of your cookies. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
- Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
lia
this was so good, i loved this recipe, will be trying again!
Rup
Hi what is the conversion of 60 grams of butter in cups? Is salted butter ok to use?
RichandDelish
60 grams of butter is 1/4 cup. Salted butter is okay, simply decrease the salt in the recipe.
Forrest
Doesn’t look like you included what temperature to bake these @?
RichandDelish
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.