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 small batch cookies are made with melted butter and super simple ingredients. They are perfect for when you are craving perfect freshly baked chocolate chip cookies.
Bethany's review: "It’s honestly the best cookie recipe I’ve ever made. Even when I have to bake for a crowd I just make 6 of this recipe. It’s the perfect chewiness to crispiness. It’s exactly what you want from a cookie."
We love making chocolate chip cookies with different flavors, you should try our pistachio cookies, white chocolate cookies, smores cookies, brown butter pecan cookies, biscoff butter cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
Why this recipe works
- Easy- these cookies are made with melted butter and are super easy to make.
- Chocolate- they are loaded and filled with plenty of chocolate chunks and can be made with chocolate chips instead.
- Texture- these cookies have the perfect cookie texture, chewy in the middle and crispy on the outside.
- Time- these come together in under an hour (if you let them chill for 15 minutes) which is awesome if you want them immediately.
- Simple- these cookies are made with simple ingredients are don’t require an electric hand mixer, all you will need is a whisk and a bowl.
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.
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.
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.
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, salt, and vanilla extract to the bowl and mix with a whisk until well combined.
Add the egg yolk and mix until well combined.
Add the flour and 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 30 minutes (the longer the better- up to 48 hours).
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.
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!
- 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 firmer 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.
We use all-purpose flour for these cookies. Cake flour will work great as well.
These cookies will last for up to 5 days stored at room temperature in an airtight container.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
Yes! I love using chocolate chunks because they are usually higher quality, but you can use your favorite high-quality chocolate chips as well!
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
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.
Or freeze the cookies after they are baked and cooled to room temperature in a freezer-friendly airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Chocolate- you can swap the dark chocolate with milk chocolate, semisweet chocolate, or white chocolate!
Add-ins- add your favorite add-ins for these like chopped nuts, mini marshmallows, mini chocolate chips, etc.
- 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
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.
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.
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Chewy Small Batch Chocolate Chip Cookies
- 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
- 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.
- 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, salt, and vanilla extract to the bowl and mix with a whisk until well combined.
- Add the egg yolk and mix until well combined.
- Add the flour and 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 30 minutes (the longer the better- up to 48 hours).
- 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.
- 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!
this was so good, i loved this recipe, will be trying again!
Hi what is the conversion of 60 grams of butter in cups? Is salted butter ok to use?
60 grams of butter is 1/4 cup. Salted butter is okay, simply decrease the salt in the recipe.
Doesn’t look like you included what temperature to bake these @?
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.