Chewy Small Batch Chocolate Chip Cookies
These small batch chocolate chip cookies are incredibly soft, chewy, and easy to whip up in just one bowl, no electric hand mixer required.
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.
Nutrition
Calories: 265kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 54mgSodium: 224mgPotassium: 114mgFiber: 2gSugar: 19gVitamin A: 287IUCalcium: 25mgIron: 2mg
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