American
Small Batch Chocolate Chip Cookies
A six-cookie chocolate chip cookie recipe with crisp edges, chewy centers, and enough brown sugar flavor to feel complete without making a full batch.
Small batch cookies should not taste like a shortcut.
This recipe keeps the ratios focused so you get crisp edges, chewy centers, and visible chocolate without filling the counter with extra dough.
Melted butter makes the dough quick to mix, but a short rest still matters.
Ten minutes gives the flour time to hydrate and keeps the cookies from spreading too thin.
Bake the cookies until the edges are set and the centers still look slightly soft.
They finish setting on the pan, which is the difference between a chewy cookie and a dry one.
For another recipe in this seed collection, try Lemon Olive Oil Cake or No-Bake Peanut Butter Oat Bars.
Directions
- Heat the oven to 350 F and line a sheet pan with parchment.
- Whisk melted butter, brown sugar, and granulated sugar until glossy.
- Whisk in the egg yolk and vanilla.
- Fold in flour, baking soda, and salt until no dry streaks remain.
- Stir in chocolate chips, then let the dough rest for 10 minutes.
- Scoop 6 dough balls onto the pan and bake for 9 to 11 minutes, until edges are set.
- Cool on the pan for 10 minutes before moving.
Nutrition
Nutrition Information
Estimated per cookie: 230 calories, 3 g protein, 32 g carbohydrates, 11 g fat. Values depend on chocolate amount.
Variations
Recipe Variations
- Add 2 tablespoons chopped walnuts.
- Use dark chocolate chunks instead of chips.
- Press a few extra chips on top before baking.
Notes
- Use chopped chocolate for larger melted pockets.
- Do not skip the short dough rest.
- A pinch of flaky salt on top makes the cookies taste more balanced.
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