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+ servings
small batch chocolate chip cookies

Small Batch Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
YIELD 6 cookies


  • 1/2 cup plus 1 tablespoon (75g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 cup (50g) unsalted butter, at room temperature
  • 3 tablespoons (40g) light or dark brown sugar
  • 2 tablespoons (20g) granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup (85g) bittersweet or semi-sweet chocolate chips or chunks


  1. Preheat oven to 350°F/180°C. Line a pan with parchment paper.
  2. In a large bowl mix together flour and baking soda. Set aside.
  3. In a large bowl using a hand mixer, beat together butter, brown sugar, granulated sugar, and salt for 2 minutes until creamy. Add egg yolk and vanilla extract and beat until combined. Add flour mixture and beat on low speed just until combined. Mix in chocolate chips gently. Don’t over mix. The less you mix, the softer the cookies will be.

  4. Divide your dough into 6-7 even dough balls (45g each) and place them on your prepared cookie sheet, evenly spaced apart.

  5. Bake for 10-11 minutes, until cookies are very slightly browned and the center is still soft. They will appear underbaked, but this is what you want. Pull the cookies out of the oven and allow to cool for 15 minutes on pan. Then gently transfer cookies to a wire rack to cool completely.

  6. Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to one week (but serve them at room temperature). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.