Description
This small batch chocolate chip cookie recipe is perfect for a quick, satisfying treat that yields soft, chewy, and irresistibly gooey cookies. Using simple pantry staples and melted butter, these one-bowl cookies deliver rich caramel notes and a perfectly balanced sweetness topped with a touch of flaky sea salt for that extra flavor boost.
Ingredients
Scale
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled
- 3 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Add-ins
- ⅓ to ½ cup (60–85 g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven and prepare your pan: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Mix the wet ingredients: In a medium mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until the mixture is smooth and glossy. Add the egg yolk and vanilla extract, then whisk again until fully combined to create the base for your cookies.
- Add the dry ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Avoid overmixing; some small lumps are preferable for soft cookies.
- Fold in the chocolate: Add the chocolate chips or chunks and fold evenly into the dough. If the dough feels very sticky, let it rest for 5 minutes to allow the flour to hydrate and make it easier to work with.
- Scoop and shape the cookies: Divide the dough into 4–6 even portions depending on your desired cookie size. Roll each portion into a ball and place on the prepared baking sheet, spacing them apart. For bakery-style cookies, press a few extra chocolate chips on top of each ball.
- Bake until just set: Bake the cookies for 8–11 minutes, or until the edges turn lightly golden and centers look slightly soft. For the best chewy texture, it’s better to underbake slightly as the cookies will continue to set on the hot pan.
- Cool and finish: Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack if you prefer a firmer texture. While still warm, sprinkle a pinch of flaky sea salt on top for a sweet-salty finishing touch.
Notes
- Use good-quality semi-sweet chocolate chips or chunks for the best flavor.
- Don’t overmix the dough to keep cookies tender and chewy.
- The egg yolk adds richness without creating too much dough, perfect for small batches.
- Letting the dough rest for 5 minutes can make it easier to handle if sticky.
- Removing the cookies from the oven when they look slightly underdone ensures a soft, chewy texture.
- Adjust the number of cookies based on preferred size—4 larger or 6 smaller cookies.
- Flaky sea salt adds a delightful contrast to the sweetness; don’t skip it!
