These small batch chocolate chip cookies are crisp on the edges, soft and gooey in the middles, and come together in one bowl! They are made with melted butter so you don’t need to use an electric mixer making them so much easier to make. A wire whisk and large bowl are the only things you’ll need. It makes 6 beautiful bakery style cookies. Make ahead instructions are in the notes and you can freeze leftover cookie dough for on demand cookies anytime.
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Why you will LOVE this recipe:
- Texture: Crispy on the edges, soft and gooey in the middles. The ultimate cookie texture! The melted butter helps make the edges extra buttery and crisp.
- Easy: You only need a wire whisk (non-electric), and a bowl for this recipe. It comes together in no time thanks to the melted butter so no more waiting for your butter to soften.
- Chocolate: These cookies have mini and regular sized chocolate chips for the perfect chocolate distribution. You can use whatever flavour of chocolate chips you prefer and add your own fun twist.
- Yield: This makes only 6 cookies which is the perfect size for just you and/or a friend.
The best go to cookie recipe
The simplicity and perfect texture of these small batch chocolate chip cookies is what makes this a go to recipe in my home. They're so easy to make and I love how I don't need to wait for my butter to soften. I use it as a base for so many of my other cookie recipes. They always turn out crispy on the edges with soft middles - my favourite texture for the perfect chocolate chip cookie.
Why melted butter is ideal for chocolate chip cookies:
Melted butter creates a cookie with crisp edges and a soft and gooey middle every time. I think they give crisper, more golden edges than softened butter.
The best part about using melted butter is that you don’t need to wait for it to soften. And you can just use a handheld whisk and any large bowl. No electric mixer needed.
How to get round cookies
Aside from scooping or rolling the dough, you can help make your cookies perfectly round after baking them too. So no fear if they come out looking a little wonky. Wonky cookies are still delicious but if you want them perfectly round it’s an easy fix.
As soon as they are out of the oven, scoot the small batch chocolate chip cookies to make them round right on the baking sheet: place a bowl flipped upside down or a large round cookie cutter over the cookie. Shake the bowl/cookie cutter around the cookie gently to even out the edges and make the cookie even thicker. Sprinkle the cookies with flaky salt and serve.
Adding your own twist
You can add your own mix-ins to the dough such as:
- Milk or white chocolate chips
- Crushed cookies (i.e., oreos)
- Pretzels
- Chopped candy bars
- Toasted nuts
Make ahead
They’re so easy to make ahead so you can pop a cookie dough ball to get a cookie any time you like.
Make and scoop the cookie dough a day or two ahead and keep in the fridge. The longer the cookie dough chills, the more developed and rich the flavour becomes.
Freeze the cookie dough for up to 3 months in an airtight container for cookies anytime. Add a few more minutes to the cooking time and bake from frozen.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Chocolate chips: I used a mix of mini and regular semisweet chocolate chips. Any other kind of chocolate chips or even chopped chocolate will also work out great.
Butter: Use a good quality real butter for best results.
Brown sugar: Gives the cookies so much flavour and a chewier texture. I used a medium brown sugar.
Granulated sugar: Helps the cookies get those crisp edges.
Egg yolk: The yolk makes them so rich and gives them the perfect texture.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Step by step
Step 1 - Prep. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 2 - Wet ingredients. In a large bowl whisk together melted butter, brown sugar, and granulated sugar. Add egg yolk and vanilla and whisk until thickened and lightens in colour.
Step 3 - Dry ingredients. Sift flour and baking soda right into the same bowl. Fold just until no more streaks remain. Add chocolate chips (reserve a few tablespoons of chocolate chips) and fold. Pop the dough into the freezer for 5 minutes if it’s too soft to scoop.
Step 4 - Scoop. Scoop the cookie dough into 6 large balls and push reserved chocolate chips onto the tops of the dough balls. Place onto a lined baking sheet or plate. Chill in the freezer for 15 minutes (or in the fridge for at least 45 minutes up to 48 hours).
Step 5 - Bake. Place chilled cookie dough balls onto baking tray, leaving at least 4” between each cookie. Bake for 8-10 minutes. The cookies are ready when the edges are golden brown and the middle is puffed and still a little underdone.
Step 6 - Scoot and serve. As soon as they are out of the oven, scoot the cookies to make them round right on the baking sheet: place a bowl flipped upside down or a large round cookie cutter over the cookie. Shake the bowl/cookie cutter around the cookie gently to even out the edges and make the cookie even thicker. Sprinkle the cookies with flaky salt and serve!
FAQ
Chilling the cookie dough in this recipe is extremely important. Chilling helps firm up the butter in the dough, reducing spreading in the oven. You'll get the perfect thickness with chilling the dough!
I haven't tried to make them with those options, so I can't really recommend them. You could try though if you're going dairy free.
I love to freeze my cookie dough. Scoop it into balls and freeze in an airtight container or bag. Add a few more minutes to the cooking time and bake from frozen. Now you have cookies whenever you want them!
Check out these other recipes:
- The Best Brown Butter Chocolate Chip Cookies
- Blueberry Cream Cheese Cookies – Soft & Chewy
- Toffee Cookies with Foolproof Homemade Toffee
Happy baking!
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Small Batch Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup butter melted and cooled slightly
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 egg yolk
- ⅔ cup all purpose flour 80g
- ¼ teaspoon baking soda
- ¾ cup chocolate chips mini and semisweet
- ½ teaspoon flaky salt optional
Instructions
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a large bowl whisk together melted butter, brown sugar, and granulated sugar. Add egg yolk and vanilla and whisk until thickened and lightens in colour.½ cup butter, ⅓ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon sea salt, 1 teaspoon pure vanilla extract, 1 egg yolk
- Sift flour and baking soda right into the same bowl. Fold just until no more streaks remain. Add chocolate chips (reserve a few tablespoons of chocolate chips) and fold. Pop the dough into the freezer for 5 minutes if it’s too soft to scoop.⅔ cup all purpose flour, ¼ teaspoon baking soda, ¾ cup chocolate chips
- Scoop the cookie dough into 6 large balls and push reserved chocolate chips onto the tops of the dough balls. Place onto a lined baking sheet or plate. Chill in the freezer for 15 minutes (or in the fridge for at least 45 minutes up to 48 hours).¾ cup chocolate chips
- Place chilled cookie dough balls onto baking tray, leaving at least 4” between each cookie.
- Bake for 8-10 minutes. The cookies are ready when the edges are golden brown and the middle is puffed and still a little underdone.
- As soon as they are out of the oven, scoot the cookies to make them round right on the baking sheet: place a bowl flipped upside down or a large round cookie cutter over the cookie. Shake the bowl/cookie cutter around the cookie gently to even out the edges and make the cookie even thicker. Sprinkle the cookies with flaky salt and serve!½ teaspoon flaky salt
Jennifer
hi thanks for sharing your recipe! few questions, can i substitute the all purpose flour with almond flour instead? and how much do i need to add? thank you!
Mary
Hi there, I've never tried this with almond flour so I really can't say. It does work with 1:1 gluten free flour if you'd want to use that instead of all purpose flour!
PR
These were so chewy and delicious! This will definitely be my new go-to chocolate chip cookie recipe 🙂
Mary
I'm so happy you loved them, thank you so much! 😀
Dwiti
Hi,
I really loved the outcome of the recipe when I first made it. But I want to make it again without the egg. So if possible, can you suggest me a substitute for egg yolk?
Mary
Hi! I haven't tested the recipe with an egg yolk replacement but you can try out half a flax egg and see if that works (1/2 tablespoon ground flax + 1 1/4 tablespoon water). It works for most cookies.
John
Amazing cookies ! Easy to make, taste so soft and chocolaty. The flaky salt is a must add ! Thanks so much for the recipe!
Mary
Thank you so much for making and enjoying the recipe, they're one of my all time favourite cookies too!