Small Batch Chocolate Chip Cookies

- crisp, soft & easy -

Crisp on the edges, soft and gooey in the middles, and they come together in one bowl without an electric mixer! 

Texture: Crispy on the edges, soft and gooey in the  middles. The ultimate cookie texture!  Easy: You only need a wire whisk (non-electric),  and a bowl for this recipe. It uses melted butter so no more waiting for butter to soften.

Why you will LOVE this recipe:

The recipe 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!

what you will need:


– ½ cup butter, melted  – 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  – ¼ teaspoon baking soda – ¾ cup chocolate chips  – ½ teaspoon flaky salt (optional)


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.


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.


Scoop the cookie dough into 6 large balls and place onto parchment lined baking sheet or plate.


Push reserved chocolate chips onto the tops of the dough balls. Chill in the freezer for 15 minutes  (or in the fridge for at least 45 minutes up to 48 hours).


Place chilled cookie dough balls onto parchment lined baking tray, leaving at least 4” between each cookie. Bake for 8-10 minutes. 

The perfect small batch chocolate chip cookies for just you and/or a friend. Serve warm for an extra gooey middle!

swipe UP for the full recipe with all  the tips!