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Perfect Chewy Small-Batch Chocolate Chip Cookies

perfect chewy small-batch chocolate chip cookies - featured image

A forgiving, quick recipe for chewy chocolate chip cookies that skips the tedious creaming step. Made with simple pantry ingredients, this small-batch method yields soft, gooey centers and crisp edges in under 15 minutes of prep.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, softened
  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup (40g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine softened butter, granulated sugar, and brown sugar. Mash and mix with a fork until somewhat combined.
  3. Add the egg yolk and vanilla extract, whisking until the mixture is glossy and well-combined.
  4. Sprinkle flour, baking soda, and salt over the wet mixture. Gently fold in with a fork or spatula until just combined; do not overmix.
  5. Fold in the chocolate chips evenly throughout the dough.
  6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 10-12 minutes until edges are lightly golden but centers still look soft.
  8. Let cookies cool on the pan for 5 minutes to set, then transfer to a wire rack or serve warm.

Notes

Use softened butter, not melted, to maintain texture. Do not overbake; centers should look slightly underdone for chewiness. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use high-quality dairy-free butter. Store leftovers with a piece of bread to maintain softness.

Nutrition

Keywords: chocolate chip cookies, small batch cookies, chewy cookies, easy baking, no mixer cookies, quick dessert