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Perfect Small-Batch Chocolate Chip Cookies: Easy Guest-Favorite Dessert

small-batch chocolate chip cookies - featured image
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These small-batch chocolate chip cookies are quick and easy, with crispy edges, gooey centers, and melty chocolate in every bite. Perfect for when you want to impress without the pressure of a full dozen.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 3 tablespoons (38g) granulated sugar
  • 2 tablespoons (28g) light brown sugar, packed
  • 1 large egg yolk (about 18g)
  • ½ teaspoon vanilla extract
  • ⅔ cup (85g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt, plus a pinch for sprinkling
  • ⅓ cup (60g) semi-sweet chocolate chips or chopped chocolate

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the butter in a medium microwave-safe bowl in 20-second bursts, stirring between each, until just melted. Let it sit for 2 minutes to cool slightly.
  3. Add the granulated sugar and packed brown sugar to the melted butter. Whisk vigorously for about 30 seconds until smooth and slightly thickened.
  4. Add the egg yolk and vanilla extract. Whisk again until fully combined and the mixture looks pale and glossy, about 20 seconds.
  5. In a small bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  6. Pour the flour mixture into the butter mixture. Fold gently with a rubber spatula until just combined—stop as soon as you no longer see streaks of flour.
  7. Fold in the chocolate chips until evenly distributed. Reserve a few chips to press onto the tops of the dough balls before baking if desired.
  8. Scoop six equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will be soft.
  9. Bake on the middle rack for 9 to 11 minutes. At 9 minutes, edges will be golden and set, but centers will still look soft and slightly underdone.
  10. Let the cookies rest on the hot baking sheet for 3 minutes. Then transfer to a wire rack to cool completely or serve warm.

Notes

For best results, let the melted butter cool for at least 2 minutes before adding sugar. Weigh your flour if possible, or fluff and spoon it into the measuring cup. Chilling the dough for 30 minutes (or up to 24 hours) deepens flavor and reduces spreading. Right when cookies come out of the oven, press extra chocolate chips into the tops and sprinkle with flaky sea salt for a bakery look.

Nutrition

Keywords: small-batch chocolate chip cookies, easy chocolate chip cookies, guest-favorite dessert, quick cookies, no-chill cookies

Find it online: https://daintydine.com/perfect-small-batch-chocolate-chip-cookies-easy-guest-favorite-dessert/