Easy Chocolate Chip Cookies Small Batch

So you’re craving something warm, gooey, and utterly delicious, but you don’t want a baker’s dozen taunting you from the counter for days, right? You just need a *few* perfect cookies. Maybe for yourself, maybe to share with one very lucky human (or pet, we don’t judge). Well, my friend, you’ve stumbled upon a culinary miracle: the Easy Chocolate Chip Cookies Small Batch recipe. Get ready to have your cookie cravings satisfied without the commitment of a full-scale bakery operation. You’re welcome.

Why This Recipe is Awesome

Let’s be real, sometimes you want cookies, but not the kind that require an entire afternoon, a mixer that sounds like a jet engine, and enough dirty dishes to fill the Grand Canyon. This recipe is your new best friend because:

• It’s small batch, meaning fewer cookies to resist (or devour, no judgment here).
• It’s idiot-proof. Seriously, even I haven’t messed it up, and I once set off a smoke alarm making toast.
• It uses melted butter, so no waiting around for it to soften. Instant gratification, baby!
• The cleanup is minimal, which is basically the holy grail of home baking, IMO.
• It delivers chewy centers, slightly crispy edges, and pockets of molten chocolate. Pure bliss, no fuss.

Ingredients You’ll Need

Gather your troops! These are the humble heroes ready to transform into cookie legends.

• 2 tablespoons (28g) Unsalted Butter: The good stuff. Melted, please!
• 1.5 tablespoons (18g) Granulated Sugar: For sweetness and a little crispness.
• 2 tablespoons (25g) Packed Light Brown Sugar: Our secret weapon for chewiness and depth. Don’t skip this.
• 1 large Egg Yolk: Yes, just the yolk! It adds richness without making the batch too watery. Don’t throw out the white, make a mini omelet!
• ¼ teaspoon Vanilla Extract: A tiny splash for maximum flavor.
• ¼ cup (30g) All-Purpose Flour: Just enough to hold it all together.
• ⅛ teaspoon Baking Soda: For that perfect lift. (Yes, an eighth! Don’t overdo it!)
• Pinch of Salt: Enhances all the other flavors. Don’t forget it!
• ¼ cup (40g) Chocolate Chips: Your favorite kind! Milk, semi-sweet, dark—go wild!

Step-by-Step Instructions

Alright, apron up (or don’t, we’re casual here). Let’s make some magic happen!

1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
2. In a small microwave-safe bowl, melt the butter. It should be fully melted but not boiling hot.
3. Pour the melted butter into a medium mixing bowl. Stir in both the granulated and brown sugars until well combined. It’ll look a little grainy, and that’s totally fine.
4. Add the egg yolk and vanilla extract to the sugar mixture. Whisk vigorously for about 30 seconds until the mixture is smooth and slightly lighter in color. This adds air and helps with texture.
5. In a separate small bowl, whisk together the flour, baking soda, and salt. Make sure there are no lumps of baking soda.
6. Add the dry ingredients to the wet ingredients. Mix with a spoon or spatula until *just* combined. Stop mixing as soon as you don’t see any dry streaks; overmixing leads to tough cookies, and nobody wants that.
7. Fold in your chocolate chips. Make sure they’re evenly distributed throughout the dough.
8. Scoop out 3-4 equally sized dough balls (about 1.5-2 tablespoons each) onto your prepared baking sheet. Leave a little space between them, as they will spread.
9. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They’ll firm up as they cool.
10. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long, you’re a stronger person than I am).

Common Mistakes to Avoid

Even the simplest recipes have their pitfalls. Steer clear of these rookie blunders:

• Overmixing the dough: I said it once, I’ll say it again. Once the flour is incorporated, step away from the bowl! Overmixing develops gluten, which is great for bread, terrible for chewy cookies.
• Not preheating your oven: This isn’t a suggestion, it’s a command. A cold oven means your cookies spread too much before they start to bake properly.
• Baking them too long: Golden edges, slightly underbaked centers. That’s the goal! A minute too long can turn perfect chewiness into a crunchy disc.
• Forgetting the salt: It might seem like a tiny amount, but salt balances the sweetness and makes the chocolate pop. It’s a flavor enhancer, FYI!

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re just out of semi-sweet chips? No problem!

• Chocolate Variety: Swap semi-sweet chips for milk chocolate, dark chocolate chunks, white chocolate, or even a mix! Mini chips work great too.
• Add-ins: A tiny sprinkle of flaky sea salt on top before baking elevates these to gourmet status. Or, if you’re feeling extra, a tablespoon of chopped pecans or walnuts wouldn’t hurt.
• Brown Butter: Want to take it up a notch? Brown your butter before melting it. Just cook the butter gently in a small saucepan until it turns amber and smells nutty. Let it cool slightly before using. It adds an incredible depth of flavor.
• Different Extract: A tiny dash of almond extract could be interesting if you’re feeling wild, but vanilla is truly classic here.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

1. Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter provides superior flavor and texture. If you must, use a stick margarine, but expect a slight difference.
2. Do I really only need an egg yolk? What do I do with the white? Yep, just the yolk! It’s for richness without too much liquid for this small batch. Save that egg white for an omelet, a quick meringue, or an egg white facial (I won’t judge).
3. Can I double this recipe? Absolutely! Just double all the ingredients. The baking time might be a minute or two longer depending on your oven.
4. How long do these cookies last? In my house? About 15 minutes. Realistically, stored in an airtight container at room temperature, they’re best for 2-3 days. They tend to firm up a bit.
5. Should I chill the dough? For this recipe, it’s not strictly necessary, especially with the melted butter. However, a quick 15-minute chill won’t hurt if you want slightly thicker cookies with a bit more chew.
6. My cookies spread too much! What happened? Usually, this means your oven wasn’t hot enough (always preheat!), or your butter was too warm when mixed, or you used too much leavening. Make sure your baking soda is fresh!

Final Thoughts

And there you have it! A small batch of perfect chocolate chip cookies, made with minimal effort and maximum deliciousness. You’ve conquered the craving, impressed yourself (and maybe a lucky pal), and proven that good things definitely come in small packages. Now go forth, enjoy your warm, gooey masterpiece, and remember: life’s too short for bad cookies. You’ve earned this little moment of bliss!