Small Batch Chocolate Chip Cookies

So you’re craving something warm, gooey, chocolatey, but also… you know, *not* enough to bake 4 dozen cookies and then face the existential dread of either eating them all or attempting to share? Yeah, been there, bought the stretchy pants. Same page! This small-batch chocolate chip cookie recipe is your new best friend, your culinary confidante, your little edible secret. Get ready for instant gratification without the commitment issues.

Why This Recipe is Awesome

Okay, listen up, buttercup. This isn’t just *a* recipe; it’s *the* recipe for those moments when you need a hug in cookie form, stat. Why is it so awesome, you ask? Well, for starters, it’s practically idiot-proof. Seriously, even if your culinary skills are usually limited to ordering takeout, you can nail this. It yields just enough cookies to satisfy a craving (or two cravings if you’re feeling generous with yourself), without leaving you with a mountain of leftovers to tempt you for days. Plus, the minimal cleanup? **Chef’s kiss!**

Ingredients You’ll Need

Gather your magic dust, friend. You won’t need much, and chances are, most of this stuff is already chilling in your pantry.

• **3 tablespoons (42g) unsalted butter**, melted and slightly cooled (the good stuff, no substitutes unless absolutely necessary—we’ll get to that)
• **2 tablespoons granulated sugar** (just a touch of sweetness)
• **2 tablespoons packed light brown sugar** (hello, chewiness!)
• **½ teaspoon vanilla extract** (don’t skip this, it’s like a warm hug for your taste buds)
• **1 egg yolk** (yes, just the yolk! The secret to richness without too much bulk)
• **½ cup all-purpose flour** (your basic baking buddy)
• **¼ teaspoon baking soda** (our little lifter-upper)
• **⅛ teaspoon salt** (a pinch of magic to balance all that sweet)
• **⅓ cup chocolate chips or chunks** (your favorite kind! I’m a dark chocolate girl myself, but you do you)

Step-by-Step Instructions

1. **Preheat Power-Up:** First things first, get your oven ready. Preheat it to 375°F (190°C). Line a small baking sheet with parchment paper. Trust me, parchment paper is your friend; it makes cleanup a breeze and prevents sticking.
2. **Melt & Mix:** Grab a medium bowl. Melt your butter, then let it cool for a minute or two. Stir in both granulated and brown sugars until they’re nice and combined. It should look like a glorious, sandy-brown paste.
3. **The Yolk’s On You (in a good way!):** Add the vanilla extract and that single egg yolk to the butter-sugar mixture. Whisk it all together until it’s smooth and creamy. This is where the magic starts to happen!
4. **Dry Team Assembles:** In a separate, smaller bowl, whisk together the flour, baking soda, and salt. Give it a good whisk to ensure everything is evenly distributed. You don’t want a random pocket of salt, do you?
5. **Combine Forces:** Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. **Whatever you do, don’t overmix!** Overmixing leads to tough cookies, and nobody wants a tough cookie.
6. **Chocolate Time!:** Fold in those glorious chocolate chips until they’re evenly distributed throughout the dough. Try not to eat too much raw dough… or do. I won’t tell.
7. **Chill Out (Briefly):** This step is key for texture. Cover the bowl and pop the dough in the fridge for about 10-15 minutes. This helps the flavors meld and prevents the cookies from spreading too much.
8. **Scoop & Bake:** Scoop out about 2 tablespoons of dough per cookie onto your prepared baking sheet. You should get 4-6 cookies, depending on how generous you’re feeling. Bake for 8-10 minutes, or until the edges are golden brown and the centers still look a little soft.
9. **Cool Down & Devour:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Or, if you’re like me, eat one warm straight off the sheet. **IMO, that’s peak cookie experience.**

Common Mistakes to Avoid

We all make ’em, but here are some rookie errors you can totally skip:

• **Forgetting to Preheat:** Seriously, don’t skip this. A cold oven is a sad oven, and it won’t give your cookies the proper start. It’s like trying to run a marathon without stretching.
• **Overmixing the Dough:** I cannot stress this enough. Mix until *just* combined. Once you see no more streaks of flour, stop! Think of it as a gentle caress, not a vigorous assault.
• **Skipping the Chill Time:** That 10-15 minutes in the fridge isn’t just a suggestion; it’s a golden rule for thicker, chewier cookies. Skipping it means flatter, sadder cookies. Don’t do it to yourself.
• **Overbaking:** Keep an eye on those beauties! The edges should be golden, but the centers should still look a tiny bit underdone. They’ll continue to cook a little on the hot pan. **A slightly underbaked cookie is usually a better cookie.**

Alternatives & Substitutions

Feeling frisky? Want to play mad scientist? Here are a few ideas:

• **Chocolate Swaps:** Instead of standard chips, try milk chocolate, white chocolate, butterscotch chips, or even a mix! Chopped up chocolate bars (especially a fancy one!) make for epic puddles of melty goodness.
• **Butter Alternatives:** Okay, *technically* you can use margarine, but let’s be real, it won’t taste as rich. Coconut oil might work in a pinch for a slightly different flavor profile, but stick with butter if your soul desires true cookie bliss.
• **Mix-Ins Mania:** Feeling adventurous? Add a sprinkle of sea salt on top before baking for a salty-sweet kick. A tiny bit of chopped nuts (walnuts, pecans) would also be divine. Just don’t go overboard, we’re talking small batch here!
• **Flour Power:** While all-purpose is the standard, a 50/50 mix of all-purpose and whole wheat pastry flour could add a nutty depth without changing the texture too drastically.

FAQ (Frequently Asked Questions)

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

• **Can I double this recipe?** Absolutely! Just multiply everything by two. Just remember to still not overmix, and give it a good chill.
• **How long do these cookies last?** Honestly? Not long in my house! But if you manage to have leftovers, they’ll stay good in an airtight container at room temp for 2-3 days.
• **Do I *really* need to chill the dough?** Look, if you’re in a dire emergency and *literally cannot wait another second*, you can skip it. But for the best texture and less spreading, **yes, please chill it.** Even 10 minutes makes a difference.
• **What if I don’t have an egg yolk, only a whole egg?** You can totally use a tiny bit of a whole egg, but be careful! Too much egg will change the texture. If you use a whole egg, just use about half, or maybe 1 tablespoon of beaten egg. The yolk is just for richness and chewiness without the added liquid from the white.
• **My cookies are flat! What went wrong?** A few culprits here: butter was too warm when mixed, dough wasn’t chilled, oven wasn’t preheated enough, or your baking soda isn’t fresh. Check your ingredients and technique!

Final Thoughts

So there you have it, my friend! Your new go-to recipe for when a giant batch is too much, but zero cookies is simply not an option. You’ve now officially mastered the art of portion control (when it comes to baking, anyway) and instant gratification. Now go impress someone—or yourself, which, let’s be honest, is way more important—with your new culinary skills. You’ve earned this cookie moment!