Best Small Batch Chocolate Chip Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And let’s be real, sometimes you just want *a few* perfect cookies, not a whole army of them staring at you from the counter, silently judging your lack of self-control. Good news, my friend! I’ve cracked the code for the **Best Small Batch Chocolate Chip Cookies** that hit all the right spots without turning your kitchen into a disaster zone or your waistline into a disaster zone. You’re welcome.

Why This Recipe is Awesome

Okay, first off, it’s lightning fast. We’re talking ‘from zero to warm, gooey cookie’ in less time than it takes to scroll through all your ex’s vacation photos. Second, it’s small batch, meaning you won’t be tempted to eat 3 dozen cookies (unless you *really* want to, no judgment here). **It’s idiot-proof**, even *I* didn’t mess it up, and trust me, I’ve burned water before. Plus, the result? Perfectly chewy edges, soft centers, and melty chocolate. *Chef’s kiss*.

Ingredients You’ll Need

• 2 tablespoons (28g) unsalted butter, melted: Because everything’s better with butter, duh. Don’t use cold butter, unless you enjoy pain.
• 2 tablespoons (25g) granulated sugar: For that perfect sweetness.
• 2 tablespoons (25g) packed light brown sugar: The secret to that chewy goodness! Don’t even *think* about skipping this.
• 1/4 teaspoon vanilla extract: A tiny splash for a big flavor hug.
• 1 small egg yolk (from a large egg): Just the yolk, baby! Save the white for an omelet, or, like, throw it away. YOLO.
• 1/4 cup (30g) all-purpose flour: The base of our cookie dreams.
• Pinch of baking soda: Helps them puff up nicely. A pinch, not a mountain.
• Pinch of salt: Enhances all those sweet flavors. Don’t skip this, seriously.
• 1/4 cup (40g) semi-sweet chocolate chips (or chunks!): The more, the merrier! Or use whatever chocolate makes your heart sing.

Step-by-Step Instructions

1. Melt the butter: Pop that butter in a microwave-safe bowl and zap it until it’s fully melted. Don’t let it brown unless you’re feeling fancy (and know what you’re doing).
2. Mix the wet stuff: Add both sugars to the melted butter. Whisk ’em together until they’re nice and combined, looking all golden and happy.
3. Add the good stuff: Stir in the vanilla extract and that lonely egg yolk. Mix well until everything is smooth and glossy.
4. Combine dry with wet: In a separate, *tiny* bowl (or directly into the wet ingredients if you’re a rebel), whisk together the flour, baking soda, and salt. Then, dump it into your wet mixture.
5. Fold in the chocolate: Gently fold the dry ingredients into the wet until *just* combined. **Don’t overmix!** That’s how you get sad, tough cookies. Then, lovingly fold in your chocolate chips.
6. Chill (optional, but recommended): If you have 15-30 minutes, pop the dough in the fridge. It helps prevent spreading and makes them extra chewy. If not, live dangerously and skip it, but don’t blame me if they’re a *tad* flat.
7. Preheat and prep: Get your oven to **375°F (190°C)**. Line a small baking sheet with parchment paper. This is key for easy cleanup!
8. Bake ’em up: Scoop out your dough (it’ll be one big cookie or two smaller ones, depending on your self-control) onto the prepared sheet. Bake for 8-10 minutes, or until the edges are golden brown and the center still looks a *little* gooey.
9. Cool (if you can wait): Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Or, if you’re like me, eat it straight from the pan with a spoon. No judgment.

Common Mistakes to Avoid

• Thinking you don’t need to preheat the oven: Rookie mistake, my friend. Give your oven time to get properly hot, or your cookies will be unevenly cooked and sad.
• Overmixing the dough: This is a cardinal sin! Once you add the flour, mix *just* until no dry streaks remain. Overmixing develops gluten, which leads to tough, hockey-puck-like cookies. Nobody wants that.
• Baking too long: We’re aiming for soft, chewy centers, remember? Pull them out when the edges are set and golden, even if the middle looks a bit undone. They’ll continue to bake as they cool.
• Not using parchment paper: Seriously, why make life harder? Parchment paper is your friend; it prevents sticking and makes cleanup a breeze.

Alternatives & Substitutions

• Chocolate: Not a semi-sweet fan? Go wild! Use milk chocolate, dark chocolate chunks, white chocolate, or even a mix. **My personal fave is a mix of semi-sweet and dark chocolate chunks.** More flavor depth, IMO.
• Butter: If you absolutely *have* to, you *could* use margarine, but it won’t give you the same rich flavor or texture. Coconut oil *might* work for a dairy-free option, but again, expect a different vibe.
• Sugar: You *can* adjust the ratio of granulated to brown sugar slightly, but remember that brown sugar is the MVP for chewiness. Less brown sugar = less chewy.
• Add-ins: Feeling fancy? Throw in a pinch of cinnamon, some chopped nuts (pecans or walnuts are great!), or a sprinkle of sea salt on top before baking. A little flaky sea salt can elevate these cookies to gourmet status!

FAQ (Frequently Asked Questions)

• Can I double the recipe? Absolutely! This recipe scales beautifully. Just double all the ingredients and follow the same steps. You’ll get two small batches instead of one!
• What if I don’t have an egg yolk, just a whole egg? You *can* use a tiny bit of a whole egg, but it might make your cookies a bit cakier. The yolk adds richness and helps with chewiness without adding too much liquid. If you use a whole egg, consider reducing flour by half a tablespoon.
• My cookies are spreading too much! What gives? A few culprits here: your butter might have been too warm when mixed, your oven temp could be off, or you skipped the chill time. **Chilling the dough is your best bet** to prevent excessive spreading.
• Can I make the dough ahead of time? Heck yes! You can keep this dough in the fridge for up to 3 days. Just bring it to room temperature for about 15 minutes before baking.
• How do I store leftover cookies (if there are any)? Pop ’em in an airtight container at room temperature for 2-3 days. If you want them warm again, a quick 10-15 seconds in the microwave does wonders!
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter provides a superior flavor and texture that margarine just can’t quite match. Treat yourself!

Final Thoughts

And there you have it, my friend! Your new go-to recipe for when the chocolate chip cookie craving hits, but you’re not trying to feed a small army. These small batch beauties are quick, easy, and dangerously delicious. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go bake these. And maybe send me one? 😉