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Cozy Small-Batch Chocolate Chip Cookies: Best Easy Recipe

Cozy small-batch chocolate chip cookies - featured image
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This small-batch chocolate chip cookie recipe is perfect for when you crave a warm, homemade cookie without committing to a full batch. Made with a secret ingredient—Greek yogurt—these cookies have crispy edges, a gooey center, and a delightful salty-sweet flavor, ready in about 20 minutes with no chill time required.

Ingredients

Scale
  • 2 tablespoons (28g) unsalted butter, slightly softened
  • 1 tablespoon (15g) plain Greek yogurt (full-fat preferred)
  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (42g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1/3 cup (60g) chocolate chips or chunks (semi-sweet and dark mix recommended)
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
  2. In a small microwave-safe bowl, melt the butter for 15-20 seconds until slightly softened but not fully liquid. Let cool slightly if melted completely.
  3. To the bowl with butter, add Greek yogurt, granulated sugar, brown sugar, egg yolk, and vanilla extract. Whisk with a fork until smooth and combined, about 30 seconds.
  4. Sprinkle flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula until just combined—do not overmix. The dough will look dry and crumbly.
  5. Fold in chocolate chips gently until evenly distributed. The dough should come together into a shaggy dough.
  6. Divide dough into 4 equal portions (about 2 tablespoons each). Roll into balls and place on prepared baking sheet, spacing 2 inches apart.
  7. Bake for 10-12 minutes, until edges are golden brown and centers are just set and slightly puffy. For gooier cookies, bake 9-10 minutes; for crisper, 12 minutes.
  8. Let cookies cool on baking sheet for 5 minutes (they are fragile). Transfer to a cooling rack. If using flaky sea salt, sprinkle on immediately after removing from oven.

Notes

For thicker cookies, chill dough balls in freezer for 10 minutes before baking. If dough is too dry, add 1 teaspoon of milk. Greek yogurt can be substituted with 1 extra tablespoon of butter or sour cream. For dairy-free, use vegan butter and dairy-free yogurt. Cookies are best served warm but can be stored in an airtight container for up to 3 days. To revive, microwave for 10 seconds or reheat in 300°F oven for 3-4 minutes.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, no chill cookies, Greek yogurt cookies, quick dessert, cozy cookies

Find it online: https://dahliadishes.com/cozy-small-batch-chocolate-chip-cookies-best-easy-recipe/