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The Perfect Small-Batch Chocolate Chip Cookies Recipe

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This small-batch chocolate chip cookies recipe yields 12 perfectly golden cookies with crispy edges, soft and chewy centers, and pools of melted chocolate in every bite. Quick and easy to make with simple ingredients, it’s the perfect dessert for potlucks, cookie swaps, or last-minute gatherings.

Ingredients

Scale
  • ½ cup unsalted butter, softened (1 stick, 113g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed light brown sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (180g)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips (175g)
  • Flaky sea salt for topping (optional)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Cream the butter and sugars. In your mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add the egg and vanilla. Crack your room-temperature egg into the mixture, add the vanilla extract, and beat on low until just combined, about 30 seconds.
  3. Mix the dry ingredients separately. In a small bowl, whisk together the flour, baking soda, and salt.
  4. Combine wet and dry. Add the flour mixture to the butter mixture in two additions, mixing on low speed after each until just incorporated. Fold in the chocolate chips with a spatula.
  5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven. About 15 minutes before baking, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
  7. Portion the dough. Use a cookie scoop or tablespoon to portion out 12 equal balls of dough, about 1.5 tablespoons each. Place them 2 inches apart on the prepared baking sheet.
  8. Bake. Place the sheet in the center of the oven and bake for 10-12 minutes. At 10 minutes, the edges should be golden brown and the centers should still look slightly underdone and puffy.
  9. Cool on the sheet. Let the cookies rest on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire rack to cool completely. If adding flaky sea salt, sprinkle it on right when they come out of the oven.

Notes

For best results, use room temperature butter and egg. Chilling the dough for at least 30 minutes is crucial for thick, chewy cookies. For softer cookies, bake for 10 minutes; for crispier, bake for 12. The flavor improves after a day or two. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or raw dough balls for up to 3 months.

Nutrition

Keywords: small-batch chocolate chip cookies, easy chocolate chip cookies, quick cookie recipe, homemade cookies, dessert for gatherings

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