Small Batch Chocolate Chip Cookies
Delightful small batch chocolate chip cookies with crispy edges and gooey centers, perfect for satisfying sweet cravings without the leftover cookies.
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
Mix-Ins
- 1/4 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In another bowl, mix the melted unsalted butter, brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the egg yolk into the wet mixture and stir until well incorporated.
- Gently combine the wet mixture with the dry flour blend, being careful not to over-mix.
- Fold in the chocolate chips until evenly distributed.
Baking
- Drop dollops of dough onto the prepared baking sheet, leaving about two inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, until the edges are golden brown and the centers are slightly gooey.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container for up to a week. For longer storage, freeze cookies in a single layer and then place them in a freezer bag for up to three months.