Small Batch of Chocolate Chip Cookies

Prep Time 15 mins
Cook Time 12 mins
Rest Time 10 mins
Total Time 37 mins
Ingredients
  • ¼ cup (60g)
  • ¼ cup (50g)
  • 2 tbsp (25g)
  • 1 large egg yolk, at room temperature
  • ½ tsp vanilla extract
  • 1 1/2cup + 1tbsp (70g)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (90g)
Instructions
  1. 1
    Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 2
    In a medium bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. 3
    Add the egg yolk and vanilla extract. Mix until fully incorporated.
  4. 4

    In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.

  5. 5
    Fold in the chocolate chips until evenly distributed.
  6. 6
    Chill the dough in the fridge or freezer for 10 minutes if you prefer thicker cookies.
  7. 7
    Scoop about 1.5 tablespoons of dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
  8. 8
    Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.
  9. 9
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Note

Measuring flour:
For best results, spoon and level your flour rather than scooping it directly from the bag to avoid dry cookies.
Egg yolk only:
This small batch recipe uses just the yolk to create a rich, chewy texture—no egg white needed.
Chill the dough:
Chilling is optional, but it helps prevent spreading and results in thicker, bakery-style cookies.
Don’t overbake:
Cookies continue baking on the hot sheet after removal. Take them out when edges are golden and centers look slightly underbaked.
Mix-ins:
Feel free to add walnuts, dark chocolate, or a pinch of sea salt on top before baking.

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Read it online: https://www.showergourmet.com/recipe/small-batch-chocolate-chip-cookies/