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The Best Easy Small Batch Soft Chocolate Chip Cookies

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These small batch soft chocolate chip cookies are quick, easy, and made with simple ingredients. They deliver a soft, chewy texture without chilling the dough, perfect for a small family or a late-night treat.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (38g) light brown sugar, packed
  • 1 large egg yolk (about 18g)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon (75g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your baking sheet with parchment paper or a silicone mat.
  2. Melt the butter in a microwave-safe bowl in 15-second bursts until just melted. Let it cool for 2 minutes.
  3. In a medium bowl, whisk the melted butter with granulated sugar and packed light brown sugar for about 30 seconds until smooth and slightly thicker. Add the egg yolk and vanilla extract, then whisk until fully combined and glossy.
  4. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Pour the flour mixture into the butter mixture. Using a rubber spatula, fold gently until just combined. The dough will be soft and slightly sticky.
  6. Fold in the chocolate chips with a few strokes until evenly distributed. If the dough feels too soft, let it rest for 5 minutes.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, drop 8 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. For taller cookies, roll each mound into a ball.
  8. Bake for 9 to 11 minutes. At 9 minutes, the edges should be set and lightly golden, but the centers will still look soft. For softer cookies, pull at 9 minutes; for crisper edges, go to 11.
  9. Let the cookies rest on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely, or serve warm.

Notes

For softer cookies, bake for 9 minutes. For chewier cookies, add an extra tablespoon of brown sugar and reduce granulated sugar by one tablespoon. If cookies spread too much, the butter was too warm or flour under-measured. Cool melted butter for 3-4 minutes before mixing next time. For consistent results, weigh ingredients. Store in an airtight container at room temperature for up to 3 days; add a slice of bread to maintain softness. Freeze baked cookies for up to 2 months or raw dough for later use.

Nutrition

Keywords: small batch chocolate chip cookies, soft chocolate chip cookies, easy cookie recipe, quick cookies, no chill cookies

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