Chewy Small Batch Chocolate Chip Cookies Recipe
If you’re craving the perfect chocolate chip cookie without making a full batch, this chewy small batch chocolate chip cookies recipe is for you. With crisp edges, chewy centers, and rich flavor from dark brown sugar, this easy recipe makes just the right amount of cookies for a small household or smaller families.
Servings: 3-tablespoon cookies
Equipment
- 1 Electric mixer
- 3 cookie sheets
- 3 sheets parchment paper
Ingredients
- 3/4 cup all-purpose flour measured using the spoon and level method
- 1 tablespoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt plus more for garnish
- 1/4 cup plus 2 tablespoons brown sugar tightly packed
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 1 egg yolk room temperature
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Line three baking sheets with parchment paper and set them aside.
- In a small bowl, whisk together the dry ingredients—flour, cornstarch, baking soda, and salt— and set them aside.3/4 cup all-purpose flour, 1 tablespoon cornstarch, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt
- In the bowl of a stand mixer or using a hand mixer, cream together the brown sugar, white sugar, room temperature butter, and vanilla extract on medium speed. You want the mixture to look creamy and light in texture—this takes about 2 minutes.1/4 cup plus 2 tablespoons brown sugar, 3 tablespoons granulated sugar, 6 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Add the egg yolk and mix on low speed until it’s just combined.1 egg yolk room temperature
- Pour in the dry ingredients and mix until a soft dough forms.Be careful not to over-mix at this step. Use a rubber spatula to fold in the chocolate chips, making sure they're evenly spread throughout the dough.1/2 cup semi-sweet chocolate chips or chunks
- Use a cookie scoop (around 3 tablespoons) to form uniform cookie dough balls. Place them on a lined baking sheet, cover with plastic wrap, and chill for at least one hour or up to three days. The chill time helps your cookies hold their shape and enhances the flavor.
- When you're ready to bake, preheat your oven to 350°F. Arrange dough balls at least 2.5 inches apart on your prepared baking sheet.
- Bake for 10–15 minutes, or until the edges are golden brown and crisp, and the centers look slightly underbaked. This gives you that soft, chewy center with crisp edges—a perfect cookie combo.
- If you're going for round cookies, place a round cutter or glass rim over each one straight out of the oven and swirl gently to pull in uneven edges.
- Sprinkle extra chocolate chips and sea salt on top and let them sit on the baking sheet to cool completely.
Notes
Add-ons & Substitutions
Want to personalize this recipe? Here are some ways to make it your own:- Swap the Chocolate: Swap in milk chocolate or a mix of chocolate bars for variety in texture and sweetness.
- Brown Butter: If you’re a fan of brown butter chocolate chip cookies, brown the butter first, cool slightly, and proceed with the recipe.
- Nuts: For nut lovers, fold in chopped walnuts or pecans after the chocolate chips.
- Brown Sugar: If you're short on light brown sugar, dark brown sugar will still work, just slightly different depth of flavor.
Expert Tips
- For pockets of chocolate, press a few extra chocolate chips or chunks on top of each cookie right after baking.
- Chill the dough, even if you're short on time. An hour makes a difference for chewy centers and thicker cookies.
- Always bake on parchment paper for even baking and easy cleanup. It’s the best way to avoid sticking.
- Avoid over-mixing after the dry ingredients go in—this keeps the cookies soft and tender.
