Description
This small batch chocolate chip cookie recipe delivers warm, chewy, and perfectly portioned cookies using simple pantry staples. Ready in just 25 minutes, these one-bowl cookies feature a rich, tender texture thanks to melted butter and a balanced sweetness highlighted by a sprinkle of flaky sea salt. Ideal for a quick treat without overproducing, they bake up with lightly golden edges and gooey centers for an irresistibly homemade experience.
Ingredients
Scale
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled
- 3 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Mix-ins & Finish
- ⅓ to ½ cup (60–85 g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven and prepare your pan: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix the wet ingredients: In a medium mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until the mixture looks smooth and glossy.
- Add egg yolk and vanilla: Whisk in the egg yolk and vanilla extract until fully combined. This mixture forms the rich base that keeps your cookies soft and chewy.
- Add dry ingredients: Sprinkle the flour, baking soda, and salt directly over the wet mixture. Gently fold with a spatula or wooden spoon until no flour streaks remain. Avoid overmixing; a few small lumps are preferable for tender cookies.
- Fold in chocolate chips: Add the semi-sweet chocolate chips or chunks and fold evenly through the dough. The dough will be soft but should hold together; if very sticky, let it rest for 5 minutes to hydrate the flour.
- Scoop and shape the cookies: Divide the dough into 4–6 even portions depending on cookie size preference. Roll each portion into a ball and place spaced on the prepared baking sheet. Press a few extra chocolate chips on top for a bakery-style finish.
- Bake until just set: Bake for 8–11 minutes, or until edges are lightly golden but centers remain slightly soft. For soft and chewy cookies, remove them slightly underdone as they continue to set on the hot pan.
- Cool and finish: Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack if you prefer a firmer texture. While warm, sprinkle a tiny pinch of flaky sea salt on top for a sweet-salty contrast.
Notes
- Use melted butter cooled slightly to achieve a rich, chewy texture.
- Do not overmix the dough; overworking can make cookies tough.
- Resting the dough for 5 minutes helps hydrate the flour, reducing stickiness.
- Pull cookies out slightly underbaked for a soft, chewy center.
- Flaky sea salt enhances the chocolate flavor and balances sweetness.
- Cookie size can be adjusted by dividing the dough into fewer or more portions.
- Use good-quality semi-sweet chocolate chips or chunks for best flavor.
