Ever crave warm, gooey chocolate chip cookies but don’t want to bake 24 of them? Same. Small batch cookies are the hero you didn’t know you needed—no leftovers, no guilt, just instant gratification.
Imagine sinking your teeth into a freshly baked cookie without committing to a week-long sugar coma. Why make a mountain of dough when six perfect cookies will do? This recipe is fast, foolproof, and designed for cookie emergencies.
Trust us, your future self will thank you.
What Makes This Recipe So Good
These cookies are crispy on the edges, chewy in the middle, and loaded with melty chocolate. No weird ingredients, no chilling the dough (who has time for that?), and no settling for subpar cookies. The secret?
A perfect balance of brown sugar for chewiness and a touch of cornstarch for that bakery-style texture. Plus, you can whip them up in under 30 minutes. Mic drop.
Ingredients
Here’s what you’ll need (spoiler: it’s probably already in your pantry):
- 4 tbsp unsalted butter, melted (because softened butter is overrated)
- 3 tbsp brown sugar (light or dark, we’re not picky)
- 2 tbsp granulated sugar (for that crisp edge)
- 1 egg yolk (save the white for an omelet, or don’t)
- ½ cup all-purpose flour (spooned and leveled, unless you enjoy dense hockey pucks)
- ¼ tsp baking soda (not powder—this isn’t pancakes)
- ¼ tsp cornstarch (the texture hack you’ll never skip again)
- ¼ tsp salt (because sweet without salty is just sad)
- ⅓ cup chocolate chips (or chunks, or chopped chocolate—you do you)
½ tsp vanilla extract (the good stuff, not the imitation nonsense)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper, or don’t and live dangerously.
- Mix the wet ingredients: In a bowl, whisk melted butter, brown sugar, granulated sugar, egg yolk, and vanilla until smooth. No lumps allowed.
- Add the dry ingredients: Sprinkle in flour, baking soda, cornstarch, and salt. Stir until just combined—overmixing is the enemy of fluffy cookies.
- Fold in the chocolate chips.
Be generous. This isn’t the time for restraint.
- Scoop the dough into 6 equal portions (about 1.5 tbsp each) and place them on the baking sheet. Leave space—they’ll spread, unlike your motivation on a Monday.
- Bake for 10–12 minutes, or until the edges are golden but the centers still look slightly underbaked.
Pro tip: They’ll firm up as they cool.
- Let them cool for 5 minutes on the sheet. Yes, waiting is hard. No, burning your tongue isn’t worth it.
Storage Instructions
Store leftovers (ha!) in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the baked cookies or unbaked dough balls. To reheat, pop them in the microwave for 10 seconds or bake frozen dough balls for 12–14 minutes. FYI, they’re best fresh—but you already knew that.
Benefits of This Recipe
Why bother with a small batch? No waste, no temptation, no regrets.
Perfect for solo bakers, late-night cravings, or testing a new chocolate chip brand without committing to a full batch. It’s also faster, uses fewer dishes, and lets you customize flavors (add nuts, sea salt, or even a dash of cinnamon). IMO, it’s the ultimate cookie hack.
Common Mistakes to Avoid
- Overbaking: Take them out when they look slightly underdone.
They’ll keep cooking on the sheet.
- Using cold butter: Melted butter = chewy cookies. Cold butter = sad, flat cookies.
- Packing the flour: Spoon and level it, or your cookies will be drier than a bad stand-up routine.
- Skimping on chocolate: This is self-explanatory. Don’t disappoint us.
Alternatives
Feel like mixing it up?
Try these swaps:
- Brown butter: Replace melted butter with browned butter for a nutty flavor.
- Dairy-free: Use vegan butter and dairy-free chocolate chips.
- Gluten-free: Swap in a 1:1 gluten-free flour blend.
- Add-ins: Toss in nuts, pretzels, or a sprinkle of flaky salt before baking.
FAQ
Can I double this recipe?
Absolutely. Double everything, but keep the baking time the same. You’re an adult—you don’t need permission.
Why only an egg yolk?
The yolk adds richness without excess moisture.
Using the whole egg can make the cookies cakey. Science, folks.
Can I chill the dough?
You can, but why wait? This recipe skips chilling because patience is overrated when cookies are involved.
My cookies spread too much.
Help?
Your butter might’ve been too warm, or your baking sheet was hot when you added the dough. Chill the dough for 10 minutes next time—or just embrace the crispy thinness.
Can I use white sugar only?
Sure, but the cookies will be crispier and less chewy. Brown sugar is the MVP here, but you do you.
Final Thoughts
Small batch cookies are the ultimate life hack for cookie lovers who refuse to share.
They’re quick, easy, and guaranteed to satisfy without the leftovers haunting your kitchen. Whether it’s a midnight craving or a “I deserve this” moment, this recipe delivers. Now go bake them—and try not to eat all six in one sitting. (We won’t judge.)