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Perfect Small-Batch Chocolate Chip Cookies: Easy 6-Cookie Recipe

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This small-batch chocolate chip cookie recipe makes exactly six perfect cookies with crispy edges, soft gooey centers, and melty chocolate. Ready in about 20 minutes with simple ingredients, it’s the ideal solution for last-minute cravings or small gatherings.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened to room temperature
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. Cream the butter and sugars together: In a medium bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy (about 2-3 minutes with a hand mixer or 3-4 minutes with a wooden spoon).
  3. Add the egg yolk and vanilla: Drop in the egg yolk and vanilla extract, then mix until just combined.
  4. Whisk the dry ingredients together: In a separate small bowl, whisk together the flour, baking soda, and salt.
  5. Combine wet and dry ingredients: Add the flour mixture to the butter mixture in two additions, mixing gently after each until just a few streaks remain.
  6. Fold in the chocolate chips: Add the chocolate chips and fold them in with a few gentle strokes until evenly distributed.
  7. Portion the dough: Using a cookie scoop or two tablespoons, scoop out 6 equal portions (about 2 tablespoons each) and place them on the prepared baking sheet, spacing about 2 inches apart.
  8. Optional: Chill the dough for 30 minutes for thicker, chewier cookies.
  9. Bake for 10-12 minutes until edges are golden brown and centers look slightly underdone and puffy.
  10. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

Notes

For thicker, bakery-style cookies, chill the dough for 30 minutes before baking. For a pro finish, gently tap the baking sheet on the counter after removing from the oven to create rippled edges. Cookies are best served warm; reheat in a 300°F oven for 3-4 minutes. Store in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 3 months. The flavors develop and deepen over the first 24 hours.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, 6-cookie recipe, quick cookies, homemade cookies, chocolate chip cookies

Find it online: https://elaraeats.com/perfect-small-batch-chocolate-chip-cookies-easy-6-cookie-recipe/