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A close up of three freshly baked Small Batch Chocolate Chip Cookies on crinkled parchment paper. The cookies have golden edges, soft centers, and are loaded with melted chocolate chips and flaky sea salt.

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

This easy Small Batch Chocolate Chip Cookie recipe is made in 25 minutes and yields 6 perfectly soft and chewy cookies with crispy edges, gooey melted chocolate, and a sprinkle of flaky sea salt. No mixer required!
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Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings: 6 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Cookie Ingredients
  • 1/4 cup (57g) unsalted butter melted
  • 1/4 cup (50g) light brown sugar packed
  • 2 tbsp (25g) granulated sugar
  • 1 large egg yolk
  • 1/2 tsp pure vanilla extract
  • 1/2 cup plus 1 tbsp (75g) all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp fine sea salt
  • 1/2 cup (85g) semi-sweet chocolate chips plus more for topping
  • 1 pinch flaky sea salt for finishing

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper
  • 2 Mixing bowls
  • 1 Cookie Scoop

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the melted butter with the brown and granulated sugars until smooth. Whisk in the egg yolk and vanilla extract until glossy.
  3. In a separate small bowl, combine the flour, baking soda, and fine sea salt. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Do not overmix.
  4. Gently fold in the semi-sweet chocolate chips. Use a medium cookie scoop to portion 6 balls of dough onto the prepared baking sheet. Press a few extra chocolate chips onto the tops of the dough balls.
  5. Bake for 11-13 minutes, or until the edges are golden brown and the centers are still slightly soft. Immediately upon removing from the oven, sprinkle with flaky sea salt. Let cool on the pan for 5-10 minutes before moving to a wire rack.

Notes

Don't Overbake: The number one rule for soft, chewy cookies is to pull them from the oven when they look slightly underdone. They will continue to bake from the residual heat of the pan.
Measure Flour Correctly: Do not scoop flour directly from the bag with your measuring cup. Instead, use a spoon to fluff up the flour and then spoon it into your measuring cup, leveling off the top with a knife.
Bang the Pan: For flatter, chewier cookies with more ripples, you can firmly bang the baking sheet on the counter once or twice right after it comes out of the oven. This gently deflates the center for a denser texture.