One Bowl Small Batch Chocolate Chip Cookies
These Small Batch Chocolate Chip Cookies come together in just one bowl and are ready from start to finish in only 30 minutes — no dough chilling needed. Perfect for those times when you’re craving homemade cookies but don’t want to bake an entire batch. This recipe makes about 8 soft, chewy, chocolate-filled cookies that taste just like your favorite bakery-style treat.
Ingredients
- 85 g All-purpose flour About ½ cup + 2 tbsp; weigh for best results
- ¼ tsp Baking soda Make sure it's fresh
- ¼ tsp Sea salt Table salt works too
- 4 Unsalted butter Softened to room temperature
- 3 tbsp Light brown sugar Packed; dark brown sugar works too
- 2 tbsp Granulated white sugar
- 1 large Egg yolk Room temperature
- ½ tsp Pure vanilla extract
- ⅔ cup Chocolate chips Dark, semi-sweet, or milk chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.2. In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar using a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.3. Add the egg yolk and vanilla extract to the butter mixture. Mix on low speed until just incorporated. Do not overmix from this point forward.4. Push the wet mixture to one side of the bowl. Add the flour, baking soda, and salt to the empty side and quickly whisk them together with a fork before gradually folding them into the wet ingredients.5. Stir everything together until a dough forms. It may look slightly crumbly at first — press it together and it will hold. Do not overmix.6. Fold in the chocolate chips until evenly distributed throughout the dough.7. Scoop the dough into balls using a 1½-tablespoon cookie scoop, pressing the dough firmly into the scoop before releasing. Place on the prepared baking sheet about 2 inches apart.8. Bake for 9 to 11 minutes, until the edges are lightly golden and the centers look just barely set. Do not overbake — they will continue to firm up as they cool.9. Allow the cookies to cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired. Enjoy warm.
Notes
- Butter temperature matters most. It should be soft enough to indent with your finger but not greasy or melted. If your dough feels too warm, refrigerate the scooped portions for 10 to 15 minutes before baking.
- Weigh your flour. 85 grams is far more reliable than a volume scoop. Too much flour leads to dry, crumbly cookies; too little causes excess spreading.
- Don't overbake. Pull the cookies when the centers still look underdone — carry-over heat finishes the job on the cooling rack.
- Freezing the dough: Scoop into individual portions, freeze on a tray, then transfer to an airtight container. Bake from frozen at 350°F for 12 to 14 minutes.
- Variations: Swap in white chocolate chips and dried cranberries, use half peanut butter chips, or fold in ⅓ cup of chopped walnuts or pecans.