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–+ servings

Chewy Small-Batch Chocolate Chip Cookies

Small-batch chocolate chip cookies that make 3 thick, chewy cookies in one bowl, with no chilling required. Ideal for a quick cookie fix.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/4 cup unsalted butter melted and cooled for 15 minutes
  • 1/3 cup packed light brown sugar about 73 g
  • 1 tablespoon granulated sugar
  • 1 large egg yolk room temperature
  • 1 tablespoon vanilla extract
  • 2/3 cup all-purpose flour spooned and leveled, about 80 g
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup semisweet chocolate chips about 45 g
  • 1/4 cup dark chocolate chips 60 to 70% cacao, about 45 g

Method
 

  1. Heat the oven to 325°F. Line a cookie sheet with parchment paper.
  2. Melt the butter in a microwave-safe bowl, then let it cool for about 15 minutes so it is no longer hot.
  3. In a large mixing bowl, whisk the cooled butter with the brown sugar and granulated sugar until smooth. Add the vanilla and egg yolk, then whisk until glossy.
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Use a rubber spatula to fold the dough gently until just combined; do not overmix. Fold in the semisweet and dark chocolate chips until evenly distributed.
  5. Scoop the dough into 3 equal balls and place them well apart on the prepared cookie sheet.
  6. Bake for 13 to 16 minutes, until the edges are golden brown and the centers still look soft. If desired, sprinkle flaky sea salt over the hot cookies. Cool on the baking sheet for a few minutes before serving warm, or let cool completely.

Nutrition

Calories: 520kcalCarbohydrates: 64gProtein: 5gFat: 26gSaturated Fat: 15gCholesterol: 102mgSodium: 300mgFiber: 2gSugar: 39g

Notes

Use a kitchen scale to weigh the flour, or spoon and level it so the dough doesn't turn out dry.
Cool the melted butter for the full 15 minutes; hot butter can cause the cookies to spread too much.
For a flavor boost, let the scooped dough rest on the pan for 20 minutes before baking, though it's not required.
Store baked cookies in an airtight container at room temperature for up to 3 days and reheat in a 300°F oven for 3 to 4 minutes.
Scoop the dough into equal balls and space them at least 3 inches apart, since they spread during baking.
If you prefer a sweeter cookie, use milk chocolate chips in place of the dark chocolate chips.

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