Description

This small batch chocolate chip cookie recipe yields six irresistibly soft and chewy cookies made with simple pantry staples. Using melted butter and a single egg yolk, these cookies come together quickly in one bowl for a perfect, easy treat with balanced sweetness and rich chocolate flavor.

Ingredients

Dry Ingredients

¾ cup (90 g) all-purpose flour, spooned and leveled
¼ tsp baking soda
¼ tsp fine sea salt

Wet Ingredients

4 tbsp (55 g) unsalted butter, melted and slightly cooled
3 tbsp packed light brown sugar
2 tbsp granulated sugar
1 large egg yolk
½ tsp pure vanilla extract

Add-ins

⅓ to ½ cup (60–85 g) semi-sweet chocolate chips or chunks
Flaky sea salt, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Mix Wet Ingredients: In a medium mixing bowl, combine the melted and slightly cooled butter with the packed light brown sugar and granulated sugar. Stir until the mixture is smooth and well combined.
Add Egg Yolk and Vanilla: Add the large egg yolk and pure vanilla extract to the butter-sugar mixture, stirring until fully incorporated.
Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to evenly distribute the leavening and salt.
Mix Dry Ingredients into Wet: Gradually add the flour mixture to the wet ingredients, gently folding until just combined. Avoid overmixing to keep the cookies tender.
Fold in Chocolate Chips: Fold in the semi-sweet chocolate chips or chunks evenly throughout the dough for generous chocolate flavor.
Portion the Dough: Using a spoon or cookie scoop, place six equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake and Finish: Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.

Notes

For extra chocolatey cookies, increase the amount of chocolate chips up to ½ cup (85 g).
Spooning and leveling the flour prevents dry cookies by ensuring the right amount is used.
Melted butter gives the cookies a chewier, richer texture than cold or softened butter.
Using only the egg yolk adds richness without producing too much dough in this small batch.
Sprinkling flaky sea salt right after baking enhances the chocolate flavor and balances sweetness.