Sometimes you want a handful of warm chocolate chip cookies, not four dozen. This small batch recipe makes 8 soft, chewy cookies with crisp edges using one bowl, a single egg yolk and 30 minutes of total time. There is no half-egg problem and no big batch of dough to deal with, so it is perfect for a weeknight craving or a small household.
Makes: 8 cookies. Prep: 10 minutes, plus 15 minutes resting. Bake: 10 to 12 minutes.
Ingredients
- 4 tablespoons (57 g) unsalted butter, melted and cooled for 5 minutes
- 5 tablespoons (about 65 g) packed brown sugar
- 2 tablespoons (25 g) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¾ cup (95 g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup (90 g) chocolate chips or chopped chocolate
- Flaky sea salt, for sprinkling (optional)
Instructions
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
- In a medium bowl, whisk the melted butter with the brown and granulated sugars until smooth. Whisk in the egg yolk and vanilla until glossy.
- Add the flour, baking soda and salt. Stir with a spatula until just combined. If the dough looks crumbly and dry, add 1 teaspoon of milk.
- Fold in the chocolate chips.
- Let the dough rest for 15 minutes. It will firm up so it scoops easily. For thicker cookies, chill it for 30 minutes.
- Scoop 8 portions of about 2 tablespoons (45 g) each. Place on the tray 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden and the centers look soft and slightly underdone.
- Sprinkle with flaky salt, rest on the tray for 5 minutes, then eat warm.
Why this scaled-down recipe works
Small batches are hard to get right because the usual recipe calls for one egg, and a full egg is too much for a third of a batch. This recipe uses only the yolk, which adds richness and chew without extra water. The ratio of butter, sugar and flour matches our full-size soft chewy chocolate chip cookies, just scaled to about one-third, so you get the same soft center and brown sugar flavor. The melted butter makes the dough easy to stir by hand, and the resting time lets the flour hydrate.
Why a scale matters for small batches
When a recipe is small, errors are big. An extra tablespoon of flour in a half-batch is a much larger share of the dough than in a full batch, and can turn cookies dry and cakey. Weigh your ingredients if you can. If you use cups, spoon the flour into the measuring cup and level it off. Our guide on measuring cups vs. grams explains why a $15 scale pays for itself, and our flour guide covers what to do if you only have bread flour or cake flour.
Small batch tips
- Use a small bowl. A tiny amount of dough is hard to mix in a huge bowl.
- Use the leftover egg white. Scramble it, add it to an omelet or freeze it for later.
- Use a small scoop or tablespoon. Equal portions bake evenly.
- Watch the time. Small cookies on a small tray can bake faster, so check at 9 minutes.
- Toaster oven: use it at 350°F (175°C), and check early, since toaster ovens often run hot near the top.
For more beginner baking habits, see 15 baking tips for beginners.
One giant skillet cookie
Press all the dough into a greased 6-inch cast iron skillet or oven-safe pan, and bake at 350°F (175°C) for 18 to 22 minutes, until the edges are golden and the center is just set. Let it cool for 10 minutes and serve warm with ice cream. For skillet care, see our cast iron guide.
Variations
- Brown butter: brown the 4 tablespoons of butter, cool, and add 1 teaspoon milk. Learn more in our brown butter chocolate chip cookies.
- Peanut butter chip or white chocolate: swap in your favorite chips.
- Nuts: add 3 tablespoons chopped toasted pecans or walnuts.
- Oatmeal: replace 2 tablespoons of the flour with old-fashioned oats.
- Espresso: add ¼ teaspoon instant espresso powder.
- Pumpkin spice: add ½ teaspoon pumpkin pie spice to the dry ingredients.
Make ahead, storing and freezing
Store cookies in an airtight container for up to three days, with a slice of bread to maintain softness. Freeze any extra dough balls on a tray and bag them. Bake straight from frozen at 350°F (175°C), adding 1 to 2 minutes. That gives you fresh cookies whenever you want a couple. It is a good use of the freezer strategies in our freezer-friendly meals guide.
Troubleshooting
Cookies spread too flat: the butter was too warm or the dough was not rested. Chill for 30 minutes. See why cookies spread.
Cookies are cakey: too much flour or too much mixing.
Cookies are hard: overbaked. Pull them when the centers are still soft.
Dough is crumbly: flour was packed in the cup. Add 1 teaspoon milk.
Common questions
Can I use a whole egg? Not in this recipe. A whole egg would make the dough too wet.
Can I use salted butter? Yes. Omit the added salt.
Can I double it? Yes. Use 2 yolks and double everything else for 16 cookies.
Can I make it without chilling? Yes, but the cookies will be a bit flatter.
