small batch chocolate chip cookies insanely good
Bake insanely good small batch chocolate chip cookies in one bowl with simple ingredients, perfect for quick cravings or dessert for two.
Ingredients
- These small batch chocolate chip cookies use simple pantry staples so you can go from craving to cookie in minutes. Here’s what you’ll need:
Dry ingredients
- ¾ cup 90 g all-purpose flour – Spoon and level it so your cookies stay soft, not dry.
- ¼ tsp baking soda – Helps the cookies spread just enough and stay tender.
- ¼ tsp fine sea salt – Balances the sweetness and boosts the chocolate flavor.
Wet ingredients
- 4 tbsp 55 g unsalted butter, melted and slightly cooled – Melted butter gives these one bowl chocolate chip cookies a rich, chewy texture.
- 3 tbsp packed light brown sugar – Adds moisture and a subtle caramel note.
- 2 tbsp granulated sugar – Helps the edges turn lightly crisp.
- 1 large egg yolk – Perfect for a small batch cookie recipe; it adds richness without making too much dough.
- ½ tsp pure vanilla extract – For that classic homemade cookie aroma.
Chocolate and optional extras
- ⅓ –½ cup 60–85 g semi-sweet chocolate chips or chunks – Use good-quality chocolate for insanely good flavor in every bite.
- Flaky sea salt for sprinkling (optional) – A light pinch on top turns these chocolate chip cookies for two into a bakery-style treat.
- Tip: If you like your cookies extra chocolatey lean toward the higher amount of chocolate chips. Prefer more dough than chips? Start with the lower end and adjust next time to match your perfect bite.
Instructions
- Follow these simple steps and you’ll have warm, gooey cookies in no time. This small batch cookie recipe comes together in one bowl, making it perfect for a quick treat.
Preheat the oven and prepare your pan
- Heat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and help the cookies bake evenly.
Mix the wet ingredients
- In a medium mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until the mixture looks smooth and glossy.
- Add the egg yolk and vanilla extract, then whisk again until everything is fully combined. This is the base that keeps your small batch chocolate chip cookies soft and chewy.
Add the dry ingredients
- Sprinkle the flour, baking soda, and salt directly over the wet mixture.
- Using a spatula or wooden spoon, gently fold the dry ingredients in until no streaks of flour remain. Avoid overmixing; a few small lumps are better than tough cookies.
Fold in the chocolate
- Add the chocolate chips or chunks and fold them evenly through the dough.
- The dough will be soft but should hold together. If it feels very sticky, let it sit for 5 minutes; this quick rest helps the flour hydrate.
Scoop and shape the cookies
- Scoop the dough into 4–6 even portions, depending on how big you like your cookies.
- Roll each portion into a ball and place them on the prepared baking sheet, leaving space for spreading. For bakery-style tops, press a few extra chocolate chips onto each mound.
Bake until just set
- Bake for 8–11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Remember: for soft and chewy one bowl chocolate chip cookies, it’s better to pull them out a little underdone than overbaked. They’ll continue to set on the hot pan.
Cool and finish
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack if you like a firmer texture.
- While they’re still warm, sprinkle a tiny pinch of flaky sea salt on top for that “insanely good” sweet-salty finish.
- In just a few steps, you’ve turned a simple dough into quick chocolate chip cookies that feel like a special treat, perfectly portioned for one or two people.
Notes
Nutrition Information (per cookie, estimated)
| Nutrient | Amount (per serving) |
| Calories | ~225 kcal |
| Total Fat | ~12 g |
| Saturated Fat | ~7 g |
| Carbohydrates | ~29 g |
| Dietary Fiber | ~1 g |
| Total Sugars | ~18 g |
| Protein | ~3 g |
| Sodium | ~120 mg |