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Perfect Small-Batch Chocolate Chip Cookies: Easy One-Dozen Recipe

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This recipe makes exactly one dozen perfect chocolate chip cookies with golden edges, soft centers, and pools of melted chocolate. No chilling required, simple ingredients, and ready in about 25 minutes.

Ingredients

Scale
  • 6 tablespoons unsalted butter (85g)
  • ¼ cup granulated sugar (50g)
  • ¼ cup packed light brown sugar (55g)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour (96g)
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup semi-sweet chocolate chips (90g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
  2. Melt the butter in a microwave-safe bowl in 15-second intervals until just melted. Let cool for 2 minutes.
  3. In a medium mixing bowl, combine the melted butter, granulated sugar, and packed brown sugar. Whisk vigorously for about 1 minute until smooth and slightly lighter in color.
  4. Add the egg yolk and vanilla extract. Whisk until fully combined, about 30 seconds, until glossy and smooth.
  5. In a small bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  6. Add the flour mixture to the butter mixture. Fold gently with a rubber spatula just until no white flour streaks remain (about 15-20 folds).
  7. Fold in the chocolate chips until evenly distributed. The dough will be soft and slightly greasy.
  8. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get 12 cookies. Optionally press extra chocolate chips on top.
  9. Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone and puffy.
  10. Cool on the pan for 5 minutes, then transfer to a cooling rack using a thin spatula.

Notes

The egg yolk is non-negotiable for this recipe; using a whole egg will cause cookies to spread too much. Let melted butter cool for at least 2 minutes before adding egg yolk to avoid scrambling. For best results, use a kitchen scale for flour measurement. If you have time, let portioned dough balls rest for 30 minutes before baking for deeper flavor and chewier texture. Bang the pan on the oven rack 2 minutes before cookies are done for crackly tops.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, one dozen cookies, no chill cookies, quick cookies

Find it online: https://leilameals.com/perfect-small-batch-chocolate-chip-cookies-easy-one-dozen-recipe/