Small Batch Chocolate Chip Cookies
Small batch chocolate chip cookies are soft, chewy & completely irresistible. They're made with melted butter, no mixer, and there's no chilling required - so you can go from cookie craving to a plate of warm cookies in no time.
Servings: 6 cookies
Equipment
- Cookie Sheet
Ingredients
- 1/4 cup unsalted butter (56 grams) melted
- 6 tablespoons brown sugar (75 grams)
- 1 large egg yolk
- 2/3 cup all-purpose flour (84 grams) spooned & leveled
- 1/4 teaspoon baking soda
- pinch salt
- 1/4 cup chocolate chips (about 45 grams)
Instructions
- Preheat the oven to 350F (1890C) degrees. Line a cookie sheet with parchment paper.
- In a small bowl whisk together the melted butter and brown sugar until you no longer see butter sitting on top of the sugar.
- Whisk in the egg yolk and vanilla extract.
- Stir in the flour, baking soda and salt until there are no lumps.
- Mix in the chocolate chips.
- Form the dough into 6-8 balls and place 2-3 inches (about 5-7 cm) apart on the lined cookie sheets.
- Bake for 10-12 minutes, or until the tops are just set. Optionally, place a few extra chocolate chips on top of each cookie.
Notes
- Light Brown Sugar: If you only have dark brown sugar, I recommend using 1/4 cup dark brown sugar plus 2 tablespoons white sugar.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
- Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 6 uniform cookies
Nutrition
Calories: 211kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 52mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 277IU | Calcium: 23mg | Iron: 1mg