In just 15 minutes you can have 6 perfect chocolate chip cookies. These are seriously the best chocolate chip cookies I've had in a long time. They're so soft, so chewy, with a sweet vanilla flavor, and pools of melty chocolate to make the perfect bite. It sure is a good thing this recipe only makes six cookies!
If you're looking for the best chocolate chip cookie recipe, look no further. It takes one bowl, 15 minutes, and less than 10 ingredients to make these. The chewy, buttery texture is beyond compare, but even more so is the flavor. Sweet vanilla with a faint hint of almond makes these chocolate chip cookies taste like they're fresh from the bakery. Add in the chopped chocolate and you have a winner. You HAVE to make these.
Ingredients and Equipment:
- Baking sheet
- Parchment paper
- Mixing bowl
- Small cookie scoop
- Butter: I use salted butter in every recipe because I like the flavor it adds.
- Brown sugar & White sugar: A blend of sugars makes the best chocolate chip cookies. The brown sugar adds that signature chewiness, while the white sugar makes the cookie have a slight snap to it.
- Egg yolk: Since it's a small batch recipe, the whole egg would be too much. 1 egg yolk brings in the right amount of fat and richness for this recipe.
- Vanilla and Almond extract: Vanilla is a signature chocolate chip cookie flavor, but I add in almond to this recipe because it gives a faint floral note that makes these cookies taste like they're fresh from a bakery.
- Flour: I use all-purpose flour from King Arthur, and I haven't tested this recipe with any other kind.
- Baking powder and Baking soda: These are important leavening agents so that the cookies come out with the right texture.
- Salt: Even though I use salted butter I still add salt because it balances out the sweetness of the cookie
- Chocolate: The most important part! Chopped semi-sweet or milk chocolate is best so you get pools of melty chocolate.
How to make the Chocolate Chip Cookies
This recipe is very easy, comes together in 5 minutes, and bakes in under 10. There's just 15 minutes between you and a bite of heaven.
First, pre-heat your oven to 350 and line a baking sheet with parchment paper. I always use parchment to bake, and never have any trouble with baked good sticking.
In a medium sized mixing bowl, stir together the softened butter, brown sugar, sugar, egg yolk, vanilla, and almond extracts until well combined. Next, add in the flour, baking powder, baking soda, salt and chopped chocolate. Stir that until there are no traces of flour left.
Using a small cookie scoop (this size) scoop 2 balls of dough into your hand and roll them into one. Repeat with remaining dough until you've formed 6 balls. Space the dough out evenly on the parchment lined baking sheet and bake for 8-10 minutes, or until the edges begin to turn golden brown. Take the sheet out of the oven and let the cookies cool on it for 10 minutes before transferring them to a wire rack to cook completely.
Tips and Tricks:
- Please use parchment paper! It keeps the cookies from sticking to the pan without adding excess oil to the recipe, I never bake without it!
- If you remember to, let your egg come to room temperature. It will mix into your dough more easily, but it's not a necessary step.
- When measuring the flour, do not pack it down! I do a scoop then shake the measuring cup to "level" it. If you pack the flour down the cookies will be too dry
- The recipe calls for chopped chocolate, but chocolate chips will work in a pinch
- Roll the dough into balls so you get perfectly round cookies
- Let the cookies cool on the baking tray for 10 minutes before transferring them to a cooling rack. This 10 minute rest allows the cookies to cool slightly and hold their shape when you move them.
You absolutely can! Just keep all the ingredients in the same ratio and you'll be good.
This is a quick, no-chill recipe! Minimal time between you and cookies:)
The reason is you probably added too much flour. If you pack it down, the weight in grams is more, absorbing the moisture in the dough, not letting your cookies spread. Be sure to just scoop and shake the flour in the measuring cup and you'll be good!
You can use chocolate chips if you don't have a chocolate bar!
Be sure to Pin this recipe to save it for later, or tag me on Instagram (@coleinthekitchen) when you make these chocolate chip cookies! Hope you enjoy them as much as my family and I did.Print
Quick Small-Batch Chocolate Chip Cookies
The best small-batch chocolate chip cookie recipe! 6 perfectly soft and chewy cookies with pools of melty chocolate. Great for a date night or simply to have around as a snack. They're so good, you may have to double!
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
- 3 Tablespoon Softened butter
- ¼ Cup Brown sugar
- 1 Tablespoon Sugar
- 1 Egg yolk
- ½ Teaspoon Vanilla
- ⅛ Teaspoon Almond extract
- ½ Cup + 2 Tablespoon Flour
- ¼ Teaspoon Baking powder
- ¼ Teaspoon Baking soda
- ¼ Teaspoon Salt
- Heaping ¼ Cup Chopped chocolate (or chocolate chips)
- Preheat oven to 350 and line a baking sheet with parchment paper
- To a medium bowl add the softened butter, both sugars, egg yolk, vanilla, and almond extract. Stir everything together until well mixed.
- Add the flour, baking powder, baking soda, salt, and chocolate chips to the wet ingredients and stir until fully combined.
- Using a small cookie scoop, scoop 2 balls of dough into your palm ( about 1 heaping tablespoon) and roll them in 1 ball of dough. Continue with the rest of the dough, making 6 balls in total.
- Space the dough out equally on the baking sheet and bake for 8-10 minutes
- Take the tray out of the oven and let the cookies cool on the baking sheet for 10 minutes then transfer them to a wire rack to finish cooling
- Calories: 160
Keywords: 6 cookies, chocolate chip cookie, small-batch chocolate chip cookie, small-batch cookie
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