Can I double this recipe?

You absolutely can! Just keep all the ingredients in the same ratio and you'll be good.

Do I need to chill the dough first?

Nope! This is a quick, no-chill recipe, so there's minimal time between you and cookies:)

Why didn't my cookies spread enough?

The reason is you probably added too much flour. That's why I recommend using a scale for the most accurate measurements.

What can I use if I don't have a chocolate bar?

You can just use chocolate chips if you don't have a chocolate bar!

Best Small Batch Chocolate Chip Cookies

Name: Small Batch Chocolate Chip Cookies
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 43g Room temperature butter (3 tablespoons); 55g Brown sugar (1/4 cup); 14g Granulated sugar (1 tablespoon); 1 Large egg yolk; 1/2 Teaspoon Vanilla extract; 1/8 Teaspoon Almond extract; 80g All purpose flour (1/2 Cup + 2 Tablespoons); 1/4 Teaspoon Baking powder; 1/4 Teaspoon Baking soda; 1/4 Teaspoon Kosher salt; 35g Chopped milk chocolate (1/4 cup)

Small Batch Chocolate Chip Cookies

6 chocolate chip cookies on a wire cooling rack.

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In just 15 minutes you can bake the best small batch chocolate chip cookies. Just mix up the dough, roll into balls, bake, and enjoy. Soft, chewy, and loaded with melty chocolate, it's a good thing this recipe only makes 6 cookies!

Author: Nicole Radcliffe
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 6 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

43g Room temperature butter (3 tablespoons)
55g Brown sugar (1/4 cup)
14g Granulated sugar (1 tablespoon)
1 Large egg yolk
1/2 Teaspoon Vanilla extract
1/8 Teaspoon Almond extract
80g All purpose flour (1/2 Cup + 2 Tablespoons)
1/4 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1/4 Teaspoon Kosher salt
35g Chopped milk chocolate (1/4 cup)

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Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper
To a medium bowl add the softened butter, brown sugar, granulated sugar, egg yolk, vanilla, and almond extract. Stir everything together until well combined.
Next, add the flour, baking powder, baking soda, salt, and chocolate chips to the wet ingredients and stir until fully combined.
Divide the cookie dough into 6 equal portions and use your hands to roll them into balls. Space the dough out equally on the baking sheet and bake for 7-9 minutes
Carefully take the baking sheet out of the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to finish cooling completely.

Notes

Room temperature ingredients: By using ingredients that are all the same temperature, the dough comes together much smoother.
Measure properly: Though I've given volume measurements in the recipe card, I highly recommend using a scale. It's the most accurate way to bake and get delicious treats every time.
Don't over mix: Mix until there are no traces of flour left, then gently fold in the chocolate. Over mixing can result in tough cookies, and no one wants that.
No chocolate, no problem: If you don't have a chocolate bar on hand, feel free to use an equal measurement your favorite chocolate chips.
Use parchment paper: To prevent your cookies from sticking to the baking sheet, I like to use parchment paper. You can even wash it and dry completely and use it for another bake, no need to toss it!
Storing: Keep any leftovers in an airtight container at room temperature for up to 4 days.

Find it online: https://www.coleinthekitchen.com/6-chocolate-chip-cookies/