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Cozy Small-Batch Chocolate Chip Cookies – Best Easy 6-Cookie Recipe

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A quick and easy recipe for six perfectly chewy chocolate chip cookies with crispy edges and melty chocolate pools. Made with simple ingredients in about 25 minutes, this small batch is ideal for cozy evenings or last-minute treats.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed for about 2 minutes (or beat vigorously with a wooden spoon for 3 minutes) until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the egg yolk and vanilla extract. Mix on low speed or stir until just combined. The mixture may look slightly curdled; this is normal.
  4. In a small bowl, whisk together the flour, baking soda, and salt.
  5. Add the flour mixture to the butter mixture in two additions, mixing on low speed or stirring gently after each addition. Stop as soon as the flour disappears. The dough should be soft and slightly sticky.
  6. Fold in the chocolate chips with a spatula or wooden spoon until evenly distributed. Optionally, reserve a few chips to press onto the tops of the dough balls before baking.
  7. Using a 1.5-tablespoon cookie scoop or a regular tablespoon, portion out 6 equal mounds of dough. Roll each mound into a ball between your palms. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes, until the edges are golden brown and the centers look slightly underdone and puffy. For softer cookies, bake 10 minutes; for crispier, bake 12 minutes.
  9. Let the cookies cool on the baking sheet for 5 minutes. This allows them to finish setting up.
  10. Transfer the cookies to a wire rack. If using flaky sea salt, sprinkle a tiny pinch on each cookie while still warm. Let cool completely if desired, or enjoy warm.

Notes

For thicker, chewier cookies, chill the dough balls for 30 minutes before baking. If cookies spread too much, the butter was too soft or the oven wasn’t hot enough. If they didn’t spread enough, the flour was overmeasured or the butter wasn’t soft enough. Rotate the pan halfway through baking for even browning.

Nutrition

Keywords: small batch chocolate chip cookies, easy cookie recipe, 6 cookies, quick cookies, chewy chocolate chip cookies

Find it online: https://cravemila.com/cozy-small-batch-chocolate-chip-cookies-best-easy-6-cookie-recipe/