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Perfect Small-Batch Chocolate Chip Cookies: Easy 6-Ingredient Recipe

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These small-batch chocolate chip cookies are made with just six simple ingredients and come together in about 25 minutes. They have golden edges, soft centers, and that perfect crinkle on top—ideal for when you want homemade cookies without a big production.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, softened
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (38g) light brown sugar, packed
  • 1 large egg yolk (about 18g)
  • ½ teaspoon vanilla extract
  • ½ cup plus 1 tablespoon (75g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and slightly fluffy, about 2 minutes.
  3. Add the egg yolk and vanilla extract, mixing until just combined and smooth.
  4. In a small bowl, whisk together the flour, baking soda, and salt.
  5. Add the flour mixture to the butter mixture and fold gently with a rubber spatula until just a few streaks of flour remain. Add the chocolate chips and fold until the dough comes together. Do not overmix.
  6. Cover the bowl and refrigerate the dough for at least 15 minutes (up to 48 hours for deeper flavor).
  7. Scoop the dough into 6 equal portions (about 1.5 tablespoons each) and place them on the prepared baking sheet, spacing them about 3 inches apart. Roll each into a ball and gently flatten the tops slightly.
  8. Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly underdone and puffy. Rotate the baking sheet halfway through for even browning.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

For best results, use room temperature butter and don’t skip the dough chilling step. The cookies will continue to bake on the hot sheet after removal, so pull them when the centers look slightly underdone. For crispier cookies, bake 12 minutes; for chewier, bake 10 minutes. The dough can be refrigerated for up to 48 hours for deeper flavor. To freeze, portion dough balls and freeze on a baking sheet, then transfer to a freezer bag; bake from frozen, adding 2-3 minutes.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, 6-ingredient cookies, homemade cookies, quick dessert

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