Description

This small batch chocolate chip cookie recipe delivers warm, gooey, bakery-style cookies with a perfect balance of chewy and lightly crisp textures. Made with simple pantry staples in just one bowl, it’s ideal for a quick treat that yields 4 to 6 cookies. The recipe highlights the use of melted butter for richness, a blend of brown and granulated sugars for moisture and crispness, and flaky sea salt for a sweet-salty finish.

Ingredients

Scale

Dry Ingredients

¾ cup (90 g) all-purpose flour
¼ tsp baking soda
¼ tsp fine sea salt

Wet Ingredients

4 tbsp (55 g) unsalted butter, melted and slightly cooled
3 tbsp packed light brown sugar
2 tbsp granulated sugar
1 large egg yolk
½ tsp pure vanilla extract

Add-ins

⅓ to ½ cup (60–85 g) semi-sweet chocolate chips or chunks
Flaky sea salt, for sprinkling on top

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Instructions

Preheat the oven and prepare your pan: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
Mix the wet ingredients: In a medium mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg yolk and vanilla extract, whisking until fully combined to create a rich, chewy cookie base.
Add the dry ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. Gently fold these in with a spatula or wooden spoon until no streaks of flour remain. Avoid overmixing for tender cookies.
Fold in the chocolate: Add chocolate chips or chunks evenly throughout the dough. The dough should hold together but might be slightly sticky; if so, let it rest for 5 minutes to hydrate the flour.
Scoop and shape the cookies: Divide the dough into 4 to 6 equal portions depending on desired cookie size. Roll each into a ball and place on the prepared baking sheet, leaving enough space for spreading. Press extra chocolate chips on top for a bakery-style look.
Bake until just set: Bake for 8 to 11 minutes, or until edges are lightly golden and centers appear slightly soft. For soft, chewy cookies, remove them just before fully baked as they continue to set off the heat.
Cool and finish: Allow cookies to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack if a firmer texture is preferred. While still warm, sprinkle a small pinch of flaky sea salt over each cookie to enhance flavor.

Notes

Use high-quality semi-sweet chocolate chips or chunks for the best flavor.
Resting the dough for 5 minutes before baking helps hydrate the flour and improves texture.
Don’t overbake; pulling cookies out slightly underdone results in a softer, chewier texture.
Flaky sea salt on top adds a delightful contrast to the sweetness.
This recipe makes 4 to 6 cookies, perfect for a small batch treat.