One Bowl Small Batch Chocolate Chip Cookies Recipe
These One Bowl Small Batch Chocolate Chip Cookies are perfect for when you want a quick, easy, and delicious treat without making a large batch. Ready in just 25 minutes from start to finish, these soft and chewy cookies require no chilling and make about 8 large cookies. Perfectly portioned and packed with chocolate chips, they’re an ideal fix when your sweet tooth calls for a smaller indulgence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- ½ cup plus 2 tablespoons all-purpose flour (85 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup butter, softened
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Add-ins
- ⅔ cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
- Cream Butter and Sugars: In a medium bowl, use a hand or stand mixer to beat the softened butter with the brown and granulated sugars until light and fluffy, about 2-3 minutes. This step ensures a tender and chewy texture.
- Add Egg Yolk and Vanilla: Add in the egg yolk and vanilla extract and beat until fully incorporated, creating a smooth batter.
- Combine Dry Ingredients: Move the butter mixture to one side of the bowl. Add the flour, salt, and baking soda to the clear side, gently mixing them together.
- Mix Dry and Wet Ingredients: Using a spoon or your mixer on low speed, gradually stir the dry ingredients into the wet until fully combined, scraping down the bowl sides as needed for even mixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to evenly distribute them throughout the dough.
- Scoop the Dough: Using a large cookie scoop or your hands, portion dough into 8-10 balls (about 2-3 inches each) and place them on a parchment paper or silicone-lined baking sheet.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are just lightly browned. The centers should still look soft for a chewy texture.
- Cool and Enjoy: Remove from oven and let the cookies cool completely on the baking sheet or a wire rack. They can be enjoyed warm but be careful as the centers will be hot. Optionally, sprinkle with flaked sea salt.
- Storage and Freezing: Store baked cookies in an airtight container at room temperature. For dough, freeze pre-scooped balls and bake directly from the freezer, extending baking time to 12-14 minutes.
Notes
- The recipe requires no chilling time, allowing you to bake right after mixing.
- Butter should be softened but not melted for best creaming results.
- Using only the egg yolk instead of the whole egg keeps the cookies chewy and rich.
- Flaked sea salt sprinkled on top adds a nice contrast to the sweetness.
- Freezing dough balls is a convenient way to have fresh cookies anytime; just add a few extra minutes to baking time.
- For portioning, a large cookie scoop is ideal to ensure even cookie sizes and baking times.
