One Bowl Small Batch Chocolate Chip Cookies
These one bowl Small Batch Chocolate Chip Cookies are so easy and done start to finish in 30 minutes. No chilling required! This recipe makes about 8 cookies for when you don't want several dozen cookies but need a fix. Soft and chewy and so delicious.
Servings: 8 large cookies
Calories: 214kcal
Ingredients
- ½ c plus 2 T flour 85 grams
- ¼ c butter, softened
- ¼ c brown sugar, packed
- ¼ c sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ c chocolate chips
Instructions
- Preheat oven to 350°F.
- In a medium bowl, using a hand or standing mixer, beat butter and sugars to cream. Make sure to beat for about 2-3 minutes. Once creamed, add in egg and vanilla and beat to incorporate.
- Shift mixture to the side and add flour, salt, and baking soda. Gently mix the dry ingredients together. Using a spoon or you mixer, stir the dry ingredients into wet to fully incorporate, scraping down the sides of the bowl if needed. Fold in the chocolate chips.
- Use a large cookie scoop to spoon dough or roll into 8-10 even balls (about 2-3 inch balls) onto parchment lined or silicone lined baking sheet. Bake for 9-11 minutes or until edges become slightly browned. Remove from oven and allow to cool completely (or not, because in reality you will try to eat one and scald your tongue like I did.)
- Store in an airtight container. Sprinkle with flaked sea salt if desired.
- *** You can freeze this dough in pre-scooped cookies and bake them straight from the freezer. Bake for about 12-14 minutes if your cookies are frozen.
Video
Notes
- Butter: Make sure the butter is softened and not melted. This will make or break these cookies. You want this dough to be at room temperature before baking. If the butter is too warm, the cookies may come out flat and hard. If yours is too warm, return the dough to the fridge to allow it to chill for a few minutes.
- Don't over bake these cookies! Unless that is your preference. But if you want gooey and chewy cookies, do not overtake them. When you see the edges start to brown a bit, you should be all set.
- No chilling is required for these one bowl Small Batch Chocolate Chip Cookies, but you can chill them for about 10-20 minutes if desired. I like to make a test cookie to see if they spread too much and then chill if so--sometimes the dough is too warm as butter may be a bit too warm from the start. Chilling a bit is key.
- This recipe makes about 8 medium/large sized cookies. Mine were about 3 inches or so in diameter. I use a 1 ½ tablespoon cookie scoop and press the cookie dough into the scoop well.
- All the chips! I went with ⅔ cup chocolate chips but honestly, you do you--add more if you would like.I used larger dark chocolate morsels because I like the way dark chocolate tends to photograph. The morsels were larger than your average sized chip. Switch up the flavor chips, chop up some chocolate as well or use chunks. The world is your chocolate chip cookie!
Nutrition
Calories: 214kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 176mg | Potassium: 18mg | Fiber: 1g | Sugar: 22g | Vitamin A: 243IU | Calcium: 28mg | Iron: 1mg