My family loves these one-bowl Small Batch Chocolate Chip Cookies! With this easy chocolate chip cookie recipe there’s no need to get out the mixer, soften the butter, or chill the dough.
I’m not sure that I will ever have a “favorite” chocolate chip cookie recipe. It sounds too… final. As if the search for the perfect chocolate chip cookie could ever be over. I’m always on the hunt, forever hoping that the next cookie I have will be my favorite.
With that said, this recipe is definitely my favorite right now. This Small Batch Chocolate Chip Cookies recipe is the one that I keep coming back to (maybe a little too often) because it is just so incredibly simple and so dang good.
Small Batch Chocolate Chip Cookies
Like my Small Batch Chocolate Chip Muffins, I know that I always have the ingredients on hand to make these homemade chocolate chip cookies. Also like the muffins, this recipe only uses one bowl. And no stand mixer. And no softened butter. There’s nothing worse than a late night craving for cookies only to realize that you can’t make them right away because you didn’t set out the butter an hour ago!
This recipe uses melted butter, so you’re only 15 minutes away from freshly baked cookies at all times.
I use a medium cookie scoop to make eight uniform chocolate chip cookies, which is the perfect amount of cookies for our family. One for each kid and two each for me and James- ha!
I love this Small Batch Chocolate Chip Cookies recipe because it’s rare that I need five dozen cookies. This recipe is the one I pull out to make my kids cookies after school. It’s my go-to when James and I are craving something sweet after the kiddos are in bed.
How to Freeze Chocolate Chip Cookies
It’s also the recipe that I keep in my freezer at all times. Just mix up the ingredients, scoop the dough, and freeze the balls of dough to bake at a later time. Make sure to flash freeze the balls of dough individually on a cookie sheet (to prevent them from sticking together) before tossing them into an airtight freezer bag. I usually bake mine 2-3 minutes longer from frozen (about 15 minutes total).
If you want more cookies, I would probably just use a regular recipe. Technically, you should be able to just double this recipe, but I haven’t tried it. (I have made this recipe twice in a row because I wanted more cookies, but I mixed the batter separately.) I love these copycat Hotel Chocolate Chip Cookies when I’m craving more (makes 20 cookies) and this Chocolate Chip Skillet Cookie is my daughter’s favorite!
Recipe Tester Notes
- Do not over-bake these cookies. Say it with me, “I will not over-bake these cookies.” The tops will be puffy, the centers will look under-done, but they WILL continue to cook on the baking sheet after you take them out of the oven. Look for the bottoms to be starting to brown and pull those babies out of the oven. Mine are perfect at the 12 minute mark.
- These cookies are magic after letting them rest for five minutes and then enjoying immediately. (They are still yummy later but definitely best fresh and warm.)
- Don’t worry if your butter doesn’t melt all the way- you want soft but it doesn’t have to be completely liquid. I microwave mine for 22 seconds and use that. (Anything over and it splatters all over the inside of my microwave!)
- I’ve used this large cookie scoop to make four cookies from this recipe. Even though they’re double in size they only need an extra minute of baking time.
My family loves these one-bowl Small Batch Chocolate Chip Cookies! With this easy chocolate chip cookie recipe there's no need to get out the mixer, soften the butter, or chill the dough.
- 3 tbsp butter, melted
- 6 tbsp brown sugar
- 1 egg yolk
- 1 tsp vanilla
- 1/2 cup flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup semi-sweet chocolate chips
Preheat oven to 325F.
In a small bowl, whisk the butter and sugar together.
Whisk in the vanilla and egg yolk until smooth and creamy.
Sprinkle the flour, baking soda, and salt over the wet ingredients. Stir until just mixed.
Fold in the chocolate chips.
Use a cookie scoop to create eight equal portions.
Bake for 12-14 minutes. Do NOT over-bake. They may look underdone or gooey in the middle- but they will continue to bake while they cool.
Cool on the cookie sheet for 5 minutes then transfer to a wire rack.