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Best Small-Batch Chocolate Chip Cookies with Crispy Edges

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These small-batch chocolate chip cookies deliver perfectly crispy edges and soft, gooey centers. Made with simple pantry ingredients and ready in about 30 minutes, this recipe yields 8 to 10 cookies—ideal for hosting or a quick treat.

Ingredients

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  • 4 tablespoons (57g) unsalted butter, softened
  • 2 tablespoons (25g) granulated sugar
  • 3 tablespoons (40g) light brown sugar, packed
  • 1 large egg yolk (about 18g)
  • ½ teaspoon vanilla extract
  • ⅓ cup plus 1 tablespoon (55g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt, plus a tiny pinch for the top
  • ⅓ cup (60g) chocolate chips or chopped chocolate

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, cream together 4 tablespoons softened butter, 2 tablespoons granulated sugar, and 3 tablespoons packed light brown sugar with a hand mixer on medium speed for about 2 minutes, until light and fluffy. Scrape down the sides.
  3. Add 1 large egg yolk and ½ teaspoon vanilla extract. Beat on low speed until just combined, about 15 seconds.
  4. In a small bowl, whisk together ⅓ cup plus 1 tablespoon all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt.
  5. Add the flour mixture to the butter mixture. Mix on low speed until just barely combined, with a few streaks of flour remaining. Fold in ⅓ cup chocolate chips with a rubber spatula until just incorporated.
  6. Chill the dough in the refrigerator for 20 to 30 minutes if time allows (optional but recommended for thicker cookies).
  7. Using a 1.5-tablespoon cookie scoop, portion the dough into 8 to 10 balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 9 to 11 minutes, rotating the pan halfway through. The edges should be golden and set, while the centers look slightly underdone and puffy.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While still warm, sprinkle a tiny pinch of flaky sea salt over the tops.

Notes

Chilling the dough for 20-30 minutes is optional but recommended for thicker cookies. For crispier edges, bake for 11 minutes. Use a kitchen scale for accurate flour measurement if possible. Store in an airtight container at room temperature for up to 3 days; reheat in a 300°F oven for 3 minutes to revive crispness.

Nutrition

Keywords: small-batch chocolate chip cookies, crispy edges, soft center, easy cookie recipe, homemade cookies, dessert for hosting

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