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Perfect Small-Batch Chocolate Chip Cookies: Easy 6-Cookie Recipe

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This is the perfect small-batch chocolate chip cookie recipe for when you want a warm, gooey treat without committing to a full batch of 24 cookies. It yields exactly six generous cookies with a chewy center and crispy edges, ready in about 20 minutes with no chilling required.

Ingredients

Scale
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • ¼ cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup plus 1 tablespoon all-purpose flour, spooned and leveled
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup semi-sweet chocolate chips
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium mixing bowl, melt the 3 tablespoons of unsalted butter. Let it cool for a minute or two.
  3. Add the ¼ cup packed light brown sugar and 2 tablespoons granulated sugar to the melted butter. Whisk vigorously for about 30 seconds until smooth and thick.
  4. Add the single egg yolk and ½ teaspoon vanilla extract. Whisk again until fully combined and glossy.
  5. In a separate small bowl, whisk together the ½ cup plus 1 tablespoon all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt.
  6. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. Do not over-mix.
  7. Fold in the ⅓ cup semi-sweet chocolate chips until evenly distributed. Optionally, reserve a few chips to press onto the tops of the dough balls.
  8. Using a cookie scoop or tablespoon, portion the dough into 6 equal-sized balls (about 1.5 tablespoons each). Place them evenly spaced on the prepared baking sheet, about 2 inches apart.
  9. Bake for 10-12 minutes. At 10 minutes, the cookies will look puffy, golden around the edges, and soft in the center. For crispier cookies, bake up to 12 minutes.
  10. As soon as they come out of the oven, sprinkle a tiny pinch of flaky sea salt over each hot cookie (if using). Let them cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.

Notes

The dough temperature is key. If your kitchen is hot, chill the dough in the fridge for 10 minutes before scooping to prevent spreading. Don’t skip the 5-minute cooling time on the pan—it allows the cookies to set properly. For best results, use a cookie scoop for even-sized cookies. If using a whole egg instead of just the yolk, the texture will be cakier and puffier. To double the recipe, double all ingredients and use one whole egg instead of just a yolk.

Nutrition

Keywords: small batch chocolate chip cookies, 6 cookie recipe, easy chocolate chip cookies, chewy chocolate chip cookies, late night cookie recipe

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