Small Batch Chocolate Chip Cookies

These small-batch chocolate chip cookies are soft and chewy and loaded with chocolate chips!

Course Dessert

Cuisine American

Method Bake

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 145

In a medium mixing bowl, whisk together the melted butter and brown sugar until combined.
1/2 cup (114g) unsalted butter, 1/2 cup (100g) lightly packed brown sugar
Then whisk in the egg and vanilla extract until smooth and glossy.
1 large egg, 1 tsp vanilla
Stir in the flour, baking soda and salt until almost combined.
1 & 1/4 cups (156g) all-purpose flour, 1/4 tsp baking soda, 1/4 tsp salt
Then fold in the chocolate chips. Cover and chill in the fridge for 20 minutes. Meanwhile, preheat your oven to 325F and line 2 baking sheets with parchment paper.
1/2 cup chocolate chips
Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2" apart onto the prepared baking sheets. Top each cookie dough with a few more chocolate chips if desired.
Bake for 9-11 minutes or until the edges are lightly browned and the center is almost set. Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.

You can store these cookies in an airtight container at room temperature for 3-4 days.

Unsalted butter - You can use salted butter and just skip the salt.
Brown sugar - You can use light or dark, or granulated sugar if that's all you have. Brown sugar is preferred because it's more flavorful.
Egg - Can be substituted with a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and let the mixture stand for one minute before using) or a baking powder-oil solution (combine 2 tablespoons of water with 1 tablespoon vegetable oil and 2 teaspoons baking powder).
Chocolate chips - Can be substituted with M&M chocolates or chocolate chunks.