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Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies

Adapted from here.

Course Dessert
Keyword chocolate chip cookie recipe, small batch chocolate chip cookies, small batch cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 cookies


  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup (67 grams) all purpose flour
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon baking soda
  • 1/3 cup (64 grams) packed dark brown sugar
  • 1 tablespoon + 1 teaspoon (19 grams) sugar
  • 1 egg yolk
  • 3/4 teaspoon vanilla extract
  • 2 ounces (60 grams) dark or semisweet chocolate chips


  1. Preheat to 375°F. Set an oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
  2. Warm butter in a small saucepan over medium heat. The butter will melt, then foam and bubble, then start to brown. You will notice little brown bits forming at the bottom of the pan. Stir frequently during this process and keep your attention on the pot (read about listening cues above). You will know the butter is done when it gives off a nutty aroma and turns a golden brown (about 4 to 5 minutes). Transfer butter to a medium bowl and let cool for 5 minutes.
  3. Meanwhile, add flour, salt and baking soda to a small bowl, whisking to combine.
  4. To the bowl with the brown butter, add both sugars and whisk until the sugar is incorporated. The mixture will look like wet sand. Add the egg yolk and whisk until the mixture is smooth (about 30 seconds). Whisk in vanilla. Add dry ingredients to the bowl, and using a spatula, fold the dry ingredients in the wet until no dry spots remain. Fold in the chocolate chips. The dough will look wet and may feel a bit greasy.
  5. Using your hands or an ice cream scoop, portion out 9 to 10 1-ounce balls, and place 1-inch apart on the prepared baking sheet. Bake until the cookies are golden brown and firm around the edges (8 to 10 minutes). Let cool for 5 minutes on the baking sheet, then transfer to a wire rack.