Small-Batch Chocolate Chip Cookies
Crispy edges, soft centers, and just the right amount of chocolate make these the BEST Small-Batch Chocolate Chip Cookies ever! They get mixed up in one bowl and baked so fast, that they're perfect for a spontaneous treat without a bunch of leftovers.
Equipment
- Sheet Pan
Ingredients
- 1/3 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1/3 cup chocolate chips
- flaky sea salt for topping
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the melted butter and sugars and stir well.
- Add the egg and stir again until the egg is completely incorporated into the dough.
- Add the flour, salt, baking soda, and vanilla and stir until completely combined and all of the flour in incorporated.
- Add the chocolate chips, stirring until they are evenly distributed.
- Scoop dough using a large scoop onto a cookie sheet, leaving space for the cookies to spread as they bake.
- Bake for 12-15 minutes or until the edges are golden brown.
- Let them cool on the baking sheet, top with a sprinkle of flaky sea salt, and enjoy!
Notes
Variations Ideas:
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- Extract - Try almond extract or maple extract as a replacement for the vanilla.
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- Chocolate Chips - White chocolate chips, dark chocolate chips, and milk chocolate chips would all be delicious substitutions!
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- Add-Ins - Add 1/4 cup finely chopped pecans, coconut flakes, or chopped dried cherries to the dough before baking.
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- Substitutions - Use a 1:1 Gluten-Free All Purpose Flour to make these cookies gluten-free. Substitute plant-based butter and dairy-free chocolate chips to make them dairy-free!
Nutrition
Calories: 214kcal
Tried this recipe?Let us know how it was!