Small Batch Bakery-Style Chocolate Chip Cookies (6 Count)

There’s something almost dangerous about having a full batch of chocolate chip cookies sitting on the counter. I know myself well enough to admit that “just one” turns into three… then somehow five. That’s exactly why I adore small batch baking. These cookies are for those moments when you want a warm, bakery-style treat without committing to leftovers that whisper your name all night long.

This small batch chocolate chip cookie recipe makes just enough to share—or not. The cookies bake up with golden, crisp edges, soft and chewy centers, and pockets of melty dark chocolate that feel downright indulgent. No chill time, no mixer required, and just one egg yolk. From bowl to oven in minutes, and straight to bliss shortly after.

If you ever crave that fresh-from-the-bakery cookie experience without filling every cookie jar in the house, this one’s for you.

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Why You’ll Love This Small Batch Cookie Recipe

Easy From Start to Finish

This recipe is wonderfully simple. Everything comes together in one bowl, and while a hand mixer works fine, a spatula does the job just as well.

Pantry-Friendly Ingredients

Flour, butter, sugar, chocolate, and a single egg yolk—that’s it. Nothing fancy, just dependable baking staples.

Perfectly Chewy Texture

These cookies strike that dreamy balance: tender centers with lightly crisp edges. Using only the egg yolk gives them a rich, almost fudgy bite.

Designed for Small Batches

A whole egg would add too much moisture here. One yolk keeps the dough balanced and prevents the cookies from turning cakey.

No Chill Time Required

You can mix, portion, and bake right away. The dough rests briefly while the oven heats, which is enough to improve texture without slowing you down.

Dark Chocolate Goodness

Chopped dark chocolate melts into pools throughout the cookies, while chunks or callets add texture. That contrast is everything.

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What One-Yolk Chocolate Chip Cookies Taste Like

Using just an egg yolk gives these cookies a deeper flavor and a softer, richer texture. Think notes of caramelized brown sugar, buttery dough, and a custardy softness that feels indulgent without being heavy. They’re the kind of cookie you close your eyes for after the first bite.

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A Little Cookie Science (The Short & Sweet Version)

Great cookies come down to balance.

• Butter Ratio: Butter carries the flavor. Too much egg would mute it and make the cookies puffier instead of chewy.
• Moisture Matters: A little moisture helps dissolve sugar and create chew, but too much prevents browning and crisp edges.
• Flour Accuracy: Measuring correctly is crucial in small batches. Too much flour makes cookies dry and thick; too little causes excessive spreading.

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Ingredients You’ll Need

• All-purpose flour: Unbleached works best for a chewy texture.
• Vanilla extract: Don’t skip it—vanilla brings everything together.
• Butter: Salted or unsalted both work. If using salted butter, reduce the added salt slightly.
• Dark brown sugar: Adds chewiness and a deep, caramel-like flavor.
• Granulated sugar: Helps create those golden, crisp edges.
• Egg yolk: Just the yolk—this is key for texture and richness.
• Dark chocolate: Aim for 60–70% cocoa solids, chopped into chunks for melty pockets.

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Step-by-Step Instructions

1. Mix the Butter and Sugars

In a small bowl, stir together the melted, cooled butter, brown sugar, granulated sugar, and vanilla until smooth and glossy.

2. Add the Egg Yolk

Mix in the egg yolk until fully incorporated and the mixture looks creamy.

3. Add Dry Ingredients

Sprinkle the flour, baking soda, and salt over the wet mixture. Gently fold until just combined, then fold in the chocolate chunks.

4. Let the Dough Rest

Cover the bowl and let the dough sit while you preheat the oven. This short rest helps improve texture and flavor.

5. Bake

Preheat the oven to 350°F and line a baking sheet with parchment paper. Divide the dough into 6–7 equal portions, roll into balls, and place them about 2 inches apart. Flatten slightly with your palm.
Bake for 8–10 minutes, until the edges are golden and the centers look soft and puffed. Cool on a wire rack—but sneaking one warm is highly encouraged.

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Expert Tips for Bakery-Style Results

• Let the melted butter cool slightly so the dough isn’t greasy.
• Dark brown sugar equals more chew and deeper flavor.
• Measure flour carefully—small batches are less forgiving.
• Always use baking soda, not baking powder, for proper spread and browning.
• Portion the dough evenly so all cookies bake the same.
• Pull the cookies while the centers still look soft—they’ll finish setting as they cool.