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Best Easy Small-Batch Thick Chewy Chocolate Chip Cookies

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These thick, chewy chocolate chip cookies are made in a small batch—perfect for when you crave a warm, homemade cookie without committing to a dozen. With crisp edges, a soft center, and melty chocolate, they’re ready in about 25 minutes using simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (85g) semi-sweet chocolate chips or chunks

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the butter in a medium microwave-safe bowl in 20-second bursts until just melted. Let cool for about 2 minutes.
  3. Add the brown sugar and granulated sugar to the melted butter. Whisk vigorously for about 30 seconds until the mixture looks like wet sand and has slightly lightened in color.
  4. Add the egg yolk and vanilla extract. Whisk until fully combined and smooth, about 20 seconds.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture. Use a rubber spatula to fold together gently until no streaks of flour remain. The dough will be soft and slightly sticky.
  7. Fold in the chocolate chips or chunks with a few strokes until evenly distributed.
  8. Using a 1.5-tablespoon cookie scoop or two spoons, scoop the dough into 4 equal portions (about 2 tablespoons each). Roll each into a ball. For extra height, pull the dough ball apart and press the two halves back together with the torn sides facing up.
  9. Place the dough balls on the prepared baking sheet, spacing them at least 3 inches apart. Bake for 11-13 minutes, until the edges are golden brown and set but the centers still look slightly underdone and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

For extra thick cookies, chill the portioned dough balls for 30 minutes before baking. Use a light-colored baking pan to prevent burning. The brown sugar is key for chewiness—do not substitute. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use vegan butter and a flax egg.

Nutrition

Keywords: small batch chocolate chip cookies, thick chewy cookies, easy cookie recipe, homemade cookies, quick cookies

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