Small Batch Chocolate Chip Cookies

A Small Batch Chocolate Chip Cookie topped with sea salt on a white background.

Small Batch Chocolate Chip Cookies

This recipe is perfect when you want to eat a chocolate chip cookie, but not be stuck with a huge batch! This recipe makes 6 chocolate chip cookies that are soft and topped with flaky sea salt.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Calories 302kcal

Author Whitney Wright

Ingredients

1/4 cup unsalted butter softened
1/3 cup brown sugar packed
1 tablespoon granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup + 1 tablespoon all-purpose flour
1 teaspoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
flaky sea salt for topping

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and granulated sugar for 1-2 minutes. Add the egg yolk and vanilla extract and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
Add the flour, cornstarch, baking soda and salt. Mix to combine, scraping down the sides of the bowl with a rubber spatula. Fold in the chocolate chips with the rubber spatula. (Cover the bowl with plastic wrap, chill dough for 15 minutes then scoop).
Use a 2 T sized cookie scoop (size 30 scoop) to portion out 6 total cookie dough balls. Place the balls on the prepared baking sheet. Sprinkle the tops of each cookie dough ball with flaky sea salt. Bake for 10 minutes or until the edges are set and the tops are barely golden.
Remove from the oven, let side on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Check out my Freezing Cookie Dough and Freezing Cookies posts for everything you need to know about storing and freezing!

Nutrition