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Best Small Batch Chocolate Chip Cookies – Soft & Gooey

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These small batch chocolate chip cookies are soft, gooey, and made with simple pantry ingredients. Perfect for a last-minute dessert or a quiet night in, they deliver a crowd-pleasing texture with slightly crispy edges and a tender center.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, softened to room temperature
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (42g) light brown sugar, packed
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract
  • ½ cup (63g) all-purpose flour, spooned and leveled
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer on medium speed for about 2 minutes, until light and fluffy. Scrape down the sides of the bowl once halfway through.
  3. Add the egg yolk and vanilla extract to the butter mixture. Mix on low speed until just combined, about 15 seconds.
  4. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, with a few streaks of flour remaining.
  6. Fold in the chocolate chips using a rubber spatula until evenly distributed. Optionally, reserve a few chips to press onto the tops of the dough balls before baking.
  7. Chill the dough for 15 minutes in the refrigerator.
  8. Scoop the dough into 8 equal portions using a 1.5-tablespoon cookie scoop or a regular spoon. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Optional: Sprinkle a tiny pinch of flaky sea salt on top of each dough ball.
  10. Bake for 9 to 11 minutes, or until the edges are golden brown and the centers look slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
  12. Serve warm or at room temperature.

Notes

Chilling the dough for 15 minutes is non-negotiable to prevent spreading. For extra gooey cookies, bake for 9 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 3 months or raw dough balls for up to 3 months.

Nutrition

Keywords: small batch chocolate chip cookies, soft and gooey cookies, easy cookie recipe, quick dessert, homemade cookies

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