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Best Small-Batch Chocolate Chip Cookies (6 Kid-Approved Cookies)

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This small-batch chocolate chip cookie recipe makes exactly six perfect cookies with crispy edges, gooey centers, and a deeply buttery flavor. It’s the happy accident that became our go-to for quiet Tuesday afternoons.

Ingredients

Scale
  • 3 tablespoons unsalted butter, softened to room temperature
  • 2 tablespoons granulated sugar
  • 3 tablespoons light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅓ cup + 1 tablespoon all-purpose flour (about 50 grams)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup semi-sweet chocolate chips (about 60 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the softened butter, granulated sugar, and packed brown sugar. Beat with a wooden spoon or spatula for about 2 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  3. Add the egg yolk and vanilla extract. Mix until just combined—about 30 seconds.
  4. In a small separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the flour mixture to the butter mixture. Fold gently with a spatula until just combined—stop as soon as the last streak of flour disappears.
  6. Fold in the chocolate chips with a few strokes. Reserve about 6 chips to press into the tops of the dough balls later.
  7. Divide the dough into 6 equal portions (about 1.5 tablespoons each). Roll into smooth balls and place on the prepared baking sheet, spacing them about 3 inches apart.
  8. Bake for 9-11 minutes. For soft, gooey centers, bake 9 minutes; for slightly crisper cookies, bake 11 minutes. Edges should be golden brown and centers puffy and slightly underdone.
  9. Let the cookies rest on the hot baking sheet for 5 minutes. Then transfer to a cooling rack. Press reserved chocolate chips into the tops while still warm.

Notes

For thicker, chewier cookies, chill the dough balls for 30 minutes before baking. The flavor improves after the first day. Store in an airtight container at room temperature for up to 3 days with a slice of bread to keep them soft. Freeze baked cookies for up to 2 months or freeze dough balls for quick baking later.

Nutrition

Keywords: small-batch chocolate chip cookies, 6 cookies, easy cookie recipe, no chill cookies, kid-approved cookies, quick cookies

Find it online: https://fizzlefork.com/best-small-batch-chocolate-chip-cookies-6-kid-approved-cookies/