Description
These small batch chocolate chip cookies are a quick and easy treat made with simple pantry staples. Featuring a rich, chewy texture thanks to melted butter and a perfectly soft center with lightly crisp edges, they come together in one bowl and bake in just 8-11 minutes. Topped with a pinch of flaky sea salt, these cookies balance sweet and salty flavors for an insanely good homemade snack perfectly portioned for 4-6 cookies.
Ingredients
Scale
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled
- 3 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Mix-ins
- ⅓–½ cup (60–85 g) semi-sweet chocolate chips or chunks
Topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven and prepare your pan: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Mix the wet ingredients: In a medium mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg yolk and vanilla extract, whisking again until fully combined.
- Add the dry ingredients: Sprinkle the flour, baking soda, and salt directly over the wet mixture. Gently fold in the dry ingredients using a spatula or wooden spoon until no streaks of flour remain. Avoid overmixing for tender cookies.
- Fold in the chocolate: Add the chocolate chips or chunks and fold evenly through the dough. The dough will be soft but should hold together; if sticky, let it rest for 5 minutes to hydrate the flour.
- Scoop and shape the cookies: Divide the dough into 4–6 even portions depending on desired cookie size. Roll each into a ball and place on the prepared baking sheet, leaving space for spreading. Press a few extra chocolate chips on top for bakery-style appearance.
- Bake until just set: Bake for 8–11 minutes until edges are lightly golden and centers look slightly soft. For soft, chewy cookies, pull them from the oven slightly underdone; they will finish setting on the hot pan.
- Cool and finish: Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack for firmer texture. While still warm, sprinkle a pinch of flaky sea salt on top for a delicious sweet-salty finish.
Notes
- Use good-quality semi-sweet chocolate chips or chunks for the best flavor.
- Allow the dough to rest if very sticky to help hydrate the flour for better texture.
- Pull cookies from the oven slightly underdone to keep centers soft and chewy.
- Line your baking sheet to prevent sticking and promote even baking.
- Flaky sea salt on top enhances the chocolate flavor with a subtle salty crunch.
