Small Batch Chocolate Chunk Cookies
If you’re craving something sweet but don’t want to make a full batch, these Small Batch Chocolate Chunk Cookies are exactly what you need! This recipe makes just 6 gooey, ultra-chocolatey cookies that taste like they came straight from a bakery. Made with a single egg yolk, cornstarch for softness, and rich dark chocolate chunks, these cookies are soft in the center, lightly crisp on the edges, and not overly sweet. It’s the perfect quick and easy cookie recipe when you want a treat without the leftovers.
Ingredients
- 67.8 grams (1/2 cup + 1 tablespoon) All-purpose flour
- 8 grams (1 tablespoon) Cornstarch
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- Pinch of Salt
- 56 grams (4 tablespoons) Unsalted butter, softened see note
- 50 grams (1/4 cup) Brown sugar
- 25 grams (2 tablespoons) Granulated sugar
- 1 Large yolk, room temperature
- 1 teaspoon Vanilla extract
- 50 grams (1/3 cup) Chocolate chunks + extra for topping
- optional* Maldon sea salt
Instructions
- In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.67.8 grams (1/2 cup + 1 tablespoon) All-purpose flour, 8 grams (1 tablespoon) Cornstarch, 1/4 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, Pinch of Salt
- In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar for 3 to 4 minutes, or until the mixture lightens in color and becomes fluffy.56 grams (4 tablespoons) Unsalted butter,, 50 grams (1/4 cup) Brown sugar, 25 grams (2 tablespoons) Granulated sugar
- Add the egg yolk and vanilla extract to the creamed butter and sugar. Mix until everything is fully combined.1 Large yolk,, 1 teaspoon Vanilla extract
- Add the dry ingredients to the wet mixture along with the chocolate chunks. Mix on low speed until no streaks of flour remain. Be careful not to overmix.50 grams (1/3 cup) Chocolate chunks + extra for topping
- Line a plate with parchment paper. Scoop out 6 equal portions of dough, about 1.5 tablespoons each. Place the cookie dough balls on the plate and refrigerate for 30 minutes to help the cookies hold their shape while baking.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and place the chilled dough balls onto the sheet. Bake for 10 to 12 minutes, or until the edges are lightly golden. Once out of the oven, use the rim of a bowl or a cup to gently shape the cookies into perfect circles. Sprinkle with flaky sea salt and let them cool completely on a wire rack before serving.
Notes
Butter: To soften the butter, microwave for 15 to 20 seconds.
Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. If you prefer a warm cookie, you can reheat one in the microwave for 10 to 15 seconds.
Freezing: Freeze the unbaked cookie dough balls by placing them on a baking sheet and freezing until solid. Then transfer them to a freezer-safe bag or container. Bake from frozen at 350°F for 11 to 13 minutes, or until the edges are golden and the centers are set.