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Chewy Small-Batch Chocolate Chip Cookies: Easy 10-Minute Recipe

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These chewy small-batch chocolate chip cookies are designed for quality over quantity, offering a crisp edge and gummy center with minimal effort. Perfect for satisfying a sweet craving without the commitment of a full baking session.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (100g) dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (85g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
  3. Add the egg and vanilla extract to the butter mixture and mix on low speed just until combined.
  4. In a separate small bowl, whisk together the flour, baking soda, cornstarch, and sea salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
  6. Gently fold in the chocolate chips using a spatula.
  7. Scoop dough onto prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until edges are lightly golden but centers still look soft.
  9. Let cookies sit on the hot pan for 5 minutes to set, then transfer to a cooling rack to cool completely.

Notes

Butter must be softened but not melted. Use the ‘spoon and level’ method for flour to avoid dry cookies. Pull cookies from the oven when they look slightly underdone to ensure chewiness. Store in an airtight container with a piece of bread to maintain softness.

Nutrition

Keywords: chocolate chip cookies, small batch, chewy cookies, easy baking, quick dessert, homemade cookies

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