One Yolk Small Batch Chocolate Chip Cookies

 

This recipe for small batch chocolate chip cookies can be made in less than ten minutes and produces exceptionally chewy chocolate chip cookies loaded with small specks and big pools of dark chocolate. Made with just one yolk for a small batch of six perfect cookies!

 

overhead of six of the best chocolate chunk cookies made from just one egg yolk and all brown sugar

Small Batch Chocolate Chip Cookies | One Yolk Chocolate Chunk Cookies 

Let’s pause on this for a moment, would you rather have flavorless, kind of dry chocolate chip cookies partially bumpy with mediocre chocolate OR would you rather have wonderfully chewy, packed with flavor and bursting with chocolate cookies? So forgive me for all the small batch chocolate chip cookie titles – I want you to find this recipe but please know that the correct way to describe these is one yolk chocolate chunk cookies. 

This is the quickest way to chocolate chip cookie heaven I know: soft, chewy and packed to the rim with chocolate. It’s a scaled down recipe of my extra rich cccs (also known as lazy girl cccs) and makes maximum use of the right ingredients to ensure the ideal texture and taste (and no rest necessary!). The dough can be made in under ten minutes, bakes for an additional ten and yields a small batch of chocolate chip cookies: six to be exact (each comprised of 1 1/2 tablespoons of dough).

Egg Yolk Small Batch Chocolate Chip Cookies 

I use egg yolks rather than whole eggs in my chocolate chunk cookie recipes because egg yolks are full of good fats that make these small batch chocolate chip cookies very chewy and rich in flavor. 

I also use only brown sugar in my small batch chocolate chip cookies because it also adds to the chewy texture. The combination of brown sugar & egg yolks make these cookies spread a lot less than your everyday chocolate chip cookie recipe – but using chopped chocolate in this small batch cookie recipe will give us the perfect spread. 

Small Batch Chocolate Chip Cookies Ingredients & Substitutions 

  • BUTTER
    • European butter here, if you can find out the butterfat percentage, look for one that is 83%.
    • If you use American-style butter, add another 1/2 tablespoon.
    • You can use unsalted butter, just add a pinch of salt to the dough when you first beat the sugar and butter together.
  • FLOUR
    • avoid a high-protein or strong flour like bread or whole wheat. Use a flour with a protein content of about 10-11%. My preference for cookies is Gold Medal All-Purpose which is 10.5%.
    • If you can’t find AP but want the same texture, you can use a mix of cake and bread flour (1/3 cup cake, 1/3 cup bread). The cake flour has a very low protein and the bread is high; the balance will bring you closer to all purpose.
  • CHOCOLATE
    • I use dark chocolate and recommend anywhere from 55% to 77% dark. Chop chocolate into a mixture of larger pieces and tiny bits to get big puddles and speckled dough. Absolutely avoid using chocolate chips in these. Chips are meant to hold shape and will cause the cookies to dome rather than spread.

a chocolate chip cookie with big pools of dark chocolate made out of one egg yolk

How to make small batch chocolate chip cookies 

Before you begin make sure that 1. Your butter is soft (with european butter this will happen quicker) and that your oven is preheated. 

Everything is going to happen in one bowl: beat the sugar & butter together until it’s airy and fluffy, add the yolk and beat for at least 2 minutes to allow it to emulsify. The rest of the ingredients go in quick and the chocolate is folded in. Portion onto a cookie sheet and bake! No chill chocolate chip cookies are the best. 

Troubleshooting & FAQ for small batch chocolate chip cookies 

How to get big pools and tiny bits of chocolate

When you chop your chocolate bar, leave some big pieces so you get the giant pools in the middle. And scrape everything that was on the chopping board into the dough, this will speckle the dough and ensure there’s chocolate in every bite.

How to use up leftover egg yolks in the best way possible: Yes you can double or triple this small batch chocolate chunk cookie recipe! 

If you decide six won’t cut it and want more, make my extra rich chocolate chunk cookies. This recipe is 1/3 of that recipe and so it uses thee yolks to make 18 cookies.

How to store chocolate chip cookie dough 

If by some odd chance you weren’t in the mood to eat six cookies in three days, these freeze remarkably well. Once you’ve portioned the dough into six, freeze the ones you don’t want to bake on an open plate for ten minutes then put the frozen balls in a ziplock freezer bag for longer storage (up to 9 months!). You can bake them straight out of the freezer, add an additional 2-3 minutes of bake time.

Help, my cookies didn’t spread! 

FLOUR MATTERS: MEASURE PROPERLY!

Flour comes in bags that really pack it in. If you dip and scoop your cup into the bag you will get much more flour than required for this recipe. Bear in mind that this recipe was developed on a scale and so the purpose of offering cup measurements is for those who don’t have a scale. We’re trying to get to the required 65g of flour by using a cup. If you want to measure properly do the following:

  1. Use a spoon to loosen the flour by shaking the spoon around.
  2. Hold 1/2 cup and sprinkle the flour over the cup until you’ve mostly filled it.
  3. Use a butter knife to level the cup.

A CHOPPED CHOCOLATE BAR NOT CHOCOLATE CHIPS

Chocolate chips are made with stabilizers to help them hold shape rather than melt. This cookie, which is heavy on the chocolate, needs the opposite effect. To get the cookies to spread properly, we want chunks of chopped chocolate which will melt nicely and push the dough out. If you use chips the cookie will dome. Also, avoid bags of ‘chocolate chunks’ which are basically chocolate chips in a shape meant to look like a chopped bar.

What to do with leftover egg whites: make egg white double chocolate cookies 

If you don’t have an extra egg yolk lying around, just waiting to be turned into six magical cookies, and you ended up cracking an egg for this recipe, I have the perfect solution for the extra egg white: small batch double chocolate chunk cookies. The dough for these needs to rest overnight so you can have a small batch of regular chocolate chip cookies today and another small batch of doubles tomorrow!

overhead of cookies made with all brown sugar and only eggyolks

Other egg yolk cookie recipes 

Other small batch cookie recipes 

Tools recommended to make small batch chocolate chip cookies 

Here’s a list of tools I use to make my cookies (affiliate links):

Small batch Chocolate Chip Cookie Recipe | One Egg Yolk Chocolate Chunk Cookie Recipe 

overhead of six of the best chocolate chunk cookies made from just one egg yolk and all brown sugar

Small Batch Chocolate Chip Cookies

Six chewy chocolate chunk cookies made with just one egg yolk, loaded with bits of dark chocolate and ready in 20 minutes.
4.97 from 316 votes
Prep Time 10 mins
Cook Time 10 mins
Course Dessert, Snack
Servings 3

Equipment

  • stand mixer to cream the dough

Ingredients
  

  • 43 g or 3 tablespoons European-style salted butter, (if using a different butter, see notes), softened to room temperature
  • 65 g light brown sugar 1/3 cup
  • 1 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 1/4 teaspoon baking soda
  • 75 g all purpose flour if you prefer flatter cookies, use 65g, about 1/2 cup (if you measure by cup, shake the flour around first and sprinkle it in then level it, don't over pack the cup. Too much flour will cause the cookies to not spread.)
  • 100 g or about 2/3 cup chopped dark chocolate Use less if you don't like a lot of chocolate. Do not sub with chocolate chips.

Instructions
 

  • Preheat oven to 360 F. Line a quarter sheet pan (or a half) with parchment paper.
  • In a bowl, use a hand mixer to beat together the butter and brown sugar on medium until light and fluffy, at least 3 minutes.
  • Add the soda and vanilla and beat for another two minutes.
  • Add the egg yolk, beat for one minute.
  • Add the flour and beat to just combine. Fold in the chocolate.
  • Divide dough into six equal balls. If you use a cookie scoop you’ll get the pretty ridges, use a 1 1/2 tablespoon size, slightly heaped. Place on cookie sheet. Sprinkle with sea salt if desired.
  • Bake for 10 minutes, don’t wait for them to get color on top or they will be overdone. Allow to cool on the pan before moving. Store in an airtight container.
Tried this recipe?Let us know how it was!

 

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What Six Batches of these Cookies Taught me:

In a day, I made six different batches of this recipe. In every batch I used the same kind of flour (Gold Medal AP), Butter (Kerrygold Irish), Light Brown Sugar (Domino), and yolks from large eggs.  I also chatted with a ton of people who have made this recipe and either succeeded or didn’t. My goal was to help those whose cookies did not turn out “as pictured”. Here are my conclusions:

  1. The recipe is foolproof if you use a scale and measure by grams. Everyone who loved the cookies had used a scale; for those who used a cup and succeeded (very few) they were very careful in their measurements and did so as if they were using a scale. On the flip side, everyone who told me their cookies did not spread had either:
    1. Measured by cup
    2. Used chocolate chips instead of a chopped chocolate bar
  2. Upping the butter by half an ounce led to softer cookies so if you want a slimmer, soft cookie, try that.
  3. If you have made the original and loved it and want to keep it as it was, add another 10g of flour.

Based on those findings, I’ve modified the original recipe, but just a bit. If you have a scale and have made this recipe successfully before you likely won’t notice any changes. If you don’t have a scale, and are trying this again after not succeeding, read the following section on how to properly measure your flour.


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248 thoughts on “One Yolk Small Batch Chocolate Chip Cookies”

  • 5 stars
    These were absolutely brilliant!! A staple now in my baking collection. They have been voted by the families as the best cookies I have ever made. Thank you so much for sharing the recipe.

  • 5 stars
    Best no-chill cookie dough ever, I am scared of no-chill cookie dough at this point because my refrigerated doughs turn out so much better, but this restored my faith that I can make a quick cookie when I’m craving it!

  • 5 stars
    These are the ONLY chocolate chip cookies my family and I will ever make. I have a scale and they turn out PERFECT every time! Thank you so much for sharing.

  • 5 stars
    I made a double recipe of these cookies to use up two random egg yolks I had in the freezer, and man do they live up to the hype! They have an almost shortbready fine crumb texture (especially freshly baked on the edges), extremely chewy, and the chocolate ripples from the chopped chocolate fuse with the cookie dough crumb to create a magical texture. I mean this in the best way possible, but it has the texture that I would have thought could be only achieved in large scale production (like a packaged cookie or mall cookie chain or some sort of wholesale baking company), but obviously tastes way better since it has no additives that could be in large scale products. Thanks so much for this recipe, it is truly life changing and our new favorite CCC!

  • 5 stars
    These cookies are dangerously addictive. I decided to make them for National Gluten Free Day. (Jan 13,22) I followed the recipe exactly but substituted Bob’s Redmill 1to1 and they baked up perfectly. I was impatient and didn’t let the dough rest to let flour hydrate (I’d give it at least 10-20) but honestly it was hardly noticeable. I was too busy enjoying all the gooey, choclatiness! This will be my go to recipe for sure!

  • 5 stars
    These are hands down my favourite chocolate “chip cookie recipe ever! I never make them anymore with just one yolk as per the title, as they get eaten so quickly, so I always make the full 3 yolk recipe (I’ve even frozen a few before so my sister can have a freshly baked cookie whenever she likes as I live far from her, and she just loves it!). Perfect texture, takes next to no time for them to come together, and just so moreish! I also love how the recipe comes in grams so save me having to convert “inaccurate cups, giving me the exact same cookie I love each and every time I repeat them!

  • 5 stars
    Love love love! Hubby and I eat the whole 6 cookies right away every time I make them!!! Our favorite definitely!

  • 5 stars
    These are my hands down favourite cookies of all time. I’ve tried tons of recipes and these are the ones out of all that I’ve tried that age the best. A lot of recipes I try are too firm the day after, but (the few times they last that long) I have found these are just as soft and tender the following day as they are when I baked them.

  • 5 stars
    Easy to follow recipe yields amazing cookies!!! I don’t add quite as much chopped chocolate, but that’s personal preference. These are so well-balanced yet rich. Definitely my new go-to chocolate chip cookie!

  • I tried your other recipe with three yolks and it was amazing! What’s your favorite brand of chocolate to use for the chocolate chunks? And in general how big do you chop the chocolate? Thank you! Can’t wait to try this recipe as well!!

  • 5 stars
    If you follow the instructions and use a scale, they are absolutely perfect. I have made these many times for many different people and they are always well received. So easy, so delicious, an absolute treat.

  • 4 stars
    So happy I came across a one-egg small batch recipe, exactly what we needed for a post-dinner treat! The cookies I made didn’t look as seductive as the photos but the generous amount of chocolate chips was a crowd pleaser! Sadly this recipe was too sweet for us compared to other ccc recipes we’ve tried, the sugar being almost equal to the amount of flour. For those who prefer a more subtle sweetness, this may not be the recipe for you but it’s a fun try! I may attempt this recipe again but with half the amount of sugar so that it suits my tastes a bit more.

  • 5 stars
    I’ve made these dozens of times (I know it by heart) and they are fantastic! I really appreciate the details in the recipe and the weight measurement for flour (I use approx 70g of King Arthur AP). I also use about half the chocolate – I’m a monster, I know! – which is perfect for my taste and allows me to fall asleep at night! Also adore your egg white double chocolate cookies. Thank you for these keeper recipes!

  • 5 stars
    These cookies were amazing!! Bonus that I didn’t even have to go to the store, I had all of the ingredients in my pantry. This one is definitely a keeper!

  • 5 stars
    The PERFECT cookie recipe to satisfy a quick craving. i always pair it with the one-white-7-double-chocolate-cookies. 🙂

    I actually ended up scaling both recipes up and adapting them for use in my coffee shop as a baker/barista– they were our most popular items by far, and always came out perfect. Sam’s tip about creaming the butter and sugar for longer is a GAME CHANGER — now whenever I make cookies I just put them on to cream while I assemble the other ingredients and it actually shaves time off the whole process!

  • 5 stars
    These cookies have become my go-to after making amaretti morbidi as those only use an egg white. Perfect two cookie platter using just one egg

  • 5 stars
    Omg. These are the best cookies ever. From Instagram I knew they would be good, but omg. So good. The amount of chocolate, the brown sugar, the shape and size. I doubted myself a few times throughout the process, wondering if I was doing something wrong, but they turned out perfectly. When I added the flour, the dough looked very dry and crumbly, but after folding in the chocolate, it came together nicely. I may have to make a double batch just so I can eat more of the raw dough after scooping out the six cookies! Due to the love and care needed for this recipe (food scale, chopping a high quality chocolate bar), it is worth it to make a double or triple batch, so I will be doing that next time.

  • 5 stars
    I made a double batch of these tonight. They are to die for! I followed the instructions with the American butter modification exactly as written, aside from the chocolate quantity. (I added a little over half the amount called for since I prefer a greater cookie-to-chocolate ratio in my cookies.) I weighed the flour and they spread perfectly. They are chewy as all get-out, as promised.

    I highly recommend topping with sea salt. I used a flake salt similar to Maldon and it really sealed the deal on flavor. I’d say this is one of the best cookie recipes I’ve made yet, tbh!

  • 5 stars
    I just made these one yolk cccs and they are fabulous! The ingredients come together quickly and make nice, chewy chocolatey cookies. I had everything I needed and had warm cookies in no time. It’s nice to have a quick recipe that you can whip up when the craving hits. Give them a try, you won’t be sorry.

  • 5 stars
    I love how Sam has created these small batch recipes – they are perfect when you just need to quickly satisfy a cookie craving. I will admit that I used chips in this recipe because that’s all I had but the cookies were still delicious and I am definitely going to try again soon with a bar!

  • 5 stars
    These are the Best chocolate chip cookies ever! Fool proof, easy to make and always turn out amazing! Love that they are soft a gooey. Definitely my go to cookie recipe

  • 5 stars
    I made these cookies last night and they were fabulous!! So chewy and delicious. I weighed all of the ingredients and the texture was great! Based on a couple other reviews I decreased the chocolate to about 65g and I added flaky sea salt to the top – these were the only changes I made. The cooking time worked out perfectly for me too. Definitely becoming my go to chocolate chunk cookie recipe!

  • 4 stars
    I posted this comment a few days ago, but it looks like it didn’t post for something reason, so I’ll try again! These cookies are great. I have probably made over 60+ chocolate chip cookie recipes in the past few years, so you can say I’m selective! I followed it to a T and weighed all ingredients. These have a great texture, are easy to make and are yummy.. The only reason I wouldn’t rate to five star as written is it’s extremely chocolate heavy..and I can’t believe I’m saying that. I could eat 4 chocolate bars in a day (thankfully I have a little willpower, though) but I think a chocolate chip cookie needs a fair balance of chocolatey gooeyness and the taste of actual cookie batter. When the batter is overpowered by the chocolate, it doesn’t taste much like a chocolate chip cookie but moreso just a chocolate bar. Not necessarily a bad thing, but If I’m craving a chocolate chip cookie then I want to actually taste the “cookie” part of it, not just chocolate. Otherwise I could just go eat those 4 chocolate bars, haha! Next time I will reduced the chocolate for sure…my husband and I both agree it was a bit too much. That would be my only small tweak. They are close to perfect!

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