Need a small batch chocolate chip cookie recipe? This one is made in ten minutes, uses chopped chocolate for the perfect chocolate to cookie ratio and needs only one egg yolk.
One yolk, one bowl to make a small batch of six of the best 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).
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.
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.
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.
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.
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.
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:
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.
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!
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:
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.
Other small batch cookie recipes
Here’s a list of tools I use to make my cookies (affiliate links):
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