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!
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
- 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.
- 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.
- 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.
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:
- Use a spoon to loosen the flour by shaking the spoon around.
- Hold 1/2 cup and sprinkle the flour over the cup until you’ve mostly filled it.
- 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!
Other egg yolk cookie recipes
Other small batch cookie recipes
- Small batch double chocolate chip cookies
- Small batch gluten-free chocolate chip cookies
- Small Batch Oatmeal Cookies
- Small batch Monster Cookies
- Small batch Birthday Cookies
Tools recommended to make small batch chocolate chip cookies
Here’s a list of tools I use to make my cookies (affiliate links):
- Hand mixer
- A quarter sheet cookie sheet (fits 6 cookies perfectly)
- A 1.5 tablespoon ice cream scoop
- Parchment paper
Small batch Chocolate Chip Cookie Recipe | One Egg Yolk Chocolate Chunk Cookie Recipe
Small Batch Chocolate Chip Cookies
- stand mixer to cream the dough
- 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.
- 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.
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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:
- 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:
- Measured by cup
- Used chocolate chips instead of a chopped chocolate bar
- Upping the butter by half an ounce led to softer cookies so if you want a slimmer, soft cookie, try that.
- 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.