One Yolk Chocolate Chunk Cookies
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.
Buttermilk’s top recipe: one egg yolk to make six of the best cookies ever.
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).
Yolk Only 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.
Key Recipe Ingredients
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 these cookies is Gold Medal All-Purpose which is 10.5%.
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.
The Yolk
I buy ‘large eggs’ and even then will often see a variety of sizes when I open a carton; some I think might be a bit extra and some definitely feel like they are on the small side. For this recipe use a larger yolk – that moisture matters.
How to make sam’s one yolk 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.
Questions you may have about this recipe
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:
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!
What six batches of one yolk cookies in one day 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.
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
One Yolk Chocolate Chunk Cookies
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.
Method
- 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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I made these yesterday. A great small-batch cookie when you’ve got a craving. They spread flat, so make sure to leave enough room on the tray. They are chewy and rich. I also made the companion recipe (double chocolate with egg white) and chilled it overnight to bake up this morning. Both recipes are so simple to make. I used the same small bowl and spatula after a quick wash.
These are the perfect small batch cookie!
I love this recipe! I’ve been searching for the perfect ccc recipe for …pretty much forever. Like Sam, I thought I found a great one back in university that had vanilla pudding powder! But I think it was the strong buttery vanilla taste I was after ( slightly artificial smelling), so I use this type of essence in these cookies. Everyone loves them, so I now make sure I have a frozen dough always on hand for when the craving hits, guests drop by, or when the husband and kids beg for it! 10 mins in the oven, and I am hailed a superstar baker! Thank you, Sam. Love your innovative recipes and I always trust them! Well done!
I thought for sure I reviewed these a long time ago. Texture is just right, and not too sweet! Love the small batch recipes. I use Plugra butter, makes a huge difference. Sam, I tossed all my Choc chip cookie recipes after I made your bakery style and your cinnamon rolls are the only ones I make now. I LOVE YOUR RECIPES! Always excited to see what’s next! THANK YOU THANK YOU
I make this recipe at least once a month! A perfect go-to when you need a chocolate chip cookie fix 🙂
These have become a go-to cookie in my house. I love that it only uses yolks, because whenever I make a recipe that only uses whites, I hate to waste the yolks! Another favorite Buttermilk by Sam recipe is the Caramelized White Chocolate Brownie Cookies, which use only egg whites, so a lot of the time I’ll make both on the same day!
This is hands down THE BEST choc chip cookie recipe everrrrr!!! It is absolute perfection, it’s the only one I will make now.
This NEEDS to be your go-to CCC recipe. Minimal ingredients, easy instructions, guaranteed delicious. Perfect to whip up for a last-minute get together. I’ve used GF flour and coconut sugar instead of brown and it still yields an incredible result. Someone even offered to pay me to make these cookies for them, so yeah, they are a must-bake and frequent-bake.
I just made these one yolk chocolate chunk cookies yesterday and they are life changing! The best cookie I have ever made! They are just so amazingly delicious!! Thank you and I can’t wait to try more of your recipes!!!
i had a spare egg yolk, so I tried this recipe..it turned out pretty good and delicious
super easy to make,and the best thing is that it requires no resting or refrigeration time..yeyyy.
I amalso planing to try the egg white cookie receipe soon.
Fantastic cookie. Easily the best way to use a random egg yolk, and also the best way to cure a CCC craving.
I use a scale to measure and follow Sam’s instructions as written, and these always come out perfect!
I have made these cookies countless times and they are always a success. The key is truly just to follow Sam’s detailed instructions: weigh your ingredients, use a chopped chocolate bar, and bake exactly for ten minutes. This is a perfect chocolate chip cookie.
Awesome cookies ?. Thank you ?
My only warning is that you shouldn’t make this small batch if you’re expecting more than three people because everyone will want two (or more)! So easy to make, it’s now my go-to chocolate chunk cookie recipe <3
These are so great! I was looking for a way to use my leftover yolks from macaron making and will definitely do this again…and again….and again. I also tried the brown butter recipe and I’m not sure which is my fav! But either way, this will probably become my default and fav CCC recipe!! I used a mix of dark and milk chocolate and they turned out great, esp for someone who doesn’t like something too sweet. If you love sweet chocolate, use all milk chocolate.
Heyy,
Will it be okay if I chill the dough overnight?
I didn’t even follow the instructions (I measured by cup AND used chocolate chips) and I absolutely adore this recipe! I make it all the time, it’s the perfect texture and so delicious. I imagine it would be 100x better if I actually followed the recipe 🙂
These are soooooo good. full stop. I can’t wait to make again.
Love this recipe so much! I hate throwing away egg yolks or whites so I love being able to use them in this delicious recipe! Just wanted to let you know that when you double or triple the recipe in the above box it only changes the numbers in black (weight). The volume measurements in green don’t change. Thanks for the great recipe!
I always have 2 extra egg yolks from cake or frosting, so I always double this recipe. Sometimes I make 6 jumbo cookies with the double batch, sometimes I make the full 12. Regardless, I make this recipe at least twice a month and consider it the most no-fuss, no-fail cookie recipe I’ve ever made (and I’ve made 100s) – I often add additional ingredients (today it is dried sour cherries) they turn out amazing with more mix-ins, I usually avoid nuts, though, might make the dough too dry. They also freeze super well! 10/10 I have been making these for over a year and had to finally give you the deserved review!
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.
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!
These are easy to make (assuming you have a scale of course) and downright decadent. Absolutely delicious.
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.
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!
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!
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!
Love love love! Hubby and I eat the whole 6 cookies right away every time I make them!!! Our favorite definitely!
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.
Great recipe. Made this small batch and 48 hours later made the there yolk larger batch.
ONE OF THE BEST CCC RECIPES! This is perfect to whip up at a moment’s notice and I love that it is a small batch recipe. 100/10!!!
I’m never using another chocolate chip cookie recipe again — these are amazing!!
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!!
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.
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.
I’ve made these probably a dozen times now and every time they turn out perfect. Foolproof!!! Thanks
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!
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!
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!
Oh that’s so cool Amelia! Where is your shop? P.S. Thank you for all your reviews submitted!
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
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.
What brand chocolate did you use?
Trader Joe’s 1lb bar (70%)
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!
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.
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!
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
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!
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!
THE BEST ccc around!! All you need to know! Chocolate in every bite!!!
So delicious and great when you just want a little snack (or don’t want to spend hours in the kitchen)
So good! I love this recipe when my daughters want to bake with me but I don’t want to spend forever in the kitchen.
This recipe is a game changer. The cookies turn out just like the pictures and there is no shortage of of chocolate in the cookies. It’s a must try!
This recipe is the best!!!!!! Soooo delicious, easy to prepare and honestly best cookies I’ve had!
My go to for CCC! Started following your IG during the first awful stretch of the pandemic and these are so consistent a year later. Easy to double for when I want to share with friends – I just keep the vanilla at 1 tsp if I do double. I also love your babka and brownies – thank you!
Forgot to give my recipe rating! 5 stars of course!
We measured our ingredients and used a stand mixer and they came out perfectly. Restraining myself from making a batch each time I make an egg white omelet (which is my daily pandemic lunch, so there’s a lot of willpower happening here!).
These are so easy and so good. I didn’t even use a mixer; just used a bigger-than-normal bowl and got in there with some aggressive spatula stirring. THE BEST cc cookies and you should definitely make them.
So easy and so delicious! A terrific way to use up leftover egg yolks.
Perfect recipe! I appreciate having a small batch recipe on hand. Extra rich cookie recipe is also amazing.
To say that this cookie recipe is the best one ever, is a huge understatement. I love cookies & have tried more recipes than I can count but this recipe is the only one I use now, so easy and delicious! If I could give it 10 stars I would!
Hi! The directions state that the cookies should be about 1.5 tablespoons each, but the cookie dough scooper you linked is a two tablespoon one. Is that the exact one you use?
Yes, that is the exact one I use (just checked it in my order history)! It divides the dough perfectly into 6 cookies. Idk why I thought it was 1.5!
I don’t know how many times I made these cookies since I saw your recipe. Made cookie cake last year for my neighbors kid birthday and it was a hit! Even made it to New Jersey! My nieces & nephew said It was the best cookie they ever tasted!
Crazy delicious
My go to weeknight chocolate chip cookie recipe! Always hit the spot when you just want to eat high quality, fresh, warm cookies while watching Netflix. Wouldn’t change a thing.
I made these cookies the other day and immediately made a double batch the next day. A scale is the way to go! These were so good. Like top 5 best cc cookie I’ve ever had and I eat a lot of cookies
These cookies are quick, easy and delicious! I love that I can make a small batch, or scale it up when I want more. This recipe is perfect!
Omg! These chocolate chip cookies were by far the best I’ve ever made and the recipe was super easy to follow!
The best cookie recipe out there. I could cry they’re so perfect. This recipe is so well written. You can’t go wrong!
Have made these and can confirm they are excellent. I find they work best when made right after mixing. It’s how I use up yolks after making Swiss meringue buttercream – it’s a great addition to your menu if you’re a baker!!
Love this recipe. We use this often when my 2 year old son wants to bake cookies. These also last a couple days in an airtight container, so you can have a fresh little treat everyday!
Love love loooove this cookie recipe! Perfect every time and the whole family fights over them.
love love looooove this cookie recipe! Perfect every time and the whole fam fights over them.
I thought I already had my favorite CCC recipe until I made these. I was then frantically searching for a “sharing size” so I could make them from family. So so so good!!
These cookies have been a pandemic hit with my neighbours (and was a great icebreaker in getting to know them better)! It’s so simple, and yet so friggin delicious! READ THE NOTES!
These are amazing!!! I’ve made them several times, with and without an electric mixer, always with regular unsalted butter, always with a chopped chocolate bar. The chocolate makes a huuuge difference! Highly recommend.
These cookies are so easy and so delicious! Whenever I make a recipe that leaves me with one or two yolks leftover, I wander over here so I can whip up some cookie dough. Then that goes in the freezer for “emergencies”
I made these using the weight measurements. I didn’t use Kerrygold butter and I used chocolate chips – and they were the best CCCs I’ve ever baked. I’m so thankful for this recipe. I will use it time and time again. I appreciate the time and effort you put into recipe testing, Sam, so that we can all enjoy the same successes.
Seriously THE best chocolate chip cookie I’ve ever made/tasted, and I’ve made/tasted a LOT!!! This is my new go-to especially living alone, 6 cookies is perfect! The Kerrygold butter is a game changer but still just as delicious worth regular butter!!
It’s very hard to produce a chocolate “chip” cookie recipe that is innovative–these are just that. They are chewy, chocolatey, with perfectly crispy edges, and yet, somehow, with that first bite it stands out from others. My best advice is to follow the recipe as directed in weighing out the flour and selecting the right butter, etc.
Love these cookies! They bake up so nicely if directions are followed and the dough freezes well also!
These cookies are delicious. I love that they are quick and you can bake them right away. I also keep a stash in the freezer just in case.
These cookies are absolutely delicious! I love that the recipe makes just six cookies as it’s perfect for when you feel like cookies but don’t want the temptation of a whole tray lol. The pools of chocolate were amazing, definitely follow the recipe and use chopped chocolate instead of chocolate chips so that you get the amazing melt.
This recipe is so good! I love having a small batch recipe. I have only tried it with the Irish butter (I usually get the one at Aldi’s but sometimes splurge on KerryGold). The pools of chocolate are so good! Sometimes when I’m desperate for these cookies but don’t have a bar I’ll actually chop up chocolate chips – might be a little blasphemous but I don’t do that too often as it’s not quite the same as the bar. I should just learn and keep bars on hand!
The only chocolate chip cookie I will EVER use since finding it – consistently a crowd favorite and knocks everyone’s socks off. 11/10!!!!
So so delicious! And easy too!
Perfect recipe for when I have a leftover egg yolk! I’ve been wanting to make these for quite awhile now and finally did. They’re super easy to make- plus I froze some dough for later baking because we always need cookie dough in the freezer. I love that they are not overly sweet like other ccc can be. Thanks for a great one!
Incredibly delicious!They are so easy and the recipe is so precise with the weight measurements!Thanks for sharing the recipe
So easy and decadent!?❤️
My boyfriend doesn’t really care for desserts, but he loves cookies. I’ll make these with their counterparts, “1 EGG WHITE, 7 DOUBLE CHOCOLATE CHUNK COOKIES” and be totally set to satisfy our sweet tooth’s for a few days. Particularly as a chocolate lover, these chocolate chunk cookies are a homerun for me. I love how these will sometimes turn into cookie dough coated pieces of chocolate and I truly wouldn’t have it any other way. So definitely don’t skip that chopped chocolate, I’m not sure I’ll ever go back to chocolate chips now! We also use gf (King Arthur or Bob’s Red Mill brand) flour for all of Sam’s cookie recipes, and they still turn out fantastic.
I loved this recipe and, more importantly, the cookies it made! These were so perfect. I followed the recipe exactly and wouldn’t change a thing. Thank you!!
I love making these cookies! They are so delicious. The directions are easy to follow and I typically always have the ingredients so I can whip them up whenever I want! Thank you for creating this recipe!
THE BEST! I always make these cookies with the intention of saving some as leftovers, but it is impossible not to eat them all. The detailed instructions are tremendously helpful- follow the recipe exactly and you are guaranteed to get great results.
Perfect perfect perfect! Even though I accidentally missed the timer on my second batch, they were still delicious, albeit crispy ? Follow the weights, use chopped chocolate instead of chips, and you’ll love these cookies! So so good, the perfect small batch recipe
These are really wonderful!
When a teenaged boy, who has had many chocolate chip cookies in his life, bites one and has his eyes fly open and says, “oh, wow”, you know they’re good! Of course, I had the same reaction when I ate one…..
Read her tips, follow her instructions, use the ingredients she mentions (or her named substitutions)! They will turn out incredibly perfect.
Thank you Sam!
SO GOOD. period. perfect as written.
I’ve been making these the whole pandemic! They’re the perfect quick chocolate fix I need to get me through the week or day since I often bake them in the middle of the day after a packed work schedule. I never had a problem with the 65g of flour. I used 75g tonight and felt that it took a little more effort to get the dough to come together after the addition of the flour. It was very crumbly but came together by hand vs the mixer. I also had trouble mixing in my chopped chocolate this time but maybe I used too much (not a thing, ha!). Regardless of how they taste with the 75g of flour (painstakingly waiting for them to cool), I’ll always come back to this recipe for an insanely easy and insanely delicious cookie!
My family was skeptical of the chopped chocolate instead of chocolate chips (I was not), but we all loved them! Not sure if this in fact counts as a hand mixer or not, but I had luck using a whisk attachment on a handheld stick blender instead of a typical two-beater hand mixer in case anyone’s looking for alternatives. Looking forward to making these again to accompany the 1 egg white cookies once I get my hands on some dutch-process cocoa 🙂
Oh that’s awesome Alex! I tried it once with stick mixer/whisk and the batter went everywhere (might’ve needed a bigger bowl lol).
These are so amazing and so easy!!! I can’t believe such a quick and simple recipe could make some of the best chocolate chip cookies ever. I used 85% dark chocolate and they were so decadent. Thank you for this recipe!!
Sam, I love these cookies! I have made them several times and gave them away as small gifts to friends and family and they also always seem to love them. Thank you for such an easy, fun and delicious recipe!
This is my all-time favorite cookie recipe. I always take care to make it exactly as you’ve written it out because your recipes are so consistent and delicious!! But just this once the little devil on my shoulder told me to make them with smashed Cadbury mini eggs and I gave in (sorry, Sam!!) and they were to die for.
lol I made these with mini eggs last year too! Although it isn’t my favorite, it’s definitely delicious! 😀
These are so good. I’ve been waiting for the day I had a random extra egg yolk to make this and today was it. The extra butter was perfect and I love how everything is weighed out. I used chocolate chips because I wanted that chewy dome. This is printed and ready to use again!
This is just absolutely the best chocolate chip cookie recipe. I have made it many times and it has become my go-to recipe, despite the dozen baking cookbooks (and at least 3 cookie specific ones) on my bookshelf. This most recent batch I used Country Crock dairy free butter because I have a friend who is a dairy-free. I followed Sam’s notes for using traditional butter and added an extra 1/2 tablespoon. They turned out perfectly! I am not sure if anyone else out in the world is just dairy-free but maybe this helps.
These are some of the best chocolate chip cookies I have ever had! I love how simple and easy they are to throw together, any time I’m craving cookies I can just make some of these from scratch and they are way better than any pre-made dough that you can buy. I always use a scale and they have turned out perfect every time. HIGHLY recommend these cookies!
Hi. Could I please ask a question. If I wanted to make these or the one white chocolate cookies and box them as a gift would they stick together?
Hey, I just wanted to say THANK YOU SO MUCH for the tip about the chocolate chips!! I grew up in Europe making cookies with chopped up chocolate bars because you can’t get chocolate chips there, and made great cookies with my mom growing up. Fast forward a decade, I’ve spent the past year since the pandemic started trying to perfect my recipe, and one thing I couldn’t get consistently was flat cookies. I made it with all chopped chocolate and it worked so well! I’ve finally achieved the cookie of my dreams! (and I’m looking forward to trying this recipe when I get my hands on the right butter)
I had the opposite problem and mine spread too much! It happened w the one egg white choco cookies too. Could it b my butter is too warm? I’m using cups and did the 1/2c.
These have to be the BEST chocolate chip cookies around! The dough came together so quickly and even though I didn’t use the Kerrygold brand, I followed the substitutions and it worked perfectly. These are me new go to cookies!
WOW!! Absolutely loved these cookies. I’m not the most experienced baker, and the recipe notes (spooning the flour into my cup, kerrygold vs standard American butter, etc) allowed me to get ~heavenly~ results on my first try. Thank you so much!
Simple, quick and tasty cookies. When you’ve got a cookie craving and want the fastest way to chocolatey goodness this recipe can’t be beat.
Made these tonight- didn’t have European butter on hand so used my trusty Challenge butter and added an extra half Tbsp as suggested. Everything else measured by weight. I’m in Denver and did not need to make any adjustments for altitude. They turned out perfectly! Only complaint was that I didn’t make more.
There are such great directions and tips in this amazing recipe, which makes for an INCREDIBLE cookie! I’m V excited to try more goodies on this wonderful blog. Many thanks!!!
These cookies are soooooo good and have solved the age-old question in our house of what to do with one yolk. Thank you so much for this recipe! Also, I am now a chocolate chunk convert.
So yummy ?? I’m a ccc snob, and these are literally incredible. They are very chocolate-y, so maybe go a little lighter on chocolate if you prefer less. My new favorite recipe though!
I tried this recipe with my daughter over the weekend and it’s a keeper. The whole family loved them and I love that it makes a small batch. Really fantastic cookies!! Thank you!
Hi! I just wanted to say thank you for developing this amazing recipe, and also for providing the measurements in grams (which is how I like to measure ingredients). I make your cookies technically every month and I always double the batch. I didn’t even realise why people liked cookies so much in the first place because when I was younger everytime I made cookies they would come out ruined (I didn’t understand much about baking at the time). But when I tried to make cookies again last year your recipe was one of the first ones that I tried and so far the best. I don’t even want to try a different cookie recipe because yours is just that delicious! I honestly cannot thank you enough for changing my mind about cookies. And I’ll make sure to try your other recipes in the future too.
I just want to congratulate you for your recipe. It is sooo amazing, I made some merengue and had 3 egg yolks as left over, so I made your one egg yolk recipe by 3 times, all was measure by weight and came out excellent. My family is crazy about them. Thankyou so much.
Now is one of my favorite recipe.
These cookies were absolute perfection. I had always used chocolate chips for cookies, but chopping a chocolate bar by hand makes them really delicious. I will definitely be making these often!
I’ve made these cookies twice now and absolutely love the recipe! The second time round I mixed half the dough with dark chocolate and the other half I mixed with Terry’s chocolate orange. I found the milk chocolate didn’t work as well with the texture for some reason… So, as Sam says, dark chocolate is definitely the way to go!!
Hello,
I tried this recipe because I was looking for a smaller sized one than the normal Jacques Torres that I use. However, after following all instructions my cookies seem all raw in the middle. And they had already started to brown on top so I couldn’t leave them in longer. Suggestions? Thank you!
Hi Danielle! It sounds like your oven is too hot or the cookies were baked too close to the heat source. If you have an oven thermometer I’d check to see if the temperature reading is accurate.
These cookies are absolutely delicious! I’ve made them quite a bit over the past few months, and they’ve turned out perfectly every time! After reading your recent updates to the recipe addressing the issues people were having with the cookies not spreading, I realized that likely the reason I never encountered this issue is that I have a kitchen scale and have always measured my ingredients for this recipe by weight.
With your updated instructions for measuring by-volume, I decided to make two batches–one measured by weight and one measured by volume–and compare them. For the batch measured by volume, I carefully followed the instructions regarding your method of fluffing, scooping, and leveling the flour, and for the batch by weight, I used my kitchen scale as I’ve done when I’ve made this recipe in the past (I opted to use 70 g; right in the middle of the range you provided). I made sure to use chopped chocolate and salted Kerrygold Irish butter as instructed, so there were no discrepancies from these ingredients that could change the texture. Both batches turned out great, and surprisingly, the batch measured by volume turned out to yield flatter, slightly crispier cookies than the by-weight batch. In fact, this was the batch preferred by multiple family members! I suspect this was a fluke; I likely just inadvertently over-fluffed the flour prior to scooping it into the measuring cup. In the future, since I do have a kitchen scale, I’ll stick with measuring by weight for the sake of consistency between batches ( and just use the lower amount of flour suggested at 65 g), but since you asked for recipe testers on Instagram, I wanted to let you know that with your recently updated instructions, the cookies turned out great measured both by weight and volume. Everyone to whom I gave the cookies (regardless of which batch they were from) raved about them, and the textural differences noted above were very subtle. Additionally, the flaky sea salt on top was a detail that almost everyone mentioned they loved!
I also should note–since I saw some discussion about this in some of the comments from a few months ago–that I initially used a hand mixer to make these cookies, but I more recently have been successful mixing them with just a fork, spoon, and rubber spatula, as long as I do a thorough job and make sure the butter is adequately softened prior to beating with the sugar. In fact, for the experiment described above, I used the fork-mixing method for both batches and the cookies did not seem to suffer at all in texture.
Again, thanks for such a great recipe!
Keegan, I am SO impressed you made it two different ways. I do the tests myself at home but never know how it will turn out in others. I’m also intrigued by your fork method; you must be mixing it very vigorously to aerate it well but I’m glad you mentioned it because I have been asked how to do it without a hand mixer. Thank you so much for such a thorough and thoughtful review. It’s really helpful for me to know all this so I can better equip you guys with good, reliable recipes! Appreciate it so much!
I don’t have a scale and this recipe still worked amazing for me – with the detailed instructions I was still able to get a perfect small batch of delicious cookies, even without weighing! Love this recipe.
Absolutely fantastic, my new go-to small-batch chocolate chip cookies. Perfectly textured, and hand-chopping the chocolate is a must.
It’s hard to find a fool-proof chocolate chip cookie recipe that pleases everybody, but this here is the one! It is so so easy to make and results in such a tasty cookie! Definitely follow the instructions that Sam wrote. I used a scale to measure all of ingredients, and it came out perfect. Even though I decreased the chocolate quantity in the cookie (my family prefers it that way), it still came out absolutely perfect! Definitely give the recipe a try if you have not already. The fact that it’s small batch makes it all the more perfect! Thanks for the great recipe Sam!! 😀
These are very chocolatey! Loved how quick and easy they are to make. They’re chewy and crumbly and smell amazing! And the dark chocolate chunks balance out the sweetness really well, especially with the salt sprinkled on top.
Forgot to put a rating on my last comment, oops!
Tried these today and made a last minute decision to make a double batch since I only have a stand mixer. When I got to the chocolate, I realized I only had enough for one batch ?♀️. Went with it anyway, since what can you do, and they were still fantastic!
This is my 2nd time making these and they are fantastic! Very easy recipe. I weighed my ingredients and used 3 1/2 Tbls of regular butter. Lots of chocolate in these!! Will definitely make again!
Love these cookies! They are so easy to make and SO delish. Heavy on the chocolate, but in my opinion that’s never a bad thing when it comes to a CCC. also love that they are small batch. With only two people in the house, I really hate making a giant batch of cookies, or alternatively stashing the dough in the freezer for weeks/months until I can make my way through it. A lot of small batch recipes really miss the mark, but this one is great and I will always recommend it to friends.
So glad I tried these! I hate separating eggs, but it’s definitely worth it. I used the weight measurements and chopped chocolate and the cookies turned out great. Used up the egg white with the double chocolate cookies and highly recommend those as well!
In an effort to switch up my chocolate chip cookie routine, I gave this recipe a try, and NO REGRETS! The cookies turned out so well – crisp edges, soft middles, perfectly balanced amount of salt, and those glorious puddles of chocolate. I will note that I used a scale to measure ingredients and chopped up part of a 72% pound plus bar from Trader Joe’s.
100% recommend and love this great recipe! I’ll admit I was skeptical due to no chilling of the dough and it only yielding 6 cookies. I did have to use American butter but I added the additional amount recommended in the directions and while I also prefer gold medal for cookies and bars, I only had kroger brand AP and the cookies still came out EXCELLENT!!! I made no other substitutions although I didn’t weigh my ingredients. I did use the fluff, scoop into cup and level off with knife method for measuring my flour. Forgive my awful explaining of the measuring method haha. Make the recipe! It’s beyond wonderful to be able to walk into the kitchen and whip up 6 excellent and good-sized chocolate chip cookies in one go without having to wait for chilling.
Made these cookies tonight did not use is still followed the recipe to a T cookies turned out pretty good had to scale down the chocolate a little bit cookies turned out a bit flat I prefer a bit thicker and heartier cookie So I might try chilling the dough for a bit next time see if that helps, flavor wise the cookies were great and I love the chocolate puddle effect!
Exceptional chocolate chip cookies! Light, crisp exterior with a soft interior. It is crucial to bring the butter and egg to room temp before doing anything. I used a 3tbsp cookie scoop and produced 5 beautiful cookies. Excellent small batch recipe making the cookies more valuable and saving myself from going to the next hole in my belt. Thank you Sam!!
Fun, quick and easy! My family LOVED the chocolate puddles. They are the perfect amount for an after school snack special treat. Because I can’t help myself, I subbed 1/3 of the flour for whole wheat and they still worked beautifully.
These are a cookie cravers dream. When you just want a small batch these are my new go to. I had to adjust the oven temperature since my oven doesn’t have a 360 temperature setting and they came out perfectly. I used a scale for all of the ingredients and the dough was perfect. Can’t wait to try more recipes!
I loved the original recipe with 75g flour. After attempting the revised recipe yesterday, I noticed more spread that resulted in a crispier, flatter cookie at 65g flour. Knowing the difference, I will continue to use the original recipe. Thank you for putting in the change but keeping the original recipe intact!
Can’t even remember how I came across buttermilkbysam on Instagram, but once I took a look her page I was hooked. Recently there was a LOT of talk about this recipe so I simply HAD TO give it a try. OMG I totally get what all the fuss was about, these cookies are insanely delicious and I’m sure they’re going to become a staple treat in our household. ALL the thumbs up ??
The BEST, and I mean it, THE BEST CHOCOLATE CHIP COOKIE recipe out there. I have tried this innumerable times. Being a home baker, this recipe was the yummiest solution to all those spare egg yolks.. These are the only cookies I sell, and I have seen customers moan and close their eyes after the first bite! That good!
My first time making these and I have a few things to say: 1) so SO simple. Something this good and decadent should not be this simple to make. 2) Finally having a recipe that just asks for egg yolks and other easy ingredients makes me so happy. And 3) this recipe is not only the best for small batch cookies, but it is one of THE best chocolate chip cookie recipes out there. The only issue I had was overbaking mine, but that’s a personal flaw that I’ll fix with the six I have in my freezer for later 🙂
These are literally the perfect cookie. Ava and I just made them start to finish in 20 minutes – followed your instructions to the letter. 2 of them have already disappeared. Hehe.
And now, onto the egg white cookies! Lol. Perfect snow day baking. Thank you!! xoxoxo – Anita
I made these cookies in the same day I made your one yolk CCC. Wow, no regrets! They are not too sweet and the texture is amazing. I will definitely make both recipes again in the future!
Those are delicious! I did make smaller cookies (8 instead of 6), but it is the perfect amount for a small batch. I used the egg white for your double-chocolate cookies and will definitely repeat the combo in the future!
Made these tonight with the updated recipe and still delicious as always. Crispy outside, gooey inside, and lots of melty chocolate!! Still a 5-star cookie for sure(:
Thanks so much for this yummy recipe. Have made this several times now and love it! I live at high altitude and when using the scale to measure ingredients they come out perfect.
Tessa, that’s SO good to hear!
Ratio in this recipe seems off. Dough too dry and wayyyy too much chocolate to dough. Not sure I’d make again.
Sorry to hear it! It sounds like the flour was overmeasured; check the section titled ‘help my cookies didn’t spread’.
Hands down the tastiest, easiest, and best looking chocolate chip cookie I have ever made!! I baked two and froze the rest so future me can enjoy a warm CCC fresh out of the oven when the craving strikes 🙂 Will definitely be coming back to this recipe over and over again!
The best cookies ever! So simple and so so good! There’s no reason to ever look for another recipe – that’s most likely to be needlessly complicated. I would reduce the sugar slightly next time, but that’s a personal preference.
That’s great Mitali! Thank you so much! Just a heads up, reducing the sugar can affect texture and structure. I’d try a darker chocolate if you want the cookie to be less sweet overall.
I made this over the weekend and they are so good!!! I wanted to try two different types of chocolate so I used Ghirardelli’s big semi sweet chips….coming up this weekend, Valrhona feves!!! Had to wait for Amazon ? I can’t wait!
Valrhona feves will be amazing in these Amanda! You might want to chop up a few that way the chocolate isnt concentrated in certain areas.
This is the BEST chocolate chip cookie recipe. It comes out perfectly every time. I’ve made them in less than 30 min start to finish and even quadrupled the recipe and froze dough for later use. You cannot go wrong with this recipe!
Ah, thank you so much Paola!
The ULTIMATE sweet treat in a quick fix and sooooo delicious. You can do no wrong Sam!!!
Yoooo!!! If you haven’t tried it, you need to!!!!! Two things: the salted butter and a food scale are a must!!! I was hesitant to go the scale route- but I am now a convert!!! Food scale all day ??
Thank you so much Samantha! And yes – the scale makes a huge difference!
Perfect! For his birthday, by son decided to bake a batch (his first time making cookies on his own.) The detailed instructions gave him confidence and resulted in absolutely delicious cookies. Thank you!
Oh wow, that is awesome he made them as a first! Gives me confidence to get my brother (who never bakes) to try out the recipe too 😉
Absolutely everyone needs to know about these cookies because they have changed my life! As a girl with a sweet tooth who lives alone, I love that it’s a small batch recipe. I keep them in the freezer and bake them one at a time because they’re just so good fresh out of the oven? Everyone I’ve shared this recipe with becomes obsessed!
Amanda, I’m so glad they worked out for you! This is definitely the recipe I wish I had long ago; always craving cookies but not wanting to make a full batch :p Thank you for the review!
Okay, I finally tried these after seeing them on Instagram a lot. WHY did I wait so long? These are sooooo good! I’m gluten intolerant so I used King Arthur gluten free flour and they turned out great! This is my new go-to recipe for CCCs! Goodbye toll house 😉 hello rich, perfect cookies!
SO happy to hear they lived up to the hype 😀 Thanks for trying them Nicole!
These were AWESOME. They turned out exactly like the pictures and I loved how I didn’t need to chill the dough. Made the small batch double chocolate ones while these were baking and to use up the egg white. Can’t comment on how they were after they cooled down because my boyfriend and I finished them within 5 minutes.
So happy to hear it Paloma! and lol @ finishing them within 5!
These are INCREDIBLE! Not only are they delicious but they are beautiful in what’s both a classic and unique look. Everyone who tries them is obsessed. Thank you for the awesome recipe !!
I love this recipe and have made it several times! I have made it with whatever choc I have had – ranging from white to 72% dark. I have also switched to browned butter once, because that’s all I had! I love t=how versatile this recipe is. I love giving away this cookie to my friends and a thank you. SO THANK YOU SAM!
@msmirchi
That’s awesome to hear Sananda! I love the brown butter edition – tastes WONDERFUL in cookies.
This is my new go-to chocolate chip cookie recipe! Perfect combination of sweet and salty with a gooey chocolately center!
So glad it hit the spot for you Caitlin! Thank you for the comment!
All I have to say is the Tollhouse recipe could never compare to this. This cookie is so rich and the chopped chocolate is next level. This recipe is the perfect size for small gatherings or late night munchies lol. 11/10!
😀 I sometimes feel like a traitor to my baking beginnings – I grew up on the Tollhouse recipe (my mom would make the cookies for people and they’d ask her for the recipe and she’d say it was a secret lool) but as I grew as a baker I came to really dislike them and find them too dry and crunchy. Absolutely agree these are rich – that butter and egg yolk does it!
I love this recipe! These cookies were so easy to make and were absolutely delicious! This is now my go-to recipe.
Yay!!! So happy to hear it Sarah!
Made these today and this recipe is a keeper!!! Love the flavour added by the salted butter. I have tried them with 52% chocolate, looking forward to trying them out with 70% dark chocolate!!! Thank you so much for this recipe.
Awesome, Maya! I also love using salted butter in my cookies. Gives them an extra oomph!
I was looking for a small batch recipe for when I didn’t feel like making my normal 36 cookie batch… and let me tell you: this recipe is fantastic! I found myself making this a handful of time over the course of a few weeks, and had to double the recipe one of the time- which is also the simplest and doesn’t change the flavor or texture one bit. I’ve made the recipe just as directed, and have also made it with regular American butter and added the suggested half TBS. Again, both we fantastic! Highly recommend.
Alyson, that is so wonderful to hear. Love that you tried it with both butters too! Thank you so much <3
I absolutely love this recipe! I use different butter, not European, so I had reached out for help and was told to use a half a tablespoon more butter so I did. I was surprised how quickly I got a response and how thoughtful it was! I added caramel bits and regular chocolate chips to my cookies though. I love that this is such a small batch, I plan to keep using it to try out cookies with different toppings instead of baking a big batch.
The post itself includes so many tips and substitutions and it is the most helpful recipe I’ve ever seen and used. 10/10 would recommend and definitely plan to make again and again. Perfectly soft and chewy cookie, not crunchy at all and no chill time. Love these!!
I loved the simplicity of this recipe! So easy and so yummy. I’m a big fan of not making too many cookies at once because I prefer them fresh so this was perfect for me!! Definitely follow the recipe, and as she states given the size it’s best to use a hand mixer to whip the butter. I’m a big fan of browning butter for recipes so want to try and figure that out for this recipe!
Victoria, thank you so much for the comment! I’m glad that additional butter solved the problem. I love the idea of adding caramel bits too! Thank you.
I found these cookies while looking for something to bake with a leftover egg yolk. Am I glad I found these! Whenever I have yolks leftover I make these cookies, often even in double and triple batches (although there’s a different recipe for the triple batch). To be honest, I even make these without leftover yolks. They’re that good! So chocolatey (is that a word?), perfect combo of soft and chewy, super easy and quick! Everyone will like these! I’ve also used all kinds of chocolate and it’s delicious each time 🙂
(I can get 8 cookies out of this recipe at least, but I guess that’s just because we do things smaller in Europe :p)
So in conclusion: make these and all of Sam’s other recipes because they’re all golden, as is she!
That’s it, now I’m going to make these again
Ella, wow, speechless! Thank you for the sweetest kindest comment. It’s 6am here and I’m on here before the babies wake up and you’ve just given me a glow and a smile to carry with me through the day. Thank you =)
Just wonderful. Delicious and helping us keep our freezer dangerously full of chocolate chip cookies all pandemic long.
Thank you Isabella, so heart-warming to hear that they’ve had a presence in your home for so long!
These cookies are fantastic and so easy to make when you are craving some. This is a recipe to replace all other chocolate chip cookie recipes!
Dawwww, thank you Kathleen! Hugs!
I love these cookies! After achieving success with my first small batch, I now only make the full size (3 yolk) batch. I really appreciated the way your write the recipe with specific timing!
10/10 would recommend and plan to send everyone to your page!
So good to hear Siobhan! I’m glad those timings helped! 😉
I may have already reviewed these, but it’s worth another one. These cookies are life changing, life saving and a mom’s best sanity saving tool. I love them, my kids ask for these cookies by name (Sam’s cookies), and Sam is such a gem!! Make these cookies.
A, you are the sweetest and idk why but I feel like through these cookies I’ve made a friend =)
Ok. I don’t know where to start with these. If you haven’t tried them yet… MAKE THEM. I baked these once literally because they popped up on my insta and I had a spare yolk. They were AMAZING. So easy to make, small batch is perfect because I love to have cookies lying around the house for when I need something sweet, the recipe is so easily doubled for when you want more… and you will. I now bake these WEEKLY, and hand batches out to my dad, brother, neighbours and friends… mainly to stop me eating all of them, but also because I know everyone else will love them!
Arianne, that is so sweet you do that! I’m driven by similar motivations – an insatiable sweet tooth and a desire to feed everyone cookies lol.
I made these cookies (and the small batch chocolate cookies!) and we loved them! They are quick to make and taste great! I’m glad that small batch cookies are having a moment because I usually halve my cookie recipes anyways!
Will make again ?
So good to hear, Sarah! I’ve always thought regular cookie batches make wayyy too much in one go too =/
These are the best cccs I have ever made or eaten. They are so easy and so delicious. They are often gone in less than a day. My new go-to recipe!!
yay, thanks Abi!! With only 6 cookies idk how they could last more than two days! 😀
I have made these cookies multiple times over the past few months and think they are my new favorite chocolate chip cookie (a hard title to achieve because I make a LOT of chocolate chip cookies). I appreciate so many things about this recipe: the fact that it’s small batch; the fact that the dough freezes well; the encouragement to use the good butter and chocolate. I especially appreciate Sam’s detailed recipe notes: I have learned a ton from reading them that I now apply to other baking projects!
Ahh, I am so glad to hear that all the notes helped Pressley! I often wonder if anyone reads them so thank you for this comment <3
These are so amazing and delicious! Definitely one of my favorite CCC recipes. The heavy dose of chopped chocolate and European butter takes these up a notch!!
Jackie, big yes to the good chocolate and good butter! Thanks so much for the review!
I followed the directions exactly and mine came out flat as paper. Could my oven be too hot? It beeped and I took them out 45 seconds later
Hi Dee, sorry they were flat! Usually people have the opposite problem with this recipe. Hmm, flat could mean a few things: flour was under-measured, butter was over measured, or it could be the temperature of the butter (if it was overly soft).
I have made this recipe three times this week! It is just me and my husband, so big batches seem to go to waste no matter how much we love cookies. This is the perfect little treat. 🙂 The recipe is perfect, have used both dark and brown sugar and did not change a single thing to the directions. It is absolutely perfect!
Hi Lauren, that’s awesome to hear! Thank you so much for making it and leaving a review!
Hello! Could I use King Arthur flour?
Hi! You can – but its protein content is a little high, so if possible use a scale to measure the flour. If you don’t have one, sprinkle it into the cup, and scrape the top so that it’s scant.
There are by far the best homemade chocolate chip cookies ever! I have shared this recipe with so many friends, family, and coworkers. I can’t get through a week without my boyfriend asking me to make them. Hands down the best cookies – and so easy to make!
Hi Sierra! That is so wonderful to hear. I saw your review after a long tiring day and it completely changed my mood. Thank you!
Loved these cookies! Also, for anyone else counting calories, I calculated that these are 229cal/cookie – worth every calorie!
Awesome! Thanks so much Anna!
Hi Sam! I’m so excited to try this recipe out, but I was wondering if the recipe still holds if I double it? I know it’s intended for a small batch, but the recipe looks so intriguing I want to make more than just six cookies. Thanks!
Hi Jordan! This recipe is 1/3 of another recipe on the site called egg yolk cookies. If you scroll up to the section titled “doubling or tripling the recipe” you’ll see the link!
Hi Sam, if I were to use a stand mixer, can you confirm it’s the whisk attachment I should be using and not the paddle attachment? Also, what chocolate are you referring to? Compound Choc in a block? Can I use couverture choc chips chocolate? Thanks in advance!
Hi Karen! Definitely use the paddle attachment for cookies. Since this is such a small batch it might all get stuck in the bottom so you’ll want to scrape down the bowl a lot. If you check my ingredients section I mention the kind of chocolate I use (I always buy from the ‘eating’ section at the grocery stores, NOT the baking isle). You can absolutely use chocolate chips!
How would you adjust these for altitude, around 4500-5000 ft?
These are great and easy! I weighed all of the ingredients but I didn’t have any chocolate to chop, so I used chocolate chips and they spread the perfect amount. So I guess using the right flour and weighing the ingredients works. I also used my stand mixer rather than hand mixer and I think I’ll use the hand mixer next time. I had to scrape it a lot to make sure everything was incorporated.
Hi Cristina, I think the recipe as is would be fine at high altitude. I’ve had a few people from northern CO make them and not have to make adjustments. Try them being careful with the flour measuring, make sure your yolk is large and that you have the right butter. Hope they turn out well!
Hi Sam!! Love these cookies. My cookie dough didn’t spread initially, but added some milk, and thankfully they spread after. Would you consider putting a picture of how the dough is supposed to look so when we are making it, we have some idea of whether we are on the right track! looking forward to trying more of your recipes!
Hi Michelle! I have some notes at the top about cookies not spreading. Sometimes I also think that it could be because the yolk used wasn’t a large. If you follow me on IG I have a highlight showing me making these exact cookies and you’ll see the dough.
They were very good, and great in a pinch if you don’t want a ton of cookies. I’ll admit i used american butter based on the substitutions and they were still good. I definitely want to try it next time with the European butter since i can imagine the flavor it will add.
yay! Definitely try them with kerrygold next time and I would love to hear your thoughts!
I tried it tonight and they were definitely richer and so good! I was initially worried because my dough was kind of crumbly but it turned out great!
I subbed Miyoko’s vegan butter and used a baking stone rather than a cookie sheet. They were delicious but definitely under done even for me — and that’s saying something! I left them in for a minute or so longer than recommended but they started browning slightly so I pulled them out. I’m assuming that it was the stone and not the butter that was the culprit? When I usually make cookies I put the first batch in for a bit longer since the shone isn’t hot yet but I wasn’t sure how these would go.
Any thoughts?
Hi Morgan, with a baking stone you probably have to preheat it since it will take longer to heat than a regular cookie pan. Honestly, have never used vegan butter so I couldn’t say how it would affect these. Maybe try it again with a regular pan and then you’ll know which it was?
Amazing recipe! I used the metric measurements but had to add 3 tsp milk after adding the flour because the dough was very crumbly somehow. However, my egg yolk was quite small so maybe that’s why the dough needed some extra liquid. I was also short on time and ended up having to put the dough in the fridge for a couple hours before baking, but it still worked out great! This will be my new go-to cookie recipe!
Hi Debbie! Yes a small yolk would definitely cause that, glad it worked out! Thanks so much for giving it a go!
After months and months of trying to perfect the homemade chocolate chip cookie which took hours and days, I’m so happy to find this recipe! The most delicious cookies I ever made in 20 minutes or less! I will be trying the extra rich chocolate chip cookies today!
Thank you for this amazing recipe!
Ah, I am so happy to hear that! The extra rich are these times 3 so I think you’ll like them too =) Thanks so much for making them!
These are absolutely delicious – I used UK plain flour with 10.6% protein – the spread was just right. Now the 1 egg white cookie dough is resting in the fridge…….
That’s awesome Angie!! Crossing my fingers for the next batch =D
Hey. Did them one day. They were amazing. Thanks for the recepy.
I’m thinking of making them again, but just one question. If it would be possible to stuff them with chocó cream straight after baking with baking bag?
Hi Tanja, so glad to hear it! Hum, I don’t think there’s much give in the cookie to stuff them after. What you could do is pipe circles of cream on parchment paper and freeze them. Make the cookie dough but without the chocolate, then shape the balls around the frozen bits of cream. It could work, or the cream could explode out, lol. Hopefully the former!
Yummy!
Hi!
I made these cookies but they didn’t spread.. I used all your recommended ingredients but did by hand.. any thoughts on what I did wrong? I just can’t seem to get any cookie recipe I try right.. thanks so much
These are hands down the best, most decadent and outrageously awesome cookie I’ve ever made. 15/10.
I made them a fourth time using different chocolate bars as well just to see how that played out and also, so so good. Cannot reco these enough.
Caroline, sorry to hear it! If you measured by scale and used the right flour then it could be the hand-mixing that’s causing this. When you use a hand-mixer it beats a lot of air into the mixture which creams the butter & sugar and contributes to the dough spreading. This article is a good read on this process: https://www.seriouseats.com/2015/12/cookie-science-creaming-butter-sugar.html Stella says that when the cookies are simply mixed, not properly creamed and aerated, they bake up ‘dense’ so it sounds like this could be your issue as most cookies rely on creaming. If you don’t have a mixer, perhaps look for a cookie recipe that relies on melted butter rather than softened. My one yolk, 8 birthday cookies might work for you!
Cookie perfection! We can’t get enough of them, they have become our favorite! Everyone needs these cookies in their life and they take no time at all!
I absolutely agree 😀 😀 😀 Thanks Rylee!
Can I use coconut sugar in place of the brown sugar? Making this tomorrow!
Hi! I think I responded to you on IG but just in case; I would say you might miss some of the moisture and it might affect the ph level. I think coconut is best swapped with regular cane. These cookies rely on brown so they can be chewy. My best guess is that if you try it, it might be ok at first but they would dry out quicker.
Thanks!! I tried it out with half brown sugar (only what’s left of mine!) and half coconut sugar, and turned out fantastic. Soft and chewy just the way I like it. I’m a fan!
I don’t bake and I made this recipe. It worked out great!
Hi! If you wanted to use rye sourdough discard in place of some of the dough, how would you recommend adjusting the recipe? I imagine it’s not as easy as subbing the starter for flour, due to the liquid in the starter. Thanks!
Hi Audrey! Gosh, I have no idea as I haven’t had a starter in ages. I did see this recipe from The Boy Who Bakes that maybe would align better with the rye discard swap.
I made these exactly as the recipe said (I bought unsalted Kerrygold so I also added a pinch of salt) and after I added the flour and started running the mixer again the dough got very crumbly and dry! I beat it for a bit longer, hoping that it just needed help coming together, but I was afraid of over-mixing. I added a splash of veg oil and a bit of milk to try to add more fat and moisture and it seemed to work–the dough held together and the cookies are delicious! I’ll definitely keep this one in my back pocket for when I just want a few cookies. Any idea what may have caused the dough to become dry and crumbly after I added the flour, though?
Hi Erin! Glad you were able to rescue them! My guess is the flour is culprit here. Did you measure by weight or cup?
Tried the recipe and the cookies were amazing. Soft and delicious!
That’s wonderful Sim! Thank you so much for trying them!
These sound so good! Do you have recommendations for what to do if you don’t have a hand mixer? I have a stand mixer, but I would be afraid it wouldn’t work well for such a small amount of butter and sugar
I mixed with a fork! I made sure to get a really good paste type consistency and had no problems at all. Really great cookies.
I just tried this in my stand mixer (after worrying about about these comments), and it went fine! I’d say it’s key to have your mixer properly adjusted (has to be done every now and then), and I did have to stop and scrape halfway through each beating step.
Oh that’s great to hear! I bet it’s also dependent on the size of your mixer bowl. Thanks so much for the comment Anna!
Honestly, not my favorite chocolate chip/chunk cookie. I followed the recipe, weighed all my ingredients, did all the recommended things. The cookies looked and smelled amazing when I took them out of the oven. Texture was great, soft and gooey from the chocolate, but the taste was underwhelming. They aren’t sweet enough. It was a surprisingly bland cookie, which was really disappointing. I also didn’t find them any quicker or easier to put together compared to any other cookie recipe. Not my favorite, but seems very popular with others, so maybe just a taste preference?
Hi Jen! You know I thought about this too, I do think a large stand mixer wouldn’t be able to cream as well because it would all get stuck at the bottom. What if you made the extra rich chocolate chip cookies instead? It’s the large batch (this is a third of that) and you could just freeze balls of dough for later.
Can I use Kerrygold unsalted butter?
yes – check the notes and substitutions section!
This recipe is my favorite way to use up extra egg whites! I always have batch of baked cookies and/or cookie dough in the freezer. The recipe is straight forward and delicious.
Hi. After making the dough, when is the perfect time to scoop them? (i.e. so that I’ll have equal size cookies)
As soon as you are done making the dough! If you use an ice cream scoop you’ll get equal sized cookies (or a scale).