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+ servings

Small Batch Chocolate Chip Cookies - Revisited

Small batch chocolate chip cookies made in one bowl and with just a whisk.
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Servings 4


  • 50 g butter preferably european but you can use american
  • 65 g brown sugar light or dark: NOT organic
  • 1 large egg yolk
  • ¼ tsp baking soda
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt
  • 75 g all purpose flour
  • 60-80 g semi-sweet or dark chocolate chips depending on taste preferences or chopped chocolate (use greater amount if you like a cookie packed with chocolate)
  • Sprinkle of sea salt if desired


  • In a heatproof bowl, set the butter and melt it (in the microwave is fine but don’t overdo it until the butter starts sputtering all over the microwave, you’ll lose precious grams of butter!).
  • Whisk in the sugar, very well until the mix is cohesive and shiny. Then the salt, vanilla and baking soda.
  • Whisk in the egg yolk, very well again, give it a good 60 seconds.
  • Fold in the flour, then the chocolate.
  • Cover the bowl with plastic wrap and set in the fridge for 30 minutes, until the dough is firm. You can also chill it overnight.
  • Preheat the oven to 350 F. Line a small, greased baking sheet with parchment paper. (Do not bake directly onto the pan).
  • Divide cookies into 6 portions, bake for 10-12 minutes. until the edges are just beginning to turn golden and the middles are lightly puffed.


You can also make four larger cookies - in this case add 1/8 tsp baking powder to help the middles bake; the cookies will need to bake a few more minutes and the edges will be a bit darker (but it's a lovely caramel taste!)