Small Batch Chocolate Chip Cookies are the perfect recipe for the next time your sweet tooth strikes. This recipe makes a dozen chewy chocolate chip cookies in less than 30 minutes - no chill-time required!
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, cream together butter and sugars. Add egg yolk and vanilla extract. Beat until fluffy, about a minute.
In a separate bowl, sift or whisk together the flour, salt, and baking soda to remove clumps.
Gradually stir dry ingredients into butter mixture until just combined. Add chocolate chips, stirring until just combined.
Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
The ingredients in this recipe are scaled to make 12 cookies. If you'd like to make a larger batch of cookies, I recommend trying my Ultimate Chewy Chocolate Chip Cookies instead of doubling or tripling this recipe.
Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.