These Small Batch Chocolate Cookies are the perfect answer to my late-night cravings or those moments when I just want a little something sweet without a full tray of cookies staring me down. I love how rich and chewy they are, filled with melty chocolate chips and topped with a sprinkle of flaked sea salt. It only takes one bowl, simple ingredients, and less than thirty minutes to whip up four incredibly satisfying cookies that taste like a cross between a brownie and a cookie.
Why You’ll Love This Recipe
I only use one bowl, which means cleanup is quick and easy.
The recipe makes just four cookies, which is the ideal amount for a small treat.
No need to chill the dough—I can bake right away and satisfy my sweet tooth fast.
The combination of chewy centers, crisp edges, and rich chocolate flavor is irresistible.
The flaked sea salt on top balances the sweetness and gives them that gourmet touch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Butter (room temperature)
Brown sugar
Granulated sugar
Large egg yolk
Vanilla extract
Baking soda
Salt
Cocoa powder
All-purpose flour
Chocolate chips
Flaked sea salt (for sprinkling)
Directions
I preheat my oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl, I beat together the butter, brown sugar, and granulated sugar until light and fluffy. Then I add the egg yolk and vanilla and mix until smooth.
I gently stir in the dry ingredients—flour, cocoa powder, baking soda, and salt—being careful not to overmix. Once mostly combined, I fold in the chocolate chips.
Using a ¼ cup scoop, I portion the dough into large balls, press a few extra chocolate chips on top, and sprinkle with a pinch of flaked salt.
I bake the cookies for 11 to 12 minutes until the edges are set and the centers are still soft. Once out of the oven, I add another light sprinkle of sea salt for that perfect finish.
Servings And Timing
This recipe makes 4 large cookies. Prep Time: 10 minutes Bake Time: 11–12 minutes Total Time: 21–22 minutes
Variations
I like using dark or bittersweet chocolate chips for a more intense chocolate flavor.
Swapping in peanut butter chips, white chocolate, or caramel baking chips adds a fun twist.
A pinch of espresso powder enhances the chocolate richness.
When I want something different, I toss in chopped nuts or toasted coconut.
For a gluten-free option, I’ve had great results using gluten-free flour blends.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them for up to 3 months. I also like making the dough in advance and keeping it in the fridge for up to a week. When reheating, I pop a cookie in the microwave for about 8 to 10 seconds to get that warm, just-baked texture.
FAQs
How Can I Make These Cookies Extra Chewy?
I always make sure my butter and egg yolk are at room temperature, and I avoid overmixing the dough. That keeps the cookies tender and chewy.
Can I Double The Recipe?
Yes, I often do. When doubling, I use one whole egg instead of two yolks, which keeps the dough balanced without wasting egg whites.
What If I Don’t Have Flaked Sea Salt?
If I’m out of flaked salt, I use a light sprinkle of kosher salt. It still adds that nice contrast to the sweetness.
Can I Use Different Kinds Of Chocolate?
Absolutely. I’ve used semisweet, milk, dark, and even white chocolate chips. I just pick whatever I’m craving that day.
Do I Need A Kitchen Scale?
A kitchen scale gives the most accurate results, especially for flour. But if I don’t have one, I spoon the flour into my measuring cup and level it off to avoid packing it in too tightly.
Conclusion
When I want a rich, chewy, deeply chocolatey treat without making a big batch, these Small Batch Chocolate Cookies are my answer every time. They’re simple, fast, and incredibly delicious with their brownie-like texture and that final touch of flaky salt. Whether I’m baking just for myself or sharing with someone special, this small batch never disappoints.
These Small Batch Chocolate Cookies are rich, chewy, and deeply chocolatey with a brownie-like texture. Made in one bowl and ready in under 30 minutes, they’re perfect for satisfying sweet cravings without baking a full batch. A sprinkle of flaked sea salt adds a gourmet touch.
Total Time:22 minutes
Yield:4 cookies
Ingredients
2 tbsp butter, room temperature
2 tbsp brown sugar
1 tbsp granulated sugar
1 large egg yolk
1/2 tsp vanilla extract
1/4 tsp baking soda
1/8 tsp salt
2 tbsp unsweetened cocoa powder
1/4 cup + 1 tbsp all-purpose flour
1/4 cup chocolate chips (plus extra for topping)
Flaked sea salt, for sprinkling
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Mix in egg yolk and vanilla until smooth.
Add cocoa powder, flour, baking soda, and salt. Mix until just combined.
Fold in chocolate chips.
Scoop dough into 4 equal balls using a 1/4 cup measure. Press extra chips on top and sprinkle with sea salt.
Bake for 11–12 minutes until edges are set and centers are still soft.
Sprinkle with more sea salt after baking. Let cool on the pan for a few minutes before transferring to a wire rack.
Notes
Use dark or bittersweet chocolate for deeper flavor.
Try peanut butter, white chocolate, or caramel chips for variation.
Add espresso powder to boost chocolate flavor.
Use a gluten-free flour blend for a GF version.
Microwave for 8–10 seconds to reheat for a warm, gooey center.
