Make just four large chocolate chip cookies with golden edges and soft centers. A small-batch dessert without a full tray of leftovers.
Four Large Chocolate Chip Cookies
Four large chocolate chip cookies with golden edges and soft centers.
Ingredients
- 4 tablespoons softened butter
- 3 tablespoons packed brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ½ cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup semisweet chocolate chips
- Flaky salt, optional
Directions
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together. Mix in the egg yolk and vanilla.
- Stir together the flour, baking soda, and salt, then mix them into the wet ingredients. Fold in the chocolate chips.
- Divide the dough into four portions and shape into tall balls. For thicker cookies, chill the dough for 15–20 minutes if desired.
- Place the portions on the prepared sheet with room to spread. Bake for 11–14 minutes.
- Let the cookies cool on the baking sheet for 10 minutes. Add optional extra chocolate chips or flaky salt if desired.
A few little things that help
Softened butter, not melted. The butter should give when pressed but still hold its shape, so it can cream with the sugars as the recipe directs.
Four equal portions. Divide all of the dough into four, even if you use a scoop. Give the dough balls room to spread on a Nordic Ware Naturals half-sheet pan lined with parchment.
The cooling time counts. Leave the cookies on the pan for the full ten minutes before moving them to a cooling rack. Staring at them is allowed. Rushing them is less helpful.
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Keeping the extras
Cool completely before storing in an airtight container. Enjoy within 2–3 days for the best texture, or freeze cooled cookies in a freezer-safe container for up to 2 months for best quality. Thaw at room temperature.
Something else sweet
Best Ever Chocolate Chip Cookies is the full-batch option. For dessert to share, try Easy Apple Crisp or Sourdough Cinnamon Rolls.
A little help in the kitchen
Lori’s ingredient notes: This little batch uses one egg yolk, not a whole egg. Adding the white too would change the balance of the dough.
Prep ahead: Measure the flour, baking soda, and salt together before you start. Leave room in your schedule for the optional short chill if you prefer a thicker cookie.
Serve it with: Put a cookie on a small plate with fresh berries for an easy dessert. The existing storage notes below the recipe cover any cookies you save.
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