Best Chocolate Chip Cookie Recipe – Soft-Baked Classic
These small-batch soft-baked chocolate chip cookies are made for one or two. They stay tender, are easy to chew, and use familiar pantry ingredients with simple steps and minimal cleanup.
Making a small batch means no leftover plate of cookies staring at you for days. The dough mixes in one bowl and you can bake just what you want.
The texture is soft in the center with slightly set edges. That makes these cookies pleasant to bite and easy to enjoy with a cup of tea or a small glass of milk.
Ingredients You’ll Need
- 1/4 cup (56 g) unsalted butter, softened
- 1/4 cup packed light brown sugar (50 g)
- 2 tablespoons granulated sugar (25 g)
- 1 large egg yolk or 1 small whole egg for firmer structure
- 1 teaspoon vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt optional
- 1/3 cup (60 g) semi-sweet chocolate chips or chopped chocolate
You can serve these soft cookies with a small glass of milk or a warm cup of tea if you like.
Step-by-Step Recipe
- Preheat the oven to 350 F (175 C). Line a small baking sheet with parchment paper or use a silicone mat.
- In a medium bowl, beat the softened butter and both sugars together until creamy and smooth. If you prefer fewer dishes, soften the butter in the microwave and stir by hand.
- Add the egg yolk and vanilla. Stir until combined and smooth.
- In a separate small bowl, whisk the flour, cornstarch, baking soda, and salt. Add the dry mix to the wet ingredients and stir until just combined. Fold in the chocolate chips.
- Use a tablespoon to drop 6 similarly sized mounds of dough onto the prepared sheet. Leave space for spreading. For extra-tender cookies, press the mounds slightly flat.
- Optional but helpful: chill the scoops 10 to 15 minutes in the fridge to reduce spreading and keep centers soft.
- Bake 8 to 10 minutes. Cookies should look set at the edges but still soft in the center. They continue to firm as they cool.
- Let the cookies rest on the sheet for 5 to 10 minutes, then transfer to a cooling rack or a plate. Enjoy warm or at room temperature.
Tips and Easy Variations
Texture and chewability
- Press the dough flatter for thinner, gentler cookies that are easier to chew.
- Underbake by about one minute if you want an extra soft center.
- Serve with milk or warm tea to help soften each bite while eating.
Health swaps and digestion
- Swap half the butter for unsweetened applesauce to reduce fat and keep moisture.
- Use a firm vegetable spread or solid coconut oil and dairy free chips for a dairy free option.
- Reduce granulated sugar to 1 tablespoon and use 3 tablespoons brown sugar to lower sugar while keeping moisture.
Flour and handling
- Replace up to 1/3 cup of the all-purpose flour with whole wheat pastry flour for a milder whole grain result.
- Chill the dough 10 to 15 minutes to reduce spreading and preserve a soft center.
- Use a tablespoon to portion even mounds so cookies bake evenly.
Quick tips
- Use an egg yolk for a softer center or a small whole egg for a firmer cookie.
- Chill scoops 10 to 15 minutes to reduce spread and improve texture.
- Store baked cookies with a slice of bread to help keep them soft.
Storage and Leftovers
Fridge
Keep cooled cookies in an airtight container at room temperature for up to 3 days. Add a slice of bread or a folded paper towel in the container to retain moisture and keep them soft.
Freezer
Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Thaw at room temperature before serving.
Reheating
Warm cookies for a few seconds in the microwave or heat in a low oven to refresh texture. Avoid over heating to keep them tender.
Conclusion
Give this best chocolate chip cookie recipe a try when you want a small, comforting batch with a soft texture and minimal fuss.
It is simple, gentle on the teeth, and perfect for one or two people who prefer easy, small portion baking.
FAQ
Can I use a whole egg instead of an egg yolk?▶
Yes. A whole egg makes the cookie slightly firmer and helps it rise. Use a small egg if possible for a closer result to the original texture.
Can I skip chilling the dough?▶
Yes. Chilling is optional. It reduces spreading and can improve texture, but you can bake immediately if you are short on time.
