Have you ever wanted to make chocolate chip cookies but you don't want a bunch of them? Then this small batch chocolate chip cookies recipe is the one for you. These are some of the best chocolate chip cookies I've ever had. I honestly didn't think anything could beat this chocolate chip cookie recipe (which is still one of my favs), but I think I like this one even more. Why do I think this is the best recipe? Well, I prefer it because you don't have to refrigerate the dough. Whereas, my other favorite recipe is best if you refrigerate for at least 24 hours. I have to admit, this particular recipe is a bit fussy. I was shocked by all of the extra time to beat and mix in each of the ingredients, but it's definitely worth it. The extra mixing time is what gives these cookies their chewy and rich flavor. Plus, it's not like its hard to beat for an extra few minutes if you're using a hand or stand mixer. I actually prefer to use a hand mixer most of the time. Maybe it's the nostalgia in me, but I like having a bit more of a hands-on approach with my baking. I also think it's easier to maneuver than the stand mixer. Either way, this recipe is definitely worth the extra mixing effort. Freezing Extra Chocolate Chip Cookie Dough Although the whole point of this particular recipe is for it to be a small batch recipe, the next time I make it, I will likely triple it and freeze the extras. Why? Because these are some of the best chocolate chip cookies I've ever made. If you've never tried freezing extra cookie dough, it's actually really effective. They can be stored in the freezer for quite a long time (months, if they last that long). That way, I always have the option to make cookies without all the leg work. I can just pop a couple in the oven without having to make a new small batch every time. Here's an article about freezing cookie dough, if you're not sure the best way to do it. However, if you really enjoy the process of baking and don't mind regularly making smaller batches, then, by all means, make this recipe as it's written. Small Batch Chocolate Chip Cookies Ingredients: 3 1/2 tablespoons butter 1/3 cup light brown sugar 1 teaspoon pure vanilla extract 1 large egg yolk 1/4 teaspoon baking soda 1/2 cup all-purpose flour (do not pack your flour or your cookies will be dry) 2/3 cup semi-sweet chocolate chips* (use less if you don't like a lot of chocolate) Directions: Preheat the oven to 360 F. Line a baking sheet with parchment paper or silpat. In a bowl, use a hand mixer to beat together the butter and brown sugar on medium for 3 minutes. Then, add the baking soda and vanilla and beat for another two minutes. Next, add the egg yolk and beat for one more minute. Then, add the flour and beat until just combined. Fold in the chocolate* and mix with a wooden spoon. Using a cookie scoop, make 1 to 1.5 tablespoon balls. Place on a cookie sheet and sprinkle with sea salt, if desired. Bake for 10 - 12 minutes, depending on the size of your cookies and oven temps vary. Don’t wait for the cookies to get too much color on top or they will be overdone. Allow to cool on the pan slightly before moving to a cooling rack. *Note about the chocolate: I used semi-sweet chocolate chips that were quite large, so I chopped half of them up into smaller pieces and left the other half whole. These are very chocolatey cookies, so if you prefer less chocolate in your cookies, you could just use 1/3 cup.