Small Batch Chocolate Chunk Cookies

egg yolk chocolate chunk cookies

I don’t know about you, but I love me a good chocolate chip cookie. There are so many recipes out there, great ones actually, like this one and this one. But sometimes I just want a few cookies, not an entire big batch. So what better way than to come up with a small batch recipe that can be whipped up easily whenever right? These small batch chocolate chunk cookies are super simple to make and are perfect for when you want to indulge in a sweet treat without making too many. Plus, these cookies are made with egg yolk (a nice bonus! — especially when you have a random leftover egg yolk just sitting around in the fridge — I know I do sometimes), use chopped chocolates instead of chips, and can be mixed together using just a bowl and fork (or whisk) — that’s what I call easy, minimal dishes to wash here. The result is an ooey, gooey, and deliciously satisfying cookie.

Below’s the recipe if you have a random egg yolk lying around and want to give this a try. Or hey, maybe you just want to give it a try! Give it a shot and let me know what you think.

egg yolk chocolate chunk cookies
egg yolk chocolate chunk cookies

Small Batch Chocolate Chunk Cookies

These small batch chocolate chunk cookies are the perfect treat to satisfy your sweet tooth. The egg yolk gives the cookies a rich and velvety texture, and the chopped chocolate creates a nice balance of chocolate flavor in every bite. Enjoy warm from the oven with a glass of cold milk or store them in an airtight container for up to a week. Happy baking!

Equipment:
Ingredients:
  • 1/2 cup of all-purpose flour
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/4 cup of unsalted butter, room temperature
  • 1/4 cup of brown sugar
  • 2 tablespoons of granulated sugar
  • 1 egg yolk
  • 1/2 cup of chopped chocolate, use dark or milk chocolate
Instructions:
  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, and salt.
  3. In a separate, larger bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
  4. Add the egg yolk and mix until fully combined.
  5. Slowly add in the dry ingredients, mixing until just combined.
  6. Fold in the chopped chocolate.
  7. Divide dough into 6 equal balls (you can also use a cookie scoop) and place the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 8-10 minutes, or until the edges are golden brown.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, before transferring them to a wire rack to cool completely.

Makes 6 cookies.

Tips:
  • You can substitute the egg yolk with a vegan alternative.
  • You can make the dough in advance and store it in the refrigerator for up to 3 days before baking.
  • Be careful not to overbake the cookies, as they will continue to cook as they cool and you want them to be soft and chewy.

Want to try other small batch recipes? Check out these baked mochi donuts or vanilla cupcakes.

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Leave a Reply

Your email address will not be published. Required fields are marked *