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Single-Batch Chocolate Chip Cookies

Soft, chewy, bakery-style chocolate chip cookies made in minutes using my Chocolate Chip Cookie Bulk Dry Mix. Just add a few wet ingredients for fresh homemade cookies with less prep and mess.
Print Recipe
Prep Time 5 minutes
Cool Time 20 minutes
Total Time 50 minutes
Servings 25 Cookies
Calories 137 kcal

Equipment

  • Large mixing bowl
  • Silicone spatula or wooden spoon
  • Measuring cups and spoons
  • Cookie scoop or tablespoon
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Wire cooling rack

Ingredients
  

  • 2¼ cups Chocolate Chip Cookie Bulk Dry Mix
  • ¾ cup butter melted and slightly cooled
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large mixing bowl, whisk together the melted butter, egg, egg yolk, and vanilla until smooth.
  • Add the Chocolate Chip Cookie Bulk Dry Mix and stir until a soft dough forms. Do not overmix.
  • For thicker, chewier cookies, cover and chill the dough for 30 minutes (recommended).
  • Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheet.
  • Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps prevent spreading and creates thicker, chewier cookies.
For perfectly round cookies, gently swirl a large round cookie cutter around each cookie immediately after baking.
The cookies will continue to set as they cool, so avoid overbaking.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.