Chewy Small Batch Chocolate Chip Cookies
Have a late night chocolate chip cookie craving? Look no further, friends. These is the best small batch chocolate chip cookies recipe ever! With brown butter and chopped semi-sweet chocolate, this recipe is super easy, no chill, and makes just 6 cookies. And, the whole recipe comes together in under 30 minutes!
Equipment
- Kitchen scale or measuring cups
- 1 sheet pan
- Parchment paper
- #20 cookie scoop
Ingredients
- 60 grams unsalted butter (¼ cup)
- 75 grams brown sugar, dark or light (6 Tablespoons, packed)
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 45 grams all-purpose flour (6 Tablespoons)
- 5 grams cornstarch (½ Tablespoon)
- ¼ teaspoon baking soda
- ½ teaspoon Kosher salt, I use Diamond
- 65 grams semi-sweet chocolate wafers, roughly chopped (⅓ cup), plus more for decoration
- Flaky salt, for sprinkling, optional
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
- Melt the butter in a medium skillet over medium-low heat. Bring it to a gentle simmer. It will foam up a bit. Cook the butter, swirling the pan often, until the butter smells nutty and has brown bits at the bottom, about 5 minutes. Pour the butter into a medium mixing bowl and let it cool slightly.
- Then, add the brown sugar. Whisk the mixture for 1-2 minutes - it will be grainy. Add the egg yolk and vanilla extract. Whisk until the mixture is thickened and fluffy, another 1-2 minutes.
- Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the flour mixture into the butter-sugar mixture until it's about 90% combined. Then, add the semi-sweet chocolate wafers. Mix the dough just until the chocolate is well-combined and there are no more streaks of flour.
- Using a #20 cookie scoop (3 Tablespoons), divide the dough into 6 large balls of dough. Roll each ball of dough and place the cookies about 3 inches apart on the prepared sheet pan. Place a few chocolate wafers on top for decoration (totally optional).
- Bake the cookies for 7-8 minutes. Then, use oven mitts to grip the sides of the pan and tap it firmly against a hard, heatproof surface to get those wrinkly edges. Return the pan to the oven and bake the cookies for another 1-2 minutes, until the edges are set and the tops are a bit underdone.
- Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Sprinkle with flaky salt if desired, and enjoy!
Notes
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here's how to measure the flour. First, whisk the flour until it's light and fluffy. Then, spoon the fluffed flour into a measuring cup until it's overflowing. Lastly, use a straight edge to level it off without packing the flour into the cup.
If you like a crispier cookie, bake the cookies for another 1-2 minutes. Just make sure the bottoms don't burn!
You can freeze either the baked cookies or the cookie dough.
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- Baked cookies - place the cookies in a freezer bag or container lined with parchment paper. Freeze for up to 3 months.
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- Cookie dough - line the cookie dough balls on a parchment-lined sheet pan. Freeze until solid, 1-2 hours. Pop the cookie dough balls in a freezer zipper bag or container. Cover and freeze for up to 3 months.
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- Bake the dough- you can bake these cookies from frozen! Just add 1-2 minutes to the bake time.
Nutrition
Serving: 1cookieCalories: 222kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 53mgSodium: 149mgPotassium: 92mgFiber: 1gSugar: 16gCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!