Description
This Small Batch Chocolate Chip Cookies recipe yields about 10 delicious cookies made with rich semi-sweet chocolate chips and a perfect balance of brown and granulated sugar. These cookies feature a soft center with lightly golden edges, achieved by chilling the dough briefly and baking at 350°F. Ideal for a quick, homemade treat without making a large batch.
Ingredients
Scale
Cookie Dough
- 1/4 cup (60 grams) unsalted butter, softened
- 1/4 cup (50 grams) light brown sugar, packed
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg yolk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon (70 grams) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (90 grams) semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and set it aside.
- Mix Butter and Sugars: In a medium-sized mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar together for 1 to 2 minutes until the mixture is well combined and creamy.
- Add Egg Yolk and Vanilla: Incorporate the large egg yolk and pure vanilla extract into the butter and sugar mixture. Mix until fully combined, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix until just combined to avoid overworking the dough, which could make the cookies tough.
- Fold in Chocolate Chips: On low speed, mix in the semi-sweet chocolate chips until evenly distributed throughout the cookie dough.
- Chill the Dough: Cover the dough tightly and transfer it to the freezer to chill for 10 minutes. This helps the cookies hold their shape while baking.
- Scoop the Dough: Use a 1.5-tablespoon cookie scoop to portion out the dough onto the prepared baking sheet, spacing cookies a little apart to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden brown and the tops are set but still soft in the center.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 to 10 minutes. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Using only an egg yolk instead of a whole egg keeps the cookies chewy and rich.
- Chilling the dough briefly is essential for controlling spread and improving texture.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a softer cookie, slightly underbake and allow to cool on the sheet.
- Feel free to swap semi-sweet chocolate chips with dark chocolate or milk chocolate chips according to preference.
