Chewy Small Batch Chocolate Chip Cookies
These small batch chocolate chip cookies are chewy and soft and are perfect when you want to make chocolate chip cookies but don't want to make a whole batch.
Ingredients
- 60 g Butter melted
- ¼ cup Brown sugar
- 2 ½ tablespoon Granulated sugar
- ½ teaspoon Vanilla extract
- 1 Egg yolk
- ¼ teaspoon Kosher salt
- ⅓ teaspoon Baking soda
- ⅔ cup Flour
- ½ cup Chocolate chunks or chocolate chips
Instructions
- Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter and melt it on medium heat swirling the saucepan constantly.
- Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs.
- Add the brown sugar, sugar, salt, and vanilla extract to the bowl and mix with a whisk until well combined.
- Add the egg yolk and mix until well combined.
- Add the flour and baking soda and mix until almost combined.
- Add the chocolate chunks and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least 30 minutes (the longer the better- up to 48 hours).
- Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 9-11 minutes, depending on the size of your cookies.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely. Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
Nutrition
Calories: 161kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 33mgSodium: 137mgPotassium: 68mgFiber: 1gSugar: 12gVitamin A: 180IUCalcium: 15mgIron: 1mg
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