Small Batch Chocolate Chip Cookies
Soft, chewy, and chocolate-loaded Small Batch Chocolate Chip Cookies! Only one bowl, a wooden spoon, and eight ingredients needed -- no stand mixer or hand mixer required.
Servings 9 cookies
- 1/3 cup (72g) salted butter
- 1/3 cup (67g) light brown sugar, packed
- 3 tablespoons (40g) white sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk (Note 1)
- 1/4 teaspoon baking soda
- 3/4 cup (94g) white all-purpose flour
- 1/3 cup (50g) chopped chocolate bar + 2 (25g) tablespoons chocolate chips (Note 2)
BUTTER: In a large microwave-safe bowl, partially melt the butter in the microwave. (just enough that you'll be able to easily mix it, about 35 seconds straight from the fridge.) Let the butter stand until it has cooled to room temperature. Do not add sugars to the hot butter or the cookies will be greasy and spread.
SUGARS, EXTRACT, AND EGG YOLK: Once the butter is cooled to room temperature, add the brown sugar and white sugar. Stir until smooth and combined. Add in the vanilla extract and egg yolk (save or discard egg white). Stir to combine.
DRY INGREDIENTS: Add in the baking soda and flour. Stir until a thick dough forms.
CHOCOLATE: Coarsely chop the chocolate bar and add in the chunks and chocolate chips. Stir until combined, you may need to knead the chips into the dough. Divide the dough evenly into 9 parts; each cookie is about 2 tablespoons (38 grams). Roll the dough into cookie balls that are tall and cylindrical (as opposed to short and round -- see photos in post). Place the rolled cookie dough balls on a parchment-lined sheet pan, cover and chill for 30 minutes up to an hour.
BAKE: When ready to bake, set the oven temperature at 325 degrees F. Line a pan with parchment paper or a Silpat liner. Place cookie dough balls on sheet pan with plenty of space in between the cookies -- I only bake 6 as a time. Bake for 8-12 minutes or until very lightly golden brown at the edges and no longer glossy on top.
COOL: Remove cookies from the oven and let stand on cookie sheet for 3-4 minutes before removing with a metal spatula to a cooling rack to finish cooling. I like to press a few more chocolate chips into the tops of the cookies right out of the oven (this is optional). Store cookies in an airtight container at room temperature. Cookies are best enjoyed within 4 days.
Note 1: Egg yolk MUST be large. Reserve the whites for another recipe or discard.
Note 2: For the chocolate chunks, I chop a milk chocolate bar and then add in additional chocolate chips for added texture/flavor. You can use just chocolate chips instead of the chocolate bar and chips. Use your favorite type of chocolate for cookies -- semi-sweet, dark, or milk. We like milk chocolate chips paired with a dark chocolate bar.
Serving: 9cookies | Calories: 168kcal | Carbohydrates: 21.9g | Protein: 1.6g | Fat: 8.3g | Sodium: 57.6mg | Fiber: 0.5g | Sugar: 13.5g