Small Batch Chocolate Chip Cookies
Directions
- 1Preheat oven to 365 and line a baking sheet with parchment paper.
- 2Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add egg yolk and vanilla and mix until smooth.
- 3Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Stir the chocolate chips into the dough until combined.
- 4Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. Sprinkle cookie balls with a bit of salt.
- 5Bake the cookies for 10-12 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside.
Ingredients
- 4 tbsp butter
- 0.3 cup brown sugar
- 2 tbsp granulated sugar
- 1 large large egg yolk
- 0.5 tsp vanilla
- 0.25 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp salt
- 0.6 cup all-purpose flour
- 0.3 cup chocolate chips
- flaked sea salt for sprinkling
Equipment
stand mixer fitted with a paddle attachmentbaking sheetparchment paperspatulacookie or ice cream scoop
Tips
- If your cookies don't come out in a perfect circle, take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far. Just make sure you do it right when they come out of the oven.
- Light and fluffy is the key when mixing butter and sugar.
- Sprinkle cookies with flaked salt before baking so that little bits of salt bake underneath the cookie as well. Then sprinkle a bit more after baking also.
- If making smaller cookies, lessen the baking time by a few minutes.
- The butter and egg yolk should be room temp. to have ingredients blend correctly.
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