Small Batch Chocolate Chip Cookies

20 mins
Serves 4
https://thesaltedsweets.com/small-batch-chocolate-chip-cookies/

Directions

  1. 1Preheat oven to 365 and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.