Small Batch Chocolate Chip Cookies
Directions
- 1Preheat oven to 365°F and line a baking sheet with parchment paper.
- 2In a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium-high speed until light and fluffy (about 2 minutes).
- 3Add the egg yolk and vanilla and mix until smooth.
- 4Slowly mix in the dry ingredients, being careful not to overmix. Stop when there are still some flour remnants visible.
- 5Stir in the chocolate chips until combined.
- 6Scoop the dough into large balls (using a ¼ cup cookie or ice cream scoop is recommended). Sprinkle the cookie balls with a bit of salt.
- 7Bake the cookies for 10-12 minutes, or until the outside is golden brown and the inside is slightly glossy.
- 8If cookies spread unevenly, use a spatula to gently shape them into circles immediately after removing them from the oven.
Ingredients
- 4 tbsp butter, room temp
- 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 mixerpaddle attachmentbaking sheetparchment paperspatulacookie 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. Do this right when they come out of the oven.
- For more precise measurements, especially for flour, use grams. If you don't have a scale, lightly spoon flour into your measuring cup to avoid packing.
- Sprinkle cookies with flaked salt before baking and again after baking for enhanced flavor.
- If making smaller cookies, lessen the baking time by a few minutes.
- The butter and egg yolk should be room temperature for ingredients to blend correctly.
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