Small Batch Chocolate Chip Cookies

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

Directions

  1. 1Preheat oven to 365°F and line a baking sheet with parchment paper.
  2. 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).
  3. 3Add the egg yolk and vanilla and mix until smooth.
  4. 4Slowly mix in the dry ingredients, being careful not to overmix. Stop when there are still some flour remnants visible.
  5. 5Stir in the chocolate chips until combined.
  6. 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.
  7. 7Bake the cookies for 10-12 minutes, or until the outside is golden brown and the inside is slightly glossy.
  8. 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.
Small Batch Chocolate Chip Cookies | Clip Recipe