Small Batch Chocolate Chip Cookies
Serves 6
10 mins prep
10 mins cook
20 mins total
These small batch chocolate chip cookies are crisp on the edges, soft and gooey in the middles, and come together in one bowl! They are made with melted butter so you don’t need to use an electric mixer making them so much easier to make. A wire whisk and large bowl are the only things you’ll need. It makes 6 beautiful bakery style cookies. Make ahead instructions are in the notes and you can freeze leftover cookie dough for on demand cookies anytime.
2 servings
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Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large bowl whisk together melted butter, brown sugar, and granulated sugar. Add egg yolk and vanilla and whisk until thickened and lightens in colour.
⅕ ½ butter⅕ ⅓ brown sugar⅕ ¼ granulated sugar⅕ ¼ sea salt⅕ 1 pure vanilla extract⅕ 1 egg yolkSift flour and baking soda right into the same bowl. Fold just until no more streaks remain. Add chocolate chips (reserve a few tablespoons of chocolate chips) and fold. Pop the dough into the freezer for 5 minutes if it’s too soft to scoop.
⅕ ⅔ all purpose flour⅕ ¼ baking soda⅕ ¾ chocolate chipsScoop the cookie dough into 6 large balls and push reserved chocolate chips onto the tops of the dough balls. Place onto a lined baking sheet or plate. Chill in the freezer for 15 minutes (or in the fridge for at least 45 minutes up to 48 hours).
⅕ ¾ chocolate chipsPlace chilled cookie dough balls onto baking tray, leaving at least 4” between each cookie.
Bake for 8-10 minutes. The cookies are ready when the edges are golden brown and the middle is puffed and still a little underdone.
As soon as they are out of the oven, scoot the cookies to make them round right on the baking sheet: place a bowl flipped upside down or a large round cookie cutter over the cookie. Shake the bowl/cookie cutter around the cookie gently to even out the edges and make the cookie even thicker. Sprinkle the cookies with flaky salt and serve!
⅕ ½ flaky salt
