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Perfect Small-Batch Chocolate Chip Cookies: Easy Recipe

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This recipe makes exactly 8 cookies with crisp edges and a gooey center, using browned butter for a nutty depth of flavor. It’s quick, easy, and perfect for small cravings without committing to a full batch.

Ingredients

Scale
  • 5 tablespoons (70g) unsalted butter
  • 1/4 cup (50g) dark brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (60g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Brown the butter: Place 5 tablespoons of butter in a small saucepan over medium heat. Stir constantly until it foams and turns golden with brown specks, about 3-4 minutes. Remove from heat immediately and transfer to a heatproof bowl. Let cool for 5 minutes.
  2. Mix the sugars and butter: Add packed brown sugar and granulated sugar to the cooled browned butter. Whisk vigorously for about 1 minute until the mixture looks like wet sand and has thickened slightly.
  3. Add the egg yolk and vanilla: Drop in the room-temperature egg yolk and vanilla extract. Whisk until smooth, glossy, and pale, about 45 seconds.
  4. Combine the dry ingredients: In a separate small bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  5. Fold in the dry ingredients: Add the flour mixture to the wet ingredients. Use a rubber spatula to fold gently just until no streaks of flour remain. Do not overmix.
  6. Add the chocolate chips: Fold in the chocolate chips with a few quick strokes. Reserve about 1 tablespoon of chips to press onto the tops of the dough balls later.
  7. Portion the dough: Scoop the dough into 8 equal portions, about 1.5 tablespoons each. Roll each into a ball and place on a prepared baking sheet, spaced about 2 inches apart. Press reserved chocolate chips onto the tops.
  8. Bake: Preheat oven to 375°F (190°C). Bake on the middle rack for 9-11 minutes. At 9 minutes, edges should be golden brown and centers slightly puffy and underdone.
  9. Cool and finish: Let cookies cool on the baking sheet for exactly 5 minutes. Sprinkle with flaky sea salt while warm. Transfer to a cooling rack and let cool completely, about 15 more minutes.

Notes

For chewier cookies, use an extra tablespoon of brown sugar and reduce granulated sugar by one tablespoon. Bake at 350°F instead of 375°F for a softer texture. Cookies taste even better the next day. Freeze baked cookies or raw dough balls for up to 3 months.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, browned butter cookies, chewy chocolate chip cookies, quick cookies

Find it online: https://gleamgulp.com/perfect-small-batch-chocolate-chip-cookies-easy-recipe/