Small Batch Chocolate Chip Cookies
Easy small batch chocolate chip cookies with soft, chewy centers and crisp golden edges. This recipe makes 6 to 7 bakery-style cookies in 20 minutes, no chilling required.
Servings: 6 cookies
Ingredients
- 4 tablespoons butter -softened to room temperature
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon cornstarch
- ⅛ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
- Heat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat the room-temperature butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 1 minute, until smooth and lighter in color.
- Add the egg yolk and vanilla extract. Mix on medium speed until fully combined.
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Add the dry ingredients to the wet mixture and mix on low speed just until the dough comes together. Do not overmix.
- Fold in the chocolate chips with a spoon or spatula until evenly distributed.
- Use a 2-tablespoon cookie scoop or measuring spoon to portion the dough. Roll each scoop into a ball and place 2 inches apart on the prepared baking sheet.
- Bake for 8 to 10 minutes, until the edges are lightly golden and the centers still look slightly underbaked.
- Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.
Video
Notes
Measure the flour correctly. Spoon the flour into a dry measuring cup and level it off with a straight edge. Scooping straight from the bag packs the flour and adds too much, which is the most common reason small batch cookies turn out dry or cakey. A kitchen scale is even more accurate if you have one.
Use room-temperature butter, not melted. The butter should sit out at room temperature for about 30 minutes until it presses easily with a finger but still holds its shape. Avoid softening it in the microwave, even partially melted butter causes the cookies to spread thin and lose their chewy texture.
Cream the butter and sugars for a full minute. You want the mixture lighter in color and smooth, but not whipped or fluffy. Undercreaming makes flat cookies. Overcreaming makes them cakey.
Don't overmix once the flour goes in. Mix on low speed just until the flour disappears. Overmixing develops the gluten in the flour, which makes the cookies tough.
Pull them out underbaked. The cookies should look slightly soft in the centers when you take them out. They keep cooking on the hot baking sheet for the first few minutes after baking, which is what gives you soft centers and crisp edges.
Nutrition
Serving: 1cookie | Calories: 220kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 159mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 282IU | Calcium: 22mg | Iron: 2mg
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