Print

Best Small-Batch Thick & Chewy Chocolate Chip Cookies

small-batch chocolate chip cookies - featured image
Print Recipe

These small-batch thick and chewy chocolate chip cookies are proof that you do not need a huge recipe to get incredible results. The brown butter adds a depth of flavor that makes them taste like they came from a fancy bakery, but they come together in under an hour with simple ingredients you probably already have.

Ingredients

Scale
  • 5 tablespoons (70g) unsalted butter
  • ½ cup packed (100g) dark brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup plus 2 tablespoons (80g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup (90g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Brown the butter: Place 5 tablespoons of butter in a small skillet or saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden with brown specks, about 5 to 7 minutes. Immediately pour into a medium mixing bowl to stop cooking. Let cool for 5 minutes.
  2. Mix the sugars: Add packed dark brown sugar and granulated sugar to the warm browned butter. Whisk vigorously until the mixture looks like wet sand and is smooth and shiny.
  3. Add the egg yolk and vanilla: Drop in the egg yolk and pour in the vanilla extract. Whisk until the mixture is thick, pale, and slightly lighter in color.
  4. Combine the dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until no clumps remain.
  5. Fold in the dry ingredients: Add the flour mixture to the wet mixture. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay; do not overmix.
  6. Add the chocolate chips: Fold in the semi-sweet chocolate chips until evenly distributed. Reserve a few chips to press onto the tops of the dough balls later.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Preheat the oven: About 10 minutes before baking, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  9. Shape the cookies: Use a 3-tablespoon cookie scoop or spoon to portion the dough into 6 equal balls. Place them on the prepared baking sheet, spacing about 3 inches apart. Press a few reserved chocolate chips onto the tops of each ball.
  10. Bake: Bake for 10 to 12 minutes, until edges are golden brown and centers look slightly puffed and underdone.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes. Sprinkle with flaky sea salt if using. Transfer to a cooling rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. Do not overbake; cookies will continue to set on the hot sheet. For extra height, tear each dough ball in half and press the torn sides together before placing on the sheet.

Nutrition

Keywords: small-batch cookies, thick and chewy cookies, chocolate chip cookies, brown butter cookies, easy cookie recipe

Find it online: https://breezybake.com/best-small-batch-thick-and-chewy-chocolate-chip-cookies/