Chewy Small Batch Chocolate Chip Cookies

Have a late night chocolate chip cookie craving? Look no further, friends. These is the best small batch chocolate chip cookies recipe ever! With brown butter and chopped semi-sweet chocolate, this recipe is super easy, no chill, and makes just 6 cookies. And, the whole recipe comes together in under 30 minutes!

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 cookies

Calories: 138 kcal per serving

Ingredients

58 grams - unsalted butter
76 grams - brown sugar
1 - egg yolk
1 tsp - pure vanilla extract
45 grams - all-purpose flour
5 grams - cornstarch
¼ tsp - baking soda
¼ tsp - Kosher salt
65 grams - semi-sweet chocolate wafers
flaky salt

Instructions

Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
Melt the butter in a medium skillet over medium-low heat. Bring it to a gentle simmer. It will foam up a bit. Cook the butter, swirling the pan often, until the butter smells nutty and has brown bits at the bottom, about 5 minutes. Pour the butter into a medium mixing bowl and let it cool slightly.
Then, add the brown sugar. Whisk the mixture for 1-2 minutes - it will be grainy. Add the egg yolk and vanilla extract. Whisk until the mixture is thickened and fluffy, another 1-2 minutes.
Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the flour mixture into the butter-sugar mixture until it's about 90% combined. Then, add the semi-sweet chocolate wafers. Mix the dough just until the chocolate is well-combined and there are no more streaks of flour.
Using a #20 cookie scoop (3 tablespoons), divide the dough into 6 large balls of dough. Roll each ball of dough and place the cookies about 3 inches apart on the prepared sheet pan. Place a few chocolate wafers on top for decoration.
Bake the cookies for 7-8 minutes. Then, use oven mitts to grip the sides of the pan and tap it firmly against a hard, heatproof surface to get those wrinkly edges. Return the pan to the oven and bake the cookies for another 1-2 minutes, until the edges are set and the tops are a bit underdone.
Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Sprinkle with flaky salt if desired, and enjoy!

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