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Small Batch Chocolate Chip Cookies
Small Batch Chocolate Chip Cookies
Small Batch Chocolate Chip Cookies
Small Batch Chocolate Chip Cookies cover
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From the Cook
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Small Batch Chocolate Chip Cookies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a small bowl combine the flour, baking powder, and salt. Set aside.
2
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on high speed for 2-3 minutes.
3
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Mix in the egg yolk and vanilla until fully combined.
4
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Scrape down the bowl, then add in the dry ingredients and mix on low speed until just combined.
5
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Lastly, fold in the chocolate chips.
6
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Portion the cookie dough with a 2 tablespoon cookie scoop and place them on one small baking sheet lined with parchment paper.
7
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Freeze the cookie dough for 30 minutes.
8
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Meanwhile, preheat the oven to 350 degrees F.
9
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Place the frozen cookie dough on a parchment lined baking sheet spaced about 2 inches apart. Top each with more chocolate chips.
10
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Bake the cookies for about 14-16 minutes until the edges are golden.
11
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Once the cookies are done baking, immediately use a large cookie cutter to push the edges in and shape the cookies into perfect circles.
12
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Allow them to cool completely on the baking sheet.
13
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Top with flaky sea salt and enjoy!

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Tips & Tricks (5)

  • Brown Your Butter for Depth 🧈
    Toast the unsalted butter until it turns golden and nutty (3-4 minutes), then cool completely before mixing. This adds a rich, caramelized flavor that elevates the entire batch of cookies.
  • Use Egg Yolk Science for Chewiness 🥚
    The single egg yolk creates that coveted chewy texture by adding fat and moisture without excess protein. Keep it at room temperature for 15 minutes before incorporating for better emulsification.
  • Chill Dough Between Scoops ❄️
    After initial chilling, return the dough to the fridge for 10 minutes between baking batches to prevent spreading and maintain thick, pillowy centers with crispy edges.
  • Toast Your Chocolate Chips 🍫
    Lightly toast the chocolate chips in a dry skillet for 2-3 minutes before adding to enhance their cocoa notes and prevent them from melting prematurely into the dough.
  • Pull Cookies Early for Gooey Centers ⏱️
    Remove cookies from the oven when the edges are set but the centers still look slightly underdone (about 1 minute before they appear fully baked). They'll continue cooking on the hot baking sheet for perfect gooey results.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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