• VE

A small batch of cookies are just what you need when you have a persistent cookie craving, but don't want to make a huge batch. They make just 6 cookies, so you won't have an entire batch of 20 cookies staring at you on your kitchen counter. They do require some chill time, but I promise it's worth it! They bake up with a perfectly chewy texture, soft centers, and gooey chocolate. So so good.

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

Ingredients

0 allergens identified

Small Batch Chocolate Chip Cookies

Instructions

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

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Brown Your Butter for Depth 🧈
    Toast your unsalted butter in a saucepan over medium heat for 5-7 minutes until it turns golden brown and smells nutty, then cool completely before mixing; this adds incredible richness that elevates small-batch cookies to bakery quality.
  • Use Egg Yolk Strategically 🥚
    The single egg yolk creates that signature chewy texture, but ensure it's at room temperature and whisk it with sugar for 1-2 minutes to incorporate air before adding to your wet ingredients.
  • Chill Time Creates Superior Texture ❄️
    Don't skip the chill time—refrigerating the dough for at least 2 hours (or up to 48 hours) allows the flour to fully hydrate and flavors to develop, resulting in cookies with crispy edges and chewy centers.
  • Toast Your Chocolate Chips 🍫
    Lightly toast your chocolate chips in a dry skillet for 2-3 minutes before adding to the dough; this deepens their flavor and prevents them from melting during mixing.
  • Bake Until Slightly Underdone 🍪
    Remove cookies from the oven when the edges are golden but the centers still look slightly underbaked, then let them rest on the baking sheet for 5 minutes—they'll continue cooking and achieve perfect gooey centers.

About the Cook

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Sloane’s Table

@sloanes-table

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