Small Batch Chocolate Chip Cookies
Source
Celebrating Sweet
Ingredients
| Serving |
Ingredient |
Notes |
| 4 tablespoons |
unsalted butter (56g) |
very soft with some melted spots |
| 3 tablespoons |
granulated sugar (38g) |
|
| 3 tablespoons |
light or dark brown sugar (38g) |
|
| 1 large |
egg yolk (19g) |
|
| 3/4 teaspoon |
pure vanilla extract |
|
| 1/2 cup |
all purpose flour (86g) |
spooned and leveled |
| 1/4 teaspoon |
baking soda |
|
| 1/8 teaspoon |
salt |
|
| 1/3 cup |
chocolate chips, plus extra for topping |
|
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium sized bowl, using a silicone spatula, stir together butter and both sugars until well combined (at least one minute). Add the egg yolk and vanilla, stirring until combined.
- Sprinkle the flour, baking soda, and salt over the butter mixture. Stir until well combined. Stir in the chocolate chips.
- Scoop the dough into generous 2-tablespoon mounds. Place on the baking sheet a few inches apart (you should have 5-6 dough balls). If desired, press some additional chocolate chips onto the tops. Mound the dough balls higher rather than wider to ensure they won’t spread too thin. Bake for about 9-12 minutes**, until the edges are beginning to get golden brown and the centers are still slightly under-baked. Place the baking sheet on a wire rack to let the cookies cool and firm up.