Small Batch Chocolate Chip Cookies
User Reviews
5
Small Batch Chocolate Chip Cookies
Description
The cookie dough is prepared by creaming room-temperature butter with brown and white sugars until smooth, then mixed with egg yolk and vanilla extract for richness. Flour, baking soda, baking powder, and kosher salt are incorporated until the dough comes together from crumbly beginnings. Semi-sweet chocolate chips are folded in for pockets of melt-in-the-mouth chocolate.
Portioned into six balls, the cookies bake at 375°F until the edges begin to firm but the centers remain soft. Once out of the oven, flaky sea salt is sprinkled over the warm cookies to complement the sweetness with a subtle savory contrast. These cookies offer a balanced texture with tender, buttery centers and a light chew.
Only egg yolk should be used as whole eggs can alter the dough's texture. Gluten-free flour blends can substitute all-purpose flour for those avoiding gluten.
Ingredients
- ½ stick ¼ cup unsalted butter at room temperature
- ¼ cup brown sugar packed
- 2 tbsp granulated sugar white
- 1 egg yolk only
- 1 tsp vanilla extract
- ¾ cup all-purpose flour 1 tbsp
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- ⅓ cup semi-sweet chocolate chips plus more for topping
- sea salt flaky, for topping
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Mix butter, brown sugar and sugar together with an electric mixer until smooth. Add egg yolk and vanilla extract to the bowl and mix again.
- Add all purpose flour, baking soda, baking powder and salt to the mixing bowl and mix again with the electric mixer. It will seem too crumbly at first, but keep mixing until the dough comes together.
- Pour chocolate chips into the bowl and mix in with a flat spatula.
- Scoop out about 3 tbsp of batter per cookie and roll into a ball. You should have 6 cookie dough balls. Place them on the lined baking sheet with space between each cookie.
- Bake at 375F for 11 minutes. Remove from oven and top with flakey sea salt. Allow to cool and enjoy!
Notes
- Use only egg yolk to maintain proper cookie texture; whole eggs will change outcomes.
- To make these cookies gluten-free, substitute all-purpose flour with a gluten-free blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 169kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 228mg | 10% |
| Potassium | 62mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 46IU | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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