Small Batch Chocolate Chip Cookies (classic chewy)

Name: Small Batch Chocolate Chip Cookies (classic chewy)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 14 servings
Ingredients: 1.25 cup all-purpose flour (150g); 1/2 tsp baking soda; 1/4 tsp salt; 4 Tbsp butter (56g); 1/2 cup brown sugar (96); 1 large egg; 1 tsp vanilla extract; 1/2 cup chocolate chips (80g)

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
14 servings
Calories
125 kcal
Course
Dessert
Cuisine
International

Small Batch Chocolate Chip Cookies (classic chewy)

Heidi Hunt

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These Small Batch Chocolate Chip cookies are such a classic! Crisp edges, warm gooey centers, and so simple to make. They are truly the perfect chocolate chip cookies!

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Ingredients

Servings

Dry

1.25 cup all-purpose flour (150g) GF if needed
1/2 tsp baking soda
1/4 tsp salt omit if using salted butter

Wet

4 Tbsp butter (56g) room temp
1/2 cup brown sugar (96) packed
1 large egg
1 tsp vanilla extract
1/2 cup chocolate chips (80g)

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Instructions

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Whisk together the flour, baking soda and salt together in a bowl and set aside.
Cream the butter and sugar in the mixing bowl of a stand mixer secured with the paddle attachment (or in a large bowl with a hand mixer). Beat on medium-high speed for 2 minutes or until light and fluffy. Add the egg and vanilla to the butter mixture and beat until just mixed in.
Then add the dry ingredients and mix until they are just incorporated (try not to overmix). Add the chocolate chips and mix one more time.
Take about 2 Tbsp of the dough and roll into a ball with your hands. Place the cookie dough balls at least 2 inches apart on the baking sheet then flatten then.
Bake for 10 minutes or until golden brown along the edges. Let sit for 5 minutes on the pan then immediately transfer to a wire rack to finishing cooling.

Equipments used:

Notes

To make gluten-free: use 1:1 gluten-free flour. My favorite gluten-free flours to bring about the most similar flavor/texture are Bob’s Red Mill and King Arthur’s.
To make dairy-free: use dairy-free butter and dairy-free chocolate chips.
HOW TO GET GOOEY COOKIES (OPPOSED TO DRY)
The most important part of the whole recipe! DO NOT OVER BAKE!! Make sure to take these cookies out when they are just about done (might still have a slight jiggle in the middle) because they will set and keep baking on the hot pan when you take them out. This will give you the most delicious cookie with a chewy center!
Sugar substitutes: I’ve tested this recipe with light brown sugar, golden classic monk fruit sweetener and Truvia brown sugar. The real brown sugar does some science-type stuff in this recipe and really plays an important part in creating the most soft and chewy cookie. I’ve just found the cookies to be a little harder (and not as chewy) when using the substitute over the real stuff. So I would really recommend the real stuff in this recipe! But if you need to bring the sugar down for health reasons, you can use a sugar substitute instead (if you do this, definitely warm the cookie up before eating it to help make it softer!)