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Perfect Small-Batch Chewy Chocolate Chip Cookies

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A quick and easy small-batch recipe for chewy chocolate chip cookies with crisp edges and a soft center, perfect for midnight cravings or a single serving.

Ingredients

Scale
  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp cornstarch
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 tbsp (42g) unsalted butter, softened
  • 2 tbsp (25g) granulated sugar
  • 3 tbsp (45g) light brown sugar, packed
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and line a small baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt.
  3. Add the softened unsalted butter, granulated sugar, and packed light brown sugar to the bowl. Mix with a fork or spatula until smooth and creamy.
  4. Stir in the egg yolk and vanilla extract until just combined.
  5. Add the dry ingredients to the wet ingredients and stir gently until no streaks of flour remain. Fold in the chocolate chips.
  6. Scoop the dough into 6 equal balls and place them on the prepared baking sheet, leaving 2 inches between each cookie.
  7. Bake for 10-12 minutes until edges are golden brown but centers still look slightly soft.
  8. Remove from oven and sprinkle with flaky sea salt if desired. Let cool on the pan for 5 minutes before transferring to a cooling rack.

Notes

Ensure butter is softened, not melted, to prevent excessive spreading. Do not overbake as cookies continue to cook on the hot pan. For extra chewiness, chill dough for 15-20 minutes before baking. Store in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: small batch cookies, chocolate chip cookies, chewy cookies, quick dessert, midnight snack, easy baking

Find it online: https://grubella.com/perfect-small-batch-chewy-chocolate-chip-cookies/