Small Batch Chocolate Chip Cookies
This Small Batch Bakery-Style Chocolate Chip Cookie Recipe makes 8 large cookies that are filled with deep flavors and chunks of chocolate. They're gooey, rich, and so easy to make!
Ingredients
- ½ cup (113 g) salted butter slightly melted
- ¾ cup (150 g) dark brown sugar packed
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking soda
- ¼-½ teaspoon salt see notes
- 6 oz. (170 g) dark chocolate chunks, chopped 70-80% (reserve some for the top)
- 2 oz. (56 g) milk chocolate chunks, chopped (reserve some for the top)
Instructions
- Line a small baking pan or large plate with parchment paper and set aside.
- In a medium bowl, add slightly melted butter, brown sugar, and granulated sugar and mix using a spatula. Then add the egg and vanilla extract and mix until completely combined.½ cup (113 g) salted butter, ¾ cup (150 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, 2 tsp vanilla extract
- Add the flour, baking soda, salt, and chocolates and mix until JUST incorporated. Do not over mix.1½ cups (180 g) all purpose flour, ½ tsp baking soda, 6 oz. (170 g) dark chocolate chunks, chopped, 2 oz. (56 g) milk chocolate chunks, chopped, ¼-½ tsp salt
- Divide the dough into 8 balls (see notes), add remaining chocolate chunks on top, then place in the parchment lined pan/plate. Cover and refrigerate for at least 12 hours, preferably 24-72 hours. My favorite is to chill for 48 hours.
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Place chilled dough on the baking sheet. For a large baking sheet, I like to add no more than 5.
- Bake for 12-14 minutes. Remove from oven and let cool for 5 minutes before transferring to wire rack to cool completely. If making them smaller, bake them for 10-12 minutes.
- To get beautiful ripples in your cookies, bang the pan a few times right when you take it out of the oven. This will deflate the cookies, cause beautiful ripples, and create crispy edges and chewy centers.
- TIP: To create perfectly round cookies, use the cookie cutter method: place the large cutter over the cookies and create small round motions. Make sure the cookie cutter is much larger than the cookie. You can even use a glass or a round bowl.
- Cookies will last at room temperature in an airtight container for 3-4 days.
Notes
Note on salt -
- Because this recipe uses salted butter, you can use anywhere from ¼ - ½ teaspoon of salt. I use a ½ tsp, but if you don't want too much salty flavor, then just use ¼ tsp.
- If using unsalted butter, use ¾ teaspoon of salt.
- I developed this recipe for these cookies to be large. I divide the dough into 8 balls (I don't use a cookie scoop).
- However, I have made them smaller using a 3 tablespoon cookie scoop and I get about 12-13 cookies that way. Make sure to bake them for 1-2 minutes less.
Nutrition
Calories: 463kcalCarbohydrates: 59gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 52mgSodium: 252mgPotassium: 238mgFiber: 3gSugar: 35gVitamin A: 393IUCalcium: 45mgIron: 4mg
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