Small Batch Chewy Chocolate Chip Cookies
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This is a bakery-style recipe for delicious small batch chewy chocolate chip cookies! This recipe makes 6 cookies with crisp edges and soft and chewy centers. An extra splash of vanilla enhances the flavor of these delicious cookies.
What defines the perfect chocolate chip cookie? Is it the amount of chocolate chips? The vanilla and sugar flavor? A soft and chewy cookie, or a thin and crispy one? In my opinion, the term perfect is truly subjective and it all depends on the person enjoying the cookie.
This is why I have a hard time using the terms ‘perfect’ or ‘the best’ to describe or title any of my recipes. As much as I may think the recipe is perfect, someone may not.
Small Batch Chewy Chocolate Chip Cookies
If any of you are fans of the Food Network, you will have heard of Alton Brown’s Good Eats show. I love this show because it breaks down the art of cooking and baking into science. Alton is a wizard when it comes to understanding the science behind food and ingredients. And, based on his knowledge, I refer to him for expert advice when researching my recipes.
In one of the episodes of Good Eats, Alton bakes 3 types of cookies: soft and chewy, thin and crispy, and puffy. This recipe focuses on a soft and chewy cookie (obviously!). The differences in the 3 types of chocolate chip cookies:
- Soft and Chewy – This recipe! We use bread flour because it has more gluten. And more gluten will yield a chewier cookie.
- Thin and Crispy – To make a crispier cookie, you can change the ratio of brown and granulated sugar. Brown sugar has more moisture, so if you reverse the two, your cookies will likely turn out a little more crisp.
- Puffy – Kind of like a cakey cookie – like the Soft Apple Cookies on the blog. These recipes may swap in shortening instead of butter and cake flour.
Helpful Tips
- Use bread flour – If you want a chewy cookie. Although, all-purpose flour will work, just know the cookie may not be as chewy.
- Bring the butter to room temp – Room temperature butter will mix with the sugar better (and faster). But, be sure that the butter is still firm, and not on the verge of melting!
- Light brown sugar – We rely on the moisture in brown sugar for the chewy cookie, but we don’t need to go as far as dark brown sugar. And in these Chocolate Chip Cookies, dark brown sugar may be an overpowering flavor.
- Chill the dough! – Chilling the dough will help make sure the cookies don’t spread into little puddles of butter.
- Use a cookie scoop – To get equal-sized cookies, a cookie scoop is your best friend! I have provided a (affiliate) link in the recipe card.
- Watch bake time – If you want a chewy cookie, follow the bake time noted. For crispy cookies, leave the cookies in the oven for about another minute.
Small Batch Chewy Chocolate Chip Cookies
Ingredients
- 3 ½ tablespoons unsalted butter, room temperature
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ⅓ cup, plus 2 tablespoons bread flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup semi-sweet chocolate chips
Instructions
- In a medium mixing bowl, add the butter and both sugars. Using a hand held mixer, beat the butter and sugars on high speed until light and fluffy.3 ½ tablespoons unsalted butter, room temperature, 1/4 cup light brown sugar, 2 tablespoons granulated sugar
- Add in the egg yolk and vanilla extract and mix until combined. Move the mix to one side of the bowl with the spoon.1 large egg yolk, 1/2 teaspoon vanilla extract
- Sprinkle the flour, baking soda, and salt over the top of the wet ingredients. Mix the cookie dough until thoroughly combined. Add in the chocolate chips and stir until just mixed in.1/3 cup, plus 2 tablespoons bread flour, 1/4 teaspoon baking soda, 1/8 teaspoon salt
- Cover and refrigerate for at least 15 minutes.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Using a medium cookie scoop, scoop the dough into 6 equal portions. Roll each into a ball in your hand and place at least 2 inches apart on the prepared baking sheet. Flatten the cookie dough balls ever so slightly.
- Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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