Homemade bakery-style 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.
The Perfect Chocolate Chip Cookie
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 little opinion, the term perfect is truly subjective and it all depends on the person ejoying the cookie.
Which is why I have a hard time using the term ‘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. However, I do believe you will find these cookies to be especially delicious – especially if you are a fan of the bakery style chocolate chip cookie.
How to Make a Soft and 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 personally refer to him for expert advice when researching my own recipes.
It is in one of the episodes of Good Eats that Alton bakes 3 types of cookies: soft and chewy, thin and crispy and puffy. This recipe focuses on a soft and chewy cookie (obvi 🙂 ). A thin and crispy cookie will be ‘crispier’ if you change the ratio of sugars and use more white sugar than brown sugar. The puffy cookie uses shortening and butter, plus cake flour. Which results in a more ‘cakey’ cookie. And the chewy cookie uses bread flour. Bread flour has more gluten, and more gluten = chewy.
The Ingredients in a Soft and Chewy Chocolate Chip Cookie
So with that science lesson, the secret in these soft and chewy chocolate chip cookies is I used bread flour rather than all purpose flour. I also only use an egg yolk because egg whites will dry out a batter. From there, I kept the the sugar ratios to higher brown sugar to white sugar, which is the case in most chocolate chip cookie recipes. This is because brown sugar keeps the cookie chewy because of the molasses in the sugar and it’s ability to draw moisture from the air.
How Many Chocolate Chips to Use in a Chocolate Chip Cookie
This my friends, is entirely up to you. 🙂 I prefer chocolate chip cookies that have a higher ratio of cookie to chips. But by all means, you can add more chocolate chips!
Small Batch Chocolate Chip Cookies
Cookies are the one baked treat that I strongly believe there is a lot of food science behind. The amount of each ingredient works specifically with the next. And while I would love to say ‘just double the recipe to double the batch’, I can’t do that. I have not tested it, therefore, I don’t know the result of doing so.
It took me many (and I mean many) attempts with this recipe to get the cookies to come out right. And if it was that finicky for 6 cookies, I imagine the same recipe testing would need to be done for a larger batch!
However, 6 cookies will certainly be enough to satisfy your chocolate chip cookie craving. And the cookies themselves are a nice size – no mini cookies here! The other great thing with this recipe – you only need one bowl and the cookies are tremendously easy to make!
Other Cookie Recipes
I am delighted that I have another cookie recipe to add to my recipe index! Cookies are the one baked good that I struggle with most often, therefore I tend to avoid making them. That said, trust me when I post a new recipe because it means it has gone through rigorous testing and scrutiny before being showcased on the blog!
- Oatmeal Nutella Cream Sandwich Cookies
- Soft & Chewy Chocolate Crinkle Cookies
- Healthier Thin Mint Cookies
- Chocolate Crinkle Cookies (Small Batch)
- Snickerdoodle Cookies (Small Batch)
- Flourless Peanut Butter Cookies
Small Batch Chewy Chocolate Chip Cookies
- 1/2 cup, + 1 tablespoon bread flour
- scant 1/4 teaspoon baking soda (just barely 1/4 teaspoon)
- pinch salt
- 3 and 1/2 tablespoons unsalted butter, room temperature
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips (I used Ghirardelli 60% Cacao Chocolate Chips)
- Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a medium mixing bowl, add the room temperature butter and both sugars. Using a spoon, mix together until light and fluffy. You can also use a hand-held mixer, though it may be easier to just mix with a spoon.
- Add in the egg yolk and vanilla extract – one at a time – and mix until combined. Move the mix to one side of the bowl with the spoon.
- In the same bowl, add the flour, baking soda, and salt to the other side of the bowl. Stir the dry mix together first, then start to incorporate with the wet ingredients. Mix the cookie dough until thoroughly combined. Add in the chocolate chips and stir until just mixed in.
- Transfer the bowl to the refrigerator to chill for at least 15 minutes.
- Using a small cookie scoop or tablespoon, scoop 2 tablespoons of dough and form into ball and place on the prepared baking sheet. You will have enough dough to make 6 cookies. Place the cookies 2 inches apart on the baking sheet.
- Bake for 8-11 minutes, or until the edges of the cookies are golden brown. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.