Small Batch Chocolate Chip Cookies: Homemade Delight
Discover the joy of homemade small batch chocolate chip cookies. Learn tips for creating perfect gourmet treats with premium ingredients and artisanal baking techniques.
Ingredients
- 1/4 cup 60 grams unsalted butter softened
- ▢1/4 cup 50 grams light brown sugar packed
- ▢2 tablespoons 25 grams granulated sugar
- ▢1 large egg yolk at room temperature
- ▢1/2 teaspoon pure vanilla extract
- ▢1/2 cup plus 1 tablespoon 70 grams all-purpose flour (spooned & leveled)
- ▢1/4 teaspoon baking soda
- ▢1/4 teaspoon salt
- ▢1/2 cup 90 grams semi-sweet chocolate chips
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Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
- Mix in the egg yolk and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the flour, baking soda, and salt and mix until just combined. Then, mix in the semi-sweet chocolate chips on low-speed until fully incorporated into the cookie dough.
- Cover tightly and transfer to the freezer to chill for 10 minutes.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each one.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
- Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to one week.
To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and place it in the freezer for 1 to 2 hours. Once the cookie dough balls are frozen, store them in a freezer bag or container in the freezer for up to 3 months. You can thaw the cookie dough overnight in the refrigerator and bake as directed or bake frozen balls of cookie dough for an additional 1 to 2 minutes.
To freeze the baked cookies: Once the cookies have cooled completely, place them in a freezer bag and store them in the freezer for up to 3 months. Thaw the cookies to room temperature before serving.
To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and place it in the freezer for 1 to 2 hours. Once the cookie dough balls are frozen, store them in a freezer bag or container in the freezer for up to 3 months. You can thaw the cookie dough overnight in the refrigerator and bake as directed or bake frozen balls of cookie dough for an additional 1 to 2 minutes.
To freeze the baked cookies: Once the cookies have cooled completely, place them in a freezer bag and store them in the freezer for up to 3 months. Thaw the cookies to room temperature before serving.
Nutrition
Serving: 1gCalories: 150kcal
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