Small batch chocolate chip cookie recipe with one secret ingredient, few tricks to make them thick and puffy, soft in the center and chewy on the outside!
Not even 5 days into the New year and look what I am throwing at you! And can you blame me? Do you plan to eat a salad today? Can’t relate!
Because all I care about right now is chocolate chip cookies! A timeless classic, a matchless flavor and loved by all.
Almost everyone I know has a favorite chocolate cookie recipe of their own. Now I do too! What I wanted to achieve here was a perfect small batch chocolate chip cookie recipe.
A cookie so thick, so soft and so puffy that it puts even the most comfortable pillow to shame!
But what is that secret ingredient? An ingredient that bakes the thickest and the softest choc-chip cookies I am bragging about!
C-O-R-N-S-T-A-R-C-H!
Now I know what you are thinking! What’s so new about this fact. Moreover every other chocolate chip cookie that claims to be thick uses it!
It’s the amount, my friends! The amount of cornstarch that you use is directly proportional to the rise and softness in your cookie.
I used as much as I COULD get away with! And I most certainly made my thickest cookie dreams come true.
Lets get right into some more tips to bake the chocolate chip cookies for your dreams. In a small batch form of-course!
Tips to make your small batch chocolate chip cookies the thickest and the softest!
- First of all, don’t over work your dough and also don’t press it too hard.
- Secondly, chill that dough. Chilled Dough=Guaranteed Thickness!
- Above all, bake them as huge cookies. One cookie= almost 2.5 Tbsp of dough. As a result they will stay soft even 3 days after you bake them.
- Add goodies. When used in a prefect dough to chips ratio, chocolate chips/chunks aid the lift in the cookies!
- Don’t skimp on the amount of cornstarch used.
- Most importantly, roll the cookie balls on the taller side and not round.
What are you waiting for? Get those ovens preheated!
Hungry for a chocolate chip cookie all dressed in pink?
So you want to bake them extra large with less effort? Here you go!
Jazz them up with fall flavors.
Or scratch everything else and bake the happiest cookie on my blog
Oh and also these cake mix cookies if you are in a hurry
And finally their vegan counterpart
Adapted from Averie cooks!
Small batch chocolate chip cookie recipe with one secret ingredient, few tricks to make them thick and puffy, soft in the center and chewy on the outside!
- 1/4 Cup Unsalted butter (Softened to room temperature)
- 1/4 Cup (50 gms) Brown sugar (packed)
- 4 tsp (16 gms) Granulated sugar
- 4 tsp Egg
- 1 tsp Vanilla Extract
- 2/3 Cup (83 gms) All purpose flour
- 1 tsp Cornstarch
- 1/4 tsp Baking soda (heaping)
- 1/8 tsp Salt
- 1/3 Cup Semi sweet/milk chocolate chips
- 1/3 Cup Dark chocolate chunks
1. Beat softened butter in a medium bowl, using a hand held mixer for about a minute (on medium speed).
2. Add both the sugars and beat until light, fluffy and pale in color. Now beat in egg and vanilla.
3. Sift flour, baking soda and salt over these wet ingredients and slowly mix on low just until the flour disappears.
4. Fold in the chocolate chips and chunks. Cover the dough tightly using a foil/wrap and chill it for a minimum of 1 hour or up to 2 days.
5. Take the dough out of refrigerator and preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper/silicon mat.
6. Chilled dough can be slightly crumbly but it comes together at ease as you roll them into balls with your hands. Divide the dough into 5 balls and roll them on the taller side rather than a perfect round.
7. Bake for 12-15 minutes. The cookies will still appear very soft. Take them out and allow to cool on the sheet for 5-7 minutes. At this time you can also press a few chocolate chips/chunks on top for added look!
8. Transfer on a wire rack to cool further.
- Cookies stay fresh at room temperature (covered tightly) and in the freezer for up to 2 months. Believe me, you'd never want to freeze them anyway!
- Unbaked cookie mounds can also be frozen for 3 months. When baking, add an extra minute, no need to thaw.
- If chilling the cookie dough for 2-3 days, allow to come to room temperature slightly before rolling them. The dough gets easier to handle this way.
wow these chocolate loaded cookies look out of this world!
My goodness, those cookies are super choc loaded – I love them! I could easily eat five of those cookies now!
I like that this recipe makes a small amount. That way I am not eating too many sweets.
The cookies look so delicious, I will definitely try your recipe because it’s an easy one!
OMG this post is making me hungry!! I love the idea of baking small batch of chocolate chip cookies… Definitely a great treat & easy to throw in a ziplock to bring to work. Love this!!
These sound and look delicious. My son is 4 and loves to bake so I usually pick something to make on the weekends. We may have to try this!
Why I never thought of making small batches it beyond me. When I make them, I usually end up eating them all and that could be a couple dozen!
What an excellent idea! I’m going to make these tonight and share them with my granddaughter who is also kind of over the whole “eating salads because it’s a new year” thing.
How dare you!! These look incredible! I’ll spend the rest of my day thinking about cookies now lol!
Hopefully mine turn out as beautiful as yours! Those things look DELISH!! Can’t wait to try this recipe!
I’m craving these cookies so badly now! Love the tips too! I had no idea you needed to chill the dough!
xoxo
Annie
OMG my mouth is watering! This looks like such a delicious recipe. Saving for future reference.
Chocolate chip cookies are really the only cookie I care about. This post has me drooling.
wow, thanks for sharing of your delicious recipe, The cookies look soooo delicious, definitely, i will try at home
Yum! These chocolate chip cookies look amazing! I definitely prefer chewy cookies over crunchy ones so I’ll have to try this recipe!
Chocolate chips?!! Oh no! That is my favorite to make and eat also. Will surely prepare this for snack time.
Baking too many is one of the reason I don’t bake – because I’ll end up eating them all. These look soo good. I bet I end up making a lot of them! Thanks for sharing.
I don’t know why, but I love the idea of having a smalled batch. Maybe it’s because it’ll just be me and the boys enjoying them 😉 Love drizzling sea salt to my cookies as well.
Why did I come here? I am hormonal. These are the most luscious chocolate chip cookies I have ever seen! Come to momma!
These cookies looks yummy. I would love to have a hot one right not. This will be my go to recipe for chocolate chips cookies.
I’m on a baking kick these days. I just tried the Tasty/Buzzfeed best chocolate chip recipe and the cookies were amazing. Can’t wait to try this one as well. I really like the mix of dark and semisweet chocolate.
Chocolate chip cookies are my absolute weakness!! I am definitely saving this recipe for later! I honestly never use cornstarch in my recipes, but I may just have to if I can achieve cookies even half this good-looking!
I love chocolate chip cookie and I am definitely down to trying this recipe on the weekend. Thank you!
Awesome and such a simple recipe, we tried it out and it was delicious! Thanks for sharing!
All of your chocolate chip cookies look amazing but I’m really confused when it comes to the eggs in the recipe. How in the world do you measure 4 tsp of eggs? I found this recipe after I clicked on your giant chocolate chip cookies that only makes 5 cookies and that recipe called for 1/2 an egg. Again my mouth is watering at the pictures and I would love to make these so please help me understand.
Thanks Debbie! To measure egg, for all my small batch cookies recipes and even giant cookies, all I do is break an egg, whisk it lightly and then measure the required amount out of it using a tsp/tbsp. Half of a large egg would be 2 Table spoons. You can even double the recipe and make 10 cookies out of it, if you don’t mind baking a bigger batch. Hope it helps. 🙂