Small batch chocolate chip cookie recipe
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!
Servings: 5 Cookies
- 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.