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Perfect Small Batch Chocolate Chip Cookies for Cozy Fall Baking

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These perfect small batch chocolate chip cookies are crisp on the edges, chewy in the middle, and packed with just the right amount of chocolate chips. They’re the ideal companion for a crisp autumn night, satisfying your craving without committing to a massive batch.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (96g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (85g) chocolate chips (mix of semi-sweet and dark recommended)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
  2. Melt the butter in a small microwave-safe bowl for about 30 seconds, or until fully melted. Let it cool for a minute.
  3. In a medium mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously for about 30 seconds until smooth and slightly thickened.
  4. Add the egg yolk and vanilla extract to the sugar-butter mixture. Whisk until well combined and glossy.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips gently, reserving a few to press into the tops of the cookies later.
  8. Scoop the dough into 6 equal portions (about 1.5 tablespoons each) and place them on the prepared baking sheet, spacing them about 2 inches apart.
  9. Press a few extra chocolate chips into the tops of each dough ball.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
  11. Remove from the oven and immediately sprinkle with flaky sea salt if using. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  12. Let them cool for at least 10 minutes before serving.

Notes

For best results, let the melted butter cool for a minute before adding sugars. Weigh ingredients for consistency. Watch the oven closely; cookies are done when edges are golden but centers still soft. Dough can be chilled for 30 minutes to deepen flavor. Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies or raw dough balls for up to 3 months.

Nutrition

Keywords: small batch chocolate chip cookies, fall baking, easy cookie recipe, chewy cookies, crispy edges

Find it online: https://flurpchef.com/perfect-small-batch-chocolate-chip-cookies-for-cozy-fall-baking/