Small Batch Chewy Chocolate Chip Cookies
This small batch chewy chocolate chip cookie recipe makes just 2 large cookies that are extra gooey and stuffed to the brim with melty chocolate chunks. They only take a half hour and one bowl to throw together, making them the easiest cookies you'll ever make!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 cookies 1x
- Category: cookies, small batch
- Method: baking
- Cuisine: American
Ingredients
Scale
- 40 grams unsalted butter, cut into pieces
- 1 teaspoon water
- 45 grams light brown sugar
- 10 grams granulated sugar
- 1 large egg yolk
- 55 grams all-purpose flour
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2 ounces semi-sweet baking chocolate, roughly chopped
- Flaky sea salt for topping, optional
Instructions
- Preheat oven to 325°F (163°C). Line a small baking sheet with parchment paper. Set aside.
- Start by browning the butter. Add butter to a pan over medium heat. Stir constantly until the butter melts, and then develops a dark amber color and nutty aroma.
- Pour into a medium bowl, scraping out the brown bits at the bottom of the pan. Stir in the water. Set aside to cool for 5-10 minutes while you measure the remaining dough ingredients.
- Stir the brown sugar and granulated sugar with the cooled brown butter. Add the egg yolk and vanilla and stir until combined. Add the dry ingredients and mix until no more streaks of flour remain. Fold in the chocolate.
- Roll the dough into 2 large balls, around 105-110 grams each. Place on the prepared baking sheet.
- Bake for 13-16 minutes, or until the edges are brown and the centers still look a little underdone. Do not overbake these cookies- they will continue to set on the hot baking sheets, so pull them out when they are still a bit doughy for the best gooey cookies.
- Sprinkle the flaky sea salt on the cookies if desired. Allow cookies to cool on the baking sheet for 10-15 minutes, then serve warm.
Notes
- Chopped baking chocolate as opposed to chocolate chips creates larger, meltier pockets of chocolate. If you use chocolate chips, the cookies will spread less, so reduce the flour to 55 grams. If the cookies are still too thick after baking, flatten the tops with a spoon right out of the oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 523
- Sugar: 43.2 g
- Sodium: 382.7 mg
- Fat: 26.8 g
- Carbohydrates: 67.8 g
- Protein: 6.4 g
- Cholesterol: 135.2 mg
Keywords: small batch cookies, soft chocolate chip cookies, chewy chocolate chip cookies, easy to make
