You can make these small batch chocolate chip cookies whenever you want a cookie without having to make a whole batch.
INGREDIENTS
SERVINGS: 10 COOKIES– 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 chip
INSTRUCTIONS
Preheat the oven to 350°F (177°C). Put parchment or silicone baking mat on a large baking sheet. Mix butter, brown sugar, and granulated sugar in a medium bowl for 1–2 minutes with an electric mixer.
1
Scrape bowl sides as needed to mix egg yolk and vanilla extract. Combine flour, baking soda, and salt briefly. Stir semi-sweet chocolate chips into cookie dough on low speed until fully incorporated.
2
Cover tightly and freeze for 10 minutes. Use a 1.5 tablespoon cookie scoop to scoop cookie dough onto the baking sheet, leaving space between each.
3
Bake until cookies edges are lightly golden brown and tops are set, 10–12 minutes. After cooling on the baking sheet for 5–10 minutes, transfer the cookies to a wire rack to finish cooling.