Friday, March 20, 2020

Small Batch Chewy Chocolate Chip Cookies

We ALL love chocolate chip cookies. Am I right?

BUT, because we love them SO much... we can easily eat 6 or 7 in one sitting and therefore having them linger around the house is just torture. Am I right?

This is very true for me. I can't have cookies in the house and not eat them, and even freezing them doesn't keep me from getting at them.

I mean, who can resist fresh-baked homemade cookies? 

So - my solution is to make a small batch! At least if I eat 6 in one day, I can get over it because there won't be enough to do it again the next day.

Also, sometimes there just isn't enough brown sugar, or maybe you're running low on flour..., or maybe you live solo? Having 2 dozen chocolate chip cookies is (maybe) overkill. And that's a hard "maybe" ;)

How to make Chewy Chocolate Chip Cookies:

1) Do not overdo the creaming step. Beat butter with brown sugar only until smooth and a bit fluffy like a damp sand, but not until pale. Over-beating will make them very crisp, but not as chewy.

2) Use baking soda only - no baking powder. Baking soda is alkaline and promotes browning through Maillard reactions (delicious flavour reactions) to produce a nice rich flavour. Baking powder is more acidic and creates a cakier texture as well as a more pale colour.

3) Measure flour accurately. Too much flour will leave you with a dry, doughy cookie where it will taste more pasty then butterscotch and caramel-like.

When you see how perfect these cookies turn out and how simple they are, you might just make small batches all the time!

They are so perfectly crunchy around the edges with dense and chewy insides. I promise these will please everyone - well, at least it will please a small batch of 8-10 people ;)    

Small Batch Chewy Chocolate Chip Cookies

makes 8-10 cookies

¼ cup (56g) unsalted butter, softened
½ cup (110g) packed light brown sugar
½ tsp pure vanilla extract
¼ tsp salt
1 large egg yolk
1 tsp (5ml) milk
¼ tsp baking soda
2/3 cup (95g) all-purpose flour
½ cup (85g) dark chocolate callets (I also love these bittersweet callets), finely chopped

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Beat together butter, brown sugar, vanilla and salt in a small bowl until smooth and creamy. Mix in egg yolk and milk. Mix in baking soda. Add flour and stir until combined. Fold in chopped chocolate.

Roll tablespoons of dough into balls and place onto prepared baking sheet spacing them 2 inches apart. Flatten slightly. Bake for 8-10 minutes until golden brown and puffed. They should still be soft in the middle. Transfer to a wire rack to finish cooling, but definitely eat a few while they are warm!

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  1. I think this is a great recipe, but when I Pin it in Pinterest it doesn't show up when I search for it using key words like "small batch" or "chocolate chip". It's like the pin/recipe link is missing key words, and I can't edit the pin to add my own description. Very frustrating.

  2. Mmm these were Yummy ! I used white chocolate chunks instead of dark chocolate and needed to bake them a little bit longer than the stated time based on oven. This recipie is definitely a keeper.

    Thank you for sharing this recipie!