Extra soft and chewy, this chocolate chip cookie recipe makes 6 larger or 12 smaller cookies for a more manageable portion size!
Let me tell you: these cookies are SO GOOD, I almost always end up doubling the recipe (which completely defeats the purpose of "small batch" lol) BUUUUTTT this recipe goes out for all of you friends of mine who maybe don't want a crazy amount of cookies lying around - especially if you're like me and have all of zero self control.
This recipe makes about 12 small cookies or 6 large cookies. They're perfectly thin and crisp along the edges with ultra soft and chewy centers.
In short: mouth. watering!
Adding milk and cornstarch to chocolate chip cookies?
Milk and cornstarch are my 2 favorite ingredients to add to chocolate chip cookies. Every other ingredient in this recipe is pretty traditional, and you'll find them in most chocolate chip cookie recipes.
But milk and cornstarch are a bit less common. So here's why you most definitely should start adding them to your chocolate chip cookies!
The cornstarch is doubly beneficial in a cookie recipe: it helps prevent overspreading (without having to chill your cookie dough) AND it makes the cookies extra chewy (because it helps them keep a thicker shape, and you'll need less flour in your dough, which often firms and weights down cookies).
Milk adds extra richness and moisture - which makes for an extra delicious and soft cookie!
how to make small batch chocolate chip cookies:
1. Whisk together dry ingredients.
2. Cream together butter and sugars.
3. Whisk remaining wet ingredients into butter mixture, followed by dry ingredients.
4. Fold in chocolate chips / chunks, portion, and bake!
5. Enjoy unbelievably delicious homemade cookies!
how to get perfectly shaped chocolate chip cookies:
If your cookies come out of the oven looking a little wonky and misshapen (happens a lot!) you can use a round cookie cutter to reshape them.
As soon as you take the cookies out of the oven (while they're still hot and super soft), take a round cookie cutter that's larger than the size of the cookie and run it around the cookie to get a smoother circle shape.
Although, if you know me, you know I'm a firm believer in taste >>>> appearance. Just a handy trick to have up your sleeve!
Check out these other recipes!
• Matcha Sandwich Cookies
• Chocolate Chip Cookie Bars
• Small Batch Brown Butter Chocolate Chip Muffins
• Mini Coffee Cake
Small Batch Chocolate Chip Cookies Recipe
Ingredients
- ⅔ cup (80g) all-purpose flour, spoon and leveled
- 2 tablespoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (½ stick / 60g) unsalted butter, softened to room temperature
- ¼ cup (50g) packed brown sugar, light or dark
- 2 tablespoons granulated sugar
- 1 large egg yolk, at room temperature
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
- ½ cup (3oz / 85g) semi-sweet chocolate chips or chunks
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
- In a medium bowl, combine, flour, cornstarch, baking soda, and salt. Whisk together, and set aside.⅔ cup (80g) all-purpose flour,, 2 tablespoons cornstarch, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, combine butter and brown and granulated sugars. Cream together using a spatula or wooden spoon until well combined.¼ cup (½ stick / 60g) unsalted butter,, ¼ cup (50g) packed brown sugar,, 2 tablespoons granulated sugar
- Whisk the egg yolk, milk and vanilla into the butter / sugar mixture until evenly combined. Add the dry ingredients to the wet ingredients, and mix together until you no longer see dry streaks of flour and you have a thick dough.1 large egg yolk,, 1 tablespoon milk, ½ teaspoon pure vanilla extract
- Add your chocolate chips or chunks, and fold together until the chocolate is evenly distributed in the dough.½ cup (3oz / 85g) semi-sweet chocolate chips or chunks
- Use a cookie scoop to portion out the cookie dough into 6 large or 12 smaller dough portions. Roll into a ball and arrange cookie dough portions onto your parchment lined baking sheet, leaving about 2 inches of space between each cookie.
- Bake the cookies in the center of your preheated 350°F oven for 7 to 10 minutes (for the smaller cookies) or 9 to 12 minutes (for larger cookies), or until the cookies spread out and the edges turn a light golden brown color.
- Cool the cookies for 5 minutes on the baking sheet, then transfer onto a wire and set aside to cool before serving. Serve slightly warm or at room temperature!
Enjoy!
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