I am always on the prowl for a great chocolate chip cookie. Kinda like a Chocolate Chip Cookie Connoisseur. Lately, everyone is all about the browned butter. I must say at the time of this post I have been left a little disappointed. So far the ones I have tried have been a little flavorless. But I am on a mission to make and eat every browned butter chocolate chip cookie recipe I can, to find the perfect browned butter chocolate chip cookie… In the name of science.
In the meantime, this small batch chocolate chip cookie fills the void. So crispy on the edges with a little crunch on the delicate, to finishing with a soft, velvety center oozing with warm decadent chocolate. Sprinkle a little finishing fleur de sel on the top and you have a cookie that will make anyone swoon.
I never get tired of testing Chocolate Chip Cookies. Maybe it’s the nostalgia of my childhood when mom would make Chocolate Chip Cookies with a big glass of milk or the yummy mixed chips in these warm out of the oven delicacies. I love a little crunch from nuts and now that I am an empty nester I can add ALL the nuts my heart desires! Oh yeah, that’s right kiddoes, there’s nuts in them there cookies nowadays! Prepare yourselves accordingly. Smiling big at myself while munching on my afternoon snack of cookies and dare I say, adult milk!! Smile, wink!
Ingredients & Preparation
The Usual Suspects
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fleur de sel (sea salt)
- 2/3 cup unsalted butter, at room temperature
- 1 cup firmly packed dark brown sugar
- ½ cup + 1 tablespoon granulated sugar
- 1 teaspoon good vanilla
- 1 large egg, at room temperature
- ½ cup dark chocolate chips
- ½ cup milk chocolate chips
The Plan
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder and fleur de sel. Set aside.
Place butter in a stand mixer.
Cream on medium speed for 2 minutes, scraping down sides of bowl as needed.
Add sugars and vanilla.
Cream for another 2 minutes or until smooth, scraping down sides of the bowl as needed.\
Add the egg and mix until light and fluffy.
Turn the mixer down to low, add flour mixture and mix until just combined.
Remove the bowl from the mixer and fold in the chocolate chips.
Using an ice cream scoop, spoon or just your hands, shape the dough into 1 ½ to 2-inch balls.
Place the balls on lined baking sheets about 3-inches apart.
Bake for 14 to 16 minutes. Longer if you want a crunchier cookie. I like my cookies crisp on the outside and chewy, with melted chocolate on the inside, so I go a little under the 14 minutes.
Bake until they are light golden brown (when using dark brown sugar, they will be a little darker) and still a little bit soft in the middle. A little tip I like to do; half way through the baking process, I pull the cookie sheet out of the oven and tap it hard on the counter to deflate the cookies, then put the cookie sheet back in the oven to finish cooking.
Immediately transfer to a cooling wire rack.
Small Batch Chewy Chocolate Chip Cookies
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Loading...Ingredients
- The Usual Suspects
- • 1 ¾ cups all-purpose flour
- • ½ teaspoon baking soda
- • ½ teaspoon baking powder
- • 1 teaspoon fleur de sel (sea salt)
- • 2/3 cup unsalted butter, at room temperature
- • 1 cup firmly packed dark brown sugar
- • ½ cup + 1 tablespoon granulated sugar
- • 1 teaspoon good vanilla
- • 1 large egg, at room temperature
- • ½ cup dark chocolate chips
- • ½ cup milk chocolate chips
Instructions
The Plan
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder and fleur de sel. Set aside.
Place butter in a stand mixer.
Cream on medium speed for 2 minutes, scraping down sides of bowl as needed.
Add sugars and vanilla.
Cream for another 2 minutes or until smooth, scraping down sides of the bowl as needed.\
Add the egg and mix until light and fluffy.
Turn the mixer down to low, add flour mixture and mix until just combined.
Remove the bowl from the mixer and fold in the chocolate chips.
Using an ice cream scoop, spoon or just your hands, shape the dough into 1 ½ to 2-inch balls.
Place the balls on lined baking sheets about 3-inches apart.
Bake for 14 to 16 minutes. Longer if you want a crunchier cookie. I like my cookies crisp on the outside and chewy, with melted chocolate on the inside, so I go a little under the 14 minutes.
Bake until they are light golden brown (when using dark brown sugar, they will be a little darker) and still a little bit soft in the middle. A little tip I like to do; half way through the baking process, I pull the cookie sheet out of the oven and tap it hard on the counter to deflate the cookies, then put the cookie sheet back in the oven to finish cooking.
Immediately transfer to a cooling wire rack.
