Description
These small batch chewy chocolate chip cookies are the BEST I’ve ever had. They are perfectly soft and chewy and filled with a rich chocolate flavor in every single bite. I use four different tricks that are known to create the best qualities most seek in a chocolate chip cookie. All of them add to the softness, chewiness and thickness most looked for in any chocolate chip recipe and by far, I’ve never come across one that uses all of them. The flavor and texture of these cookies is thus unparalleled making them the perfect treat for any occasion!
Ingredients
Scale
- ½ cup (115g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light or dark brown sugar, packed
- ¼ cup (100g) granulated sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (184g) all purpose flour, spoon and levelled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chunks or chocolate chips
- flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, add the unsalted butter, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg, egg yolk and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
- In a separate bowl, combine the flour, baking soda, baking powder and salt.
- Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick.
- Fold in the semi-sweet chocolate chips or chunks into the dough. Keep a handful for adding on top later. Now beat the dough on low speed until combined. You can also do this using your hands. Make sure not to overmix as the butter will start melting.
- Wrap the chocolate chip cookie dough in a plastic wrap and let it chill in the refrigerator for atleast an hour. This is very important to avoid your cookies from over-spreading while baking in the oven.
- Scoop the dough (about 2 tablespoon for each cookie) on to the lined baking sheet. Take the leftover chocolate chips or chunks and press a few on top of each cookie.
- Bake cookies at 350°F (177°C) for 14-15 minutes or until edges start to brown. Take them out of the oven slightly under-baked to help them remain soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
- Transfer cookies to a wire rack immediately and let them cool completely. Sprinkle with flaky sea salt on top while they cool if desired. These cookies will continue to bake while they cool.
- Store these cookies in an airtight container at room temperature for upto 2 weeks. If using bread flour (see notes), I would recommend storing them with a slice of bread to help cookies retain their moisture.
Notes
- Take out your cookies from the oven when they are almost baked to help them remain soft and moist. Transfer them to a wire rack and allow them to cool completely. They will continue to bake while they cool.
- These small batch chewy cookies taste the best when sprinkled with some flaky sea salt. However, you can leave it out if you desire to! Be careful not to sprinkle it with any iodised salt.
- To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
- Make sure not to overmix your cookie dough. Also, I do not recommend skipping the chill time. Freezing the cookie dough ensures that they do not spread too much in the oven.
- You can freeze these cookies both before and after baking. If you are freezing the chocolate chip cookie dough, transfer it to the refrigerator a night before you want to bake it. If you are freezing cookies, bake them in the oven until warm for about 5 minutes. Make sure to freeze cookies only once they are completely cooled.
- If you would like a more crisp cookie, I recommend swapping out half of the all-purpose flour with bread flour. This will add crispness and chewiness to your cookies. A downside of using bread flour would be that these cookies dry out when stored, so it’s recommended to store them with a slice of bread in your container to help them retain moisture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert, Cookies
- Cuisine: American
Keywords: small batch chewy cookies, chocolate chip cookies, small batch chocolate cookies, large chewy chocolate chip cookies