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Perfect Small-Batch Chocolate Chip Cookies: Easy One Dozen

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These perfect small-batch chocolate chip cookies give you exactly one dozen with crisp edges, soft centers, and deep brown butter flavor. Quick and easy, they come together in under an hour using simple ingredients.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (96g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then the foam will subside, and brown specks will form at the bottom (about 5-7 minutes). Once it smells nutty and turns golden-amber, remove from heat immediately. Pour into a large mixing bowl, including all brown bits, and let cool for 10 minutes.
  2. Mix the sugars and butter: Add 1/2 cup granulated sugar and 1/4 cup packed light brown sugar to the cooled brown butter. Whisk vigorously for about 1 minute until the mixture looks like wet sand.
  3. Add the egg yolk and vanilla: Whisk in 1 large egg yolk and 1 teaspoon vanilla extract until smooth, glossy, and slightly thickened (about 30 seconds).
  4. Combine dry ingredients: In a separate small bowl, whisk together 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until no lumps remain.
  5. Fold in the dry ingredients: Add the flour mixture to the wet ingredients. Use a rubber spatula to fold gently until just combined—stop as soon as no streaks of flour remain.
  6. Add the chocolate chips: Fold in 1/2 cup semi-sweet chocolate chips until evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
  8. Preheat the oven: While the dough chills, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  9. Portion the dough: Use a 1.5 tablespoon cookie scoop or two spoons to portion the dough into 12 equal balls. Place them about 2 inches apart on the prepared baking sheet.
  10. Bake: Bake for 10-12 minutes, rotating the pan halfway through. Cookies are done when edges are golden brown and centers look slightly underdone and puffy.
  11. Cool on the pan: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip chilling the dough—it prevents spreading. Underbake slightly for soft centers. Let cookies rest on the pan for 5 minutes before moving. For best flavor, use pure vanilla extract and high-quality chocolate chips.

Nutrition

Keywords: small batch chocolate chip cookies, brown butter cookies, easy cookie recipe, one dozen cookies, weeknight dessert

Find it online: https://emmastirs.com/perfect-small-batch-chocolate-chip-cookies-easy-one-dozen/