Small batch chocolate chip cookies made in one bowl and with just a whisk.
Prep Time 10minutes
Cook Time 10minutes
Chill Time 2hours
50gbutterpreferably european but you can use american
65gbrown sugarlight or dark: NOT organic
1large egg yolk
1tsppure vanilla extract
¼tspfine sea salt
75gall purpose flour
60-80gsemi-sweet or dark chocolate chipsdepending on taste preferences or chopped chocolate (use greater amount if you like a cookie packed with chocolate)
Sprinkle of sea saltif desired
In a heatproof bowl, set the butter and melt it (in the microwave is fine but don’t overdo it until the butter starts sputtering all over the microwave, you’ll lose precious grams of butter!).
Whisk in the sugar, very well until the mix is cohesive and shiny. Then the salt, vanilla and baking soda.
Whisk in the egg yolk, very well again, give it a good 60 seconds.
Fold in the flour, then the chocolate.
Cover the bowl with plastic wrap and set in the fridge for 30 minutes, until the dough is firm. You can also chill it overnight.
Preheat the oven to 350 F. Line a small, greased baking sheet with parchment paper. (Do not bake directly onto the pan).
Divide cookies into 6 portions, bake for 10-12 minutes. until the edges are just beginning to turn golden and the middles are lightly puffed.
You can also make four larger cookies - in this case add 1/8 tsp baking powder to help the middles bake; the cookies will need to bake a few more minutes and the edges will be a bit darker (but it's a lovely caramel taste!)