Small Batch Chocolate Chip Cookies - Revisited
Small batch chocolate chip cookies made in one bowl and with just a whisk.
Servings 4
Ingredients
- 50 g butter unsalted, cold is fine
- 65 g brown sugar light or dark: NOT organic
- 1 egg yolk from a large egg
- ¼ tsp baking soda
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 75 g all purpose flour
- 60-80 g semi-sweet or dark chocolate chips depending on taste preferences or chopped chocolate (use greater amount if you like a cookie packed with chocolate)
Instructions
- 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, and vanilla. Return to the microwave for 30 seconds. Whisk very well, you'll see it turn thick and shiny.
- Whisk in the egg yolk, very well.
- Fold in the flour and baking soda. Don't add the chocolate yet; the heat of the dough will melt it.
- 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. When ready to bake, add in the chocolate chips to the cool dough.
- 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 4 or 6 portions. Bake until the edges are golden and the middles are lightly puffed; 10-12 minutes, depending on cookie size.
Video
Notes
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!)