Small-Batch Chewy Chocolate Chip Cookies

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips

Steps

1. 1 Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2 In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
3. 3 Beat in the egg and vanilla extract.
4. 4 In a separate bowl, mix the flour, baking soda, and salt; gradually add to the butter mixture and mix until just combined.
5. 5 Fold in the chocolate chips.
6. 6 Drop rounded tablespoons of dough onto the prepared baking sheet.
7. 7 Bake for 10-12 minutes, or until edges are golden.
8. 8 Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

• Mixing bowls
• Measuring cups and spoons
• Electric mixer or sturdy spoon
• Baking sheet
• Parchment paper

Variations

• Add a handful of chopped nuts or dried fruit for added texture and flavor.

Substitutions

• Use coconut sugar in place of granulated sugar for a different flavor profile.
• Substitute almond flour for 1/4 cup of the all-purpose flour for a nutty twist.

Pairings

• Perfect with a cup of coffee or tea.
• Great addition to a dessert platter.

Nutrition

Tips

• For chewier cookies, slightly underbake them - they'll firm up as they cool.
• Chill the dough for 30 minutes before baking for even chewier results.

Storage

Store in an airtight container at room temperature for up to 5 days. Reheat in a 300°F oven for 5 minutes to refresh.

Freezing: Freeze unbaked dough balls on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the baking time.

Serving Suggestions

• Serve with a glass of cold milk or a scoop of vanilla ice cream for the ultimate treat.

FAQ