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–+ servings
Small Batch Chocolate Chip Cookies Half Dozen The Beard and The Baker
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Small Batch Chewy Chocolate Chip Cookies

These chewy and buttery chocolate chip cookies are addicting! This recipe makes 6 large cookies, so they'll go fast!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 large cookies

Ingredients

  • 6 Tablespoons butter room temperature
  • 1/4 cup brown sugar
  • 3 Tablespoons white sugar
  • 1 egg yolk
  • 1 teaspoon Rodelle Vanilla Extract
  • 1/2 cup + 2 Tablespoons all purpose flour
  • pinch salt
  • pinch instant coffee/espresso
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/3 - 1/2 cup chocolate chips

Instructions

  • Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or a silpat sheet. 
  • Using a stand or hand mixer, cream the butter and both sugars together until fully combined and pale yellow, about 2 minutes. 
  • Add egg to sugar mixture, beat until combined. Add Rodelle vanilla and beat until combined. Because this is a small batch, you might need to scrape the mixture a few times to get it combined. 
  • In a separate bowl, whisk together remaining ingredients, except chocolate chips. 
  • In two batches, add the dry ingredients to the butter mixture, stirring until fully combined but not over-mixing. 
  • Gently add the chocolate chips until evenly dispersed. 
  • Scoop 6 evenly sized cookie dough balls onto prepared baking sheet. Gently smoosh with back of your hand to flatten the balls just a little bit so they bake evenly. 
  • Bake cookies for 12-15 minutes, just enough that the edges are very slightly brown. Remove from oven, let coo/firm upl on pan for 1-2 minutes then transfer to a cooling rack. 
  • Enjoy immediately or keep at room temperature for 1-2 days after cooking!