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One Dozen Chocolate Chip Cookies
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Small Batch Chocolate Chip Cookies

Servings 12 cookies
Author Sarah Mir

Ingredients

  • 1 stick butter (½ cup)
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 egg yolk
  • ½ tsp vanilla
  • 1 ⅛ cup all purpose flour (1 cup + 2 tbsp)
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup chocolate chips

Instructions

  • Melt butter halfway in a medium mixing bowl
  • Add the sugars, mix to combine (it will be soupy)
  • Now mix in your egg yolk and vanilla
  • Stir in your dry ingredients till the flour almost disappears
  • Throw in your chocolate chips and mix till you can no longer see flour. 
  • Refrigerate for at least an hour or overnight 
  • When ready to bake preheat your oven to 375 degrees
  • Line a baking sheet with foil, dull side facing up
  • Make dough into rounded 1.5 inch balls, or use an ice cream scoop to make 10 cookies or a cookie scoop for 18. Place them 2 inches apart on a cookie sheet
  • Bake time varies by size. Smaller cookies will take 9-10 minutes, the medium ones about 12-14, and the ice cream scoop size around 15. Bake until edges are caramelly and centres are just set. 
  • Let cool on cookie sheet for a minute before carefully transferring to a wire rack to cool completely. Wipe down the foil with a clean paper towel before making your next batch

Notes

Sugar: This ratio of granulated sugar to brown yields a cookie that is crunchy with caramelly notes, for a softer cookie use ¼ cup + 2 tbsp of each sugar. Friends who live in countries with coarse granulated sugar please give it a quick grind or use caster sugar