Chocolate chip cookies have been a staple in our household this week. I’ve been on a mission to create a ‘small batch soft and chewy chocolate chip cookies’ recipe the entire time I’ve been living in North Carolina. (It’s only been a week and a half, but that’s still a LOT of cookies.)
Growing up, my favorite dessert was actually chocolate chip cookie dough. No lie … just ask my mom. She would make chocolate chip cookies for us every once in a while, but I never actually ate the cookies. I just went into full creep mode and lurked around the kitchen as she made the dough, that way I would magically be present before the dough actually went into the oven.
Then, I would politely suggest that we keep a little container of dough in the refrigerator, just in case we wanted to bake more fresh cookies later. Clearly I had ulterior motives, but my mom would always oblige. The following couple of days would be full of just enough cookie dough to make me the happiest child on Earth, and that’s true love. Thank you, mom.
To be honest, I still prefer cookie dough over cookies. But seeing as I’m quite a bit older now, I do understand that it is not as socially acceptable to consume copious amounts of chocolate chip cookie dough that contains raw egg. I mean, I’ve been consuming the stuff for maaaaany years, but I realize I need to be a respectable adult at some point and just eat an actual cookie or two. This recipe makes me want to actually eat cookies … many, many cookies.
For me, an ideal chocolate chip cookie is thick, chewy, a little crumbly, and full of flavor + softness. It’s the quintessential childhood treat, and therefore it should still exhibit some simplicity. Because I love the dough so much, I really enjoy cookies that provide a rich texture and flavor.
There are countless ways to make chocolate chip cookies, but this is my favorite ‘small batch soft and chewy chocolate chip cookies’ recipe. I also have a gourmet version coming your way soon, so keep an eye out for that. 😉
Alas, I would like to give a huge MOTHER’S DAY SHOUTOUT to my absolutely amazing mother for not only letting me eat chocolate chip cookie dough when I was a kid, but for being so incredibly supportive of all of my endeavors as an adult. I don’t know what I would ever do without you, and I’m so thankful for your support and guidance. I love you so much!
Happy Mother’s Day to your mothers, too! I hope you all have an amazing weekend!
BONUS NOTE! My birthday is on Mother’s Day this year! CHEERS! 🙂
Small Batch Soft and Chewy Chocolate Chip Cookies
- 5 tbsp. unsalted butter room temperature
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp. kosher salt* (for table salt, use 1/4 tsp.)
- 1/2 tsp. pure vanilla extract
- 1 tsp. pure maple syrup
- 1 1/4 cups all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. cornstarch
- 1/3 cup mini milk chocolate chocolate chips
- 1/3 cup semi-sweet chocolate chunks
- Line a baking sheet with a silicone mat or parchment paper. Combine butter, light brown sugar, and granulated sugar into the bowl of a stand-up mixer. Use the paddle attachment to cream the butter and sugars together on medium speed for two minutes. Turn off the mixer, and scrape down the sides of the bowl. Turn back to medium-high, and beat for two more minutes until light and creamy.
- Scrape down the sides again. Turn the speed to low, and add the egg. Allow the egg to be fully mixed in, then add the salt. Once the salt is mixed in, add maple syrup and vanilla. Mix on low until everything is fully blended. The batter should be very smooth and creamy at this point.
- Mix in flour, baking soda, and cornstarch on "low". Add chocolate chips and chunks, and mix until just combined. (Save a few chips to top your cookies with if you're feeling extra fancy.)
- Use a scoop (or your hands) to form two ounce dough balls, or just shy of 1/4 cup. Place the dough balls two inches apart on the prepared baking sheets.
- Freeze the cookies for 45 minutes to an hour. This helps keep them tall and thick while baking.
- Preheat the oven to 350 F.
- Bake for 18-20 minutes at 350, until the cookies are just barely browned around the edges. The cookies should still be thick, and slightly soft on top. Try not to over-bake them, and once you remove them from the oven, let them cool on the baking sheet for about five minutes. Transfer to wire racks for final cooling.
- Store in an airtight container for up to a week, or freeze the cookies for up to three months.