small batch soft and chewy chocolate chip cookies are fluffy, thick, and full of chocolate chip goodness. this small batch recipe allows you to just keep a few on hand (or in the freezer!) for those post-dinner dessert cravings.
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.
*I use Diamond Kosher, and the measurement for that specific brand is 3/4 teaspoon!
Serving: 1cookieCalories: 253kcal
Keyword small batch chocolate chip cookies, thick chocolate chip cookies