Half-batch Perfect Chocolate Chip Cookies PT54M https://img1.recipesrun.com/201907/2019/0805/bd/a/553210/300x200x90.jpg For these ultra-thick cookies, we melt the butter HALF WAY or less. So literally I heat the stick of butter until roughly half of it is melted. This gives me the most success with a cookie that is both soft and structured. And guess where I melt my butter? Well, I told you already. In the preheating oven. It goes slowly and it keeps most of the stick firm while just gently melting off the outer layer, unlike melting in the microwave where the whole thing gets kinda soggy. Try to melt half or less – my goal is usually about one third and it usually takes just 3-5 minutes. Set a timer, please! Any more than that will start to make the cookies flat. These small-batch chocolate chip cookies are perfect for when you’re craving a cookie, but don’t want to make a whole batch. 12 servings Ingredients: 1 cup Mixed varieties of chocolate chips 1/4 teaspoon Salt 1/2 teaspoon Baking soda 1 1/4 cups All purpose flour 1 Egg 1 teaspoon Vanilla 1 tablespoon Packed brown sugar 3/4 cup White sugar 7 tablespoons Salted butter

Half-batch Perfect Chocolate Chip Cookies

4.1

( By Ellie )

For these ultra-thick cookies, we melt the butter HALF WAY or less. So literally I heat the stick of butter until roughly half of it is melted. This gives me the most success with a cookie that is both soft and structured. And guess where I melt my butter? Well, I told you already. In the preheating oven. It goes slowly and it keeps most of the stick firm while just gently melting off the outer layer, unlike melting in the microwave where the whole thing gets kinda soggy. Try to melt half or less – my goal is usually about one third and it usually takes just 3-5 minutes. Set a timer, please! Any more than that will start to make the cookies flat. These small-batch chocolate chip cookies are perfect for when you’re craving a cookie, but don’t want to make a whole batch.

Half-batch Perfect Chocolate Chip Cookies

01 Information

Grade easy
Serving 12 servings
Calorie 260 Kcal
Prep Time 45 Mins
Cook Time 9 Mins
Total Time 54 Mins

02 Ingredients

- 1 cup Mixed varieties of chocolate chips
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1 1/4 cups All purpose flour
- 1 Egg
- 1 teaspoon Vanilla
- 1 tablespoon Packed brown sugar
- 3/4 cup White sugar
- 7 tablespoons Salted butter

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03 Method

Step 1

Turn the oven on to 350 degrees F. Put the butter in the oven in a stainless steel or glass bowl as it’s preheating until about one third to one half of the butter is melted. Do not melt more than half of the butter. Turn the oven off. Let the butter come back to room temperature for at least 30 minutes – it doesn’t have to harden completely but it should be a soft solid.
Step 2

Add the sugar and vanilla. Cream with electric mixers until well mixed and slightly fluffy. Add the eggs and beat until incorporated.
Step 3

Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. If the dough sticks to the sides of the bowl and looks wet, add one tablespoon of extra flour at a time until the dough feels dry and sticks together in one large ball. Too much flour will make the cookie stiff, so stop adding flour right when the dough starts to take on that dry look and feel. Stir in the chocolate chips with a wooden spoon.
Step 4

Preheat the oven to 350 degrees F. Roll 1/4 cup dough into high, round balls with chocolate chips at the top. Place on a baking sheet a few inches apart and bake for about 9 minutes. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.

04 Author

Ellie

1078 Recipes

Half-batch Perfect Chocolate Chip Cookies

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