Description
Experience the perfect balance of science and simplicity with these chewy, small-batch chocolate chip cookies. By using a single-bowl method and precise ingredient ratios, you can achieve professional bakery results with minimal cleanup.
Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 85 grams all-purpose flour
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter, brown sugar, and white sugar using a mixer for 2 to 3 minutes until light and fluffy.
- Beat in the egg yolk and vanilla extract until the mixture is well-combined and slightly lightened in color.
- Push the wet mixture to one side of the bowl, then add the flour, baking soda, and salt to the empty side; briefly stir the dry ingredients together before folding them into the wet mixture.
- Gently fold in the chocolate chips until just distributed, being careful not to overwork the dough.
- Scoop the dough into 8 to 10 spheres and place them on the prepared baking sheet.
- Bake for 9 to 11 minutes until the edges are golden but the centers remain soft; let cool on the pan to finish the carry-over cooking.
Notes
For the best texture, ensure your butter is softened to room temperature rather than melted, as this maintains the necessary air pockets during the creaming process. If you prefer a more intense flavor, try chilling the dough for 30 minutes before baking to allow the flour to fully hydrate.
- Prep Time: 12 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American