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Cozy Soft Chocolate Chip Cookies – Easy Small Batch

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These soft, puffy chocolate chip cookies are made with cold butter and bread flour for a pillowy center and slightly crisp edges. This small batch recipe makes exactly 6 cookies and comes together in about 25 minutes with no chilling required.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, cold and cubed
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (38g) light brown sugar, packed
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons (85g) bread flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  2. In a mixing bowl, combine the cold cubed butter, granulated sugar, and packed brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes until the mixture looks grainy and clumpy like wet sand. Scrape down the sides of the bowl halfway through.
  3. Add the egg yolk and vanilla extract. Mix on low speed until just combined, about 15 seconds. The dough will look slightly curdled. Scrape the bowl again.
  4. In a small bowl, whisk together the bread flour, baking soda, and salt.
  5. Pour the flour mixture into the butter mixture. Mix on low speed until just a few streaks of flour remain, about 20-30 seconds. Do not overmix.
  6. Fold in the chocolate chips with a rubber spatula until evenly distributed. Optionally, reserve a few chips to press into the tops of the dough balls before baking.
  7. Use a cookie scoop (about 1.5 tablespoons) to portion the dough into 6 equal balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Do not flatten the balls.
  8. Bake on the center rack for 10-12 minutes. At 10 minutes, the edges should be set and lightly golden, but the centers will still look soft and slightly underdone.
  9. Remove the sheet from the oven and let the cookies rest on the hot baking sheet for 3-4 minutes.
  10. Use a thin spatula to transfer the cookies to a cooling rack. Cool completely or enjoy warm.

Notes

For best results, use cold butter and bread flour. Do not overmix the dough. Let cookies rest on the baking sheet for 3-4 minutes after baking. For a dairy-free version, use vegan butter sticks and dairy-free chocolate chips. For a gluten-free version, use a 1:1 gluten-free baking flour blend with xanthan gum.

Nutrition

Keywords: soft chocolate chip cookies, small batch cookies, easy cookie recipe, bread flour cookies, no chill cookies

Find it online: https://sparklespoon.com/cozy-soft-chocolate-chip-cookies-easy-small-batch/