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Perfect Small-Batch Chocolate Chip Cookies for Cozy Fall Evenings

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These small-batch chocolate chip cookies feature browned butter for a nutty, toasty flavor and dark chocolate chips for rich pockets of sweetness. Ready in under 30 minutes, they make exactly 8 cookies—perfect for a cozy fall evening without leftovers.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (43g) packed light brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon (75g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (60g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Line your baking sheet with parchment paper or a silicone mat.
  2. Brown the butter: Place the 4 tablespoons of butter in a small saucepan over medium heat. Stir occasionally. The butter will melt, foam, then crackle and pop. After about 3-4 minutes, the foam will subside and golden brown specks will form at the bottom. When the butter turns a warm amber color and smells nutty, remove from heat immediately. Pour into a mixing bowl and let cool for 2-3 minutes.
  3. Combine sugars and butter: Add the granulated sugar and brown sugar to the warm browned butter. Whisk vigorously for about 30 seconds until combined and smooth like wet sand.
  4. Add the egg yolk and vanilla: Drop in the egg yolk and vanilla extract. Whisk for a full minute until the mixture becomes lighter in color and slightly thicker.
  5. Add the dry ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a rubber spatula just until no streaks of flour remain. The dough should be soft and slightly sticky.
  6. Fold in the chocolate chips: Add the chocolate chips and fold in with a few gentle strokes until evenly distributed. If the dough seems too soft, let it rest for 5 minutes.
  7. Scoop the cookies: Using a cookie scoop or tablespoon, portion the dough into 8 equal balls (about 1.5 tablespoons each). Place them on the prepared baking sheet, spacing about 2 inches apart. Do not flatten. Optionally, press a few extra chocolate chips onto the tops.
  8. Bake: Bake for 9-11 minutes. The edges should be golden brown and the centers should still look slightly puffy and underdone.
  9. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for exactly 5 minutes. Then transfer to a cooling rack. Enjoy warm.

Notes

Watch the butter carefully when browning—it can go from perfect to burnt in seconds. Measure flour by spooning it into the cup and leveling off for best results. For bakery-style cookies, press extra chocolate chips onto the dough balls before baking. Cookies can be stored in an airtight container at room temperature for up to 3 days. Dough balls can be frozen for up to 3 months; bake from frozen, adding 2 minutes to the baking time.

Nutrition

Keywords: small-batch chocolate chip cookies, browned butter cookies, fall cookies, easy cookie recipe, 8 cookies

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