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Perfect Small Batch Chocolate Chip Cookies for Fall Baking

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These small batch chocolate chip cookies deliver perfectly crisp edges, soft and chewy centers, and melted chocolate in every bite. Made with browned butter for a nutty, caramel-like depth, this quick and easy recipe yields just six cookies—perfect for a cozy fall afternoon treat.

Ingredients

Scale
  • 5 tablespoons (70g) unsalted butter
  • 3 tablespoons (40g) granulated sugar
  • 3 tablespoons (45g) light brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup plus 2 tablespoons (80g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (90g) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling (optional)
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Brown the butter: Place 5 tablespoons of butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and turns golden with brown specks and a nutty aroma (about 4-5 minutes). Immediately remove from heat and pour into a heat-safe bowl. Let cool for 5 minutes.
  2. Mix the sugars and butter: Add granulated sugar and packed brown sugar to the warm browned butter. Whisk until combined and smooth, like wet sand.
  3. Add the egg yolk and vanilla: Add egg yolk and vanilla extract. Whisk vigorously for about 30 seconds until thick, smooth, and slightly lighter in color (like caramel sauce).
  4. Combine dry ingredients: In a separate small bowl, whisk together flour, baking soda, and salt until no clumps remain.
  5. Add dry ingredients to wet: Pour flour mixture into butter mixture. Fold gently with a rubber spatula just until no streaks of flour remain. Dough will be thick and slightly sticky.
  6. Fold in chocolate chips: Add chocolate chips (and nuts if using). Fold until evenly distributed, being careful not to overmix.
  7. Portion the dough: Using a cookie scoop or tablespoon, scoop 6 equal portions (about 2 tablespoons each) onto a parchment-lined baking sheet, spacing 2 inches apart.
  8. Bake: Place in a preheated 350°F (175°C) oven. Bake for 10-12 minutes. At 10 minutes, edges should be golden brown and centers slightly underdone and puffy.
  9. Cool on baking sheet: Let cookies rest on the hot baking sheet for 5 minutes. Sprinkle with flaky sea salt if desired.
  10. Transfer to cooling rack: After 5 minutes, move cookies to a wire rack to cool completely. Enjoy one warm!

Notes

Don’t skip browning the butter—it adds a nutty, caramel-like depth. Measure flour correctly by spooning and leveling to avoid dry cookies. Let cookies rest on the pan for 5 minutes to set properly. Use room temperature egg yolk for best results. Cookies taste even better the next day.

Nutrition

Keywords: small batch chocolate chip cookies, fall baking, browned butter cookies, easy cookie recipe, 6 cookies

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