The BEST chocolate chip cookie I’ve made, and that’s not exaggerating it.
Quick and easy small batch chocolate cookie, you don’t even need to chill it. Mix it, shape it then bake it, right away! Yes, the dough doesn’t require any chilling so you do not have to wait long to get your hands into this cookies. Well, at least hold yourself for at east 2-3 minutes to let the cookie cool before you dig into to them, I hope that’s not too much of a wait for you. Although sometimes, it is for me. This is so far the BEST chocolate cookie I’ve made in my entire baking adventure and I am not exaggerating it. I am not playing favorite (or maybe I am), I am not saying that all the other cookies I made were not good, they are, but not as perfect as this one.
What made this the BEST Chocolate Chip Cookie? Everything! From taste, texture, appearance, simplicity of the process, and most of all, no chilling needed! If you’re not yet convinced, Let’s dissect each one of these very carefully:
- Taste – Taste is everything when it comes to food. No matter how pretty it is, if the taste sucks, what’s the point? There are a lot of food or cookies that looks so good physically but when you taste it, something seem to be not right. With this cookie, what you see is what you get. It’s beautiful inside out, not tricks. The sweetness is just in the right level and the chocolate chips melts in your mouth in every bite of this cookie. The over all taste is amazing, you have to make it to believe it.
- Texture – Slightly soft and chewy with slight crunch around the edge and top of the cookie. It’s not crumbly and it holds it shape in every bite.
- Appearance – The looks speaks for itself. Look at these cookies, they are gorgeous beyond words to me. They’re perfect and beautiful whichever angle you look at it. It has the right thickness, the right spread and the perfect size. It is not too thin or flat, but not too puffy and cakey.
- Simplicity – All ingredients are the usual chocolate chip cookie basic ingredient, and they are all in small portions. The steps are so simple and easy to follow.
- No chilling – Perfect dough consistency and texture, so no chilling is needed. Look at how the dough holds its shape? Its’ ready to bake immediately right after prepare it. Make it, bake it, enjoy it! A chocolate chip cookie that you can dig in less than 45 minutes! How good is that?
I hope that’s more than enough justification for me to say that this I the BEST small batch Chocolate Chip ever!
- 5 tablespoons salted butter – softened but still cold (about 45 minutes in room temperature)
- 1/4 + 1 tbsp cup dark brown sugar
- 2 tbsp granulated white sugar
- 1 large egg yolk
- 1/2 tsp of vanilla extract
- 1/2 cup + 1 tablespoons all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/2 tsp cornstarch
- 1/3 cup dark chocolate chips
Suggestions on what to do with left over egg whites
- Preheat the oven to 375F. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter, brown sugar and white sugar with an electric mixer on medium speed until light in color, about 3-4 minutes.
- Add the egg yolk and vanilla extract, and beat until just combined. Scrape side and bottom of the bowl as needed.
- In a separate bowl, mix flour, salt, cornstarch, baking soda and baking powder.
- Add the flour mixture to the butter mixture, and beat just until combined (about 1-2 minutes).
- Manually stir in the chocolate chips. If you’re cookie dough is too soft and runny, don’t be afraid to add 1 tbsp of flour. A lot of factors could affect the consistency of the dough and sometimes even if you follow the exact measurement the cookie batter could be different from what’s expected. If the dough sticks a lot in your palm when you form a ball, the dough is too wet.
- Divide the dough into 6 dough balls, and space them evenly on the baking sheet.
- Bake. Regardless if you want to chill the cookie dough or not, you will still get the soft and chewy texture, just make sure to follow the suggested baking time below. The chilled cookie will be slightly thick, soft and chewy. The no chill cookie will also be soft and chewy but slightly thinner than the chilled one, but both taste great.
- Medium (about 57 grams) – Yields 6 pieces:
- No Chilling: Bake for 11-12 minutes, removing the cookies from the oven when the edges just start to turn golden brown and the center is still soft.
- With Chilling (min 15 minutes – max 1 hr 15 minutes): Bake for 13 minutes, removing the cookies from the oven when the edges just start to turn golden brown and the center is still soft.
- Medium (about 57 grams) – Yields 6 pieces:
- Let the cookies rest on the baking sheet for 3 minutes before moving them to a wire rack to cool.
Before you go, can you please click on the “Like” button below (that is if you like this recipe) or leave a comment, I would like to hear from you ♥
Good to know:
- Since this is a small batch recipe, only the egg yolk used. Using the egg white (about 2 tbsp) will mean increasing the measurement of other ingredients which will result to a larger batch.
How to freeze baked and unbaked cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies