I’ve been trying to create gooey small batch chocolate chip cookies for ages. I’d made a full batch of chocolate chip cookies for years without problems. And got lots of compliments, despite using a standard recipe right off the package. But with less traveling lately, there are fewer chances to share. And it’s tough to eat a full batch all by myself.
But when I started to think about it and consciously tried to figure out why my cookies were so different, I got…flat cookies.
And most of the recipes I found online for gooey chocolate chip cookies were either too big, nearly the same amount of work as a large batch, or came up flat. Some called for cornstarch (in cookies?), others said to chill the dough for hours. And wait for my cookies??? No!! Still others recommended increasing the amount of brown sugar.
None of this helped. Especially since I knew I hadn’t been doing any of those things before.
After years (!) of wondering what the heck happened, and why thinking about my process messed up my cookies, I finally figured out the secret to gooey small batch chocolate chip cookies. It’s not cornstarch and it’s not chilling the cookies either! This recipe requires no chilling!
The secret? Well maybe two secrets. Secret number one: don’t soften the butter. Secret number two: have a stand mixer.
The result is gooey, small batch chocolate chip cookies (about 20 of them). Enough to share. Or not.
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Gooey Small Batch Chocolate Chip Cookies
Notes
I used Ghiradelli mini chips, but Nestles are fine too. I like the mini ones, but you can use the standard kind.
Ingredients
- 1 1/8 C all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 C (1 stick) cold unsalted butter
- 1/3 C light brown sugar
- 1/3 C white granulated sugar
- 1 egg
- 1 C semi-sweet chocolate chips
Instructions
- Heat the oven to 375 degrees.
- While the oven heats, add flour, baking soda, and salt to a medium size bowl and stir together to combine thoroughly.
- Cut up the cold butter in small pieces (like you were making a pie crust).
- Add to mixing bowl of your stand mixer. Then add the sugars.
- Beat the mixture on speed 2 for Kitchen Aid until it is creamy (about a minute or so).
- Add egg. Mix on low speed until the egg is combined with the other ingredients.
- Keep the mixer on low and slowly add the flour mixture, until it is completely incorporated into the wet ingredients and forms a dough.
- Add the chips and stir with a spoon or mix on low for a few seconds.
- Use a tablespoon or soup spoon to drop heaping spoonfuls on a cookie sheet (not greased).
- Bake 9-10 minutes.
More Chocolate Recipes
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Small Batch Brownies with Cocoa Powder
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