The balance of brown sugar and granulated sugar combined with a touch of cornstarch and refrigerating the cookie dough before baking are all secrets behind achieving uber thick and chewy cookies. {You can use these tips in just about any cookie recipe, for future reference!}
In addition to being the perfect chocolate chip cookie, this recipe only makes four cookies. Yep, four. Feel free to double or triple this recipe to make a few more if you have more self control than I do. If I had that many cookies hanging around you better believe that I'll devour each and every cookie myself. I need to do something to help my lack of self control! It is still bikini season after all. Two dozen chocolate chip cookies would not look good on my thighs; so, I made a tiny batch. Your welcome to all of you sweetaholics out there.
This might be my favorite dessert recipe to date. It's a classic that is perfected and only comes in small quantities. Let's just hope that I can keep from making this recipe each night!
Chewy Chocolate Chip Cookies {Small Batch} (adapted from Sally's Baking Addiction)
(4 cookies)
2 Tbsp unsalted butter, room temperature
1 Tbsp plus 1 teaspoon granulated sugar
2 Tbsp light brown sugar
1 Tbsp egg substitute (or crack one egg, beat it, and use 1 Tbsp)
1/2 tsp vanilla extract
6 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp cornstarch
pinch of salt
1/4 cup chocolate chips
Add the butter, granulated sugar, and brown sugar to a mixing bowl. Mix with a fork until ingredients are combined. Add the egg and vanilla extract, and combine all of the ingredients. Add the flour, baking soda, cornstarch, and salt and slowly stir ingredients together. Fold in chocolate chips. Cover and refrigerate the dough for 30 minutes.
Print this recipe!
Nutritional Info
Servings Per Recipe: 4
Servings Per Recipe: 4
Amount Per Serving:
Calories: 179.8Total Fat: 8.9 g
Cholesterol: 15.5 mg
Sodium: 59.4 mg
Total Carbs: 61.2 g
Fiber: 1.0 g
Sugars: 15.9 g
Protein: 2.1 g
Pros:
-Very easy to make
-Quick clean-up
-Perfect amount to satisfy a sweet tooth
-Can easily be doubled to make more cookies
-Stay fresh and chewy for up to 5 days in an airtight container
-Versatile-add your favorite chocolate chips, dried fruit, nuts, or candies
Cons:
-High in fat and calories per cookie (can use light butter to reduce this)
This recipe can also be found on my other blog, Reading and Recipes! Check it out!
Love small batch cookie recipes! Easier to not over do it :)
ReplyDeleteExactly my thoughts, Steph!
Delete4 cookies?! Mine would never make it to the oven, I eat that amount in cookie dough alone. :) I'm with you that there is nothing better than a big chewy cookie. I don't know how people love the thin crisp ones, but to each their own!
ReplyDeleteIt was so hard not to eat all of the dough, because usually that is my favorite part. But these cookies are so good baked that I kept reminding myself to not eat it all!
DeleteYes, thick and chewy!!! Even though I am not fond of chocolate chips. I do like chocolate chunks though. STRANGE!!!!
ReplyDeleteI definitely prefer chocolate chunks, especially if they are good quality. So nothing strange about that, Charlotte. :)
DeleteLove how light and fluffy these look!! Delish!!
ReplyDeleteThey are some of the thickest, fluffiest, chewiest cookies I've ever made. So, of course, they are one of my favorites!! :)
DeletePerfect with a cup of tea!
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