A Small Batch of Classic Chocolate Chip Cookies

A classic chocolate chip cookie is made simply when creating just a small batch and using a digital scale. This recipe, a adaptation from betterbaking.com, downsizes the quantity of classic chocolate chip cookies so even if you are cooking just for yourself, bake your own cookies and have a few left to share. This will make 20 medium sized cookies.

a small batch of classic chocolate chip cookies

113 grams unsalted butter ( 1 stick), room temperature

110 grams ( 1 /2 cup) brown sugar

65 grams (1/3 cup) sugar

1 egg

1 tsp vanilla extract

150 grams (1 cup plus 2 Tbsp) all-purpose white flour

3 grams ( 1/2 tsp) baking soda

1 gram (1/2 tsp) salt (Celtic Sea Salt preferable)

170 grams ( 1 cup) chocolate chips

Let the butter stand at room temperature 30 minutes so it may soften. Using a mixer, either a hand mixer or stand mixer, beat the softened butter, the brown sugar and sugar for 4 minutes on medium speed. Scrape down the sides with a spatula or spoon several times. Add the egg and beat well. Add the vanilla extract and beat again. In a second bowl weigh the flour, baking soda and salt, zeroing out the scale after each addition. Stir this together. With the mixer running on the lowest speed, use a large spoon to add the flour one spoonful at a time to the creamed butter and sugars. Mix ljust long enough to incorporate the flour. Add in the chocolate chips all at one and mix, still on low, just enough to combine. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Using two spoons, scoop out the dough to make 20 cookies. Keep the mounds of dough uniform in size. This is more important than the quantity made.

Bake 11 minutes, but do not overbake. They should be golden around the edges and look pale and not quite done in the centers. Remove the tray and let the it stand for 10 minutes and then remove the cookies onto a cooling rack to cool completely.