Imagine sinking your teeth into a perfectly soft, decadent chocolate chip cookie without the hassle of brown sugar - sounds impossible, right? Get ready to revolutionize your baking game with this small-batch recipe that proves you don't need fancy ingredients to create bakery-worthy treats! Whether you're a busy home baker, a college student with limited pantry space, or simply looking for a quick sweet fix, these cookies are about to become your new go-to dessert that'll satisfy your cookie cravings in just 18 minutes flat.
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Cuisine: American
Serves: 6 cookies
Ingredients
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a medium mixing bowl, use a hand mixer or wooden spoon to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. The mixture should look smooth and slightly pale.
- Add the egg yolk and vanilla extract to the butter-sugar mixture. Mix thoroughly until fully incorporated, ensuring no streaks remain.
- In a separate small bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the cookies tough.
- Fold in the chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie mound slightly with the back of a spoon or your fingertips to help them spread evenly.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- • Use room temperature butter for smoother creaming and better cookie texture • Don't overmix the dough - this can make cookies tough and dense • Slightly flatten cookie dough balls to ensure even spreading • Use a cookie scoop for uniform cookie sizes • For extra richness, use high-quality chocolate chips • Let cookies cool on the baking sheet for 5 minutes to help them set • Store in an airtight container to maintain softness • For maximum flavor, enjoy cookies within 2-3 days of baking
Nutrition Facts
Calories: 130kcal
Carbohydrates: 18g
Protein: g
Fat: 6g
Saturated Fat: g
Cholesterol: 30mg
