Easy small batch chocolate chip cookies are the perfect chocolate chip cookie recipe when you don’t need a huge amount of cookies! The best small batch chewy chocolate chip cookies with brown butter and sea salt! You'll love this small batch brown butter chocolate chip cookies recipe!
1cup(128g)all purpose flour - (measured by weight or fluffed using the spoon-and-level method); add an additional 2 tablespoon (16g) flour for slightly thicker cookies
Brown butter as detailed in my How to Brown Butter post. Allow to cool slightly.
6 tablespoon salted butter
In a large bowl, whisk together cooled brown butter and brown sugar until well combined.
6 tablespoon salted butter, ⅔ cup light brown sugar
Add egg and beat well until mixture has lightened in color and thickened. Mix in vanilla extract.
1 large egg, 1 teaspoon pure vanilla extract
In a separate bowl, whisk together flour, cornstarch, and baking soda.
1 cup all purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking soda
Fold dry ingredients into wet ingredients until dough is well combined.
Fold in chopped chocolate, including small bits and shards.
4 oz semi-sweet or bittersweet chocolate
Cover dough with plastic wrap and place in refrigerator to chill at least one hour, or up to overnight.
Use a #30 cookie scoop or spoon 2½ tablespoon-sized balls onto a large baking sheet lined with parchment paper or a silicone baking liner.
Preheat oven to 375°F. While oven is preheating, place baking sheet with dough balls into freezer to chill for 10 minutes.
Place cookie sheet in oven and immediately reduce oven temperature to 350°F.
Bake cookies at 350°F for 12 minutes, or until edges are golden brown. For a more gooey, undercooked interior, remove after 10 minutes.
Sprinkle cookies with flaky sea salt, if desired. Let cookies cool for 15 minutes on the cookie sheet, then carefully transfer to a wire rack to cool completely.
flaky sea salt
Video
Notes
Brown Butter: Once your butter is melted and the milk solids have sunk to the bottom of the pan, they’ll start to turn a deep golden brown. You may also smell a nutty or toasty aroma. That’s when your brown butter is ready and when you should remove it from the heat right away! For more details on browning butter, check out my Brown Butter Appreciation Post.Freezing Instructions: I would recommend forming the dough into balls and freezing them solid on a cookie sheet. Then you can freeze them in an airtight container or freezer bag for up to two months. You can place the frozen cookie balls directly onto a lined sheet pan and bake, adding a few minutes to the bake time.You can also freeze your baked cookies. Just let them freeze solid uncovered, then place them into an airtight container to stay frozen for up to two months. You can enjoy them one at a time — just let them thaw, uncovered, at room temperature.Variations:
You can swap the chopped chocolate for bittersweet or semi-sweet chocolate chips, white chocolate chips, or M&Ms.
To save time, you can use melted butter instead of browning your butter.
For slightly thicker cookies, you can add 1-2 tablespoon of flour to the batter.
Add chopped pecans, walnuts, or macadamia nuts for added crunch!