The best small batch chewy chocolate chip cookies have been tried and tested countless times, and they are absolutely irresistible. I've baked these cookies for my family, for morning tea at work, and even for my year 9-10 students who can't seem to get enough. I once made 100 of them for a local fair, and they disappeared in no time. Honestly, who can resist a tempting chocolate chip cookie, especially when the delightful aroma fills the air as they come out of the oven?
When I first tried this recipe, I started with 3/4 cup of chocolate chips. However, I quickly realised it could use more chocolate, so I added an extra 1/4 cup. Instead of just using dark chocolate, I decided to mix it up with half dark and half milk chocolate. This recipe yields 12 delicious homemade chocolate chip cookies, and it's super easy to double if you want more. Plus, the cookie dough freezes really well, so you'll always have some ready to bake whenever the craving strikes! These are the best small batch chewy chocolate chip cookies I have ever had.
Ingredients you'll need to make Chewy Chocolate Chip Cookies
- Melted butter: Contributes to a chewier cookie.
- Sugar: Brown sugar has molasses added to it, so mixing brown and castor sugar together will result in a sweeter flavour and moister cookie.
- Vanilla extract: Adds a rich flavour to the cookie.
- Extra egg yolk: Makes the cookies chewier.
- Bicarbonate soda: Acts as a leavening agent, causing the cookies to rise and spread, and also influences browning and texture.
- Chocolate: Dark and milk makes the cookies absolutely delicious.
What is the "secret" to making cookies chewy?
The key to chewy chocolate chip cookies is keeping them moist and avoiding dryness by using more brown sugar than white, melted butter, and an extra egg yolk. Other important tips are chilling the dough and baking them just a little underdone.
Does chilling the dough really matter?
Yes, absolutely. Chilling the dough (ideally for 12–24 hours) does two main things:
- Improves Flavour: It allows the flour to fully hydrate and the flavours to concentrate, giving you deeper toffee and butterscotch notes.
- Prevents Spreading: Cold dough spreads more slowly in the oven, leading to a thicker, chewier cookie rather than a thin, crispy one.
These chocolate chip cookies are irresistibly rich in chocolate flavour. They boast a wonderfully soft and chewy center with a perfect, slightly crisp edge that makes them totally addictive. My favorite moment is when they come out of the oven— the aroma is simply divine, and the taste is nothing short of heavenly. In my household, they tend to disappear in no time!
If you like this cookie recipe
You might like to try:
- Easy white chocolate macadamia cookies
- Soft and chewy oatmeal and cranberry cookies
- Easy soft peanut butter cookies
Did you make these chocolate chip cookies? Leave a comment. I'd love to hear from you.
Best Small Batch Chewy Chocolate Chip Cookies
The best small batch chewy chocolate chip cookies have been tried and tested countless times, and they are absolutely irresistible.
12
servings10
minutes10
minutes2
hours2
hours20
minutesIngredients
115 g unsalted butter
1/2 cup brown sugar
1/4 cup castor sugar
2 tsp vanilla extract
1 egg room temperature
1 egg yolk room temperature
1 1/2 cups plain flour
1/2 tsp bicarbonate soda
1/4 tsp salt
1/2 cup dark chocolate
1/2 cup milk chocolate
Directions
- Prepare the butter: Microwave the butter for about 40 seconds until just barely melted. It should almost be in liquid form but not hot.
- Cream the wet ingredients: Using electric beaters, beat the melted butter with the brown and castor sugar until creamy. Add the vanilla and the egg and egg yolk one at a time, beating on low for about 15 seconds after each addition.
- Combine Wet and dry: Add the plain flour, bicarb soda, and salt to the wet mixture. Mix until just combined. Gently fold in the dark and milk chocolate chips until incorporated.
- Chill the dough: Cover the cookie dough with cling wrap and place it in the refrigerator to chill for 2 hours.
- Bake: Preheat your oven to 180°C and line baking trays with baking paper. Roll the chilled dough into 12 large balls and bake for 10 minutes, until the cookies look pale and puffy.
- Cool: Remove the cookies from the oven and let them cool completely on the tray before serving
Notes
- 1. Chill the cookie dough for at least 2 hours or if you can overnight, this allows the fat to solidify and prevents excess spreading, so you have thicker cookie. Also chilling makes it easier to roll balls and makes the best chewy chocolate chip cookies.
- 2. Don't over mix as overmixing can develop gluten in the flour, resulting in a tougher cookie.
- 3. Avoid over baking. The cookies should look underdone in the centre (pale) and slightly crispy edges.
- Buy good quality chocolate. It really makes a difference.
