If you're craving the ultimate chocolate chip cookie with just the right touch of crispness, this small-batch recipe using brown butter is your golden ticket! 🍪💕

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Welcome to the sweetest part of your day! If you're on the hunt for that perfect chocolate chip cookie recipe that feels both cozy and gourmet, look no further.

I'm thrilled to share my Gourmet Small-Batch Chocolate Chip Cookies recipe, meticulously designed to bring big flavors in a manageable quantity. Perfect for those days when you crave something homemade but don't want leftovers tempting you all week!

3 Reasons You'll Love This Recipe!

Brown Butter Magic: Brown butter adds a deep, nutty flavor that elevates the classic chocolate chip cookie into something spectacular.
Perfect Portions: The small-batch approach means you'll enjoy freshly baked perfection without the temptation of endless leftovers.
Simple Yet Sophisticated: This recipe combines everyday ingredients in a way that feels refined, making you a star in your kitchen.

How to Make Small-Batch Chocolate Chip Cookies

Equipment Needed

Instructions:

Brown the Butter:

In a small heavy-bottom saucepan (preferably light-colored), melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma, and brown bits start to form at the bottom. Once amber-colored, immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking process. Be sure to keep the brown bits, those hold a ton of flavor!
Allow the brown butter to cool, about 15 minutes. I usually pop mine in the refrigerator to speed up this process.
For more information on browning butter: How to Brown Butter Like a Pro

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Combine the Wet Ingredients:

Pour the cooled brown butter into a mixing bowl. Add the brown sugar and granulated sugar and whisk until well combined.
Whisk in the egg yolk and vanilla extract until smooth, about 2 minutes.
- Make sure the brown butter is cool before mixing it with the sugars. Whisk them together until they're well incorporated and slightly glossy, which helps dissolve the sugars better.

Add the Dry Ingredients:

Sift together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture using a silicone spatula, being careful not to overmix.
- Sifting can help prevent lumps and ensure the ingredients are evenly distributed throughout the dough, leading to a smoother texture.

Fold in the Chocolate Chips:

Once the dough is just combined, fold in the chocolate chips.
- Be careful not to over-mix the dough after adding the flour. Over-mixing can develop the gluten in the flour, making the cookies tough instead of tender. Mix just until the flour is incorporated.

Chill the Dough:

Using a cookie scoop, scoop the dough into large balls and place them on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the flavors meld together and ensures a thicker cookie.
- Letting the dough rest before baking not only helps the flavors to develop but also gives the sugar more time to dissolve into the dough.

Preheat & Bake:

When ready to bake, preheat your oven to 350°F (175°C). Space the cookies at least 2-inches apart to allow for spreading.
Bake for 10-12 minutes, or until the edges are just golden and the centers are still soft.
Immediately after removing from the oven, sprinkle each cookie with a bit of flaky sea salt.

Cool:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your small-batch brown butter chocolate chip cookies with a glass of milk or your favorite cup of coffee!

These cookies are not only a treat to eat but also a joy to bake, filling your kitchen with the most delightful aromas. Perfect for sharing, or just for treating yourself!

How Long Should the Brown Butter Cool Before Mixing?

Letting the brown butter cool before mixing it with other ingredients is crucial to avoid cooking the egg yolk or causing the sugars to dissolve too quickly. Here's a guideline for cooling:

Cooling Brown Butter for Cookie Dough

Cooling Time: Allow the brown butter to cool for about 10 to 15 minutes after removing it from the heat. This cooling period ensures that the butter is still slightly warm but not hot.
Checking Temperature: Ideally, the brown butter should be around room temperature or slightly warmer. You can check this by carefully touching the bottom of the pan or dipping a clean finger into the butter. It should feel comfortably warm but not hot.
Consistency: The butter should still be liquid but not hot enough to affect the eggs or sugar adversely. If the brown butter starts to solidify slightly at the edges, that's fine—it can still be used and will blend smoothly into the mixture.

Using cooled brown butter will give you the best texture and flavor in your cookies, making sure all the ingredients blend together perfectly without prematurely melting the chocolate chips or affecting the dough’s structure.

How Many Cookies Does This Recipe Yield?

If you’re using a 1.5 Tablespoon cookie scoop, this recipe yields about 10 cookies, making it ideal for a small batch that delivers freshly baked goodness without too many leftovers. Perfect for a little indulgence!

How to Store

To keep your cookies tasting bakery-fresh, store them in an airtight container at room temperature. They'll stay delicious for up to a week—if they last that long!

Substitutions/Variations

Butter: No unsalted butter? Use salted butter and omit the added salt.
Flour: Swap all-purpose flour with gluten-free all-purpose flour for a GF option.
Sugars: Experiment with different sugars like coconut sugar or a full brown sugar version for depth.
Add-Ins: Feel adventurous? Add nuts, white chocolate chips, or even a dash of cinnamon for a unique twist.

FAQs

Q: Can I double this recipe?

A: Absolutely! Just double the ingredients and follow the same instructions to enjoy more of these scrumptious treats.

Q: Why use only the egg yolk?

A: Using only the egg yolk makes the cookies richer and ensures a denser, more tender texture.

Q: Can I make these cookies vegan?

A: Yes, use a plant-based butter and a vegan egg yolk substitute to adapt the recipe for a vegan diet.

Tips & Tricks

Brown Butter Watch: Keep an eye on your butter as it browns; it can go from perfect to burnt in seconds!
Chill Out: For even more flavor, chill your dough for 30 minutes before baking to deepen the flavors.
Room Temperature Ingredients: Make sure your egg yolk is at room temperature to ensure an even mix into your batter.

Let's Connect!

Baked the cookies? I’d love to hear how they turned out! Drop a comment below with your experience, any tweaks you made, or just to say hi! Your feedback not only makes my day but helps others tweak their batches to perfection.

Don't forget to subscribe to the newsletter for more delicious recipes and baking hacks delivered straight to your inbox. Share this recipe on your favorite social media platforms to spread the love of baking. Together, let's make Chyna B's Sweets a household name one batch at a time!

Happy Baking, Xoxo Chyna B! 🍪💕

More delicious recipes that use BROWN BUTTER!:

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Small-Batch Chocolate Chip Cookies