Small Batch Chocolate Chip Cookies
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Six soft-centered chocolate chip cookies made with one egg yolk.
Ingredients
- 4 tablespoons softened butter
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon cornstarch
- ⅛ teaspoon salt
- ½ cup semisweet chocolate chips
Equipment
- hand mixer
- baking sheet
Directions
- Heat the oven to 350°F and line a baking sheet with parchment or a silicone mat.
- With a mixer, beat the butter and both sugars for about 1 minute. Beat in the egg yolk and vanilla.
- In another bowl, stir together the flour, baking soda, cornstarch, and salt. Add it to the butter mixture on low speed, stopping as soon as a dough forms.
- Stir in the chocolate chips. Scoop the dough into 2-tablespoon mounds and set them about 2 inches apart on the baking sheet.
- Bake for 8 to 10 minutes, until the edges are lightly browned and the centers are still soft. Let them sit on the pan for 5 minutes, then move them to a rack.
Nutrition
Serving: 49g | Calories: 228kcal | Carbohydrates: 28g | Protein: 2.4g | Fat: 13g | Saturated Fat: 7.7g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 168mg | Potassium: 78mg | Fiber: 1.1g | Sugar: 19g | Vitamin A: 292IU | Vitamin C: 0mg | Calcium: 19mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 cookies; egg yolk counted as raw egg yolk (one large yolk 17 g). Brands and portions vary, so use it only as an approximation.