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Cozy Small-Batch Chocolate Chip Cookies

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These quick and easy small-batch chocolate chip cookies are made with melted butter and a secret splash of maple syrup for a chewy, rich texture. Perfect for satisfying a late-night craving without making a full batch.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) pure maple syrup
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons (80g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (60g) semi-sweet chocolate chips
  • Flaky sea salt (for sprinkling, optional)
  • 2 tablespoons chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium microwave-safe bowl, melt 4 tablespoons of butter in 20-second intervals until fully melted but just warm to the touch.
  3. Add the granulated sugar, maple syrup, egg yolk, and vanilla extract to the melted butter. Whisk vigorously for about 30 seconds until smooth and slightly thickened.
  4. In a small bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  5. Pour the flour mixture into the butter mixture. Use a rubber spatula to fold together gently until just combined (about 15 to 20 strokes). Do not overmix.
  6. Fold in the chocolate chips with a few more strokes. The dough should be thick and slightly sticky.
  7. Using a cookie scoop or two spoons, scoop 6 equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips onto the tops if desired.
  8. Bake on the middle rack for 10 to 12 minutes. At 10 minutes, the edges will be golden and the centers will look slightly underdone and puffy. For crispier cookies, bake 12 minutes.
  9. Let the cookies rest on the baking sheet for 5 minutes. They will continue to cook from residual heat.
  10. Transfer to a cooling rack. If using flaky sea salt, sprinkle it on now while still warm. Let cool for another 5 minutes before serving.

Notes

For best results, use room temperature egg yolk. If you have time, let the dough rest in the fridge for 30 minutes for a chewier texture. Watch baking time closely—cookies go from perfect to overdone quickly. Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: small-batch chocolate chip cookies, easy cookie recipe, quick cookies, late-night cookies, maple syrup cookies

Find it online: https://freshforkful.com/cozy-small-batch-chocolate-chip-cookies-easy-homemade-recipe/