Small Batch Chewy Chocolate Chip Cookies

We were gifted the vanilla extract from Rodelle Kitchen as part of their ambassador program. All thoughts, opinions, and images are our own. 

Let’s talk cookies, y’all. I’m not really a discriminator of any type of cookie but there is something so so delicious and heart warming about a big buttery, chewy, chocolate chip cookie. Gah, my mouth is watering just talking about this again. My only complaint about cookie recipes is they are usually for like 2 dozen cookies and I’m like “uh, hi, just want a midnight snack over here.” 

Lucky for us, and you, I bought the AMAZING cookbook, Dessert for Two, which focuses on small batch recipes. Seriously, buy this cookbook, it’s amazing. I adapted Christina’s bakery chocolate chip cookie recipe to make 6 large chewy chocolate chip cookies for you all! 

I’m here to tell you that I firmly believe that the ingredients you use while baking (or cooking) really take your end product to another level. I’ve been a big fan of Rodelle Kitchen for a while – seriously, their cocoa powder is magical. They gifted us their magical vanilla extract and there is no looking back for me. You only use a teaspoon in these chocolate chip cookie recipe but it creates a warm and inviting flavor that will make you made you didn’t make a double batch. 

Rodelle has been around for 80 years (!!) and truly “believe in supporting the environment, the farmers and growing communities of our vanilla beans and the local community.” Read more about their impact and support around the globe here. 

I’ll admit that I’m a bit of a weirdo with chocolate chip cookies because I like my chocolate chip cookies to be like super buttery and more cookie than chocolate. So, I was a little light on the chocolate chips but you can be as heavy handed as you’d like with your chocolate to cookie distribution. 

Because this recipe only makes six big cookies, you want to be careful when you share them. I won’t even lie that I ate one for breakfast one morning. They are so so good and pair perfectly with your morning coffee. 

If you like this recipe on The Beard and The Baker, you might also like these ones: 

• Gluten Free Chewy, Fudgy, Chocolate Cookies
• Grocery Store Style Iced Oatmeal Cookies

Small Batch Chewy Chocolate Chip Cookies

4.50 from 2 votes

These chewy and buttery chocolate chip cookies are addicting! This recipe makes 6 large cookies, so they'll go fast!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 large cookies

Ingredients Method

Ingredients

  

• 6 Tablespoons butter room temperature
• 1/4 cup brown sugar
• 3 Tablespoons white sugar
• 1 egg yolk
• 1 teaspoon Rodelle Vanilla Extract
• 1/2 cup + 2 Tablespoons all purpose flour
• pinch salt
• pinch instant coffee/espresso
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/3 - 1/2 cup chocolate chips

Method

 

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or a silpat sheet. 
2. Using a stand or hand mixer, cream the butter and both sugars together until fully combined and pale yellow, about 2 minutes. 
3. Add egg to sugar mixture, beat until combined. Add Rodelle vanilla and beat until combined. Because this is a small batch, you might need to scrape the mixture a few times to get it combined. 
4. In a separate bowl, whisk together remaining ingredients, except chocolate chips. 
5. In two batches, add the dry ingredients to the butter mixture, stirring until fully combined but not over-mixing. 
6. Gently add the chocolate chips until evenly dispersed. 
7. Scoop 6 evenly sized cookie dough balls onto prepared baking sheet. Gently smoosh with back of your hand to flatten the balls just a little bit so they bake evenly. 
8. Bake cookies for 12-15 minutes, just enough that the edges are very slightly brown. Remove from oven, let coo/firm upl on pan for 1-2 minutes then transfer to a cooling rack. 
9. Enjoy immediately or keep at room temperature for 1-2 days after cooking!