Small Batch Thick & Chunky Chocolate Chip Cookies

Sometimes you want a cookie. But the the thought of making a whole batch of cookies is too much work or too much baking. Or you want a delicious dessert without all the leftovers. This recipe from Buttermilk by Sam is your new go-to.

It comes together quickly, even though it requires a bit of resting time. Supposedly it makes 4 cookies. I added some extra biscoff spread and cookies, and I made 6 very large and satisfying cookies. So I think it really makes 6 large cookies. 

I whipped these together after supper when I wanted to surprise AJ and his friend with a homemade treat (since my reputation as a baker precedes me). They definitely hit the spot. 

Small Batch Thick & Chunky Chocolate Chip Cookies

6 Tbsp. butter
100 grams or 1/2 cup brown sugar
50 grams or 1/4 cup sugar

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

1 large egg

190 grams or 1 1/2 cups flour

1 cup chocolate chips

Melt butter in heatproof bowl, and whisk in sugars. Add egg, vanilla, baking soda, salt and baking powder, and whisk well. Fold in the flour, and add in chocolate chips when almost fully combined, folding until well mixed. Cover with plastic wrap and let stand 1 hour at room temperature.

Preheat oven to 375°F. Divide dough into 4 to 6 equal parts, spread evenly on a cookie sheet lined with parchment paper. Bake 5 minutes, and then lower temperature to 350°F for another 10 to 12 minutes. Makes 6 large cookies or 4 giant cookies.