![]() Feel free to swap in vanilla paste or powder if you prefer. Vanilla Extract - I know a tablespoon is a lot for such a small-batch cookie recipe, but it helps to replace the rich, caramelly, nutty flavor we’d get from brown sugar.Let it come to room temp before mixing into the dough to prevent the overproduction of gluten. Egg - Just one large egg will do the trick here.Granulated Sugar - All you need is plain white sugar to make these fantastic chocolate chip cookies.Unsalted Butter - You probably already know what I’m going to say, but it bears repeating: grass-fed, organic, and/or cultured butter will yield the best flavor.Baking Soda - Unfortunately, you can’t swap in baking powder here.I’m partial to the gorgeous pyramid shape of Maldon, but any finishing salt will do just fine. Kosher Salt & Flaky Sea Salt - I use kosher salt in the cookie dough, then use some fancier flaky sea salt to finish them.If you try it out, let me know how it turns out in the comments below! All-Purpose Flour - I haven’t tried swapping in a gluten-free cup-for-cup flour substitute here, but something tells me it’d work.Here’s the basic ingredients you’ll want to grab: You don’t need much to make a small batch of completely crave-able chocolate chip cookies, even if you don’t have brown sugar on hand. I promise you’ll want to come back next time a cookie craving strikes! I can whip up the dough in under 10 minutes (there’s no mixer involved!) and have a completely reasonable batch of 8 soft cookies ready for munching. Remember my 6-inch celebration cake ? This small-batch chocolate chip cookie recipe is just that. Now, as someone who bakes a LOT but lives in a 2-person household, it’s nice to have recipes that are more suited to our situation. As it happened, these thick, soft texture, chocolate loaded, chewy-on-the-inside, golden beauties turned out perfectly! They’ve since become a favorite of ours and remind us of the thick levain chocolate chip cookies we know and love! Since I was working completely off the cuff, I opted to make a smaller batch than I normally would because I wasn’t sure how they’d turn out. Instead, I decided I’d figure out a way to make a delicious batch of chocolate chip cookies without brown sugar. While convincing me to bake up a batch of something tasty takes almost no effort - sometimes getting me to leave our cozy sanctuary to go to the store for a single ingredient is a much more difficult proposition. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.Here’s the story: some time ago, Calvin and I were craving some chocolate chip cookies like nobody’s business, so I went to the kitchen to whip up a batch. Salt is a crucial ingredient in all baked goods. If it bubbles and fizzes, it's good to use! Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Sugar - plain white granulated sugar is used in these cookies.īutter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. ![]() Please see the recipe card for quantities.įlour - standard-grade, plain or all-purpose flour. Here are some notes on the ingredients used in this recipe. ![]()
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