For when the kitchen is finally quiet and you want a warm cookie without making three dozen. This small batch makes six generous cookies with soft centers, golden edges, and plenty of chocolate. No browned butter or elaborate plans required.
Makes: 6 cookies
Cookie size: Approximately 60 g each
Prep + Baking/Cooling: about 80 minutes
Ingredients
5 tablespoons unsalted butter, melted and slightly cooled
¼ cup packed dark brown sugar
2 tablespoons granulated sugar
1 large egg yolk
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon milk
¾ cup all-purpose flour, spooned and leveled
¼ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup semisweet chocolate chips, chunks, or chopped chocolate
Flaky sea salt, optional
Instructions
Stir together the melted butter, brown sugar, and granulated sugar until smooth.
Add the egg yolk, vanilla, and milk. Stir vigorously for about 30 seconds, until glossy and fully combined.
Add the flour, baking soda, and salt. Stir just until a few streaks of flour remain.
Fold in the chocolate, reserving a few pieces for the tops.
Divide the dough into six equal portions. Roll into balls and press the reserved chocolate into the tops.
Refrigerate the portioned dough for 30ish minutes. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
Arrange the cookies several inches apart. Bake for 12 minutes, until the edges are lightly golden and the centers still look soft*.
Sprinkle with flaky sea salt, if desired. Allow the cookies to cool on the baking sheet for at least 10 minutes. Then transfer the cookies to a cooling rack for another 10 minutes so they can finish setting.
*The cookies will look slightly underbaked when they leave the oven. That is intentional. They will finish setting on the hot baking sheet, leaving you with lightly crisp edges and soft, chewy centers.