Just 4 Chocolate Chip Cookies

Recipe on King Arthur Baking Company by David Turner who wrote:

“I live in a one-person household, so I appreciate a small-batch recipe. For example, sometimes I really want a freshly baked chocolate chip cookie (I mean, who doesn’t?), and I don’t want to make a large batch just to satisfy my craving. So I developed our Just 4 Chocolate Chip Cookies recipe! They have the perfect crisp-to-soft ratio, can be made in one bowl, and, true to their name, make a just-right size batch.

The dough features semisweet chocolate chips; to make the cookies picture-perfect, mix all but one tablespoon of the chips into the dough, scoop the cookie dough onto your baking sheet using our Jumbo Cookie Scoop, then strategically place the remaining chocolate chips on top of your scooped dough right before baking. The cookies will look so good you’ll want to post immediately to your socials. (The camera eats first, am I right?) Four cookies, no fuss? I think we all know what’s for dessert tonight.”

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Just 4 Chocolate Chip Cookies

  • Total time: 20 Minutes
  • Servings: 4 Cookies

Ingredients

  • 1/4 Cup (54g) Brown Sugar, packed
  • 3 Tbsp (43g) Unsalted Butter, at room temperature
  • 1 Large Egg Yolk, at room temperature
  • 1/4 tsp Pure Vanilla Extract
  • 1/4 tsp Table Salt
  • 1/16 tsp (pinch) Baking Soda
  • 1/2 Cup (60g) All-Purpose Flour
  • 1/3 Cup (57g) Chocolate Chips

Directions

  • 1)

    Preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment or lightly grease.

  • 2)

    In a medium bowl, vigorously beat together the brown sugar and butter until fluffy, about 1 minute. Beat in the egg yolk and vanilla until thoroughly combined.

  • 3)

    Add the salt and baking soda to the bowl, stirring to fully incorporate. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour to the bowl and stir until almost combined (a few streaks are OK).

  • 4)

    Add the chocolate chips and stir just until incorporated and no floury streaks remain.

  • 5)

    Scoop the dough into generous 2-tablespoon portions (about 55g each); a jumbo cookie scoop is a helpful tool here. Place them, evenly spaced, on the prepared baking sheet.

  • 6)

    Bake the cookies for 12 to 14 minutes, or until the edges are just beginning to turn golden brown but the centers still look slightly underbaked. Cool cookies completely on the pan.

  • 7)

    Store any leftover cookies in an airtight container at room temperature for several days.

Notes

From the website:

  • Feeling nutty? Add up to 1/4 cup (29g) chopped pecans or walnuts when adding the chocolate chips. Bake as directed.
  • For flatter, crisper chocolate chip cookies, use the flat bottom of a drinking glass, lightly greased, to flatten the scooped dough to 1/2″ tall before baking. Bake as directed.

Source: https://www.kingarthurbaking.com/recipes/just-4-chocolate-chip-cookies-recipe