Préparez des cookies aux pépites de chocolat pour petite quantité rapidement et facilement, parfaits pour les recettes rapides à la maison ou les collations pour une ou deux personnes. Cette recette simple utilise beurre, sucre, vanille et pépites de chocolat pour obtenir des cookies moelleux au centre et légèrement croustillants sur les bords. Idéale pour les petits fours maison, les gâteaux individuels, ou comme dessert rapide après le dîner, cette recette garantit des cookies frais et délicieux en quelques minutes.

Ingredients

US Measurements | Metric Measurements

4 tablespoons butter, softened | 56 g
3 tablespoons brown sugar | 38 g
2 tablespoons granulated sugar | 25 g
1 large egg yolk | 1
½ teaspoon vanilla extract | 2.5 ml
½ cup all-purpose flour | 60 g
¼ teaspoon baking soda | 1 g
¼ teaspoon cornstarch | 1 g
⅛ teaspoon salt | 0.5 g
½ cup semi-sweet chocolate chips | 90 g

Instructions

Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugars: In a medium bowl, use an electric mixer on medium speed to beat the softened butter, brown sugar, and granulated sugar together for about 1 minute. Pro tip: Use butter that is soft but not melted to create light, tender cookies. Avoid overmixing to prevent dense cookies.
Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract until fully combined.
Combine dry ingredients: In a small bowl, whisk together flour, baking soda, cornstarch, and salt. Gradually add to the wet mixture on low speed until a dough forms.
Fold in chocolate chips: Gently fold the chocolate chips into the dough to distribute evenly.
Portion the dough: Using a 2-tablespoon scoop, portion the dough onto the prepared baking sheet, spacing each scoop about 2 inches apart. Roll each scoop into a ball for even baking.
Bake: Bake for 8–10 minutes, until the edges are lightly golden and the centers appear slightly underbaked.
Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Why You’ll Love This Recipe

This recipe makes a small batch of soft, chewy chocolate chip cookies, perfect when you don’t want a full dozen. The combination of brown sugar, butter, and cornstarch produces cookies with tender centers and slightly crisp edges. Ideal for a quick treat or sharing with a friend.

Tips

Use room-temperature butter for proper creaming.
Don’t overmix the dough once the flour is added to prevent dense cookies.
Allow cookies to cool slightly on the baking sheet to firm up the edges.

Variations and Substitutions

Chocolate alternatives: Use milk chocolate, dark chocolate, or white chocolate chips.
Add-ins: Mix in nuts, dried fruit, or toffee bits for extra flavor.
Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Vegan option: Replace butter with plant-based butter and egg yolk with a flax egg.

FAQs

Q: Can I make these cookies ahead of time?
A: Yes, the dough can be refrigerated for up to 2 days before baking.

Q: Can I freeze the dough?
A: Yes, portion the dough into balls, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Q: Why are my cookies flat?
A: Make sure the butter is not melted and don’t overmix the dough. Using a slightly higher protein flour can also help maintain structure.

Serving

Serve cookies at room temperature with a glass of milk, coffee, or tea. Perfect for a snack, dessert, or a small treat for one or two people.

Suggestions

Sprinkle a pinch of sea salt on top before baking to enhance flavor.
Pair with a scoop of vanilla ice cream for a quick dessert.
Bake in small batches to always have fresh cookies available.