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Perfect Small-Batch Fall Chocolate Chip Cookies: Easy Recipe

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These small-batch chocolate chip cookies have a subtle warmth from cinnamon and a touch of brown butter that makes them taste like fall in a single bite. They’re crispy on the edges, soft in the middle, and perfect for cozy autumn afternoons.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt (fine sea salt; use ¾ teaspoon if kosher)
  • ½ teaspoon cinnamon
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place the 6 tablespoons of butter in a small saucepan over medium heat. Stir frequently with a rubber spatula as the butter melts, foams, and then begins to turn golden. After about 4-5 minutes, you’ll see brown specks forming at the bottom and smell a nutty aroma. Immediately remove from heat and pour into a large mixing bowl. Let it cool for 5 minutes.
  2. Mix the sugars: Add the brown sugar and granulated sugar to the warm browned butter. Whisk vigorously for about 30 seconds until the mixture looks like wet sand.
  3. Add the egg and vanilla: Crack the room-temperature egg into the bowl and add the vanilla extract. Whisk until the mixture is smooth, pale, and slightly thickened—about 1 minute.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Fold in the flour mixture: Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula. Stop as soon as you no longer see streaks of flour.
  6. Add the chocolate chips: Fold in the chocolate chips until they’re evenly distributed.
  7. Chill the dough (optional but recommended): Cover the bowl and refrigerate for 15-20 minutes.
  8. Preheat and prepare: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  9. Portion the dough: Use a 1.5-tablespoon cookie scoop to portion the dough into 8 equal balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, rotating the pan halfway through. The cookies should be golden brown around the edges but still slightly soft in the center.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown butter can go from perfectly browned to burnt in about 30 seconds—don’t walk away from it. For consistently sized cookies, use a cookie scoop. If cookies spread too much, the butter was too warm or you skipped the chilling step. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan option, use vegan butter and a flax egg.

Nutrition

Keywords: small-batch chocolate chip cookies, fall cookies, brown butter cookies, easy cookie recipe, autumn baking

Find it online: https://dinadishes.com/perfect-small-batch-fall-chocolate-chip-cookies-easy-recipe/