Small Batch Bakery Style Chocolate Chip Cookies

These Small Batch Bakery Style Chocolate Chip Cookies are thick and chewy with rich buttery flavor, hints of caramel and vanilla, and topped with a touch of flaky sea salt for a balanced flavor profile. And they are so EASY to make!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings (yields 4 extra-large cookies)

Calories 340kcal

Author Faith Gorsky

Ingredients

6 tablespoons unsalted butter softened but not melted (really, don’t melt it!)
10 tablespoons sugar equivalent to 1/2 cup + 2 tablespoons
2 large egg yolks save the whites for something else
1 teaspoon pure vanilla extract
1 teaspoon blackstrap molasses
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Flaky sea salt for the top

US Customary - Metric

Instructions

Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
Cream together the butter and sugar in a large bowl, and then cream in the egg yolks, vanilla, and molasses.
Use a wooden spoon to stir in the flour, baking soda, and salt.
Stir in the chocolate chips.
Divide the dough into 4 equal portions and roll each into a ball.
Arrange the balls on the prepared baking sheet and sprinkle a little flaky sea salt on top of each.
Bake until the cookies are golden along the outside, but still doughy in the center, about 13 to 15 minutes.
Cool completely on the tray before removing.

Notes

Each serving is 1/2 a cookie because they are huge!
You can make this cookie dough ahead of time! Wrap it well and store it in the fridge for up to 5 days before baking. Scoop it into balls before refrigerating, or store it in a bowl and scoop it into balls right before baking (let it come to room temperature so it scoops easily). Let the dough come to room temperature before baking so the cookies bake up evenly!

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