These small batch chocolate chip cookies have two secret ingredients that add to their epic flavor. They’re sweet, salty, and super delicious!

small batch chocolate chip cookies

Two Secret Ingredients – So Much Flavor

So what are the two secret ingredients? First, browned butter adds a touch of nuttiness. Added with a little brown miso, the flavors are complex, salty, a little umami, and out of this world. This small batch is perfect when you just want a small snack for yourself or just want to try out this recipe. It can easily be double or tripled if you want more!

How Make These Small Batch Chocolate Chip Cookies

Preheat the oven. Line two baking sheets with parchment paper.

One of the special parts of this recipe is the browned butter. It takes a little extra time, but I highly recommend it! Brown the butter by melting it in a small saucepan over low heat. Keep an eye on it because you want it brown, not burnt! It usually takes about 8 minutes.

While the butter browns, in a medium-sized bowl, mix together the flour, salt, espresso powder, baking powder, and baking soda. Set it to the side.

Once the butter has browned, pour it into a small bowl. Add the miso paste to it, stirring well to combine. This is where the magic happens!

In a separate large bowl, stir together your brown sugar, granulated sugar, and the brown butter mixture. Add the egg and vanilla, then beat with a hand mixer for 2 minutes until it turns light gold and fluffy. Add the flour mixture and mix until fully incorporated. You really don’t want to over mix, otherwise your cookies can end up too hard after they bake.

small batch chocolate chip cookie dough

Fold in the chocolate chips, then let the dough chill in the fridge for about half an hour.

Once the dough has chilled, scoop out around 2 tablespoons (30 ml) of dough and roll into a ball. Place the balls about 2 inches (5 cm) apart on the prepared baking sheet. Bake until they start to brown.

Remove from the oven and allow to cool on the baking sheet for 5 minutes. Garnish with salt flakes. Transfer to a cooling rack and let cool. Store in an airtight container on the counter for up to 2 weeks.

FAQs and Tips!

How to make these cookies chewy on the inside and crunchy on the outside?

If you want your cookies to look flat and wrinkly like in my photo (it makes them chewy in the center and crispy on the outside), at 7 minutes take them out of the oven and bang them on the counter. This will deflate them and create the little wrinkles that get crispy. Do this every 2 minutes until they’re golden brown (it’ll be about 2 times).

No miso?

That’s fine! You can leave it out, it will just leave out the incredible umami flavor that makes these cookies so special!

Where can you get Miso paste?

All over the place! I like to get mine at asian markets and Amazon. This is my favorite white miso paste!

More Yummy Desserts

Small Batch Chocolate Chip Cookies

These small batch chocolate chip cookies have two secret ingredients that add to their epic flavor. They're sweet, salty, and super delicious!
Course Dessert, Snack
Cuisine American
Keyword miso brown butter chocolate chip cookies, miso chocolate chip cookies, small batch chocolate chip cookies, small batch cookies
Prep Time 10 minutes
Total Time 11 minutes
Servings 12 cookies

Ingredients

  • 1/2 cup unsalted butter
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup AP flour
  • 1/2 tsp salt
  • 1/2 tsp instant espresso powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Brown the butter by melting in a small saucepan over low heat until browned.
  • While butter is browning, mix flour, salt, espresso powder, baking powder, baking soda and beet powder (if using) together in a medium bowl and set aside. In a large mixing bowl, mix brown sugar, granulated sugar and brown butter.
  • Add egg and vanilla extract then beat with hand mixer for 2 minutes until it turns light gold and fluffy. Add in your dry ingredients and mix until fully incorporated. Mix in chocolate chips then let chill in the fridge for 30 minutes.
  • Once the dough has chilled, scoop out around 2 tbsp of dough and roll into a ball. Space out 3 inches in between each dough ball. This makes about 10 large cookies 55 per sheet), but if you want smaller ones just adjust the size of the dough balls and cooking time.
  • Bake for 11-12 minutes or until they start to brown. If you want them to be spread out thin like mine, take them out after 7 minutes and bang the pan on the counter, allowing them to spread. Repeat every 2 minutes until baked. When done place eyeballs all around! Enjoy!

Notes

  1. If you want your cookies to look flat and wrinkly like in my photo (it makes them chewy in the center and crispy on the outside), at 7 minutes take them out of the oven and bang them on the counter. This will deflate them and create the little wrinkles that get crispy. Do this every 2 minutes until they’re golden brown (it’ll be about 2 times).
  2. No miso? That’s fine! You can leave it out, it will just leave out the incredible umami flavor that makes these cookies so special!

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