I really didn’t mean to cancel all other cookie recipes in our life. I’ve been happily making my small batch chocolate chip cookies for nearly 12 years. Everyone loves them, my entire family included. In fact, my mom texts me a photo of her weekly batch, even still. But then, I heard about something called chocolate chipper cookies. Naturally, I assumed it was a typo, and moved on with my life. But while I was exercising, my daydreams turned to cookies. My brain likes to conjure images of chocolate chips cookies for a serotonin hit during ab crunches. I put together images of chocolate chip cookies absolutely covered in chocolate chips, especially the ones coming out of certain theme parks. I wondered if that’s what we mean when we say chocolate chippers. A quick google search tells me they’re just small, soft and chewy cookies. But, I think that’s wrong.
How to Make Chocolate Chipper Cookies
The basics of cookie-making still apply here: butter that is soft but not overly soft or melty, and a scale for precision. I included both metric and regular cups and spoon measurements so that anyone can bake this recipe. I highly recommend baking by weight to ensure consistent results, but it’s your choice. While this recipe looks similar to a regular chocolate chip cookie recipe, it has one big difference: CORNSTARCH! We need one tablespoon of cornstarch to keep these cookies super soft while baking.
The Ingredients
Unsalted Butter. The best way to soften butter is to open the package, slice it into tablespoons and let it rest at room temperature (exposed to the air) for about 30 minutes. When it’s ready, you can make a fingerprint indention in it, but your finger won’t go all the way through so easily.Brown Sugar. I recommend light brown sugar, but you can use dark, if that’s all you have.Granulated Sugar.Egg Yolk. Just the egg yolk, not the egg white. Use any of these leftover egg white recipes.Vanilla Extract.All-Purpose Flour.Cornstarch. Just one tablespoon provides the results we need here.Salt.Baking Soda.Baking Powder.Chocolate Chips. Semi-sweet regular chocolate chips with about 45% cacao.Mini Chocolate Chips. Mini chocolate chips provide more chocolate per bite, and plus, we roll the dough balls in minis before baking for that characteristic ‘packed with chocolate chips’ look.
The Directions
- In a medium bowl, add the softened butter, brown sugar and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 1 minute.
- Add the egg yolk and vanilla extract.
- Beat until combined, and then sprinkle the flour, cornstarch, salt, baking soda and baking powder evenly over the top.
- Beat the dry ingredients in just until combined. Then, add ¼ cup of the regular chocolate chips and 3 tablespoons of the mini chocolate chips.
- Stir in the chocolate chips. Then, scoop out each cookie to be 2 tablespoons of dough. You will get less than 1 dozen cookies (this is a small-batch recipe, hence the name of the blog). Roll each cookie dough ball in the extra mini chocolate chips.
- Evenly space the cookies on the prepared baking sheet.
- Bake for 11 minutes. The tops of the cookies should just start to be turning golden brown. Let the cookies cool on the sheet pan for 5-10 minutes on the baking sheet before moving to a wire rack. You can eat these cookies warm, right off the baking sheet while the chocolate is still soft and melty. I like these cookies to firm up a bit, otherwise, they’re overly soft, but it’s your choice! They’re even better with a sprinkle of salt on top! Other Ways to Use Mini Chocolate Chips:
- In a medium bowl, add the softened butter, brown sugar and granulated sugar.
- Beat using an electric mixer on medium speed until nice and fluffy. Add the egg yolk and vanilla, and beat until combined.
- Next, sprinkle the flour, cornstarch, salt, baking soda and baking powder evenly over the top, and then beat to combine.
- Add the regular chocolate chips and 3 tablespoons (about 30 grams) of mini chocolate chips. Stir to incorporate the chocolate chips.
- Scoop out each cookie to be 2 tablespoons of dough. You will get less than 1 dozen cookies—this is a small batch recipe. Roll the top of each cookie dough ball in extra mini chocolate chips. Only roll the tops, they don’t need to be completely covered. You want about 1 teaspoon of mini chocolate chips on top of each dough ball.
- Don’t press the dough flat, just leave it in a tall column-like shape, and bake for 11 minutes. The edges should be just starting to turn golden brown when you remove them from the oven.
- Let the cookies cool on the sheet pan for 5-10 minutes before moving to a rack to cool completely.
Unsalted Butter: Let it rest at room temperature (exposed to the air) for about 30 minutes. When it’s ready, you can make a fingerprint indention in it, but your finger won’t go all the way through so easily. No overly soft or melty butter.Brown Sugar: Light brown sugar is my choice, but you can use dark.Egg Yolk: Just the egg yolk, not the egg white. Save the leftover egg white for another recipe.Chocolate Chips: Semi-sweet chocolate chips have about 45% cacao. You can use a chopped chocolate bar, if you prefer.Mini Chocolate Chips: We will add half to the dough, and we will roll the dough balls in the remaining half.
