cookie recipes/small batch

Small Batch BA’s Best Chocolate Chip Cookies

Posted May 19, 2019 by Stephanie

Bon Appétit says these are their best cookies. Are they?!?! Read on to find out.

Sometimes Mike and I are disgustingly cute. You know, when you have that couple friend who does weird things that only they think are cute and it’s so gross it makes you want to yak? Yeah, sorry, that’s us. I get it, I get it, how can people be so disgustingly cute together? I don’t know. But the other day I asked Mike to tell me a bedtime story and this is what he told me and I just about melted because I felt seen and loved and happy and that is not something I should be embarrassed about, right?

Small Batch BA's Best Chocolate Chip Cookies |

The story went like this:

Once upon a time there was a bunny. She was a pretty lazy bunny but on this day she worked particularly hard at the carrot patch and dug up piles and piles of carrots. The bunny thought no one noticed that she was working her hardest at digging up carrots when all she wanted to do was watch Netflix and scroll mindlessly on Instagram. But someone did notice. And that someone was very appreciative and bought that bunny a chocolate chip cookie.

Mike really did buy me a chocolate chip cookie and I did really work hard that day – we had a HUGE deadline and even though I wanted to be lazy and bury my head in the sand, I did the work. Unfortunately the cookie that we bought wasn’t good. It was past midnight and the only place open was the all-night grocery store.

Now that it’s not midnight, it’s cookie making time. Although cookie making at midnight is a speciality of mine too – just not when you’ve spent all day doing too much mental activity. Anyway, ever since I saw that Bon Appétit claimed that they have re-made the ultimate chocolate chip cookie, I knew I had to try it. I freaking love chocolate chip cookies. I did a small batch because, well, small batch. It’s annoying because you need 2 eggs for some weird egg math, but I wanted to stay true to the original recipe without having sixteen cookies in the house.

So, I know you’re all wondering if this cookie is good. It is! Is it the best? Uh…I think cookie preference is so personal. So for me, no. I did like how chewy they were, but i thought they weren’t sweet enough. Maybe it’s because I used 70% bittersweet chocolate? I have no idea. I guess I like sweet cookies?!

Just a couple of notes: some of the comments on the Bon Appétit website said that their cookies were spreading like crazy and after I made the dough I could tell that it needed a bit of chill, so I popped them in the fridge for a bit. As a happy accident, I didn’t have a big enough cookie scoop (3 tablespoons) to shape the cookies, so I just used my small 1.5 tablespoon scoop and kind of smooshed two scoops together and my cookies ended up having those pretty ripples that people are so obsessed about over on instagram.

Happy Baking!

PS – I tried these cookies the day after and I ended up liking them a lot. I don’t know if they “aged” or just needed some time for everything to settle down, but they were good…but still a touch not sweet enough for me ¯\_(ツ)_/¯

Small Batch BA's Best Chocolate Chip Cookies |

Small Batch BA's Best Chocolate Chip Cookies |

Small Batch BA's Best Chocolate Chip Cookies |

Small Batch BA's Best Chocolate Chip Cookies |

Small Batch BA Chocolate Chip Cookies
makes 6-8 cookies

  • 3/4 cups flour (100 grams flour)
  • 1/2 + 1/8 teaspoon (2 grams) Diamond Crystal or 3/8 teaspoon (1 gram) Morton Kosher salt
  • 3/8 teaspoon (2 grams) baking soda
  • 6 tablespoons butter (84.5 grams), divided
  • 1/2 cup (100 grams) packed dark brown sugar
  • 2 tablespoons (25 grams) granulated sugar
  • 1/2 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3 ounces (85 grams) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

Notes: It’s annoying to measure out 1/2 egg and add a yolk, but Bon Appétit claims that the extra egg yolk adds fat and richness making it a chewier cookie. To measure out 1/2 egg, whisk it into a small bowl and measure out 1 1/2 tablespoons.

Arrange the racks in the upper and lower thirds of the oven and heat to 375°F.

Whisk together the flour, salt and baking soda in a bowl and set aside.

Brown 1/4 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Transfer butter to a large bowl and let cool slightly before melting in the remaining 2 tablespoons of butter – the butter should just melt, not foam.

When the butter is melted, whisk in both sugar until incorporated with no lumps. Whisk in the 1/2 egg and extra egg yolk until smooth and glossy, about 30 seconds. Stir in the vanilla and use a rubber spatula to fold in the dry ingredients until no dry spots remain. Fold in the chocolate.

Use a 1.5 ounce cookie scoop (3 tablespoons) to portion out 8 cookies. Bake on parchment paper lined rimmed baking sheets, rotating if browning unevenly. Bake until deeply golden brown and firm around the edges, 8-10 minutes. Let cool on the baking sheets.


  1. Pure deliciousness! My morning is just getting started with this awesome recipe. Thanks for sharing.

  2. Allison says:

    How do you incorporate 1/2 an egg?

    1. Bakerette says:

      Break an egg in a bowl, beat it and use just half

      Though i wonder how much of an impact using a whole egg be instead of 1/2 plus yolk?

      1. CJ says:

        I was thinking the same thing about the egg. I might just use one egg instead of the half with a yolk.

  3. Sharley says:

    Crack an egg into a small glass measuring cup and beat to combine yolk and white. Note volume and measure out one- half.

  4. Judith says:

    Doesn’t taste good @ all! Trying to change the chocolate chip cookie recipe is not a good thing!

    1. Anna says:

      Oh my word! It’s not like there is only one chocolate chip cookie recipe, there are dozens and dozens, that produce a near perfect cookie.

  5. Ritika says:

    What chocolate chips did you use?! Those look decadent

    1. Stephanie says:

      they’re chopped up bittersweet (70%) guittard baking chocolate :)

  6. OMG lil bunbun, working so hard at your carrot patch! ADORABLE. I totally agree, cookie preference is quite subjective. And I know the feeling of buying one that does NOT live up to our standards! I like mine 80% sweet and definitely with a salt factor! Sprinkled on top especially. I prefer a crispy but would never deny a chewy. Too soft = no good for me! Haha. I need to try these and see how they weigh in! XO

  7. Cheryl says:

    Omg the ever illusive ripple. Howwww??

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