Can I use all-purpose flour instead of bread flour?

Yes, but the texture may be slightly different. Bread flour has a higher protein content, which helps give these cookies more chew and structure. For the best results, I recommend using bread flour.

What can I use instead of malted milk powder?

You don’t need to replace it - simply leave it out. I love adding malted milk powder because it helps with browning and gives the cookies a subtle toasted, malty flavor, but the cookies will still work without it.

Can I double this recipe?

Yes! Double all the ingredients to make 8 large cookies. You can also divide the doubled batch into 10–12 cookies if you prefer smaller cookies. Smaller cookies may bake faster, so start checking them a little earlier.

Do I need to chill the cookie dough?

Yes. Chill the portioned cookie dough for at least 1 hour before baking. However, I actually prefer chilling mine for 24 hours or longer . The extra time allows the flour to fully hydrate and helps develop deeper flavor and browning, resulting in cookies that spread less with thicker centers and crispier, more deeply browned edges. I tested both side by side: the dough chilled for 1 hour spread more, while the dough chilled for over 24 hours baked up thicker with more defined edges.

Small-Batch Chocolate Chip Cookies

Large chocolate chip cookie with a bite taken out, topped with melted dark chocolate and flaky sea salt

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These small batch chocolate chip cookies make just four large cookies with chewy centers, golden edges, and plenty of chocolate. Melted butter makes the dough easy to prepare with no mixer required.

Author: George
Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 11 minutes
Total Time: 1 hour 21 minutes
Yield: 4 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

90 g (about ¾ cup, spooned and leveled) bread flour
4 teaspoons plain malted milk powder
¼ teaspoon baking soda, lightly measured and leveled (do not pack)
⅛ teaspoon salt
4 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon granulated sugar
¼ cup packed light brown sugar
1 large egg yolk
½ teaspoon vanilla extract
1 ounce dark chocolate, roughly chopped, reserve a few pieces for finishing
¼ cup semisweet chocolate chips
Flaky sea salt, for finishing (optional)

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Instructions

Mix the dry ingredients. In a small bowl, whisk together the bread flour, malted milk powder, ¼ teaspoon baking soda, and salt. Set aside.
Mix the wet ingredients. Melt the butter in a large microwave-safe mixing bowl and let it cool slightly. Add the granulated sugar and brown sugar and whisk until well combined. Add the egg yolk and vanilla and whisk until smooth.
Make the dough. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Reserve a few pieces of chopped dark chocolate for finishing, then fold the remaining chopped chocolate and semisweet chocolate chips into the dough.
Portion and shape. Gently flatten the dough in the bowl and divide it into 4 equal portions. Using your fingertips, loosely shape each portion into a rough, slightly craggy mound rather than a perfectly smooth ball.
Chill. Place the portioned dough on a parchment-lined baking sheet or plate and refrigerate for at least 1 hour.
Preheat the oven. Toward the end of the chilling time, preheat the oven to 375°F. Line a baking sheet with parchment paper if needed.
Bake. Arrange the chilled cookie dough at least 3 inches apart on the prepared baking sheet. Bake for 9–11 minutes, until the edges are lightly golden and the centers are just set.
Finish. As soon as the cookies come out of the oven, gently press the reserved chopped chocolate into the tops. Sprinkle with flaky sea salt, if using.
Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will be soft while warm and become chewier as they cool.

Notes

Malted milk powder: I highly recommend using it! It helps the cookies brown beautifully and adds a subtle toasted, malty flavor. Use plain malted milk powder, not chocolate malt drink mix. You can omit it if you don’t have it.
Measure the flour carefully: For the most consistent results, weigh the bread flour. If using a measuring cup, spoon the flour into the cup and level off the top rather than scooping directly from the bag.
Save some chocolate for finishing: Reserve a few pieces of chopped dark chocolate and press them into the cookies as soon as they come out of the oven. The residual heat gently melts the chocolate without making it too runny. This is also the best time to sprinkle on flaky sea salt, if using, so it sticks to the cookies.
For less spread: Chill the portioned dough for 24 hours or longer. In my testing, the longer-chilled dough spread less and baked up thicker than the dough chilled for 1 hour.

Find it online: https://www.myeclecticbites.com/small-batch-chocolate-chip-cookies/