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Small-Batch Chocolate Chip & Mixed Nut Cookies

I love whenever cooking something becomes a part of my weekly routine. While I
normally make these small-batch chocolate chip cookies every week without a
kitchen scale, I decided to measure things out in grams and share the recipe.
I use a big cereal bowl to mix all the ingredients together, instead of a much larger
mixing bowl. This size constraint serves to limit the final quantity of dough and
additions. But you can use a large mixing bowl, if you like. You can make an
entire batch of cookies with less than half of one stick of butter here, instead of the
two sticks of butter you might use in a traditional cookie dough recipe.
Note that these cookies have a relatively higher quantity of chocolate and nuts
included in the batter compared to normal chocolate chip cookies, making them a
bit crumbly when they come out of the oven and cool down.
The following recipe makes about twelve larger-sized or eighteen smaller-sized
cookies.

Ingredients

  • 50 g unsalted butter (softened)
  • 50 g white granulated sugar
  • 30 g brown sugar
  • 4 g Kosher salt
  • 28 g Egg yolk + white (remove some white from one egg)
  • 3 g Baking Soda
  • 4 g Vanilla Extract
  • 55 g all-purpose flour
  • 90 g pecans (roughly chopped)
  • 30 g walnuts (roughly chopped)
  • 30 g almonds (finely chopped)
  • 60 g chocolate chips
  • 75 g dark chocolate (finely chopped)

Instructions 

  • Preheat the oven to 375˚F.
  • Cream together the softened butter, white granulated sugar, brown sugar, Kosher
  • salt, part of one egg, baking soda, and vanilla extract until the mixture is smooth.
  • Fold in the all-purpose flour until the flour is almost completely incorporated.
  • Fold in the chopped nuts and chocolate, making sure the additions are evenly distributed.
  • Allow the cookie dough mixture to sit in the fridge for roughly one hour to firm up.
  • After the cookie dough has cooled down and rested in the fridge, scoop into balls and press the cookie dough balls firmly down into parchment paper on a sheet tray.
  • *I press the cookies down a bit to help hold them together and encourage even baking, because they have so many added nuts and chocolate.
  • Bake the cookies at 375˚F for roughly 11 minutes, or until the edges are golden-brown.
  • *You will note that the center of the cookies will continue to darken slightly after you pull these out of the oven and allow them to cool at room temperature.
  • Enjoy with a cold glass of milk.

Notes

Pro Tip: Form the cookie dough into balls and freeze whatever you don’t plan on eating that day. Whenever you want a quick, freshly-baked dessert to offer to guests, you’ve already done 98% of the work! All you need to do is bake them directly from the freezer, maybe adding another 60 seconds of total baking time, depending on the size of the cookie dough balls.
My mom makes homemade chocolate chip cookies that people have raved about for decades. A few years ago, she told me her secret: she barely softens the butter, which leaves small bits of unmixed butter in the dough before it bakes. I prefer to fully soften my butter at room temperature (overnight, ideally), as I find it makes the mixing process easier and results in a more uniform dough consistency before I include the chocolate and nut additions.