How to make Small Batch Chocolate Chip Cookies
Ever find yourself longing for a freshly baked cookie but don’t want to commit to a massive batch? You’re not alone. Small batch chocolate chip cookies are here to save the day.
Servings: 10
Calories: 210kcal
Ingredients
- 4 tablespoons 56 grams of butter
- 4 tablespoons 50 grams of Brown Sugar
- 2 tablespoons 25 grams of Granulated Sugar
- 1 Egg yolk
- ½ teaspoon of Vanilla Extract
- 9 tablespoons 72 grams of All-Purpose Flour
- ¼ teaspoon of Baking Soda
- 2 pinches of Salt
- ½ cup of Chocolate Chips
Instructions
- Set your oven to 350°F (175°C). Then line your preferred baking sheet with parchment paper for easy cleanup.
- In a small bowl, beat softened butter with brown sugar and granulated sugar until the mixture is smooth and creamy.
- Add the egg yolk and vanilla extract. Stir until well combined.
- Gently mix in the flour, baking soda, and salt into the wet ingredients. Stir just until combined, don’t overmix, as this can make the cookies tough.
- Gently fold in the chocolate chips, ensuring they’re well-distributed throughout the dough. Scoop the dough with a cookie scoop or tablespoon and place it on the prepared baking sheet, making sure to leave about 2 inches of space between each dollop.
- Bake for 10–12 minutes, or until the edges are lightly crisp and the centers are still wonderfully soft.
- I suggest letting the cookies sit on the baking sheet for about 7 minutes so they can firm up just right. Then, dig in!
Notes
▸ Remember, the cookies will still bake on the hot sheet after coming out of the oven, so take them out a little early!
▸ If you love gooey, melty chocolate, press a few extra chocolate chips into the tops of the cookies just before baking. This ensures every cookie looks picture-perfect and extra indulgent.
▸ Pop the dough in the fridge for 10-15 minutes before baking for thicker, chewier cookies. Trust me, it’s worth the time!