Craving fresh, homemade chocolate chip cookies but don’t want dozens? This small batch recipe is your answer! It delivers six golden-brown cookies with chewy centers and crispy edges. Perfect for one or two people, these cookies come together in under 30 minutes.
Equipment:
- Mixing bowl
- Whisk or hand mixer
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
Ingredients:
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup semi-sweet chocolate chips
Instructions:
- Preheat Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. - Mix Wet Ingredients:
In a mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg yolk and vanilla extract, whisking until well combined. - Combine Dry Ingredients:
Add the flour, baking soda, and salt to the wet ingredients. Mix until just combined, being careful not to overmix. - Add Chocolate Chips:
Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough. - Portion the Dough:
Scoop the dough into six equal portions and place them on the prepared baking sheet, spacing them about 2 inches apart. - Bake:
Bake for 9-11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool. - Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Presentation Ideas:
- Serve the cookies warm with a glass of cold milk for the ultimate comfort treat.
- Stack them on a small plate with a drizzle of melted chocolate for a fancy touch.
Tips:
- For gooier cookies, slightly underbake them by a minute.
- If you don’t have semi-sweet chocolate chips, use dark or milk chocolate chunks for variation.
- Sprinkle a pinch of flaky sea salt on top before baking for a gourmet twist.
This Small Batch Chocolate Chip Cookies recipe is perfect for satisfying cookie cravings without committing to a full batch. Easy to whip up and irresistibly delicious, these cookies are a must-try for any chocolate chip cookie lover!
Small Batch Chocolate Chip Cookies Recipe
Satisfy your sweet tooth with these Small Batch Chocolate Chip Cookies! This quick and easy recipe makes just 6 perfectly chewy and gooey cookies, ideal for a cozy treat.
Equipment
- Mixing bowl
- Whisk or hand mixer
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
Ingredients
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup brown sugar packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Mix Wet Ingredients:
- In a mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg yolk and vanilla extract, whisking until well combined.
- Combine Dry Ingredients:
- Add the flour, baking soda, and salt to the wet ingredients. Mix until just combined, being careful not to overmix.
- Add Chocolate Chips:
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Portion the Dough:
- Scoop the dough into six equal portions and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake for 9-11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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