This small batch chocolate chip cookie recipe is perfect for when you crave freshly baked cookies but don’t want to make a large batch. With simple ingredients and quick preparation, this small batch chocolate chip cookie recipe yields soft, chewy cookies with gooey chocolate chips in every bite. Ideal for small households or satisfying a late-night sweet tooth, this small batch chocolate chip cookie recipe is sure to become a favorite.
Ingredients:
Ingredients for the small batch chocolate chip cookie recipe:
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup chocolate chips
Execution
Step-by-Step Method for the small batch chocolate chip cookie recipe:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix wet ingredients: In a bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the egg yolk and vanilla extract, mixing well.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add chocolate chips: Fold in the chocolate chips evenly throughout the dough.
- Portion the dough: Use a tablespoon or cookie scoop to form 6-8 small dough balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. Do not overbake.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store in an airtight container.
Tips:
For the Best small batch chocolate chip cookie recipe:
- Soften the butter: Ensure the butter is softened to room temperature for easy mixing.
- Chill the dough: For thicker cookies, chill the dough for 20 minutes before baking.
- Customize chips: Use a mix of dark, milk, or white chocolate chips for added variety.
- Scale up: Double the recipe for a slightly larger batch if needed.
FAQs:
- Can I freeze the dough? Yes, freeze pre-portioned dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.
- What if I don’t have brown sugar? Substitute with an equal amount of granulated sugar, but note the cookies may be less moist.
- Can I use salted butter? Yes, omit the additional salt if using salted butter.
- How long will the cookies stay fresh? Store in an airtight container at room temperature for up to 5 days.
