Small Batch Chocolate Chip Cookies
This Small Batch Chocolate Chip Cookies recipe uses all simple ingredients, no chilling or special techniques involved, and it makes only 9 cookies.
Servings: 9 cookies
Calories: 144kcal
Ingredients
- ¼ cup butter, softened
- ¼ cup brown sugar
- 2 tablespoon granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup all-purpose flour: SPOON AND LEVEL or 90 grams see note
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉.
- In a medium-sized mixing bowl use a large spoon to combine the softened butter, brown sugar, and granulated sugar.
- Add the egg yolk and vanilla and stir to combine. Add the baking powder, baking soda, and salt. Stir to combine. Scrape down the bowl as needed.
- Add the flour and combine.
- Add the chocolate chips and stir to combine.
- Roll the dough into balls, about 2 tbsps of dough each. Press any leftover chocolate chips in the bottom of the bowl into the tops of the cookies.
- Bake for 8-9 minutes. The cookies are done when some of the edges are lightly brown and the center still looks soft.
Notes
Measuring the Flour: Because this is a small batch recipe, it is even more important to be accurate with the amount of flour that you are adding to the batter. If you do not have a kitchen scale, be sure to spoon and level the flour. To do this, use a spoon to add flour one spoonful at a time to a measuring cup. There should be enough flour that the cup is full and overflows a little. Then use the back flat side of a knife to level or scrape off any excess flour. This will give you much less flour than scooping your measuring cup directly into the bag of flour. A precise amount of flour is particularly important in a small batch recipe.
Use a Spoon: Use a large spoon to mix the dough rather than a hand-held or stand mixer. Because there is so little dough, when you use a mixer the dough will just get caught up in the beaters and not mix effectively.
Scrape Down the Bowl: Be sure to scrape down the bowl and the spoon as you mix the ingredients. Because it is a small batch it is extra important that all the ingredients get incorporated (rather than getting stuck on the side of the bowl or the upper part of the spoon) and that they are incorporated evenly.
Portioning the Dough: Portion out 2 tablespoons worth of dough into each cookie. This makes 9 cookies, the perfect small batch. You can either do this with your hands, or using two small spoons – one to scoop and the other to help shape into a round ball, or with a cookie/ice cream scoop
Checking for Doneness: The cookies are done after 8-9 minutes. They should look lightly browned on some of the edges and slightly underdone in the middle. Don’t wait until they look fully cooked to pull them out. They should still be a little soft and look a little underbaked in the middle. They will continue to cook and firm up from the residual heat of the pan.
Nutrition
Calories: 144kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 151mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 191IU | Calcium: 22mg | Iron: 1mg
