Are you craving some amazingly tasty chocolate chip cookies? Look no further! Our small batch recipe is perfect for those times when you want to enjoy a fresh, warm, and fudgy dessert without having to bake a whole batch. With just a few simple ingredients and a little bit of time, you can satisfy your sweet tooth with these delicious treats.
What makes these cookies even better is that they are flourless, so they’re perfect for those with gluten sensitivities. Plus, they’re incredibly easy to make – all you need is one bowl and a few minutes of your time. No need to be a baking expert or have any fancy equipment, these cookies are foolproof.
One of the best things about this recipe is that it yields a small batch of cookies – about a dozen. This way, you won’t have to worry about having too many leftovers tempting you. And trust us, it’s hard to resist eating the whole batch in one sitting!
To make these cookies, start by creaming together butter, granulated sugar, and brown sugar until light and fluffy. Then, beat in one egg and a teaspoon of vanilla extract. In a separate bowl, whisk together flour, baking soda, and a pinch of salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in a generous amount of chocolate chips, and your cookie dough is ready!
Next, preheat your oven and line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared sheet, spacing them a few inches apart. Bake for about 10 minutes, or until the edges are golden brown and the centers are still slightly soft. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Now, here’s a fun twist that you can try with this recipe: make a small batch of ganache and spread it on top of each cookie. It adds an extra layer of indulgence and makes these cookies taste even more heavenly. Simply melt some chocolate chips with a little bit of heavy cream, then place a spoonful of the ganache on each cookie and let it set before enjoying.
So whether you’re craving a sweet treat for breakfast, a tasty dessert without the fuss, or just a snack to enjoy with a warm cup of tea, these small batch chocolate chip cookies are the perfect solution. Whip up a batch whenever you’re in need of a little pick-me-up, and you’ll be glad you did.
Oh, and one more thing – if you somehow have any leftovers, you can store them in an airtight container. But let’s be honest, these cookies are so good that they won’t last long!
Small Batch Chocolate Chip Cookies Recipe
If you love chocolate chip cookies, but don’t need to make a big batch, this small-batch recipe is perfect for you! With just a few simple ingredients and straightforward instructions, you can have warm, melty cookies in no time.
To begin, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, cream together 1/4 cup (49g) of butter and 1/4 cup (50g) of granulated sugar. Add 1/4 cup (50g) of brown sugar and stir until well combined.
Next, add half an egg to the dough. This can be a bit tricky since you can’t really divide an egg in half, but I recommend beating an egg and then using half of it. Add 1/2 teaspoon of vanilla extract and stir until everything is mixed together.
In a separate bowl, whisk together 3/4 cup (90g) of all-purpose flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Now it’s time to add the star of the show – the chocolate chips! Stir in 1/2 cup (90g) of chocolate chips, or more if you prefer a super chocolatey cookie.
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you like your cookies on the thicker side, you can flatten them slightly with the back of a spoon.
Bake for approximately 10-12 minutes, or until the edges are golden brown. The centers may look slightly underdone, but they will firm up as they cool. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, it’s time to enjoy! These small-batch chocolate chip cookies are perfect for satisfying your sweet tooth without going overboard. They also freeze well, so you can store any leftovers in an airtight container or freeze them for later.
So next time you’re in the mood for a tasty homemade treat, give this small-batch chocolate chip cookie recipe a try. It’s a trusted favorite in our kitchen and has been for many years!
Easy Homemade Cookies
When it comes to homemade cookies, nothing beats a warm, fresh-out-of-the-oven treat. And with this easy recipe, you can enjoy delicious cookies in no time. Whether you’re a seasoned baker or new to the kitchen, these cookies are sure to impress.
First, gather your ingredients. You’ll need:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (or your favorite mix-ins)
To start, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla extract, and mix well.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can result in flat and tough cookies.
Next, fold in the chocolate chips or other mix-ins of your choice. You can also add nuts, dried fruit, or anything else that tickles your taste buds. Now, it’s time to scoop the dough onto the baking sheet. Use a tablespoon to portion out the dough, placing each cookie about two inches apart. This will allow the cookies to spread as they bake.
Pop the baking sheet into the preheated oven and set a timer for 8-10 minutes. Keep an eye on the cookies as they bake, being careful not to over-bake them. You want the edges to be golden brown while the centers are still soft and slightly undercooked. This will give you that perfect combination of crispiness and chewiness.
Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for a few minutes. This will allow them to firm up slightly and lift easily with a spatula. Then, transfer the cookies to a wire rack to cool completely.
Once the cookies have cooled completely, you can store them in an airtight container for up to a week. If you can manage to resist eating them all at once, that is. But let’s be honest, these cookies are so tasty, they probably won’t last that long.
So go ahead and give this easy homemade cookie recipe a try. Whether it’s Christmas, a special occasion, or just a regular day, everyone will love these chewy, melty, and oh-so-sweet treats. And because they’re so easy to make, you can enjoy fresh cookies anytime.
Storage and Make Ahead Instructions
Once you’ve made a batch of these amazingly delicious small batch chocolate chip cookies, you may find yourself wondering how to store them for later enjoyment. Thankfully, we have you covered with some simple storage and make ahead instructions!
Storage
To store your cookies, first allow them to cool completely. Then, transfer them to an airtight container or resealable plastic bag. This will help to keep them fresh and prevent them from drying out. If you prefer a softer cookie, you can also place a piece of bread or a slice of apple in the container to provide some moisture.
You can store your cookies at room temperature for up to 5 days. If you want to keep them for longer, you can also freeze them.
Make Ahead and Freezing
If you’d like to make these cookies ahead of time or have some on hand for a future dessert, you have a few options.
Make Ahead: You can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Simply wrap it tightly in plastic wrap or place it in an airtight container. When you’re ready to bake the cookies, remove the dough from the fridge and let it come to room temperature before preheating your oven.
Freezing Unbaked Cookies: You can also freeze unbaked cookie dough for up to 3 months. Simply portion the dough into cookie-sized balls and place them on a baking sheet lined with parchment paper. Place the sheet in the freezer until the dough is frozen solid, then transfer the dough balls to a freezer bag or airtight container. When you’re ready to bake the cookies, simply remove the desired amount of dough balls, place them on a baking sheet, and bake as directed. You may need to add an extra minute or two to the baking time since the dough goes into the oven frozen.
Freezing Baked Cookies: If you have already baked a batch of cookies and want to freeze them for later, allow them to cool completely before storing them. Place the cookies in an airtight container or freezer bag, separating each layer with parchment paper. Frozen cookies can be enjoyed directly from the freezer or allowed to thaw at room temperature for a few hours before serving.
By following these storage and make ahead instructions, you can ensure that you always have a supply of these ultimate soft and tasty chocolate chip cookies on hand, no matter when the craving strikes!
Ingredients for Small Batch Chocolate Chip Cookies
In order to make these amazingly delicious small batch chocolate chip cookies, you’ll need a few simple ingredients. The best part is, you probably already have most of them in your pantry!
Here’s what you’ll need:
- 1/2 cup (1 stick or 113g) of unsalted butter, room temperature
- 1/2 cup (100g) of granulated sugar
- 1/4 cup (50g) of brown sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 1 cup (125g) of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup (170g) of chocolate chips
That’s it! With these simple ingredients, you’ll be on your way to baking the ultimate small batch chocolate chip cookies. Now, let’s get started!
Step-by-Step Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
| 3. Add the eggs, one at a time, mixing well after each addition. | 4. Stir in the vanilla extract. |
| 5. In a separate bowl, whisk together the flour, baking soda, and salt. | 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. |
| 7. Fold in the chocolate chips until evenly distributed in the dough. | 8. Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, leaving space between each cookie. |
| 9. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft. | 10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. |
11. Enjoy your homemade small batch chocolate chip cookies!
Pro tips:
- When measuring flour, spoon it into the measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as it can compact it and lead to dry cookies.
- For extra flavor, try adding a teaspoon of instant coffee granules or a dash of cinnamon to the dough.
- If you prefer a chewier texture, replace half of the butter with shortening.
- Store leftovers in an airtight container at room temperature for up to one week, or freeze them for longer storage.
Frequently Asked Questions
Q: Can I freeze the cookie dough?
A: Absolutely! Portion out the dough onto a baking sheet, freeze until solid, then transfer the frozen dough balls to a freezer-safe bag for up to three months. Bake from frozen, adding a few minutes to the baking time.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum or another binding agent.
Q: What can I substitute for chocolate chips?
A: You can try using other types of baking chips, such as white chocolate, butterscotch, or peanut butter chips. You can also chop up your favorite candy bar into small pieces and use those instead.
Q: Can I use margarine instead of butter?
A: While you can use margarine as a substitute, the flavor and texture may be slightly different than when using butter.
Q: How can I make these cookies vegan?
A: Replace the butter with a vegan butter substitute or coconut oil, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the eggs. Also, make sure to use vegan chocolate chips that don’t contain any dairy ingredients.
Tips for Perfect Homemade Chocolate Chip Cookies
When it comes to baking the ultimate chocolate chip cookies, it’s all about getting the details right. Follow these tips to ensure your cookies come out crispy on the outside, gooey on the inside, and absolutely irresistible.
Use the Best Ingredients
Starting with high-quality ingredients is key to achieving the best chocolate chip cookies. Use unsalted butter instead of shortening for a rich and flavorful taste. Opt for large eggs to give your cookies a tender texture. And don’t forget to use real vanilla extract for that authentic, homemade flavor.
Measure Ingredients Correctly
The measurements of your ingredients can make or break your cookies. Be sure to level off your measuring cups when measuring flour, and use a kitchen scale for accurate weight measurements. Too much or too little flour can affect the texture of your cookies.
Chill the Dough
Chilling the cookie dough before baking is a crucial step in achieving the perfect texture. It allows the flavors to meld together and prevents the cookies from spreading too much during baking. Chill the dough for at least 30 minutes or overnight for even better results.
Preheat the Oven
Always preheat your oven before baking your cookies. This ensures that the cookies bake evenly and prevents them from spreading too much. Use an oven thermometer to make sure your oven is at the correct temperature.
Scoop the Dough
Instead of rolling the cookie dough into balls with your hands, use a cookie scoop for consistent and even-sized cookies. This helps ensure that they all bake at the same rate and have a uniform appearance.
Watch the Timing
Timing is everything when it comes to baking cookies. Keep a close eye on them, and remove them from the oven when they’re still slightly under-baked. They will continue to cook and firm up as they cool on the baking sheet. This will give you the perfect chewy texture.
Don’t Over-Bake
Over-baking is one of the most common mistakes when making chocolate chip cookies. They should be golden brown around the edges and slightly soft in the middle when you take them out of the oven. If you prefer crisp cookies, bake them a little longer, but be careful not to burn them.
Let Them Cool
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. This will prevent them from falling apart and give them time to set.
Store Properly
To keep your cookies fresh and delicious, store them in an airtight container. You can also place a slice of bread or a half slice of apple in the container to help them retain moisture. Proper storage will ensure that your cookies stay soft and chewy for days.
Follow these tips whenever you bake chocolate chip cookies from scratch, and you’ll be well on your way to making the best cookies you’ve ever tasted. Whether it’s for Christmas, a special occasion, or just because, everyone will love your homemade treats.
Storing Small Batch Chocolate Chip Cookies
Once you’ve baked a batch of these delicious small-batch chocolate chip cookies, you’ll need to know how to store them properly to keep them fresh and tasty.
Storage Tips:
- Allow the cookies to cool completely before storing them. If you try to store them while they’re still warm, they may become doughy and lose their crispness.
- Place the cooled cookies in an airtight container or storage bag. This will help to keep them fresh and prevent them from absorbing any odors from the surrounding environment.
- If you prefer soft and chewy cookies, you can store them with a slice of bread. The bread will help to keep the cookies moist.
- If you prefer crispy cookies, store them without the bread slice.
- If you want to freeze the cookies for later enjoyment, place them in a freezer bag or container. Make sure to label the container with the date and contents.
How Long Can Small Batch Chocolate Chip Cookies Be Stored?
If stored correctly, these small batch chocolate chip cookies can be stored for up to two weeks at room temperature. However, it’s unlikely that they’ll last that long because they are so delicious!
Alternatively, you can store the dough in the refrigerator for up to three days before baking. This allows you to make the dough ahead of time and bake fresh cookies whenever you like!
Whether you choose to store the baked cookies or the dough, make sure to follow these storage tips to keep your small batch chocolate chip cookies fresh and delicious for as long as possible.
FAQ
Can I use margarine instead of butter in this recipe?
Yes, you can substitute margarine for butter in this small batch chocolate chip cookies recipe. Just make sure to use a margarine that has a similar fat content to butter.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour in this chocolate chip cookie recipe. However, keep in mind that the cookies may have a slightly denser texture and a nuttier flavor.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Simply scoop the dough onto a baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, you can bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.
How long can I store the baked cookies?
You can store the baked cookies in an airtight container at room temperature for up to 5 days. If you want to extend the storage time, you can place the cookies in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Can I use chocolate chunks or chopped chocolate instead of chocolate chips?
Yes, you can use chocolate chunks or chopped chocolate instead of chocolate chips in this recipe. In fact, using chunks or chopped chocolate can give the cookies a more intense chocolate flavor.
