Who doesn’t love the smell of freshly baked cookies wafting through the house? One of my all-time favorites is Small Batch Chocolate Chip Cookies. They’re quick to make, perfectly chewy, and ideal for satisfying that sweet craving without leaving a mountain of cookies to tempt you. This recipe is perfect for those times when a small treat is all you need. Whether you’re baking for yourself or sharing with loved ones, these cookies are sure to bring smiles!
Why Make This Recipe
Making these Small Batch Chocolate Chip Cookies means you can enjoy a delicious dessert with minimal effort. There’s no need for special skills or hours of baking time. Just a few simple ingredients and a little bit of love will give you a delightful dessert in no time. Plus, since it’s a small batch, you won’t be overwhelmed with leftovers, making it the perfect recipe for busy days or a sweet craving right before the weekend.
How to Make Small Batch Chocolate Chip Cookies
The best part about this recipe is how simple it is. Here’s what you’ll need:
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the vanilla extract and egg yolk until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, stirring until just incorporated.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake for 8-10 minutes or until the edges are golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Small Batch Chocolate Chip Cookies
These Small Batch Chocolate Chip Cookies are perfect served warm with a glass of cold milk or even a scoop of vanilla ice cream. You can also pack them up to share with friends or enjoy them with your family during a cozy movie night. Serving these cookies is just as fun as baking them!
How to Store Small Batch Chocolate Chip Cookies
Storing your cookies properly ensures they stay fresh and delicious. Place the cooled cookies in an airtight container at room temperature. They should last about 3-4 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container with parchment paper between the layers to prevent sticking. They will stay good for up to 2-3 months in the freezer.
Tips to Make Small Batch Chocolate Chip Cookies
- Use Room Temperature Butter: Make sure your butter is softened to room temperature for better mixing.
- Don’t Overmix: Mix just until the ingredients are combined to keep your cookies tender.
- Spacing: Leave enough space between the dough balls on the baking sheet to allow the cookies to spread as they bake.
Variation
Feel free to get creative with your Small Batch Chocolate Chip Cookies! You can mix in nuts, swap out chocolate chips for peanut butter chips, or even add a pinch of cinnamon for a warm flavor twist. Each variation gives you a chance to try something new!
FAQs
1. Can I double the recipe?
Yes! While this recipe is a small batch, you can easily double it if you want more cookies. Just adjust your mixing bowls and baking sheets accordingly.
2. What can I use instead of an egg yolk?
You can use a flax egg as a vegan alternative. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
3. Why are my cookies flat?
If your cookies turn out flat, it might be due to melted butter or overmixing. Ensure you cream the butter properly and handle the dough gently.
Now that you have all the details, it’s time to gather your ingredients and get baking! You might also enjoy exploring more recipes on our baking blog for other delightful treats. Happy baking!
