Small Batch Recipes Archives - Cookies for Days

Chocolate Mug Cake

admin — Thu, 02 Nov 2023 11:57:03 +0000

The days that really call for cake are always the days that you don’t have time to make cake, am I right? Enter: Chocolate Mug Cake – so you can easily make your cake and eat it too!

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Chocolate Mug Cake Recipe

Chocolate mug cake is perfectly moist, sweet, and every bit as yummy as its larger counterpart – but it’s even better because it is speedy quick to make and personal-sized! I crave chocolate cake almost constantly, but I only ever want a few bites at a time so making a giant cake is out of the question. Not to mention, it takes forever. But the ability to make a personal-size, tremendously delicious chocolate cake in a mug?? GAME CHANGER.

I’m not going to tell you how often I make this perfect little treat, but it is a chocolate mug cake recipe that can be made in approximately 6 minutes, so take your guess. Move over cookies, chocolate cake in a mug may be my new addiction (and yours, too). I promise you won’t regret making this ultra chocolatey, rich, moist, delectable dessert. And if you’re really feeling it, you can top it with some ice cream or chocolate frosting and thank me later.

Ingredients in Chocolate Mug Cake

Salted butter, melted – Always salted!!
Brown sugar – You can sub this for granulated sugar if your pantry demands it. It will just change the flavor a bit.
Milk – Feel free to use a dairy-free substitute as needed.
Vanilla extract – Don’t skimp on this! It really helps bring the flavor together.
All-purpose flour
Dutch-processed cocoa powder – You can use unsweetened cocoa powder if you’d prefer.
Cornstarch – This helps make your mug cake nice and soft!
Baking soda – Baking soda is going to give your mug cake a nice fluffy rise.
Salt

How to Make Chocolate Cake in a Mug

In a microwave safe mug, melt the butter completely.
Using a fork, whisk in the brown sugar.
Add the milk and vanilla extract to the mug, whisking smooth.
Add the all-purpose flour, cocoa powder, cornstarch, baking soda and salt. Stir until thick and smooth.
Microwave on high for 1 1/2 minutes until the cake rises and firms up.
Remove from the microwave (the mug will be hot, so be careful!) and allow the cake to cool for 2 minutes and then enjoy!

What are some creative mix-ins or toppings I can add to my chocolate mug cake to make it even more delicious?

Mmmm, don’t even get me started on this one! There are SO many good things you can add! You could add in chocolate chips in any flavor profile (or peanut butter/butterscotch/caramel chips) if you’d like. Once it’s done you can top it with any variety of frosting, a nice scoop of ice cream in your favorite flavor, caramel syrup, chocolate syrup or whipped cream! Really, your options are only limited by your imagination here.

How can I prevent my cake in a mug from becoming too dry or too moist during cooking?

Remember you can always microwave your mug cake a little longer if you need to. Start with baking for 1 minute and then add more time if needed. This will keep it from being underdone or drying out!

Recipes for Chocolate Lovers

Chocolate Mug Cake

The days you need cake are the days you don’t have time to make it! Enter: Chocolate Mug Cake – easily make your cake and eat it too!

Course Dessert

Cuisine American

Keyword chocolate mug cake

Prep Time 5

Cook Time 1

Servings serving

Calories 544kcal

Ingredients

2 tbsp (28g) salted butter, melted
1/4 cup (61g) brown sugar
3 tbsp milk
1/2 tsp vanilla extract
1/4 cup (38g) all-purpose flour
2 tbsp (12g) dutch processed cocoa powder
1/2 tsp cornstarch
1/4 tsp baking soda
1 pinch salt

Instructions

In a microwave safe mug, melt the butter completely.
Using a fork, whisk in the brown sugar.
Add the milk and vanilla extract to the mug, whisking smooth.
Add the all purpose flour, cocoa powder, cornstarch, baking soda and salt. Stir until thick and smooth.
Microwave on high for 1 1/2 minutes until the cake rises and firms up.
Remove from the microwave (the mug will be hot, so be careful!) and allow the cake to cool for 2 minutes and then enjoy!

Nutrition

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Single Serving Chocolate Chip Cookie

admin — Fri, 30 Jun 2023 11:52:39 +0000

Why pay for a giant cookie when you can bake a single serving chocolate chip cookie (that is 1000x better) in half the time for almost nothing?

Single Serve Cookie

Some days, nothing slaps harder than a giant, single serving chocolate chip cookie. I mean, Crumbl has literally made a fortune on this concept. And while some days I’m willing to pay the price, most days I’m not. Which is why this single serving cookie recipe is a MUST HAVE in any virtual recipe box.

When the craving strikes you no longer need to fork over your wallet and wait 45 minutes until a delivery person can drop off a cookie at your door. Now you can whip up one of these bad boys with ingredients you’ve already paid for and be devouring it before you would get the text saying, “driver name is on their way!” And the best news? This delicious, gooey, melty single serve chocolate chip cookie is even better than the ones money can buy.

Ingredients in this Single Serve Cookie

Salted butter, room temperature – I always use salted butter, but you can use unsalted and add an extra pinch of salt to the dough as needed.
Brown sugar
Granulated sugar
Egg yolk – You only need the yolk because we are making a single serving of dough.
Vanilla
Flour
Cornstarch – We add this so you don’t have to buy cake flour. You’re welcome.
Baking powder
Salt
Chocolate chips – Use your favorite brand and flavor!

How to Make a Single Serving Chocolate Chip Cookie

Preheat the oven to 400° F.
In a bowl, whisk together the butter, brown sugar and granulated sugar until completely incorporated.
Add in the egg yolk and vanilla, stirring well.
Using a silicone spatula, add in the flour, cornstarch, baking powder and salt. Mix until a dough forms. You may need to finish the mixing with your hand to get all of the flour completely incorporated.
Mix in the chocolate chips.
Gather the dough and roll into either one giant ball or split the dough into two equal sized, smaller, cookies.
Pinch and dimple the dough before placing it on a silicone lined cookie sheet.
Bake at 400° F for about 12 – 14 minutes (if baking 1 large cookie) or until the cookie is golden brown across the top of the cookie. For one large cookie. For the smaller cookies it will be about 8-10 minutes.

Are there any variations of the single-serve chocolate chip cookie recipe?

You can add in extra toppings (like different flavors of chocolate chips) or candy bar pieces to really push these cookies over the edge.

Can I add a scoop of ice cream to the single-serve cookie after baking?

YES YOU ABSOLUTELY CAN (& definitely should)! Adding ice cream to this gooey cookie can only make this into a show-stopping dessert.

Other Loveable Cookies

Single Serve Chocolate Chip Cookie

Why pay for a giant cookie when you can bake a single serving chocolate chip cookie that is 1000x better in half the time for almost nothing?

Course Dessert

Cuisine American

Keyword single serving cookie recipe

Prep Time 10

Servings GIANT cookie

Calories 760kcal

Ingredients

2 1/2 tbsp salted butter, room temperature
2 1/2 tbsp brown sugar
1 tbsp granulated sugar
1 egg yolk
1/2 tsp vanilla
1/2 cup (76g) flour
1 tsp cornstarch
1/4 tsp baking powder
1 pinch salt
1/3 cup (66g) chocolate chips

Instructions

Preheat the oven to 400° F (204°C). Prepare your cookie sheet by placing a silicone liner on it and then stacking a second cookie sheet underneath your first one, creating a double layer with the silicone liner on the top cookie sheet. Set aside.
In a bowl, whisk together the butter, brown sugar and granulated sugar until completely incorporated.
2 1/2 tbsp salted butter, room temperature, 2 1/2 tbsp brown sugar , 1 tbsp granulated sugar
Add in the egg yolk and vanilla, stirring well.
1 egg yolk , 1/2 tsp vanilla
Using a silicone spatula, add in the flour, cornstarch, baking powder and salt. Mix until a dough forms. You may need to finish the mixing with your hand to get all of the flour completely incorporated.
1/2 cup (76g) flour , 1 tsp cornstarch , 1/4 tsp baking powder, 1 pinch salt
Mix in the chocolate chips.
1/3 cup (66g) chocolate chips
Gather the dough and roll into either one giant ball or split the dough into two equal sized, smaller, cookies.
Pinch and dimple the dough before placing it on a silicone lined cookie sheet.
Bake at 400° F (204°C) until the cookie is golden brown across the top of the cookie. For one large cookie, it will be about 12-14 minutes, for the smaller cookies it will be about 8-10 minutes.
Allow the cookie to set up and cool on the hot pan for 20-25 minutes before enjoying.

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Small Batch Peanut Butter Cookies

admin — Fri, 09 Jun 2023 13:00:00 +0000

Is there a food that you crave all the time? Mine is a peanut butter cookie. So I created a small batch recipe – because some days you just need a warm, chewy, homestyle peanut butter cookie without the fuss of baking 48 of them.

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Small Batch Peanut Butter Cookies

There’s something inherently comforting about a peanut butter cookie, with its golden-brown edges, rich, creamy center, and that distinct taste of nostalgia. They honestly live rent-free in my mind 24/7. But most days, I don’t need a ton of peanut butter cookies to satisfy the craving.

Enter: small batch peanut butter cookies. This recipe is sure to become one of your favorite repeats. Perfect for the days you just NEED a warm, yummy, toasty peanut butter cookie without the hassle of baking a billion. This recipe is here whenever the fancy strikes – be it for an after school snack, a quick lunch break, or a midnight baking sesh. The perfect amount of the perfect peanut butter cookie every time.

What Do I Need to Make Peanut Butter Cookies?

Creamy peanut butter – You can absolutely sub crunchy peanut butter if you prefer! But it should be noted that I use Jif or Skippy, not natural peanut butter haha.
Butter
Brown sugar – This helps keep these cookies softtt.
Granulated sugar
Egg yolk – Because this is a small batch recipe, we only need the yolk of one egg.
All purpose flour
Salt
Soda – The soda will help promote the slight spreading and browning of the cookie while baking.
Peanut butter chips – These are completely optional, but hear me out – they’re totally worth adding.

How to Make Small Batch Peanut Butter Cookies

Preheat the oven to 350° F.
Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg yolk. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Mix in the peanut butter chips.
Portion the dough out into a heaping 3 tbsp portion (# 24 scoop). Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
Flatten the cookie dough so it looks like a hockey puck. Press the cookie with a large fork for the design on top, if desired.
Bake at 350° for 13-15 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

How do I properly measure the peanut butter?

Scoop your peanut butter into a measuring cup with a spoon. Overfill the cup and then level it off with a knife! Voila! You can spray your measuring cup with non-stick spray prior to filling with peanut butter to make the removal of the peanut butter *that* much easier.

How do I shape the cookies for even baking?

Portion your dough out using a cookie scoop (I love this set of scoops)! Place the dough balls on the baking sheet, spreading them out evenly and bake!

More Delicious Cookies

Small Batch Peanut Butter Cookies

The food I crave all the time? Peanut butter cookies. So I created a small batch recipe – for the days you NEED a warm peanut butter cookie.

Course Dessert

Cuisine American

Keyword peanut butter cookies

Prep Time 15

Cook Time 14

Servings cookies

Calories 202kcal

Ingredients

1/4 cup creamy peanut butter
1/3 cup butter
1/3 cup brown sugar
1 tbsp granulated sugar
1 egg yolk
2/3 cup all purpose flour
1/4 tsp salt
1/4 tsp soda
1/2 cup peanut butter chips (optional)

Instructions

Preheat the oven to 350° F.
Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg yolk. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Mix in the peanut butter chips.
Portion the dough out into a heaping 3 tbsp portion (# 24 scoop). Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
Flatten the cookie dough so it looks like a hockey puck. Press the cookie with a large fork for the design on top, if desired.
Bake at 350° for 13-15 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

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Small Batch Brownies

admin — Mon, 22 May 2023 14:27:19 +0000

Lack self-control but still want a treat? These small batch brownies have you covered with enough chocolatey goodness to crush cravings.

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Small Batch Brownie Recipe

We’ve all been there. You need a dessert that is chocolatey, chewy, fudgey, delicious (insert adjective) – you need a brownie. But you don’t really need a whole pan sitting on your counter. Because when the craving strikes, who really has the self-control to stop when beautifully glossy brownies are right. there.

Enter: the small batch brownie recipe.

Perfect for the nights you want a little something sweet but really don’t want to overdo it. Or for the nights your friend drops by and you want to offer dessert without wasting half a pan after they leave. No matter your reasoning, I guarantee you’re going to love this recipe. I guess it’s true, sometimes less is more. At least that is certainly the case when it comes to small batch brownies.

What Do I Need to Make Small Batch Brownies?

Salted butter
Granulated sugar – Melting the sugar with the butter helps create a gorgeous glossy top on these brownies.
Brown sugar
Vanilla extract
All purpose flour
Egg – If you’re looking for an eggless version, just sub a 1/4 cup of unsweetened applesauce instead.
Dutch processed cocoa powder – You can use dutch processed or regular unsweetened cocoa powder, whichever you have on hand!
Salt
Chopped chocolate, chocolate chunks or chocolate chips – I love chopping up some chocolate but this really is optional. You can also add nuts if you prefer!

Instructions for Small Batch Brownies

Preheat your oven to 350° F.
In the microwave, melt the butter in a medium sized microwave safe bowl (about 40 seconds).
Add the granulated sugar and brown sugar to the melted butter, stir to combine.
Once the sugars are added in, microwave the mixture for an additional 1 minute.
Using an electric hand mixer, add in the vanilla extract and 1/2 cup of the flour to the bowl and mix constantly.
Add in the egg and continue mixing until completely combined.
Next, add in the remaining 1/2 cup of flour, cocoa powder and salt. Mix until well combined.
Finally, fold in your desired mix-ins (chopped chocolate, chocolate chunks, chocolate chips or nuts).
Pour into a greased 9×4 bread pan.
Bake at 350° F for 17-23 minutes or until a toothpick comes out with just a few moist crumbs on it.
Allow the brownies to cool in the pan before cutting and enjoying.

What are some variations on small batch brownie recipes?

You can mix up these brownies by adding in different mix-ins (think nuts, white chocolate chips, caramel chips, mint chips) or top with frosting to alter the flavor of these brownies. You can also half the recipe and bake in a 4×4 pan if desired.

How do you store small batch brownies?

Store these brownies for up to 4 days in an airtight container on the counter. You can also freeze in a resealable freezer bag for up to 3 months if you’d like!

Other Recipes You’ll Love

Small Batch of Brownies

Lack self-control but still want a treat? These small batch brownies have you covered with enough chocolatey goodness to crush cravings.

Course Dessert

Cuisine American

Keyword Small batch brownies

Prep Time 10

Cook Time 20

Servings Brownies

Calories 124kcal

Ingredients

1/2 cup salted butter, melted
2/3 cup granulated sugar
1/4 cup brown sugar
2 tsp vanilla extract
1 cup all purpose flour, divided
1 egg
1/3 cup (heaping) dutch processed cocoa powder
1/4 tsp salt
1/2 cup chopped chocolate, chocolate chunks or chocolate chips

Instructions

Preheat your oven to 350° F.
In the microwave, melt the butter in a medium sized microwave safe bowl (about 40 seconds).
Add the granulated sugar and brown sugar to the melted butter, stir to combine.
Once the sugars are added in, microwave the mixture for an additional 1 minute.
Using an electric hand mixer, add in the vanilla extract and 1/2 cup of the flour to the bowl and mix constantly.
Add in the egg and continue mixing until completely combined.
Next, add in the remaining 1/2 cup of flour, cocoa powder and salt. Mix until well combined.
Finally, fold in your desired mix-ins (chopped chocolate, chocolate chunks, chocolate chips or nuts).
Pour into a greased 9×4 bread pan.
Bake at 350° F for 17-23 minutes or until a toothpick comes out with just a few moist crumbs on it.
Allow the brownies to cool in the pan before cutting and enjoying.

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Small Batch Sugar Cookies

admin — Thu, 26 Jan 2023 17:10:46 +0000

I loveee sugar cookies, but sometimes I don’t need a full batch. Whether I just want a few for myself, or to take a couple to a friend, this small batch of sugar cookies is perfect for just that.

Small Batch Sugar Cookies Recipe

This recipe makes just 6 small cookies. If you want a small batch, but not that small, you can double the recipe to get 12 cookies (just be sure to use a full egg if doubling the recipe).

Ingredients for Small Batch Sugar Cookies

Salted Butter (softened) – I always prefer salted butter, but if you only have unsalted just add an extra pinch of salt to the dough. You can also substitute margarine, if needed.
Granulated Sugar – Because this is a sugar cookie, we’ll only use granulated sugar in this recipe.
Egg Yolk – This is such a small batch, so we will only be using the yolk for this recipe. Don’t worry, you don’t have to waste the egg white. You can freeze egg whites for up to 3 months and use it later in a different recipe.
Corn Syrup – The corn syrup in this recipe gives these sugar cookies an extra fudgy texture.
Vanilla – This is my favorite vanilla for baking.
All Purpose Flour
Baking Soda – Baking soda is what helps the cookies spread while baking.
Salt

How to Make a Small Batch of Sugar Cookies

Begin by preheating the oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
In the bowl of a stand mixer, or using an electric hand mixer, cream together the softened butter and sugar until well combined.
Scrape the sides of the bowl with a spatula to ensure all ingredients are in the mixture.
Then add in the egg yolk, corn syrup, vanilla, and continue to mix until combined.
Add the flour, baking soda, salt, and mix until the dough forms.
Divide the dough into 6 equal portions and roll each into a ball, then place on your prepared baking sheet.
Bake in the preheated oven for 7-9 minutes, or until the center of the cookies no longer look wet and glossy.
Allow the cookies to cool completely on the pan.
ENJOY!
Store your cookies in an airtight container at room temperature for up to 3 days.

What happens if you put too much butter in sugar cookies?

If you use too much butter in sugar cookies they will unfortunately turn out greasy. Remember, baking is a science! Each ingredient and ratio is vital, and changing anything will affect the final cookie.

Can I make cut-out cookies with this recipe?

If you want to make a small batch of cut-out sugar cookies, follow this recipe, but increase the flour to 3/4 cup – then they will be perfect!

Recipes Similar to Small Batch Sugar Cookies

Small Batch of Sugar Cookies

This Small Batch Sugar Cookie recipe is perfect for when you just want a few cookies. This recipe makes just 6 sugar cookies.

Course Dessert

Cuisine American

Keyword small batch sugar cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 210kcal

Ingredients

3 tbsp butter
4 tbsp granulated sugar
1 egg yolk
1/2 tbsp corn syrup
1/2 tsp vanilla extract
2/3 cup + 2 tbsp all-purpose flour
1/8 tsp baking soda
1/8 tsp salt

Instructions

Preheat the oven to 350° F (180°C). Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar until well combined.
3 tbsp butter, 4 tbsp granulated sugar
Scrape the sides of the bowl and add in the egg yolk, corn syrup and vanilla. Mix until combined.
1 egg yolk, 1/2 tbsp corn syrup, 1/2 tsp vanilla extract
Add the flour, baking soda and salt, mix until the dough forms.
2/3 cup + 2 tbsp all-purpose flour, 1/8 tsp baking soda, 1/8 tsp salt
Divide the dough into 6 equal sized portions and roll into balls.
Bake at 350°F (180°C) for 7-9 minutes or until the center of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan.
Store in an airtight container for up to 3 days.

Nutrition

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Small Batch Chocolate Chip Cookies

admin — Wed, 28 Dec 2022 22:10:49 +0000

Small batch chocolate chip cookies are perfect to make when (you guessed it) you just want a small batch of cookies! Whether you don’t have enough ingredients for a full batch, don’t want to be tempted with tons of cookies, or simply don’t want leftover cookies, small batch recipes are great for when you just want a few cookies.

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Small Batch Cookies Recipe

What I love about this recipe is that it was specifically created to make just a few cookies at once. You don’t have to worry about halfing a recipe and messing up ratios. Just follow the recipe and you will have the perfect small batch of chocolate chip cookies in no time!

Ingredients for a Small Batch of Chocolate Chip Cookies

Softened Butter – I always prefer salted butter, but you can use margarine if you’re in a pinch and this is all you have in your fridge.
Granulated Sugar
Brown Sugar
Egg Yolk
Vanilla Extract
All Purpose Flour
Baking Soda
Salt
Chocolate Chips – You can use milk chocolate chips, or whatever other kind you prefer. This is also a great recipe to play around with and try other ingredients like M&Ms, a chopped up chocolate bar, etc.

How to Make Small Batch Chocolate Chip Cookies

Begin by preheating the oven to 350°F (117°C) and lining a cookie sheet with parchment paper or a silicone baking mat.
Then, in a small bowl, combine the butter, granulated sugar, and brown sugar until completely combined.
Next, add in the egg yolk and vanilla and continue to mix until combined.
Now add in the dry ingredients (flour, baking soda, and salt) and mix until a dough forms.
Fold in your preferred chocolate until distributed evenly throughout the dough.
Portion your dough into about 6 equal sections and then roll each section into a ball.
Arrange the balls of cookie dough evenly on the prepared cookie sheet.
Place the pan in the oven and bake for about 7-9 minutes or until the cookies flatten, spread, and no longer look glossy in the center.
When you remove the cookies from the oven, allow them to cool directly on the pan for about 10 minutes before transferring to a wire cooling rack.
Now enjoy your small batch chocolate chip cookies!
You can store your cookies in an airtight container at room temperature for up to 3 days.

What is considered a batch of cookies?

A batch of cookies is the amount of cookies a recipe makes at one time. The number of cookies in a batch varies depending on the recipe and cookie size.

Is it cheaper to make or buy chocolate chip cookies?

It can be cheaper to bake your own cookies at home instead of buying them from the store or a bakery. This is because the ingredients for chocolate chip cookies are relatively inexpensive and widely available. In addition, baking your own cookies at home means you know exactly what is in them, and you can adjust the quantity and quality of ingredients based on preference or dietary needs.

What is the serving size for cookies?

Generally, just one cookie is a small serving size and many people will eat more than one cookie. However, the serving size for cookies depends on the specific recipe used and the size of the cookies.

Why are my cookies dry?

If your cookies are dry, you probably overbaked them. Avoid this by taking the cookies out of the oven when the edges are just beginning to turn golden. The center of the cookie will continue to bake outside of the oven while cooling on the hot pan.

Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies are perfect for when you just need a few cookies. This recipe makes approximately 6 cookies!

Course Dessert

Cuisine American

Keyword small batch chocoalte chip cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 167kcal

Ingredients

3 tbsp salted butter
2 tbsp granulated sugar
2 tbsp brown sugar
1 egg yolk
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/4 cup chocolate chips or chopped chocolate

Instructions

Preheat the oven to 350° F (180° C).
In a small bowl, combine the butter, granulated sugar and brown sugar until completely incorporated.
Stir in the egg yolk and vanilla until combined.
Add the flour, baking soda and salt. Mix until your dough forms.
Fold in the chocolate chips.
Portion the dough out into 6 equal sections and roll into balls.
Arrange on a cookie sheet.
Bake at 350° F (180° C) for 7-9 minutes, until the cookies flatten, spread and no longer look glossy in the center.
Allow the cookies to cool on the pan for 10 minutes prior to transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days.

Nutrition

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