Small Batch Chocolate Chip Cookies
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
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.
Oh my gosh, I just made these and they are phenomenal. I have made many of Karlis cookies but these are perfect for only making a few cookies (mine made 7). I put a piece of chocolate on top, sprinkled with a dash of sea salt when they came out and wow, I’ll be making these again.