Small Batch Chocolate Chip Cookies
These small batch chocolate chip cookies are soft, chewy, and so easy to make! They're perfect for when you have a cookie craving but don't need to bake up a whole batch. This recipe makes 6-7 perfect chocolate chip cookies with no chill time or any special equipment!
Equipment
- 1 2 ounce cookie scoop
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Ingredients
- 57 grams unsalted butter melted and cooled
- 40 grams granulated sugar
- 50 grams brown sugar light or dark
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 83 grams all purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 85 grams chocolate chips
Instructions
- First, preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper and set aside.
- Whisk melted unsalted butter, granulated sugar, and brown sugar together in a large bowl until well combined.57 grams unsalted butter, 40 grams granulated sugar, 50 grams brown sugar
- Add the egg yolk and vanilla. Whisk vigorously until the texture is like a paste.1 egg yolk, 2 teaspoon vanilla extract
- Gently fold the flour, baking soda, and salt into the wet ingredients until there are a few dry patches of flour remaining.83 grams all purpose flour, ¼ teaspoon baking soda, ½ teaspoon salt
- Fold in the chocolate chips until the dry streaks of flour disappear.85 grams chocolate chips
- Scoop cookie dough balls onto the lined cookie sheet with a 1.5-ounce cookie scoop. Bake for 9-11 minutes or until the edges are set but the middles are gooey and slightly underdone.
- Remove the cookies from the oven and let cool on the hot pan for 5-10 minutes. Transfer to a wire cooling rack, cool completely, and enjoy!
Video
Notes
Weigh the flour in grams with a kitchen scale for the best results.
Stop mixing the dough when the dry streaks of flour disappear. Overmixed dough creates tough, dense cookies.
Underbake the cookies slightly because they continue baking on the hot pan after they come out of the oven.
Storage: Store in an airtight container at room temperature for up to 4 days.
Freezing: Place completely cool, baked cookies in an airtight container or freezer bag. Freeze for up to 3 months. Thaw on the counter for a couple hours or in the refrigerator overnight before eating.
To freeze cookie dough, scoop the dough on a baking sheet and freeze for 2 hours until frozen solid. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the total bake time.
Nutrition
Serving: 1cookieCalories: 260.1kcalCarbohydrates: 34.8gProtein: 2gFat: 12.7gSaturated Fat: 7.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.4gTrans Fat: 0.3gCholesterol: 52.8mgSodium: 244.7mgPotassium: 74.1mgFiber: 0.4gSugar: 23.1gVitamin A: 280.7IUCalcium: 25.6mgIron: 0.8mg
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