Crispy edges, soft, chewy middles, and only 15 cookies, this recipe for Small Batch Chocolate Chip Cookies is homemade perfection!
Homemade chocolate chip cookies bring back all sorts of childhood memories. A perfect combination of sugar, butter, and chocolate chips. A guilty pleasure. Easy to make, but every recipe seems to make way too many.
This small batch version is great for when you want to make just a plate of cookies. Enough for a small gathering, or when you are craving a taste, Perfect bites of sugary goodness with crispy edges and soft middles, and just the right amount!
What You’ll Need to Make Small Batch Chocolate Chip Cookies
- Butter – we use regular salted butter. The butter needs to be softened, not melted, so that the cookies don’t flatten. Unsalted butter may also be used.
- White Sugar – Pantry staple, white granulated sugar.
- Brown Sugar – light or dark brown sugar can be used, packed.
- Eggs – white or brown, 1 large.
- Vanilla Extract – this ingredient should not be skipped. It adds an awesome flavor to the cookies!
- Flour – white, all purpose, nothing fancy.
- Pantry Staples – baking soda, salt.
- Chocolate Chips – we use semi-sweet or milk chocolate chips but any flavor of chips, nuts, dried fruit (raisins, cranberries) or any combination may be used.
A Note About Softening the Butter
We have found that softened butter (not melted butter) works best in this recipe. We typically leave it out on the counter to soften but if you are in a pinch for time, try this:
- Boil some water in a kettle.
- Get a large glass and pour the boiling water water into the glass. Let it sit for 3-5 minutes.
- Pour the water out and set it the glass upside down over the butter stick on a cutting board.
- Leave for fifteen minutes.
- Remove the glass and the butter will be softened.
Do I really need to chill the cookie dough?
How to Make Small Batch Classic Chocolate Chip Cookies
We all love chocolate chip cookies because they bring back all sorts of childhood memories. This small batch version is great for when you want to make just enough for a small gathering, or when you are craving a taste,
Crispy edges, soft, chewy middles, and only 15 cookies, this recipe for Small Batch Chocolate Chip Cookies is a great way to satisfy the craving with a perfect plate of cookies!
Using a mixer on medium speed, cream together the butter and the sugars.
Add egg and vanilla and mix until the mixture is smooth.
Add baking soda, salt and 1/2 cup of flour. Mix until completely incorporated and then add remaining flour 1/2 cup at a time, scraping the sides of the bowl as necessary until completely blended.
Remove the mixer and using a spatula, stir in the chocolate chips.
Cover and place the dough into the refrigerator to chill for at least 30 minutes.
Preheat the oven to 350 degrees F with the rack in the middle. Line two small baking sheets with silicone baking mats, parchment paper, or lightly grease with cooking spray.
Using a 1 1/2 or a 2 inch cookie scoop, scoop refrigerated dough and place onto the prepared baking sheet, leaving about 2 inches between cookies.
Bake for 10-13 minutes until the cookies are lightly browned on the edges. The centers will still be soft. Allow to cool on the baking sheets.
Serve immediately and store in an airtight container or zip top bag. Enjoy!
Other Sweet SHareables You May Like
Banana Chocolate Chip Mini Muffins – bite sized, easy and delicious!
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Brown Sugar Candy – decadent and rich little bites of crumbly brown sugar heaven.
Candied Party Popcorn – a whole rainbow of color and flavor possibilities!
Seven Layer Magic Bars – Graham cracker, chopped pecans, chocolate, butterscotch and coconut wrapped in sweet and gooey caramel.
Small Batch Chocolate Chip Cookies
Equipment
- Stand mixer or hand mixer
- 1 1/2 or 2 inch cookie scoop
Ingredients
- 1/2 cup butter softened, NOT melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups flour
- 1 cup chocolate chips
Instructions
- Using a mixer on medium speed, cream together the butter and the sugars.
- Add egg and vanilla and mix until the mixture is smooth.
- Add baking soda, salt and 1/2 cup of flour. Mix until completely incorporated and then add remaining flour 1/2 cup at a time, scraping the sides of the bowl as necessary until completely blended.
- Remove the mixer and using a spatula, stir in the chocolate chips.
- Cover and place the dough into the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 350 degrees F with the rack in the middle. Line two small baking sheets with silicone baking mats, parchment paper, or lightly grease with cooking spray.
- Using a 1 1/2 or a 2 inch cookie scoop, scoop refrigerated dough and place onto the prepared baking sheet, leaving about 2 inches between cookies.
- Bake for 10-13 minutes until the cookies are lightly browned on the edges. The centers will still be soft. Allow to cool on the baking sheets.
- Serve immediately and store in an airtight container or zip top bag. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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