Small Batch Classic Chocolate Chip Cookies

The perfect throwback to the homemade cookies like Mom used to make, this recipe for classic Chocolate Chip Cookies makes the perfect Baker’s Dozen using no-frill pantry ingredients!

When I was a kid, my Mom didn’t usually make cookies. If she did, it was a very big deal, there was a very good reason, and we were probably not going to be allowed to eat them. In my memories, homemade cookies were a treat made especially for us by my Auntie. Perfect bites of sugary goodness with crispy edges and soft middles… YUM! This recipe reminds me of those. Made with love, this small batch recipe is my go-to recipe for childhood comfort food.

How to Make Small Batch Classic Chocolate Chip Cookies

Ahhhh cookies. I love them. For a day. And then I don’t want them around anymore. My kids either eat them all the first day or leave them on the counter for a week. What’s a Mom to do? Make less. Yes, this is my solution for all of the deliciousness, none of the leftovers. If I am making them for a function or to take to someone else’s house I would totally make four dozen, but for my house, I just want a few. So I started reducing a favorite, easy and basic recipe a little more each time I made it and now this recipe makes just one sheet pan, a Baker’s Dozen, and that is perfect for this house.

Using a mixer on medium speed, cream the softened butter together with the sugars. It is important that the butter isn’t softened all the way to room temperature. Slightly softened is perfect. The mixer will do all the work!

Beat in the egg and the vanilla until the mixture is smooth.

Add the baking soda and salt and the first 1/2 cup of flour, stir just until incorporated.

Add the remaining flour 1/2 cup at a time, scraping the sides of the bowl as necessary until all the flour is incorporated.

Stir in the chocolate chips. If you would rather do nuts or fruit or all of the above that is fine too. Add one cup of something you would like in your cookies at this point in time.

Refrigerate the dough for at least 30 minutes. Yes, you could skip this step but you don’t want to. I promise, it’s worth the wait. There’s a science to cookie making and this is one little thing that makes a big difference!

Preheat the oven to 350 degrees F with the rack in the middle of the oven. Lightly grease a baking sheet or line a baking sheet with a silicone baking mat. Using a tablespoon or a cookie scoop, divide refrigerated dough into equal portions, spread evenly on the baking sheet, about 2 inches apart.

Bake for 10-13 minutes until lightly browned on the edges (will still have soft centers). Cool the cookies for 15 minutes before serving. Store in an airtight container. Enjoy!

Ingredients and Variations

MIXER – I use a Kitchenaid stand mixer that was a wedding gift almost 20 years ago. I love it, her name is Martha. There is no need for a stand mixer to cream the butter though – a hand mixer works just as well!

BUTTER – I use regular salted butter, there is not any need to specifically use unsalted butter but if that is all you have, it can be substituted evenly.

FLOUR – I use all purpose flour for these cookies but you can substitute the same volume of whole wheat flour if you prefer.

CHOCOLATE CHIPS – I use milk chocolate chips routinely for this recipe but any kind of chips, nuts, dried fruit (raisins, cranberries) or any combination of any of them would work.

Do I really need to chill the cookie dough?

Other Sweet Bites 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 heaven.

Pizookie – warm, melty goodness!

Cinnamon Toasted Almonds – just like the ones at the fair… but not $10!

Get the Printable Recipe Here

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