Go from craving to indulging in less than 30 minutes. These homemade small batch chocolate chip cookies are simple, sweet, chewy and delicious. Combine semi-sweet chocolate chips with real milk chocolate chips to your liking.
Course Dessert
Cuisine American
Keyword recipe for small batch chocolate chip cookies, small batch chocolate chip cookies, small batch chocolate chip cookies recipe, small-batch chocolate chip cookie recipe
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Equipment
Small bowl or saucepan to melt butter
Baking sheet
Parchment paper or silicone baking mat to line pan
Medium bowl for dry ingredients
Mixing bowl for wet ingredients
Measuring cups and measuring spoons
Spoon for mixing
Cookie dough scoop (optional)
Ingredients
¼cupunsalted butter - melted and slightly cooled
⅔cupall purpose flour or one-to-one gluten free flour
¼teaspoonbaking soda
⅛teaspoonsaltomit if you use salted butter
2tablespoonsgranulated sugarwhite sugar
⅓cupbrown sugar
½teaspoonpure vanilla extract
1egg yolk from large egg
⅓ - ½cupchocolate chips or mix of semi-sweet and milk chocolate
Instructions
Melt butter in microwave or in small saucepan on stovetop; set aside to cool.
Preheat oven to 350ºF.
Line baking sheet with parchment paper or silicone baking mat.
In a medium bowl, combine flour, baking soda, and salt.
In a large mixing bowl, cream together the cooled butter, granulated sugar, and brown sugar. Add the egg yolk and pure vanilla extract. Whisk well so the ingredients are combined.
Slowly add the flour mixture to the butter and sugar mixture. Combine until mixed (by hand) but don't over-mix. Gently fold in the chocolate chips.
Optional: If you have 15 minutes to wait, you can cover the dough in the bowl and chill it in the freezer. This step isn't necessary for small batch cookies but will help fats solidify.
Use a dough scooper or spoon out an overflowing teaspoon of dough. Roll into a ball with your hands, and place the prepared baking sheet. Leave room between each for air to circulate.
Bake for 9 - 12 minutes. Check them around 9 minutes to check for doneness; the edges should be golden brown.
Take out of the oven, and leave on cookie sheet on the stovetop. They will finish baking.
After about five minutes, place each cookie on a cooling rack.
Notes
Melt the butter first so it has time to cool off before adding it to the recipe.
Mix the ingredients until they are combined but don't over-mix. Use a spoon to mix by hand; don't use an electric mixer.
To make them less sweet, use a mix of semi-sweet and milk chocolate chips.
Optional: Cover and freeze the dough for 15 minutes or set it in the fridge for 30 minutes to help cookies hold their shape. This is not necessary if you don't have time.