Small Batch Chocolate Chip Cookies
User Reviews
4.8
Small Batch Chocolate Chip Cookies
Description
Get the Recipe: Small Batch Chocolate Chip Cookies uses cold butter beaten with sugars to ensure the dough does not spread too much during baking. The batter incorporates an egg, vanilla extract, flour, baking soda, and a pinch of salt to develop a classic cookie base. Folding in chocolate chips adds sweet pockets of melted chocolate throughout. Baked at 400°F for about 10-12 minutes, these cookies become lightly golden on the edges while remaining soft inside.
The cold butter and careful mixing keep the texture slightly cakey rather than flat and crisp. After baking, cooling on the pan allows the cookies to firm up gently before transferring to a rack, helping maintain their shape and tenderness.
Store the cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage. They are flexible for using either gluten-free or all-purpose flour and can be paired with milk or coffee.
Ingredients
- 8 tbsp butter cut into small cubes, cold
- ¼ cup granulated sugar
- ½ cup light brown sugar tightly packed
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups flour gluten free 1 to 1 flour or all purpose
- ½ tsp baking soda
- pinch salt if desired, sea salt
- ¾ cup chocolate chips
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, beat cubes of cold butter with white sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Then, add in egg and vanilla extract. Stir to combine.
- Add in flour, baking soda and sea salt. Stir until a thick dough is formed.
- Fold in chocolate chips.
- Scoop dough into 7 or 8 equal sized balls. Place at least 3 inches apart on lined pan.
- Bake for 10 to 12 minutes or until cookie edges are lightly golden and the middles are just set.
- Remove from oven. Allow cookies to cool on pan for 10 minutes. Finally, carefully transfer them to a cooling rack to finish cooling.
Notes
- Use cold butter cut into small cubes to prevent excessive spreading during baking.
- Beat butter and sugars thoroughly until no clumps remain for even texture.
- Choose either gluten-free 1:1 flour or all-purpose flour based on preference.
- Do not overbake; remove when edges are lightly golden and centers are just set.
- Store in an airtight container at room temperature for up to 4 days or freeze for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 175mg | 7% |
| Potassium | 49mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 365IU | 7% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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