Small Batch Chocolate Chip Cookies
User Reviews
5
Small Batch Chocolate Chip Cookies
Description
Small Batch Chocolate Chip Cookies make about 12 cookies using half a stick of butter, a mix of granulated and brown sugars, and one egg yolk for moisture control. The dough includes vanilla extract and a sifted combination of flour, salt, and baking soda for proper rise and tenderness. After mixing, semi-sweet chocolate chips are folded in before dropping the dough by generous spoonfuls on a parchment-lined baking sheet. Baking for about 10 minutes at 375 degrees Fahrenheit yields cookies that are lightly golden at the edges and chewy inside.
The balance of sugars and fats creates a cookie that is not too sweet but rich, with chocolate pockets throughout. The yolk-only addition prevents excess moisture that a whole egg might add, preserving the dough's thickness and resulting texture.
These cookies work well as a small homemade treat or a fresh option when large batches are unnecessary. They store well in airtight containers at room temperature for a few days and the dough can be frozen for future baking.
Using parchment paper ensures easy cleanup and prevents sticking. A cookie scoop helps maintain uniform shape and size for even baking. Slight variations in baking time can be used depending on your preferred cookie softness.
Ingredients
- 1/4 cup butter 1/2 a stick, unsalted
- 1/4 cup sugar granulated white
- 1/4 cup brown sugar packed
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 chocolate chips I use semi-sweet, heaping cup
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and then set aside.
- Add butter, sugars, egg yolk, and vanilla extract to a medium sized mixing bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a separate bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips to the dough and then stir to combine. Drop dough by rounded heaping tablespoons onto prepared baking sheet, about 2-3 inches apart.
- Bake for 10-11 minutes (mine are ready at 10 minutes), then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Line your baking sheet with parchment paper to prevent sticking and burning, plus it simplifies cleaning.
- Use a 2-tablespoon scoop or similar to form uniform cookie sizes so they bake evenly.
- This recipe uses only an egg yolk to maintain proper moisture balance for a small batch; a whole egg would add too much liquid.
- Store baked cookies in an airtight container at room temperature for up to three days.
- You can freeze cookie dough in a freezer-safe container for up to three months; thaw in the refrigerator before baking.
- Fully baked cookies can also be frozen for up to three months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 111mg | 5% |
| Potassium | 29mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 210IU | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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