5 from 70 votes
Small Batch Chocolate Chip Cookies
These small batch chocolate chip cookies yield a modest dozen of chewy and slightly crispy treats, ideal when you want just a few fresh cookies without leftovers. The dough balances butter and sugars with a single egg yolk, producing a rich texture that holds semi-sweet chocolate chips well. Baking at 375°F allows the cookies to develop soft centers with slightly golden edges. They are simple to prepare and appropriate for occasions needing a quick sweet bite.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
8
Calories:
144 kcal
Course:
Dessert
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 144
% 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.