Small Batch Chocolate Chip Cookies (classic chewy)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
14 servings
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Calories
125 kcal
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Course
Dessert
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Cuisine
International
Small Batch Chocolate Chip Cookies (classic chewy)
Description
Small Batch Chocolate Chip Cookies are made by creaming butter with brown sugar to a light and fluffy consistency, then incorporating an egg and vanilla for flavor and richness. The dry ingredients—flour, baking soda, and salt—are mixed separately and gently folded in to avoid toughening the dough. Chocolate chips are added last to ensure equal distribution.
The dough is portioned into 2 tablespoon balls flattened slightly and spaced with gaps on a parchment-lined baking sheet. Baking at 350°F for about 10 minutes allows the cookies to develop golden edges while maintaining a chewy, slightly soft center. Letting them rest on the baking sheet before cooling completely prevents breaking.
These cookies work well as a small homemade treat or snack. The recipe adapts for gluten-free and dairy-free needs by substituting flours and butters, with notes on how sugar substitutes can slightly affect chewiness. Removing cookies when they still jiggle slightly ensures gooey centers once cooled.
Ingredients
Dry
- 1.25 cup all-purpose flour GF if needed, 150g
- 1/2 tsp baking soda
- 1/4 tsp salt omit if using salted butter
Wet
- 4 Tbsp butter room temp, 56g
- 1/2 cup brown sugar packed, 96g assumed
- 1 egg large
- 1 tsp vanilla extract
- 1/2 cup chocolate chips 80g
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Whisk together the flour, baking soda and salt together in a bowl and set aside.
- Cream the butter and sugar in the mixing bowl of a stand mixer secured with the paddle attachment (or in a large bowl with a hand mixer). Beat on medium-high speed for 2 minutes or until light and fluffy. Add the egg and vanilla to the butter mixture and beat until just mixed in.
- Then add the dry ingredients and mix until they are just incorporated (try not to overmix). Add the chocolate chips and mix one more time.
- Take about 2 Tbsp of the dough and roll into a ball with your hands. Place the cookie dough balls at least 2 inches apart on the baking sheet then flatten then.
- Bake for 10 minutes or until golden brown along the edges. Let sit for 5 minutes on the pan then immediately transfer to a wire rack to finishing cooling.
Notes
- For gluten-free, use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur's for best texture.
- To make dairy-free, substitute dairy-free butter and chocolate chips accordingly.
- Avoid overbaking by removing cookies when edges are golden but centers still jiggle slightly to keep them chewy.
- Real brown sugar helps produce the softest, chewiest texture; substitutes may result in drier cookies.
- If using sugar substitutes, warm cookies before serving to soften them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 125kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2.9g | 15% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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