Best Small Batch Chocolate Chip Cookie Recipe
This Small Batch Chocolate Chip Cookie Recipe is perfect for smaller families or those moments when you just want a warm, gooey chewy chocolate chip cookie without leftovers tempting you for days.
Servings: 12 cookies
Calories: 209kcal
Ingredients
- 1 cup all-purpose flour
- ⅓ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ teaspoon salt
- ⅓ cup salted butter softened
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup chocolate chunks or chips (plus more for decorating at the end - optional)
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or a slip mat.
- Add the flour, baking soda, baking powder, and salt to a large bowl.
- Using a stand mixer or a hand mixer, cream the butter and sugars together until well combined. Add the egg and vanilla and beat lightly until well incorporated.
- Slowly add the dry ingredients to the creamed mixture and stir until just combined (don’t overmix!).
- Add the chocolate chips or chunks and mix well.
- Roll the cookie dough into small 1.5-inch balls and place them evenly onto the baking sheet. (These will spread slightly while baking so be sure not to overcrowd the pan. I do just 6 at a time on 1 sheet.)
- Bake the cookies for about 8 minutes and remove them from the oven. (Cookies should be just slightly brown.)
- Optional: Immediately after taking the cookies out of the oven, press a few extra chocolate chips into the cookie dough for a nice appearance.
- Allow the cookies to cool on the pan for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- This recipe makes 12 medium-sized cookies. To make a full batch (about 24 cookies), simply double the recipe.
- Be careful not to overbake the cookies. They will still be very soft when you take them out of the oven, but will firm up as they cool. Watch them closely and as soon as they start turning a light golden brown color, remove them from the oven and allow them to cool on the hot pan, then finish cooling on a wire rack. Be patient!
- Freeze unused cookie dough in a ziplock bag. Cookie dough can be baked from frozen by adding just a couple of minutes to the baking time.
- These cookies are medium-sized and I made 6 on a pan. Feel free to make large cookies and cook them four to a pan if desired.
- Store cookies in an airtight container for up to 6 days. Baked cookies or cookie dough will keep in the freezer for 3 months.
Nutrition
Calories: 209kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 177IU | Calcium: 26mg | Iron: 1mg
