Indulge in the rich, buttery goodness of small batch chocolate chip cookies. Ideal for those craving a sweet treat without the commitment of a large batch, this recipe yields just enough cookies to satisfy your cravings. With a golden exterior and a gooey chocolate center, these cookies are perfect for sharing or enjoying all on your own. Easy to prepare, they are a delightful addition to any dessert repertoire.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 cup chocolate chips
Servings and Cooking Time
This recipe makes 6-8 cookies, with a preparation time of 10 minutes and a cooking time of 10-12 minutes.
Nutritional Value
Each cookie (approximately 1 cookie) contains around 150 calories, 8g of fat, 20g of carbohydrates, and 2g of protein. This is based on a standard serving size of one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, baking soda, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the vanilla extract and egg yolk to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently with a spatula.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Enjoy your freshly baked small batch chocolate chip cookies!
Alternative Ingredients
You can substitute the all-purpose flour with almond flour for a gluten-free version. Additionally, coconut oil can replace butter for a dairy-free option. Feel free to use dark chocolate chips for a richer flavor.
Serving and Pairings
These cookies pair wonderfully with a glass of cold milk, a warm cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert experience.
Storage and Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag. To reheat, simply place them in a warm oven for a few minutes.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not measuring ingredients accurately may affect texture.
- Baking at the wrong temperature can result in burnt cookies.
- Skipping the chilling step can lead to flat cookies.
- Using expired ingredients can alter the taste.
Helpful Tips
- Use room temperature butter for better mixing.
- Chill the dough for a firmer texture.
- Experiment with different types of chocolate for variety.
- Don’t skip the salt; it enhances the chocolate flavor.
FAQs
Can I double this recipe?
Yes, you can double the ingredients to make a larger batch. Just ensure to properly adjust your baking times.
What can I use instead of an egg yolk?
You can use a flaxseed meal or applesauce as a binding agent in place of the egg yolk.
How do I make these cookies chewier?
To achieve a chewier texture, try using more brown sugar and slightly underbake the cookies.
Can I add nuts to the recipe?
Absolutely! Chopped nuts can be added for extra crunch and flavor.
How should I store unbaked cookie dough?
Unbaked cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Conclusion
These small batch chocolate chip cookies offer the perfect balance of sweet and savory in just a few bites. Quick to prepare and delightful to enjoy, they’re a fantastic solution for a sweet craving. With their chewy texture and rich chocolate flavor, they promise to be a hit whether for solo snacking or sharing with friends.
Small Batch Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, baking soda, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the vanilla extract and egg yolk to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently with a spatula.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Enjoy your freshly baked small batch chocolate chip cookies!
Nutrition
