Small Batch Chocolate Chip Cookies
Small Batch Chocolate Chip Cookies are our family's favorite treat when we want something sweet and chocolatey. This version makes 6 perfectly sized cookies that are loaded with rich chocolate chips in a toffee-flavored cookie that is crisp around the edges and soft in the center.
Servings: 6 cookies
Calories: 261kcal
Ingredients
- ¼ cup salted butter, cut into cubes
- ¼ cup brown sugar
- 3 Tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup + 2 Tablespoons all-purpose flour scooped and leveled (91g)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar in a large bowl using a stand mixer or hand mixer for 2-3 minutes until creamy and light. Add egg yolk and vanilla extract, scraping the bottom and sides of the bowl and mixing well.
- Stir in the flour, baking powder, baking soda, and salt just until combined. Add chocolate chips and mix just until dispersed throughout the cookie dough.
- Divide the dough into 6 even balls, then space them a few inches apart on the baking sheet. Bake for 8-10 minutes until just beginning to turn golden brown around the edges. Do not overbake. Cool for 10 minutes on the pan before transferring to a wire rack to cool completely.
Notes
- Storage: If you don't eat all six cookies right away, the rest will keep in an airtight container for 3-5 days on the counter and still taste fresh, especially if you warm them in the microwave for 10 seconds before enjoying.
- Freezing: The cookies also freeze well, both before and after baking. To bake from frozen, simply add an additional minute or two to the bake time. If already baked, simply thaw at room temperature or warm in the microwave.
- Walnut Chocolate Chip: Probably the second most popular choice in our household after the classic CCC.
- Chocolate Toffee Pretzel: Some broken up pretzels and chopped Heath bars or toffee bits are an amazing combination with chocolate chips.
- Caramel Pretzel: Pretty much the same as above except with gooey caramel. I like the larger soft Kraft caramels over the caramel bits, but either works.
- M&M: A childhood favorite that never goes out of style!
- Stuffed Cookies: It's all the rage to squish cookie dough around Oreos or a dollop of Nutella or cookie butter these days. Try it!
- White Chocolate Macadamia Nut: Another classic cookie flavor using white chocolate chips and buttery macadamia nuts.
- Chocolate Chunk: Skip the chocolate chips and chop up a bar of your favorite chocolate instead for bigger puddles of chocolate in the cookies.
- Andes Mint: We keep a bag of Andes Mint Creme de Menthe bits in the pantry at all times to make delicious mint desserts, but chopped up Andes mints will work just as well.
- Almond Joy: Use milk chocolate chips with sweetened shredded coconut and chopped almonds.
- Weights: My dough weighed 397g which is 66g per cookie for 6 cookies or about 100g per cookie for 4 cookies.
Nutrition
Calories: 261kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 227mg | Potassium: 115mg | Fiber: 1g | Sugar: 20g | Vitamin A: 287IU | Calcium: 35mg | Iron: 2mg