Can I Double This Small Batch Recipe?

Absolutely! If you want to make a larger batch, simply double all the ingredients in the recipe. However, be mindful of your mixing bowl size and ensure your oven can handle the increased number of cookies on your baking sheets. Doubling the recipe may slightly affect baking time, so keep a close eye on the cookies as they bake.

How Should I Store Leftover Cookies?

To keep your small batch chocolate chip cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, refrigerate them for up to a week. Warm them briefly in the microwave or oven before serving for that fresh-out-of-the-oven experience

Can I Freeze the Dough for Later Use?

Yes! Freezing cookie dough is a great way to have freshly baked cookies anytime. Scoop the dough into portions, place them on a baking sheet, and freeze until firm. Then, transfer the dough balls to a freezer-safe bag or container. They’ll keep for up to 3 months. When ready to bake, no need to thaw—just add a minute or two to the baking time.

What Type of Chocolate Chips Work Best?

The best chocolate chips depend on your taste preference. Semisweet chips are the most traditional, offering a perfect balance of sweetness and richness. Dark chocolate chips provide a bolder flavor, while milk chocolate chips create a creamier, sweeter bite. For something unique, mix multiple types or use chocolate chunks for a rustic look.

How Do I Make These Cookies More Chewy or Crispy?

To make cookies chewier, use more brown sugar than granulated sugar, as the molasses in brown sugar adds moisture. For crispy cookies, flatten the dough slightly before baking and let them bake a bit longer until the edges are golden. Adjust these variables to suit your texture preference!

Small Batch Chocolate Chip Cookies: The Perfect Recipe for Beginners

Description

Imagine a warm, gooey chocolate chip cookie melting in your mouth, fresh from the oven. Small batch chocolate chip cookies are perfect for those who want a quick, homemade treat without leftovers. Designed to yield 8-12 cookies, these recipes are easy, customizable, and perfect for bakers of all levels.

Ingredients

- All-Purpose Flour: 1/2 cup + 2 tablespoons

- Unsalted Butter (softened): 1/4 cup (4 tablespoons)

- Granulated Sugar: 2 tablespoons

- Brown Sugar (light or dark): 2 tablespoons

- Egg Yolk: 1 large

- Pure Vanilla Extract: 1/2 teaspoon

- Baking Soda: 1/8 teaspoon

- Salt: 1/8 teaspoon

- Semisweet Chocolate Chips: 1/3 cup

Instructions

Step-by-Step Instructions

Preheat Oven
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients
Cream butter, granulated sugar, and brown sugar until smooth. Add egg yolk and vanilla extract, mixing until combined.
Incorporate Dry Ingredients
Sift in flour, baking soda, and salt. Fold gently to combine, then stir in chocolate chips.
Portion Dough
Scoop dough into 1.5-tablespoon balls, placing them 2 inches apart on the baking sheet. Press extra chocolate chips on top for decoration.
Bake
Bake for 10-12 minutes until edges are golden and centers appear slightly underbaked.
Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For Chewier Cookies: Use more brown sugar than granulated sugar.
For Crispier Cookies: Flatten the dough slightly and bake longer.
Add-Ins: Try chopped nuts, dried fruits, or different chocolate types.
Dietary Adjustments: Use gluten-free flour or vegan substitutes (e.g., flaxseed egg and plant-based butter).

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Breakfast
Cuisine: American