Posted Feb 02, 2024, Updated Oct 06, 2024 We are well-known for our chocolate chip cookies, and for good reason, they are the best. Well, I took that recipe and modified it to make these small batch chocolate chip cookies. These small batch cookies are just as delicious as a larger batch but use a fraction of the ingredients. They are buttery, perfectly sweet, with crisp edges and chewy centers. And (of course) they are loaded with melty chocolate chips! Use this recipe to make eight perfect chocolate chip cookies today! You won’t regret it! Also – try this small batch brownies recipe!
Small Batch Chocolate Chip Cookies: Ingredients & Substitutions
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour. Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. Salted Butter. Unsalted butter, coconut oil, ghee or vegan butter sticks (like Earth’s Balance) work well. Granulated sugar. I recommend using organic cane sugar or regular white sugar. Light brown sugar. dark brown sugar will impart a more pronounced molasses taste. Egg yolk. you can use egg replacer, or 1 tablespoon heavy cream in place of the yolk if desired. Chocolate chips. use your favorite variety, or use chopped chocolate bars, etc.
How to Make Small Batch Chocolate Chip Cookies
Let’s walk through this recipe step-by-step, and make sure to watch the video. Begin by combining the all-purpose flour, baking soda, baking powder and sea salt in a small bowl, then set it aside. Then, in a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined. Next, add vanilla and egg yolk and beat until light and fluffy. Then, add the dry ingredient mixture and beat well. The dough should easily clump together. Next, stir in chocolate chips by hand. Then, use a 1 ½ to 2 tablespoon cookie scoop to portion the dough, then roll it into balls and place them evenly spaced on the prepared baking sheet. Bake the Small Batch Chocolate Chip Cookies in the preheated oven for 8-9 minutes or until set around the edges and just barely starting to turn light brown top. Do not over-bake, they will look slightly underdone and that is exactly how you want them (see this post for help: chocolate chip cookies). Then, let the Small Batch Chocolate Chip Cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve
I love enjoying these Small Batch Chocolate Chip Cookies slightly warm with a cold glass of milk.
Store
Store baked cookies in an airtight container at room temperature for up to 3 days.
Freeze
If you’d like to freeze these cookies (even though this recipe only makes 8), here’s how. (honestly, if you want to make cookies to freeze I recommend making a full batch of chocolate chip cookies so you have plenty in the freezer, that’s just my two cents).
Freeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake. To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
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