Easy Small Batch Chocolate Chip Cookies are the perfect cookie recipe when you don’t need a large batch of cookies!
I absolutely love Chocolate Chip Cookies! I don’t need the super fancy cookies, I like the basic yet satisfying classic cookie recipes. Who else can relate? However, sometimes you just want a couple of cookies instead of making a huge batch or just 2 or 3 to satisfy that craving, ya know? I mean sure, you can freeze the dough but it’s just easier to make just a few cookies. If you’re like me, then this is the perfect Small Batch Chocolate Chip Recipe for you!
CAN I FREEZE THE COOKIE DOUGH?
You sure can! I would recommend forming the dough into balls and freezing them solid on a cookie sheet. Then you can freeze them in an airtight container or freezer bag for up to two months. You can place the frozen cookie balls directly onto a lined sheet pan and bake, adding a few minutes to the bake time.You can also let the dough come to room temperature prior to baking.
WHAT MAKES COOKIES CHEWY?
It’s all in the ingredients and ratios you use! This small batch chocolate chip cookies recipe is made with brown sugar and granulated sugar. Brown sugar adds moisture and give us that chewy gooeyness that is just perfect!
Finally, to make sure they stay chewy well after they’re cooled, we’ll undercook this small batch of chocolate chip cookies just a bit. To be completely baked, these cookies need about 12 minutes in the oven, but if you really want a gooey interior, cut it down to 10- 11ish minutes.
- Make sure you chill the dough! This is a very important step, the dough will need time to chill, it also gives the flavors and textures time to come together.
- Please make sure you are measuring properly. I recommend spooning your ingredients in the measuring cups and leveling them off with the back of a butter knife, especially the flour.
- Let your cookies cool! I know it will be super hard but totally worth it in order to get that soft chewy center and crispy edge.
- These cookies taste best 1-2 days after being made. They do last up to a week in an airtight container and kept at room temperature. However, be sure to wait until cookies are completely cooled before adding them to the container.
Questions about these Small Batch Chocolate Chip Cookies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Small Batch Chocolate Chip Cookies
- ¼ Cup Butter, Room Temperature (Or 4 Tablespoons)
- ¼ Cup Light Brown Sugar
- 2 Tablespoons Granulated Sugar
- 1 Egg Yolk, Room Temperature
- 1 Teaspoon Vanilla Extract
- ½ Cup+ 1 Tablespoon All Purpose Flour
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Chocolate Chips
- Preheat the oven to 350° F.
- Whisk the dry ingredients- all purpose flour, baking soda, salt in a medium bowl and set aside.
- In a stand mixer using the paddle attachment (or a bowl with a hand mixer), beat the butter for about 3-5 minutes, until light and fluffy.
- Add the granulated sugar and brown sugar, and vanilla extract. Continue mixing for another 2ish minutes, scraping down the sides of the bowl.
- Add in the egg yolk. Mix until combined.
- Add the dry ingredients to the mixer a little at a time and mix together until fully incorporated, about 30 seconds. Fold the chocolate chips in the cookie dough.
- Chill the dough for about 30 minutes or overnight.
- Scoop cookie dough onto a parchment paper-lined sheet tray with a standard cookie scoop. (See notes)
- Bake for about 10-12 minutes, then allow to finish baking on the hot cookie sheet for about 2ish minutes.
- Top with extra chocolate chips and toffee pieces while the cookies are still warm.Transfer to a wired rack. Enjoy!