Small Batch Chocolate Chip Cookies
Enjoy the delightful experience of baking a small batch of chocolate chip cookies that are soft, chewy, and perfectly indulgent. This recipe is perfect for satisfying your cravings without the temptation of a large batch.
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, melted Use room temperature butter for best results.
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 each egg yolk
Add-ins
- 1/2 cup chocolate chips Use semi-sweet, dark, or milk chocolate chips as preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
- In another bowl, mix the melted unsalted butter, brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the egg yolk to the wet mixture and mix until uniform.
Baking
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes until edges are golden brown and centers are slightly soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
To store cookies, keep them in an airtight container at room temperature. They can also be frozen for up to three months.