Small Batch Chocolate Chip Cookie
This Small Batch Chocolate Chip Cookie Recipe is perfect for quick cravings or small gatherings. Soft, chewy, and loaded with chocolate chips, these cookies are easy to make and require just a few simple ingredients. Customize with your favorite mix-ins for a delightful treat in under 30 minutes!
Ingredients
- 2 tablespoons unsalted butter softened
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar packed
- 1/4 teaspoon vanilla extract
- 1 egg yolk
- 1/4 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup semi-sweet chocolate chips
Instructions
Instructions
1.Prepare the Wet Ingredients:
- - In a small mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
- - Add the egg yolk and vanilla extract, mixing until smooth and well combined.
2.Incorporate the Dry Ingredients:
- - In another bowl, whisk together the flour, baking soda, and salt.
- - Gradually add the dry mixture to the wet ingredients, stirring gently to combine. Avoid overmixing.
- - Fold in the chocolate chips and any desired mix-ins (e.g., nuts or shredded coconut).
3.Shape and Bake:
- - Roll the dough into six evenly sized balls and place them on a parchment-lined baking sheet, spaced apart.
- - Preheat your oven to 350°F (175°C) and bake for 8–10 minutes, or until the edges are golden brown but the centers remain soft.
4.Cool and Serve:
- - Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
- - Serve fresh or store in an airtight container for up to three days.
- Enjoy your small batch chocolate chip cookies—perfect for satisfying a quick craving or sharing with someone special! Let me know if you’d like more variations or baking tips!
Notes
- Softened Butter: Ensure the butter is at room temperature to create a smooth and creamy base. Cold butter will not mix properly, and melted butter can make the dough too runny.
- Egg Yolk Only: This recipe uses just the yolk to maintain the small batch size while keeping the cookies soft and rich.
- Mix-Ins: Feel free to get creative! Add chopped nuts, white chocolate chips, shredded coconut, or even a pinch of cinnamon to customize the flavor.
- Chilling the Dough: For thicker, chewier cookies, chill the dough in the refrigerator for 15–20 minutes before baking.
- Baking Time: Keep an eye on your cookies in the oven. Slightly underbaking ensures a soft and chewy center.
- Storage: Store cookies in an airtight container at room temperature for up to three days. For longer storage, freeze baked cookies or unbaked dough balls.