This Small Batch Chocolate Chip Cookies Recipe allows you to enjoy a quick homemade treat of only one dozen cookies in less than an hour.
- What makes a cakey cookie?
- How many cookies does this recipe make?
These aren’t unusual as far as cookies go. You’ll find all the usual ingredients. My goal was to make the perfect chewy chocolate chip cookie and not have several dozen. Just one dozen cookies seemed like a great idea for a small household like ours.
You will start with flour, salt and baking soda. Then, in a separate bowl, mix together the room temperature butter, both sugars, vanilla and egg.
What Size Chocolate Chips?
I’ve used mini chocolate chips because I love them in chocolate chip cookies. The chocolate taste is throughout the cookie instead of having a bit of cookie and a bit of chocolate. The texture seems different. You know what I mean? Of course, you can use regular size chocolate chips, if you prefer.
Semi-sweet chocolate chips are always my go-to for cookies too. This is sometimes also called dark chocolate. I think milk chocolate chips would be fine, if that’s what you have. I’ve just never tried it.
You could also use a chocolate bar and loosely break it into chocolate chunks, giving each cookie a gourmet bakery look.
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You Only Use One Egg?
There’s only one large egg in this recipe. I tried it several different ways: two egg whites, two eggs whites and one egg yolk, etc. In the end, just one large, whole egg worked best.
When trying to reduce this recipe down to only 6 cookies, I had a problem with the egg. I tried one yolk, one white and then I tried one whole egg for the 6 cookies, just to check. I ended up with cakey cookies. They were good. Just not what I wanted.
Unfortunately, I think reducing this recipe down even more will mean buying small eggs at the store. I’ve never done that before but I plan on trying it in the future.
We usually buy 36 eggs at a time and that’s a lot of eggs already, but I think it needs to be done. If I can get this down to just one cookie sheet of cookies, that would be even better.
What Makes A Cakey Cookie?
From my experiments with this recipe, if you add too much egg, you get a puffy, cakey cookie. The cookie is almost like a muffin top. I’ve got nothing at all against cake or muffins, not even the tops.
I prefer chewy, almost gooey cookies so I’ve cut down to only one egg. I want a chocolate chip cookie that sort of folds over instead of breaking clean in half with a little snap.
What Makes A Thin Crispy Cookie?
I’ve found that equal parts of sugar (or even more granulated sugar than brown sugar) and not chilling the dough will give you a thin, crispy cookie. For this recipe, I’ve instead used double the brown sugar over the granulated sugar and I’ve chilled the dough 30 minutes. This makes all the difference in the world for me and my cookie favorites.
This is the same reason as the thin, crispy cookie. The butter is too warm and soft. It doesn’t hold up to the shock of the hot oven. They spread out too quickly. You can put the cookie dough in the refrigerator for only 30 minutes to get a more chewy cookie.
Does Your Cookie Get Hard As It Cools?
This is a sure sign that you’ve overbaked the cookie. Make sure that they’re just starting to turn golden around the edges and still light in the center.
If you consistently have a problem with your cookies overbaking, it’s possible that either your oven is off temperature or your cookie pan or baking sheet is too thin. You might try a silicone mat inside the pan instead of parchment paper to help protect it better.
How Many Cookies Does This Recipe Make?
This is a small batch chocolate chip cookie recipe and it makes one dozen cookies. They are a generous size, about 2 ⅓ to 3″ across. If you prefer small cookies, you can get about two dozen.
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For more information, be sure to check the recipe details in the attached 24Bite® post.
- Hand mixer
- Baking Sheets
- Parchment Paper
- 1 ¼ cups All Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- 4 tablespoons Unsalted Butter, ½ stick, softened
- ½ cup Light Brown Sugar
- ¼ cup Granulated Sugar
- 1 large Egg, mixed with fork
- ½ teaspoon Vanilla Extract
- ½ cup Chocolate Chips, size mini preferred
- Whisk together flour, salt and baking soda in small bowl until well combined. Set aside.
- With hand mixer, cream butter, brown sugar and granulated sugar in medium mixing bowl until creamy. Add egg and mix well. Mix in vanilla extract.
- Gradually add flour mixture, about ½ cup at a time, mixing well after each addition.
- On low speed, stir in mini chocolate chips until just mixed.
- Cover in airtight container or plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350℉ in the last 10 minutes of chilling the dough.
- With 1.5" cookie scoop (or about 1 ½ tablespoon or so per cookie), drop on parchment paper lined cookie sheet, about 2 inches apart. No need to roll into a circle or flatten.
- Place cookies in preheated oven for 11-13 minutes. Cookies will start to get golden around the edges but will still be light in the middle. Do not overbake.
- Remove pan from oven and allow to cool about 5 minutes to set the cookies a little. Remove cookies to wire rack and allow to cool completely before storing.
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