These small batch chocolate chip cookies are perfect for when you’re craving a cookie, but don’t want to make a whole batch.
I think that every Monday should just be considered a part of the weekend and we should all have the day off of work. A girl can dream, right? There’s something about Mondays that are just a little sad and depressing. Maybe it’s because the weekend is over and you have five more days until the next one. Since most of us have to work on Monday though, chocolate definitely helps to make it a little more bearable.
Well.. every day should include chocolate. Let’s be real.
While I love just eating chocolate chips straight out of the bag (tell me I’m not the only one), I also love using them to make chocolate chip cookies. The only downfall? There’s two of us in our house and I don’t need three dozen chocolate chip cookies staring at me from the kitchen counter every time I walk by.
So in an attempt to remedy this situation, I set out to make a batch of chocolate chip cookies that wouldn’t kill my waistline if I ate the whole batch. Well, you might not want to eat the whole batch because this recipe does make eight cookies. But if you do happen to eat the whole batch, that’s ok! At least it’s not three dozen, right?
Also, this recipe does call for an additional tablespoon of flour. It may seem strange, but I did try only 1/2 cup of flour in this recipe for simplicity’s sake and the cookies fell a little flat. It’s amazing the difference one little tablespoon of flour can make. So in short, don’t leave it out. You’ll thank me later.
I can promise that these cookies will cure any chocolate craving and you won’t be left with a ton of cookies sitting in the kitchen waiting to be eaten. Unless you’re like me and make a few batches during the week, then that totally defeats the purpose. Quality control purposes, right?
Small Batch Chocolate Chip Cookies
- 1/2 cup + 1 tablespoon all-purpose flour (spooned & leveled)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup light brown sugar lightly packed
- 2 tablespoon granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/3 cup chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silipat mat and set aside.
- In a small bowl using a handheld mixer, mix together the butter, brown sugar, and granulated sugar until smooth. Add in the egg yolk and vanilla and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until fully combined, then fold in the chocolate chips.
- Set dough aside to chill in the freezer for about ten minutes. This will help to keep your cookies from spreading too much.
- Remove dough from the freezer and scoop out rounded balls of dough (about two tablespoons each) onto the baking sheet.
- Bake for 10-12 minutes. Cookies will be slightly underdone, allow to cool for at least ten minutes on baking sheet, then transfer to a wire rack to finish cooling.
Store cooled cookies in an airtight container on the counter for up to one week.
Prep time includes freezing the dough and cooling the cookies on the cookie sheet.