Small Batch Chocolate Chip Cookies
You'll love this recipe for Small Batch Chocolate Chip Cookies! My recipe is adapted from the iconic Nestle Toll House Chocolate Chip Cookie recipe. It's truly one of the best chocolate chip cookie recipes around--soft, chewy, buttery, and packed with chocolate. This recipe makes a smaller quantity--a perfect eight cookies. Great for singles, couples, and small households. Enjoy!
Servings: 8 cookies
Calories: 184kcal
Ingredients
- ½ cup + 1 tablespoon all-purpose flour (2.8 ounces)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons unsalted butter (softened at room temp) (1/2 a stick)
- 3 tablespoons granulated sugar 1.4 ounces
- 3 tablespoons light brown sugar, packed 1.4 ounces
- ¼ teaspoon vanilla extract
- 2 tablespoons whisked egg (about ½ an egg)
- ½ cup semi-sweet chocolate chips 3 ounces
Instructions
- Preheat oven to 350℉. Line one large baking sheet (or two small baking sheets) with parchment paper and set aside.
- Mix together flour, baking soda, and salt in a small bowl and set aside.
- Cream together the butter, granulated sugar, brown sugar and vanilla extract in a medium bowl with a fork until smooth and creamy. Add whisked egg and mix to combine until smooth.
- Sprinkle mixture with dry ingredients and mix until smooth. Use a fork or sturdy spoon. Add chocolate chips and mix in. Dough will be soft and sticky. Consider baking a test cookie to check spread. Add 1-2 more tablespoons of flour (do your best not to overmix, as it's not ideal to add more flour after the initial mix) OR chill dough for 30-60 minutes if you wish to reduce spread. Divide dough into 8 cookies and bake for 10-11 minutes (one sheet at a time, rotating halfway through) until the edges are golden brown and centers are slightly underdone.
Notes
Want more cookies? If you want more cookies, simply use Toll House's original recipe. I've adjusted this recipe to be a scaled down version of the full batch, so if you want the full batch you'll get the best results from using the original recipe rather than trying to double or triple my modified version.
Amount of cookies: If you divide the dough into 8 cookies, each cookie will weigh about 1.5 ounces. You could also split the dough into 10-12 cookies if preferred. Bake cookies 1-2 minutes less as needed.
Reduce spread: If you prefer cookies that don't spread as much, add an additional 1-2 tablespoons of flour to the recipe.
Make ahead: A lot of bakers rave about "aged" cookie dough (dough that has chilled in the fridge for something like 12-36 hours), but I prefer these cookies when baked from the freshly mixed dough. Chill dough for 30-60 minutes if needed, but again, I do try to bake these right away!
Baked cookies keep well and can be stored at room temperature in an air-tight container for up to five days. Baked and cooled cookies may also be frozen if desired.
Nutrition
Calories: 184kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 115mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 201IU | Calcium: 16mg | Iron: 1mg