Small Batch Chocolate Chip Cookies are the perfect way to enjoy crispy, chewy cookies without the fuss of making a huge batch. This recipe makes 10-12 cookies and is perfect for an unexpected chocolate chip cookie craving. Make to enjoy immediately or freeze for future cravings!
Prepare baking sheet - Line a baking sheet with parchment paper and set aside.
Cream butter and sugar - In a mixing bowl or the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and egg one at a time.
6 tablespoon butter, ¼ cup granulated sugar, ¼ cup light or dark brown sugar, ⅔ teaspoon vanilla extract, 1 egg yolk
Mix dry ingredients - Mix in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips.
¾ cup all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ⅔ cup chocolate chips
Scoop - Use a cookie scoop or spoon to scoop and form 1 ¼ inch dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and freeze for 10 minutes.
Prepare oven - Preheat the oven to 375°F.
Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
Remove and cool - Remove the cookies from the oven and sprinkle a small pinch of flaky sea salt on each one if desired. This adds a yummy sweet and salty flavor. Allow them to cool until they are set. Repeat the process with the remaining cookie dough.
flaky sea salt
Video
Notes
Storage
Store cookies in an air-tight container and keep in a cool, dry place for up to 7 days. You can also freeze the cookies for up to 1 month. To freeze, let the baked cookies reach room temperature then place them in a storage bag, press out the air, and seal them. When you are ready to enjoy the cookies, thaw them in the fridge or on the counter. To warm, heat them at 300°F on a baking sheet for 2 to 3 minutes or microwave them briefly.
Make your cookies the same size to ensure they have the same texture. If you make all of the cookies larger or smaller, be sure to adjust the bake time.
Don't over-mix ingredients or the cookies will be tough and have an uneven texture.
Bake on the middle rack for even cooking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven then rotate halfway through baking to ensure the cookies bake evenly.
Cool down the cookies before storing to ensure the cookies don't get soggy and maintain their texture.