Small Batch Chocolate Chip Cookies recipe
Enjoy making and eating our Small Batch Chocolate Chip Cookies recipe at home. Chewy centers, crispy edges, and loaded with chocolate goodness! You don’t want to miss this!
Equipment
- Whisk
- Spatula
Ingredients
- 1/2 cup melted butter
- 1/2 cup white sugar
- 1/2 cup brown light sugar
- 1 egg
- 1/2 cup chocolate chips
- 1/2 cup chocolate chunks
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare a baking tray with parchment paper or lightly grease it.
- In a large bowl, mix the melted butter with the white sugar and brown light
- sugar until well combined.
- Add the egg and vanilla extract to the butter and sugar mixture. Continue
- mixing until incorporated.
- In another bowl, sift together the flour, salt, and baking powder.
- Gradually add the sifted dry ingredients to the butter and sugar mixture.
- Mix with a spatula until all ingredients are combined and no flour clumps
- remain.
- Add the chocolate chips and chocolate chunks to the dough and mix until
- evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 to
- 2 hours, or until firm enough to form into balls.
- Once the dough is chilled, form tablespoon-sized balls and place them on
- the prepared baking tray, leaving space between each cookie for spreading
- during baking.
- Bake the cookies in the preheated oven for approximately 10 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, enjoy them with a glass of milk or your favorite beverage.
Notes
- When melting the butter, make sure not to overheat it, as this can affect the texture of the cookies. Melt the butter over low heat or in the microwave in short intervals, stirring occasionally.
- Refrigerating the dough before baking helps solidify the butter and prevents the cookies from spreading too much during baking. This also allows the flavors to develop further, resulting in tastier cookies with an improved texture.
- Shape the dough balls to be the same size so that the cookies bake evenly. You can use a measuring spoon or a small ice cream scoop to help you get the desired size. You can also slightly flatten the dough balls before baking for more uniform-shaped cookies.
- Bake the cookies just until the edges are lightly golden. The center of the cookies may seem slightly underdone when you take them out of the oven, but they will continue to cook on the hot baking sheet after being removed from the oven. This helps to keep the cookies soft and chewy inside.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking when handled while still hot.