Description
There’s something wonderful about the smell of freshly baked cookies wafting through the kitchen—but let’s be honest, we don’t always need a few dozen staring us down from the counter. Whether you’re baking for one, treating a friend, or just trying to avoid the temptation of a full batch, these Small Batch Chocolate Chip Cookies hit the sweet spot—literally.
Ingredients
Scale
- 1/2 cup + 2 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp butter, room temp
- 1/3 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla
- 1/3 cup chocolate chips
- flaked sea salt for sprinkling, optional
Instructions
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Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
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Place the room temperature butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
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Add egg yolk and vanilla and mix until smooth.
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Slowly mix in dry ingredients, being careful not to overmix. I usually stop when I still have some flour left around the bowl.
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Stir the chocolate chips into the dough until combined.
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Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop.
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Bake the cookies for 10-12 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take the curved part of a fork and bring in any spots that have spread a little too far.
- Sprinkle cookies with some flaked sea salt and let cool for 5 minutes. Enjoy!
Notes
- The butter and egg yolk should be room temperature to ensure the ingredients blend correctly.
- If making smaller cookies, lessen the baking time by a few minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes