Small Batch Chocolate Chip Cookies

Chocolate Chip Cookies

Sometimes you get a craving, and you just need a cookie.  This is the perfect answer for all you “small families” out there.  There is no need to make dozens and dozens of cookies that you might never eat.  And why pull out the big mixer when you can whip up this small batch with a whisk and two bowls.  It goes together so quickly that you can be enjoying fresh-baked cookies in under an hour.Chocolate Chip cookiesThis small recipe is from the genius folks at America’s Test Kitchen.  It makes twelve perfect, chewy, soft, chocolate chip cookies.  I changed the recipe ever so slightly, and I am very happy with the results.

Chocolate Chip CookiesUse the very best quality chocolate chips; I like extra-dark or bittersweet, with 60 to 63% cacao.  This will provide a nice contrast to the sweetness of the cookies.  Take them out of the oven while the centers are still soft, and then, after they’ve cooled a bit, stash them in the freezer for 10 minutes.  Then, enjoy, with a cold mug of milk, or a cup of tea or coffee.

Chocolate Chip Cookies

 

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Small Batch Chocolate Chip Cookies

A quick to make, small batch recipe, for when you need a chocolate chip cookie, now!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Adapted from "The Complete Cooking for Two Cookbook" from America's Test Kitchen

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter , melted and cooled
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark or bittersweet chocolate chips (60-63% cacao)

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Whisk flour, baking soda, baking powder, and salt together in a small bowl.
  2. In a medium bowl, whisk together the brown and granulated sugars. Whisk in the melted butter until combined. Whisk in the egg and vanilla and blend until smooth. Gently stir in the flour mixture until a soft dough forms. Carefully fold in the chocolate chips.
  3. Portion out the cookies by rolling about 2 tablespoons dough into a ball for each cookie (or use a cookie scoop). Place on the prepared sheet, spacing 2 inches apart.
  4. Bake the cookies until set and browned around the edges but still soft in the center. This will take about 14-15 minutes. Let the cookies cool on the sheet pan for several minutes, then carefully transfer them to a clean baking sheet or tray. Place the tray of cookies in the freezer for 10 minutes. Remove to a serving plate and enjoy your chewy chocolate chip cookies. Wrap any leftovers and store at room temperature.

 

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