Small Batch Chocolate Chip Cookies

cookies on a plate; one with a bite taken out.

Small Batch Chocolate Chip Cookies are the perfect way to satisfy your cookie craving. This recipe makes 8 soft and chewy cookies with no chilling required, all in under 20 minutes!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 144

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

1/4 cup unsalted butter 1/2 a stick
1/4 cup granulated white sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 egg yolk
1/2 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 heaping cup chocolate chips I use semi-sweet

Instructions

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and then set aside.
Add butter, sugars, egg yolk, and vanilla extract to a medium sized mixing bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
In a separate bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
Add chocolate chips to the dough and then stir to combine. Drop dough by rounded heaping tablespoons onto prepared baking sheet, about 2-3 inches apart.
Bake for 10-11 minutes (mine are ready at 10 minutes), then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

Notes

Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier.
Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly.
Why just an egg yolk? This recipe only requires an egg yolk due to its scaled down volume. A whole egg would be too much moisture for the amount of ingredients used.
Store prepared cookies in an airtight container on the counter for up to 3 days.
Freezing instructions: To freeze just the dough, place your prepared cookie dough into a freezer safe container and freeze for up to 3 months. Thaw the dough in the fridge before baking as directed.
To freeze fully baked cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.

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