Jump to the Small Batch Chocolate Chip Cookies Recipe
If my husband has one great food love it's Chocolate Chip Cookies. He likes to say that he used to not eat dessert before we were married. While that may be true to some extent his love of cookies far predates his love for me. As a result I have baked endless batches of Chocolate Chip Cookies including my absolute favourites right here. However, there is one thing that always gets to me and that is the sheer amount a standard recipe makes! The yield is usually a 4 dozen cookies or so depending on how big you make them. The reality is that cookies aren't one of those desserts that keep well. By day three they get a little sorry looking and lose some of that richness. In that case the rational thing to do becomes to try and eat as many as possible by Day Two.
You can see how that would be problematic and how developing a recipe for Small Batch Chocolate Chip Cookies is wise. Yes, people, I just said it, I am wise. lol, I kid. Although I have more years in me than I'd like to think about wisdom remains elusive.
NO MIXER NEEDED FOLKS!
So let's just talk about the things I have figured out. This Small Batch Chocolate Chip Cookies makes one dozen and there is no mixer required. Creaming butter gives cookies an almost divine quality. However, what gives me as a mama of two great joy is to develop a recipe my girls can make more or less by themselves. Without any squabbling about whose on mixer duty.
This Small Batch Chocolate Chip Cookies recipe comes together so quickly thanks to the half melted butter and a quick stir. I adapted it from one of my favourite bakers Alice Medrich and baking the cookie on the dull side of the foil is one of her genius tips. It gives the cookie that delicate outer crunch and a deeper caramel flavour. In the interest of better flavour I do always rest the dough for at least two hours before baking because the dough benefits so very much from resting.
Sugar and Cookies: What's the right kind?
You will see that I put a note about sugars in the recipe. Think for a second before choosing your ideal ratio! A softer cookie lover should choose a ratio of ½ cup brown sugar to ¼ cup white sugar and someone looking for a crunchier cookie should go the other way. For that chewy balance it is ¼ cup + 2 tbsp of each. Another trick? Bake your cookies just until the centres are set. This will give a chewier cookie.
Oh and PS my Pakistani/Middle Eastern friends, granulated sugar in North America is coarser than that in other parts of the world. If you are baking these there then please do grind it first or use caster sugar!
Small Batch Chocolate Chip Cookies
Ingredients
- 1 stick butter (½ cup)
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 egg yolk
- ½ tsp vanilla
- 1 ⅛ cup all purpose flour (1 cup + 2 tbsp)
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips
Instructions
- Melt butter halfway in a medium mixing bowl
- Add the sugars, mix to combine (it will be soupy)
- Now mix in your egg yolk and vanilla
- Stir in your dry ingredients till the flour almost disappears
- Throw in your chocolate chips and mix till you can no longer see flour.
- Refrigerate for at least an hour or overnight
- When ready to bake preheat your oven to 375 degrees
- Line a baking sheet with foil, dull side facing up
- Make dough into rounded 1.5 inch balls, or use an ice cream scoop to make 10 cookies or a cookie scoop for 18. Place them 2 inches apart on a cookie sheet
- Bake time varies by size. Smaller cookies will take 9-10 minutes, the medium ones about 12-14, and the ice cream scoop size around 15. Bake until edges are caramelly and centres are just set.
- Let cool on cookie sheet for a minute before carefully transferring to a wire rack to cool completely. Wipe down the foil with a clean paper towel before making your next batch
Notes
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heather dyer says
My kids and my husband loved these cookies. My husband doesn't usually do cookies with chocolate, but he loved these. Great recipe.
Sarah Mir says
Thrilled to hear that!!! thank you!
Iqra says
Tried this recipe,turns out amazing.Thank you for this recipe 😊
Sarah Mir says
thank YOU Iqra!
Zubia Alam says
If we were to use whole wheat flour, what adjustments do you think we would have to make? I haven’t had all purpose flour in my pantry for a long time 😀
sarahjmir@gmail.com says
hmm I can't say I have tried it with WW flour, I have with WW Pastry Flour and that turns out so nice!
Alizay says
Hello, Should I use milk chocolate chips or the semi sweet ones?
sarahjmir@gmail.com says
Absolutely up to you! I prefer semi sweet!
Saima says
Just tried these for the first time. Cant believe how easy and delicious they turned out!
sarahjmir@gmail.com says
Thank you SO much Saima!
Moki says
too sweet 🙁 I would use 1/2 cup sugar (white and brown combined).
sarahjmir@gmail.com says
Thanks for sharing your feedback! I think I played around with the sugar amounts when I was testing the recipe, but mine were turning out a tad dry. Would love for you to give it a go with half a cup and let me know what you think!
J @ Brookie Recipe says
Hi Sarah,
This recipe is pure deliciousness! I LOVE the presentation - YUM! I'm collecting a few chocolate chip cookie recipes to share with foodies like myself and I'd love to include yours in my list!
Thanks a bunch for sharing!
Sidra Emmad says
Hi i am a bit confused with the cookie ratio.
If i want a more chewy cooke i should use 1/4c + 2tbsp white castor sugar & 1/4c + 2tbsp of brown sugar right?
Thanks
sarahjmir@gmail.com says
that is absolutely correct! Happy baking and do let me know how it turns out!