Small-Batch Chocolate Chip Cookies
Small-Batch Chocolate Chip Cookies bakes cup plus 2 tablespoons and teaspoon baking soda into chewy, golden cookies with soft centers.
About This Recipe
Small-Batch Chocolate Chip Cookies works best when the batter or filling is handled gently.
Give cup plus 2 tablespoons and teaspoon baking soda enough attention, then bake or chill until the dessert holds its shape.
Ingredients
- ✓1 cup plus 2 tablespoons all-purpose flour
- ✓1/2 teaspoon baking soda
- ✓1/2 teaspoon salt
- ✓1/2 cup (1 stick) butter, softened
- ✓1/2 cup packed brown sugar
- ✓1/3 cup granulated sugar
- ✓1/2 teaspoon vanilla extract
- ✓1 large egg
- ✓1 cup (6 ounces) Semi-Sweet Chocolate Morsels
- ✓1/2 cup chopped nuts (if omitting, add 1 to 2 tablespoons of all-purpose flour)
Ingredient Notes
- Chocolate: Choose chocolate or cocoa with a flavor you enjoy on its own.
- Flour: Measure lightly so the crumb stays tender.
- Butter: Use the texture called for in the recipe, whether melted or softened.
- Seasoning: Season in layers so the finished dish is not flat.
Instructions
- 1
Preheat oven to 375° F.
- 2
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the egg and mix well. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Use a ¼-cup measuring cup to drop dough onto ungreased baking sheets.
- 3
Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Katy’s Kitchen Tips
- Measure carefully for consistent texture.
- Scrape the bowl so everything mixes evenly.
- Avoid overmixing once flour or whipped cream is added.
- Cool or chill as directed before slicing or decorating.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Small-Batch Chocolate Chip Cookies
Serve Small-Batch Chocolate Chip Cookies with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy baked portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Small-Batch Chocolate Chip Cookies ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Small-Batch Chocolate Chip Cookies is done?
Use the doneness sign named in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 427
- Carbohydrates: 54
- Fiber: 3
- Protein: 6
- Sodium: 326
- Sugar: 38
- Fat: 23
- Saturated Fat: 12