Small Batch Chocolate Chips Cookies Recipe

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Small Batch Chocolate Chip Cookies Recipe: For when you’re wanting cookies, try these small batch chocolate chip cookies! The next time you’re craving a warm, gooey chocolate chip cookie, make just half the quantity!

 

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Small Batch Chocolate Chips Cookies Recipe

 

Small Batch Chocolate Chip Cookies Recipe | Food Network Kitchen | Food  Network

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Ingredients

  • 6 tablespoons unsalted butter, softened
  • ¼ cup dark brown sugar

 

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  • 3 tablespoons granulated sugar
  • 1 large egg yolk (egg white reserved for another use)

 

  • ¾ teaspoon vanilla extract
  • ½ cup + 2 tablespoons all-purpose flour

 

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  • ⅛ teaspoon fine salt
  • ¼ teaspoon baking soda

 

  • ¼ teaspoon baking powder
  • ⅓ cup chocolate chips

Instructions

 

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  • Set the oven temperature to 375. Use a silicone mat to line a baking sheet that is light in color.

 

  • Using an electric mixer on medium speed, whip the butter in a medium-sized bowl until it becomes fluffy, about 20 seconds.

 

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  • After adding the sugars, beat for 30 seconds or so. The mixture will become frothy and light in color.

 

  • Beat in the vanilla and egg yolk after that, just until incorporated.

 

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  • In a separate dish, whisk together the flour, baking powder, baking soda, and salt.

 

  • After sprinkling the flour over the butter mixture, beat it just until incorporated.

 

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  • Add the chocolate chunks and stir.

 

  • Make 12 equal-sized dough balls out of the dough, then arrange them evenly on the baking sheet.

 

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  • Cook for 8 to 10 minutes, taking the cookies out of the oven when the edges are just beginning to brown.

 

  • After a minute, let the cookies cool on the baking sheet, and then transfer them to a wire rack to cool.

 

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Nutrition Information:

 

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  • Amount Per Serving: CALORIES: 117 TOTAL FAT: 8g SATURATED FAT: 5g TRANS FAT: 0g; UNSATURATED

 

  • FAT: 3g CHOLESTEROL: 46mg SODIUM: 67mg CARBOHYDRATES: 11g FIBER: 0g SUGAR: 9g PROTEIN: 1g

 

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FAQs AND QUESTIONs

 

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What makes cookies chewy rather than crispy? 

  • To bake chewy chocolate chip cookies, first, you want to start by not overbaking the cookies. Do not let them cool completely on the cookie sheet after baking, because the residual heat will continue to cook them. Using dark brown sugar helps increase chewiness in a cookie. So, scan your cookie recipe and make sure it has a higher portion of brown sugar to white sugar and you’ll most likely end up with a perfectly chewy cookie.
What is the secret to the best cookies? 

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  • In general, follow a trusted recipe. Read the instructions all the way through, use high quality ingredients, and practice baking! Ensure your butter is softened but not melty, your dry ingredients are properly measured, and that your leaveners (baking soda and baking powder) are fresh and not expired.
Why do my cookies get hard after they cool? 

  • If your cookies cool and become crisp it’s because they were overbaked. Do not let them cool on the cookie sheet completely. Follow the instructions–let the cookies rest on the baking sheet for 1 minute after they come out of the oven, and then move them to a wire rack to cool completely.

 

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What makes cookies rise baking soda or baking powder?

 

  • As a result, although some cookie recipes call for both baking powder and baking soda, others just ask for one. Both are needed for this recipe for small batch chocolate chip cookies. Because baking soda is acidic, it reacts with the components in the dough to produce air bubbles that spread the dough, occasionally generate cracks (like in our sugar cookies), and somewhat raise the dough.

 

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  • On the other hand, baking powder gives cookies a lot of lift and a high rise. We utilize it in our Strawberry Shortcake Cookies because, in the case of shortcake cookies, we desire tall, fluffy cookies. We utilize both because we want both lift and spread in our chocolate chip cookies.

Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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