Small Batch Chocolate Chip Cookies
Creamy, gooey, and perfectly crisp at the edges — these Small Batch Chocolate Chip Cookies are everything you want in a quick treat.
Servings: 2 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Ingredients
- 1 cup All-purpose flour Measured and leveled
- 1/2 teaspoon Baking soda Sifted or measured
- 1/4 teaspoon Salt Fine
- 1/2 cup Unsalted butter Softened to room temperature
- 1/2 cup Brown sugar Packed
- 1/4 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 large Egg Room temperature
- 1 cup Semi-sweet chocolate chips Whole
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and egg to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop, portion the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown and the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help retain softness.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg