Small Batch Chocolate Chip Cookies

Creamy, comforting, and perfectly chewy — these Small Batch Chocolate Chip Cookies are exactly what you want when a cookie craving hits but you don’t want to bake a whole tray.

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Course: Dessert

Cuisine: American

Keyword: Easy

Prep Time: 10

Cook Time: 12

Total Time: 25

Servings: servings

Calories: 150kcal

Equipment

Mixing Bowl
Baking Sheet
Parchment Paper
Electric Mixer
Cookie Scoop

Ingredients

Dry Ingredients

1 cup All-purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt

Wet Ingredients

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 for best mixing

Chocolate Chips

1 cup Semi-sweet Chocolate Chips

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Position a rack in the center of the oven for even baking.
In a mixing bowl, whisk together the flour, baking soda, and salt until evenly combined and aerated.
In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy.
Add the vanilla extract and the egg to the butter mixture, mixing until well combined and smooth.
Gradually add the dry ingredients to the wet ingredients, stirring by hand or on low mixer speed until just combined.
Fold in the chocolate chips evenly with a spatula.
Using a cookie scoop or two rounded tablespoons, portion the dough onto the prepared baking sheet, leaving about 2 inches 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 3–5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For best texture, bring refrigerated cookies to room temperature before eating.

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