Small Batch Chocolate Chip Cookies
These small batch chocolate chip cookies are perfect for when you're craving a cookie, but don't want to make a whole batch.
- Prep
- 15 mins
- Cook
- 12 mins
- Chilling
- 10 mins
- Total
- 37 mins
- Servings
- 6 cookies
- Cuisine
- American
Ingredients
Makes 6 cookies
Directions
Step 1
Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2
In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
Step 3
Mix in the egg yolk and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
Step 4
Add the flour, baking soda, and salt and mix until just combined. Then, mix in the semi-sweet chocolate chips on low speed until fully incorporated into the cookie dough.
Step 5
Cover tightly and transfer to the freezer to chill for 10 minutes.
Step 6
Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each one.
Step 7
Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
Step 8
Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to one week.
To freeze the cookie dough: Scoop the dough onto a parchment-lined baking sheet and freeze for 1 to 2 hours. Once frozen, store the dough balls in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator and bake as directed, or bake from frozen for an extra 1 to 2 minutes.
To freeze the baked cookies: Once completely cool, store in a freezer bag for up to 3 months. Thaw to room temperature before serving.