These chocolate chip cookies are the ultimate indulgence—crispy on the outside, soft and gooey on the inside. Perfectly portioned for a small batch, they are ideal for smaller households or a well-deserved treat just for you! Enjoy these small batch chocolate chip cookies with a glass of milk.
Who Made Chocolate Chip Cookies?
Ruth Wakefield created chocolate chip cookies in the 1930s by accident. She was attempting to make chocolate cookies but ran out of baker’s chocolate. As a substitute, she decided to add chunks of Nestlé semi-sweet chocolate bars. She expected the chocolate to completely melt into the dough, but instead, the chunks retained their shape, resulting in the creation of the first chocolate chip cookies.
Small Batch Chocolate Chip Cookies Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 chocolate baking bar, cut into chunks (reserve some for topping)
- Flaky sea salt, for sprinkling
Instructions
In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk.
Crack in the egg and add the vanilla extract. Whisk again until fully incorporated.
Add the flour, baking soda, and salt into the wet mixture. Gently fold until a dough forms.
Fold in most of the chocolate chunks, saving a handful for topping.
Divide the dough into 10 equal portions and shape them into balls. Top with the reserved chocolate chunks. Place them on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
Preheat your oven to 350°F.
Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Small Batch Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 chocolate baking bar cut into chunks (reserve some for topping)
- Flaky sea salt for sprinkling
Instructions
- In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk.
- Crack in the egg and add the vanilla extract. Whisk again until fully incorporated.
- Add the flour, baking soda, and salt into the wet mixture. Gently fold until a dough forms.
- Fold in most of the chocolate chunks, saving a handful for topping.
- Divide the dough into 10 equal portions and shape them into balls. Top with the reserved chocolate chunks. Place them on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
- Preheat your oven to 350°F.
- Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If you enjoy this sweet treat recipe, you might also enjoy this 3 ingredient Oreo Ice Cream recipe.
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