SUPER SMALL BATCH - CHOCOLATE CHIP COOKIES
Small batch chocolate chip cookies where the recipe only make 6 cookies - for the times when you need a good cookie but don't need a whole batch!
Provided by Melissa Griffiths- Bless this Mess
Categories Cookies
Time 20m
Number Of Ingredients 9
Steps:
- Cream together the butter and sugars using a fork. A 2-cup glass measuring cup is perfect for this.
- Break the egg in a small bowl and whisk it well with a fork. Measure out the needed amount of egg and add it to the butter mixture. Mix in the eggs and vanilla.
- Add the flour, baking soda, and salt to the bowl and stir well to combine.
- Then add the chocolate chips and stir to incorporate.
- Spoon onto a baking sheet lined with parchment or a baking mat. Plan on 6 to 8 cookies (I always end up with 7 when I use my cookie scoop).
- Bake at 375 for 8-11 minutes.
- Let cool on the baking sheet and enjoy!
Nutrition Facts : Calories 131 calories, Sugar 10.7 g, Sodium 95.7 mg, Fat 7.2 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 0.7 g, Protein 1.9 g, Cholesterol 31.8 mg
SMALL BATCH CHOCOLATE CHIP COOKIES
Steps:
- Heat oven or toaster oven to 350°F.
- Beat butter and sugars together in small bowl until creamy. Add egg yolk and vanilla; beat until well mixed.
- Combine flour, baking soda and salt in another small bowl. Add flour mixture and chocolate chips to butter mixture. Stir, by hand, until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 9-11 minutes or until edges are light golden brown.
Nutrition Facts : Calories 120 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 110 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
SMALL BATCH CHOCOLATE CHIP COOKIES
Chocolate chip cookies recipe from scratch that only makes a small batch.
Provided by Christina Lane
Categories Cookies and Bars
Time 18m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
- Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
- Next, add the egg yolk and vanilla and beat until just combined.
- Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
- Sprinkle the flour on top of the butter mixture, and beat just until combined.
- Stir in the chocolate chips.
- Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
- Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
Nutrition Facts : Calories 117 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 67 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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Steps:
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Use a ¼-cup measuring cup to drop dough onto ungreased baking sheets.
- Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
SMALL BATCH CHOCOLATE CHIP COOKIES
A quick and easy Small Batch Chocolate Chip Cookie recipe. Six cookies, made in one bowl, no mixer, no chill time. Perfect for those times that a cookie craving hits!
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 19m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium sized bowl, whisk butter and both sugars until well combined (at least 1 full minute). Add the egg yolk and vanilla, whisking until combined. Remove the whisk, but first, tap it on the side of the bowl to allow any excess to drip into the bowl.
- Measure out 1/2 cup of flour by fluffing the flour with your measuring cup, scooping a heaping portion and leveling it off with the back of a knife. Sprinkle the 1/2 cup flour over the top of the wet ingredients, sprinkle the baking soda and salt over the flour. Using a rubber spatula, stir until combined. If the dough seems really wet you can stir in 1-2 additional tablespoons of flour until it reaches a cookie dough consistency. Stir in the chocolate chips.
- Scoop the dough into 2 tablespoon mounds. Place on the baking sheet a few inches apart (you should have 6 dough balls). If desired, press some additional chocolate chips onto the tops. Make sure the dough balls are mounded higher rather than wider to ensure they won't spread too thin. Bake for about 9-12 minutes*, until the edges are set and the centers still slightly under baked. Place the baking sheet on a wire rack and let the cookies cool and firm up.
Nutrition Facts : Calories 213 kcal, Carbohydrate 27 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 105 mg, Fiber 1 g, Sugar 19 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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.
Provided by Danielle
Categories Dessert
Time 37m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- 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.
- Mix in the egg yolk and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
- 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.
- Cover tightly and transfer to the freezer to chill for 10 minutes.
- 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.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
- 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.
SMALL BATCH GLUTEN FREE CHOCOLATE CHIP COOKIES
This recipe is inspired by the The Gluten free baking book by Donna washburn but I have made many changes that I believe impove the cookies texture and flavor. You could use any bean flour that you like i prefer the flavor of white bean flour also called great northern bean flour but garfava or garbanzo bean flour can work too. This makes only a small batch of cookies that is great when you don't need two dozen cookies.
Provided by 3RiversCook
Categories Chocolate Chip Cookies
Time 32m
Yield 9 cookies, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment.
- In a medium bowl mix the first six dry ingredients together and whisk to make sure everything is well mixed.
- In a small bowl add melted butter add both sugars and mix till nice and lightly fluffly, this can be done by hand with a whisk. Add the yolk, yogurt and vanilla and mix to incorporate.
- Add the wet ingredients to the dry ingredients and mix until well incorporated.
- Then add chocolate chips and nuts, if using.
- Scoop into 1 1/2 tablespoon balls into a cookie sheet that is lined with parchment.
- Bake 10-12 minutes until light and golden.
Nutrition Facts : Calories 660.2, Fat 38.4, SaturatedFat 22.9, Cholesterol 144.3, Sodium 668.8, Carbohydrate 82.6, Fiber 3.8, Sugar 62.8, Protein 4.9
NO-CHILL SMALL-BATCH CHOCOLATE CHIP COOKIES
Easy small-batch chocolate chip cookies that use melted butter and require no chill time so you can enjoy them almost instantly!
Provided by Tracy
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a medium bowl, whisk together the butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined. Stir in the flour mixture until just mixed and fold in the chocolate chips.
- Drop dough by rounded spoonfuls (just under two ounces) onto your prepared cookie sheet (for the most perfectly round cookies, roll into ball first), and bake for 9 to 12 minutes, until the cookies just look set. Cool on the cookie sheet and enjoy!
Nutrition Facts : Calories 282 kcal, ServingSize 1 serving
SMALL-BATCH CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
Chocolate chip cookies are a classic! We're punching up their rich, buttery flavor by browning the butter and filling them with some creamy vanilla ice cream. And for some added decadence, these ice cream sandwiches are dipped in chocolate.
Provided by Jet Tila
Categories dessert
Time 4h35m
Yield 4 ice cream sandwiches
Number Of Ingredients 14
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the butter in a medium saucepan over medium heat. (Using a light-colored pan will help you see the color of the butter as it browns.) The butter will begin to foam. Cook, stirring constantly, until the butter is a dark amber color (darker browned butter is better for baked goods), about 6 minutes. Transfer the butter immediately to a small bowl to prevent burning. Let cool for 10 to 15 minutes.
- Whisk together the flour, baking soda and salt in a medium bowl. Combine the sugars, egg, vanilla and browned butter in a large bowl. Add the flour mixture and mix on low speed until just combined. (Do not overmix the dough.) Gently fold in the chocolate chips.
- Scoop 2 ounces or 1/4 cup of the dough with an #16 ice cream scoop and drop onto the prepared baking sheet about 2 inches apart, making 8 cookies total. Press down on the cookies slightly to flatten them a little bit (see Cook's Note). Refrigerate the dough for 1 hour on the baking sheet. (Chilling the dough before baking helps the cookies retain their shape when baked-no more flat cookies!) You can also freeze the dough at this point and pull it out whenever you want cookies. Freeze it in an airtight container and thaw on the cookie sheets for 15 minutes before baking.
- Preheat the oven to 350 degrees F.
- Sprinkle the cookies lightly with fleur de sel. Bake until the cookies are just cooked through and slightly golden, 12 to 15 minutes. Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- To assemble the ice cream sandwiches, scoop 3/4 cup of ice cream onto the center of one cookie. Place a second cookie on top, then gently press until the ice cream meets the edge of the cookies. Smooth the edges of the ice cream with your finger, then place on the baking sheet. Repeat with the remaining cookies and ice cream to make 4 sandwiches total, then re-freeze until hard, 1 to 2 hours.
- When the cookies are frozen, prepare a double boiler: Bring a few inches of water to a simmer in a medium saucepan. Add the chocolate to a medium heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water. Stir the chocolate until it's completely melted. Stir in the coconut oil until incorporated, then turn off the heat. Remove the bowl from the double boiler and let the chocolate to cool to about 80 degrees, about 15 minutes (see Cook's Note).
- Dip half of an ice cream sandwich into the chocolate, allowing any excess to drip off. Place back on the baking sheet. Repeat with the remaining sandwiches and chocolate, then place back into the freezer to set, 10 to 15 minutes.
SMALL BATCH DOUBLE CHOCOLATE COOKIES
Decadent chewy and gooey double dark chocolate cookies for anytime! This quick recipe makes just 8-10 cookies for a perfect small batch!
Provided by Christina Marsigliese
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Beat together butter, brown sugar, vanilla and salt in a small bowl with a spatula until smooth and creamy. Mix in egg yolk and baking soda. Combine flour and cocoa to remove any lumps and then fold it in. Fold in chocolate.
- Roll heaped tablespoons of dough into balls and place onto prepared baking sheet spacing them 2 inches apart. Flatten slightly. Bake for 8-10 minutes until puffed, set around the edges but still soft in the middle. Transfer to a wire rack to finish cooling, but definitely eat a few while they are warm!
SMALL BATCH CHOCOLATE CHIP COOKIES
Sometimes you are in the mood to bake some chocolate chip cookies but don't want to make the large amount usually called for in the recipe. Ta-da! We've created a recipe that yields just a dozen classic chocolate chip cookies - enough to satisfy your craving and share with a couple of friends.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
SMALL BATCH CHOCOLATE-CHIP COOKIES
Make and share this Small Batch Chocolate-Chip Cookies recipe from Food.com.
Provided by abbie.h
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350F/175°C.
- Cream butter and sugars together.
- add egg and vanilla and beat well.
- stir in flour, baking soda and salt until well combined.
- stir in chips.
- drop dessertspoons full onto cookie sheet.
- bake for 10 minutes or until the edges of the cookies are golden.
Nutrition Facts : Calories 96.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 12.8, Sodium 89.8, Carbohydrate 14.4, Fiber 0.5, Sugar 8.7, Protein 1.1
SMALL BATCH CHOCOLATE CHIP COOKIES
Crunchy, chewy, and perfectly sweet small batch chocolate chip cookies are just what you need to satisfy your chocolate cravings in a hurry! They're incredibly easy to make with this one-bowl batch that makes the perfect half dozen cookies!
Provided by Angela
Categories cookies Cookies & Bars Recipes Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl mix together the melted and cooled butter, sugar, brown sugar, vanilla extract, baking soda and salt until smooth and creamy.
- Add the egg yolk and mix until the dough is smooth again. Stir in the flour until all of the flour is incorporated, then fold in the milk chocolate, semi-sweet chocolate chips, or dark chocolate chips.
- Portion out the cookie dough by using a rounded tablespoon portion (or a cookie scoop) and place onto the prepared baking sheet. Leave about 2 inches of spacing between each cookie.
- Bake the cookies for 9-11 minutes, or until the edges are beginning to turn golden brown. Remove from the oven and allow cookies to set on your baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely.
Nutrition Facts : Calories 266 kcal, Carbohydrate 37 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 177 mg, Fiber 1 g, Sugar 25 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
SMALL BATCH DOUBLE CHOCOLATE CHIP COOKIES RECIPE
This Small Batch Double Chocolate Chip Cookies recipe makes six perfect chocolate cookies with chocolate chips. It's a double-dose of chocolate to cure your craving!
Provided by Dorothy Kern
Categories Dessert
Time 28m
Number Of Ingredients 10
Steps:
- Line a cookie sheet with a silicone baking mat or parchment paper.
- Stir together melted butter with both sugars in a large bowl. Stir in egg yolk, vanilla, cocoa baking soda and salt. Slowly stir in flour. Stir in chocolate chips.
- Drop 2 tablespoon size cookie balls on prepared cookie sheet, 2-inches apart. Chill 30 minutes.
- Preheat oven to 350°F. Bake for 10-13 minutes or until just no longer glossy and lightly golden around the bottom edges. Cool before eating.
- Store in an airtight container for up to 3 days.
Nutrition Facts : ServingSize 1 cookie, Calories 228 kcal, Carbohydrate 31 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 54 mg, Sodium 155 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 3 g
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