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
TINY, SALTY, CHOCOLATY COOKIES
You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
- Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
- Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
- Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.
TINY CHOCOLATE CHIP COOKIES
Categories Cookies Mixer Chocolate Dessert Bake Super Bowl Kid-Friendly Quick & Easy Back to School Poker/Game Night Shower Party Gourmet Small Plates
Yield Makes about 150 (1 1/2-inch) cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Beat together butter, sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla. Add flour and mix at low speed until just combined. Fold in chocolate chips.
- Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden brown, 6 to 7 minutes. Transfer cookies as baked to a rack to cool.
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
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
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.
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.
CHOCOLATE CHIP COOKIE BITES
These are the funnest tiniest chocolate chip cookies you'll ever have! They're perfectly poppable and incredibly irresistible and people of every age will love them! Makes approx. 144 bites.
Provided by Jaclyn
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
- Place butter in a microwave safe bowl, heat in microwave on HIGH power until butter has melted halfway. Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer.
- Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in chocolate chips.
- Scoop dough out a slightly heaping 1/2 tsp at a time and drop onto plates (wax paper, whatever). Shape each into a ball, then if desired press 3 - 4 more chocolate chips into top (totally optional, mostly for looks...and more chocolate).
- Align on two parchment paper or silicone baking mat lined baking sheets, spacing 1-inch apart. Bake in preheated oven about 5 - 6 minutes (they should still fill soft and slightly under-baked, they will continue to cook slightly once removed from oven so carefully not to over-bake).
- Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.
Nutrition Facts : Calories 303 kcal, Carbohydrate 37 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 70 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
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 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
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.
TATE'S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES
These thin and crisp chocolate chip cookies are every bit as delicious as Tate's famous Bake Shop's.
Provided by Jennifer Segal
Categories Desserts
Time 30m
Yield About 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1¾ cups of the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
- Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
- Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
- Note: You will have more consistent results baking the cookies one sheet at a time, but if you'd like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.
Nutrition Facts : ServingSize 1 cookie, Calories 103, Fat 6 g, Carbohydrate 13 g, Protein 1 g, SaturatedFat 3 g, Sugar 8 g, Fiber 0 g, Sodium 53 mg, Cholesterol 16 mg
AIR FRYER CHOCOLATE CHIP COOKIES
Air fryer chocolate chip cookies are a delicious way to make cookies. Buttery warm cookies are ready in just a few minutes in the air fryer.
Provided by Becky
Categories Cookie
Number Of Ingredients 9
Steps:
- In a large bowl, combine the butter, sugar, and brown sugar. Beat the butter with sugars until smooth and creamy.
- Add eggs, vanilla, salt, baking soda, and half of the flour. Mix until the dry ingredients have combined with the butter mixture.
- Add in the remaining half of the flour and mix on medium speed, until the cookie dough is thick and creamy. Once the dough is mixed, stir in the chocolate chips, and optional nuts, until they are evenly distributed throughout the dough.
- Use a small cookie scoop or spoon to shape the dough into balls. Place the dough balls into the air fryer basket on top of parchment paper. Leave about an inch in between each cookie.
- Air Fry at 300 degrees F for 7-8 minutes. When cookies are golden brown, let them sit in the air fryer basket for an additional 1 to 2 minutes before transferring to cooking rack.
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