As someone who doesn’t really like leftovers, I’m all about small batch recipes. Usually leftover cookies aren’t a problem, but I think everyone would agree that freshly baked cookies are the best! Lots of times I’ll half recipes – which usually works great – but why not have a recipe on hand that doesn’t require math?? 😉 You won’t even need a mixer – easy peasy! These cookies are loaded with chocolate – crisp edges and a chewy center #winning. I only chilled my dough for ~30 minutes and as you can see they are fairly thin, so if you want thicker cookies be sure and chill your dough overnight. Enjoy!
Small Batch Chocolate Chip Cookies
1/3 cup salted butter
1/3 cup light brown sugar, packed
3 tbsp white sugar
2 tsp vanilla extract
1 large egg yolk
3/4 cup all-purpose flour
1/2 tsp baking soda
dash salt
1/2 cup chopped dark chocolate (or chocolate chips)
1. In microwave safe bowl, partially melt the butter. (You want the butter to be soft enough to easily stir.) Whisk in the brown sugar, white sugar, and vanilla until smooth. Add egg yolk and whisk until combined.
2. Stir in flour, baking soda, and salt until just combined. Add in chopped chocolate and stir until fully incorporated. Cover with plastic wrap and place in the fridge for at least 30 minutes or overnight.
3. Preheat oven to 325 degrees. Scoop chilled dough onto parchment lined baking sheets using a #60 scoop. (See this post for more info about scoop sizes.)
4. Bake for 8 minutes or until edges are lightly browned. Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely. Centers may not appear done at first but will set upon cooling. Makes 18 (small) cookies.
*adapted from Chelsea’s Messy Apron
