Small Batch Chocolate Chip Cookies Recipes

SMALL BATCH CHOCOLATE CHIP COOKIES

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.

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.

SMALL BATCH CHOCOLATE CHIP COOKIES

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 CHOCOLATE CHIP COOKIES

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

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.

SMALL BATCH CHOCOLATE-CHIP COOKIES

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.

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Cream sugars and margarine; blend in eggs and vanilla.
• Add flour, salt and soda.
• Stir in chocolate chips and nuts.
• Drop in scoops onto baking sheets.
• Bake at 350° for 10-12 minutes.

CHOCOLATE CHIP COOKIES - SMALL BATCH

Steps:

• In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks.