If my husband has one great food love it’s Chocolate Chip Cookies. He likes to say that he used to not eat dessert before we were married. While that may be true to some extent his love of cookies far predates his love for me. As a result I have baked endless batches of Chocolate Chip Cookies including my absolute favourites right here. However, there is one thing that always gets to me and that is the sheer amount a standard recipe makes! The yield is usually a 4 dozen cookies or so depending on how big you make them. The reality is that cookies aren’t one of those desserts that keep well. By day three they get a little sorry looking and lose some of that richness. In that case the rational thing to do becomes to try and eat as many as possible by Day Two.
You can see how that would be problematic and how developing a recipe for Small Batch Chocolate Chip Cookies is wise. Yes, people, I just said it, I am wise. lol, I kid. Although I have more years in me than I’d like to think about wisdom remains elusive.
NO MIXER NEEDED FOLKS!
So let’s just talk about the things I have figured out. This Small Batch Chocolate Chip Cookies makes one dozen and there is no mixer required. Creaming butter gives cookies an almost divine quality. However, what gives me as a mama of two great joy is to develop a recipe my girls can make more or less by themselves. Without any squabbling about whose on mixer duty.
This Small Batch Chocolate Chip Cookies recipe comes together so quickly thanks to the half melted butter and a quick stir. I adapted it from one of my favourite bakers Alice Medrich and baking the cookie on the dull side of the foil is one of her genius tips. It gives the cookie that delicate outer crunch and a deeper caramel flavour. In the interest of better flavour I do always rest the dough for at least two hours before baking because the dough benefits so very much from resting.
Sugar and Cookies: What’s the right kind?
You will see that I put a note about sugars in the recipe. Think for a second before choosing your ideal ratio! A softer cookie lover should choose a ratio of 1/2 cup brown sugar to 1/4 cup white sugar and someone looking for a crunchier cookie should go the other way. For that chewy balance it is 1/4 cup + 2 tbsp of each. Another trick? Bake your cookies just until the centres are set. This will give a chewier cookie.
Oh and PS my Pakistani/Middle Eastern friends, granulated sugar in North America is coarser than that in other parts of the world. If you are baking these there then please do grind it first or use caster sugar!
- 1 stick butter (1/2 cup)
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 1 1/8 cup all purpose flour (1 cup + 2 tbsp)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
Melt butter halfway in a medium mixing bowl
Add the sugars, mix to combine (it will be soupy)
Now mix in your egg yolk and vanilla
Stir in your dry ingredients till the flour almost disappears
Throw in your chocolate chips and mix till you can no longer see flour.
Refrigerate for at least an hour or overnight
When ready to bake preheat your oven to 375 degrees
Line a baking sheet with foil, dull side facing up
Make dough into rounded 1.5 inch balls, or use an ice cream scoop to make 10 cookies or a cookie scoop for 18. Place them 2 inches apart on a cookie sheet
Bake time varies by size. Smaller cookies will take 9-10 minutes, the medium ones about 12-14, and the ice cream scoop size around 15. Bake until edges are caramelly and centres are just set.
Let cool on cookie sheet for a minute before carefully transferring to a wire rack to cool completely. Wipe down the foil with a clean paper towel before making your next batch
Sugar: This ratio of granulated sugar to brown yields a cookie that is crunchy with caramelly notes, for a softer cookie use 1/4 cup + 2 tbsp of each sugar. Friends who live in countries with coarse granulated sugar please give it a quick grind or use caster sugar
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