Print

Easy Small-Batch Chocolate Chip Cookies: Best Kid-Approved Recipe

easy small-batch chocolate chip cookies - featured image
Print Recipe

These easy small-batch chocolate chip cookies are quick, use simple ingredients, and make exactly six perfect cookies. They have chewy centers, crisp edges, and are completely kid-approved.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium mixing bowl, cream together 4 tablespoons softened unsalted butter, ¼ cup granulated sugar, and ¼ cup packed light brown sugar with an electric hand mixer on medium speed for about 2 minutes until light and fluffy. Scrape down the sides once.
  3. Add 1 large egg yolk and ½ teaspoon vanilla extract. Mix on low speed until just combined, about 15 seconds.
  4. In a small bowl, whisk together ¾ cup all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt.
  5. Pour the flour mixture into the butter mixture. Mix on low speed or stir with a wooden spoon until just barely combined, with a few streaks of flour remaining.
  6. Fold in ½ cup semi-sweet chocolate chips with a spatula until evenly distributed. The dough will be thick and slightly sticky.
  7. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 10 minutes.
  8. Use a #40 cookie scoop or a tablespoon to portion the dough into 6 equal balls, each about 1.5 tablespoons. Place them on the prepared baking sheet, spacing them about 3 inches apart.
  9. Bake for 10-12 minutes at 350°F (175°C). For soft, chewy cookies, bake for 10 minutes; for slightly crispier edges, bake for 12 minutes. The cookies will look puffy and slightly underdone in the center.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let the dough rest for 10 minutes before baking for chewier cookies. For even cookies, use a cookie scoop. For bakery-style round cookies, place a round cookie cutter or glass over each cookie immediately after baking and gently swirl for 10 seconds.

Nutrition

Keywords: small-batch chocolate chip cookies, easy chocolate chip cookies, kid-approved cookies, quick cookies, 6 cookies

Find it online: https://tinastirs.com/easy-small-batch-chocolate-chip-cookies-best-kid-approved-recipe/