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For Small Batch Chocolate Chip Cookies, you will need the following ingredients: - 1/4 cup unsalted butter, softened - 1/4 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 teaspoon vanilla extract - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1 cup all-purpose flour - 1/2 cup chocolate chips - 1/4 cup chopped walnuts (optional) You can also customize your cookies with optional ingredients. Try adding: - A pinch of cinnamon for warmth - Sea salt on top for balance - Different types of chocolate chips, like dark or milk Getting the right measurements is key for perfect cookies. Here are the exact amounts: - 1/4 cup butter should be softened, not melted. - Use packed brown sugar for the best taste. - The flour should be spooned into the measuring cup, not scooped. If you need substitutions, here are some options: - For gluten-free cookies, use a gluten-free flour blend. - To make it vegan, swap butter for coconut oil and use a flax egg. - If you don’t have brown sugar, you can mix granulated sugar with a bit of molasses. These tips help ensure your small batch cookies turn out just right! For the full recipe, check the details above. Before you start baking, get your kitchen ready. Gather all your tools and ingredients. You will need a mixing bowl, a whisk, a baking sheet, and parchment paper. Preheat your oven to 350°F (175°C). This step is key for perfect cookies. Line your baking sheet with parchment paper to prevent sticking. 1. Mix the Butter and Sugars: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy. This takes about 2-3 minutes. Tip: Make sure your butter is soft. Cold butter will not mix well. 2. Add Vanilla: Pour in the vanilla extract and mix well. This adds a lovely flavor to your cookies. 3. Prepare Dry Ingredients: In another bowl, whisk the baking soda, salt, and flour together. This helps to evenly distribute the baking soda and salt. Tip: Sift the flour for a lighter cookie. 4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix; this can make the cookies tough. 5. Fold in Chocolate Chips: Gently fold in the chocolate chips and walnuts if you choose to use them. This step adds texture and richness to your cookies. 6. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet. Leave space between each cookie for spreading. 7. Bake: Place the baking sheet in the oven and bake for 10-12 minutes. Look for lightly golden edges, but keep the centers soft. Tip: Check your cookies at the 10-minute mark to avoid overbaking. 8. Cool the Cookies: After baking, remove the cookies from the oven. Let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. This small batch recipe yields six delicious cookies. For the full recipe, refer to the ingredients list above. Enjoy these delightful treats! To make the best small batch chocolate chip cookies, focus on texture and flavor. Start with softened butter. This helps create a creamy mix. Mix the butter with sugars well. Aim for a light and fluffy texture. This is key for great cookies. Use fresh ingredients. Old baking soda can ruin your cookies. Ensure your flour is measured correctly. Spoon it into your measuring cup and level it off. This gives you the right amount. If you want a chewy cookie, bake just until the edges are golden. The centers should look a bit soft. They will firm up as they cool. Many people forget to preheat their oven. This can lead to uneven baking. Always check that your oven is hot before you start. Another common mistake is overmixing the dough. This can make your cookies tough. Mix until just combined for a softer bite. Also, avoid skipping the cooling time. Letting cookies cool on the baking sheet is important. If you rush this, they may break apart. Lastly, watch the baking time. Every oven is different, so check a minute early. Cooling your cookies properly is vital. After baking, let them cool on the baking sheet for 5 minutes. This helps them set. Then, transfer them to a wire rack. This allows air to flow around them. They stay crispier this way. For serving, a simple plate works well. You can stack them high for a fun look. Add a glass of milk for a classic touch. Want to impress? Drizzle melted chocolate over the top. This adds a nice finish. You can also sprinkle sea salt for a sweet and salty combo. For the full recipe, check out the details above. {{image_2}} You can change up the flavors in your small batch chocolate chip cookies. Try using dark chocolate chips instead of regular milk chocolate. Dark chocolate adds a rich taste that many love. White chocolate is another fun option. It brings a sweet, creamy bite. You can also mix in other tasty elements. Dried fruit like cranberries or cherries adds a nice twist. Chopped nuts, like pecans or almonds, can boost crunch. Feel free to get creative! You can even add a sprinkle of sea salt on top before baking. This brings out the flavors even more. Making this recipe fit your diet is easy. To make it gluten-free, swap the all-purpose flour for gluten-free flour. This change keeps the cookies soft and chewy. If you need dairy-free cookies, use coconut oil instead of butter. You can also find dairy-free chocolate chips at stores. These adjustments keep the taste great without dairy. For those who want vegan cookies, replace the butter with a vegan spread. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. This makes a perfect egg substitute. Low-sugar options are also available. You can use less sugar or a sugar substitute like stevia. Just remember that this may change the cookie's texture. Always test a small batch first. Check out the Full Recipe for more details on making these delightful treats! To keep your small batch chocolate chip cookies fresh, use a few simple steps. First, let the cookies cool completely after baking. This prevents steam buildup, which can make them soggy. Next, place them in an airtight container. If you stack cookies, add parchment paper between layers to avoid sticking. Store the container at room temperature. These cookies stay fresh for about 3 to 5 days. Freezing cookies is easy and keeps them tasty. To do this, place your cooled cookies on a baking sheet in a single layer. Freeze them for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. This helps keep their shape. You can freeze cookies for up to 3 months. When you want to enjoy a cookie, take one out and let it thaw at room temperature. If you prefer warm cookies, you can reheat them in the oven. Preheat your oven to 350°F (175°C) and bake for about 5-7 minutes. This brings back that fresh-baked taste. Enjoy your treats! Yes, you can double the small batch recipe. When you scale up, you might notice a change in texture. Cookies can become too thick or dry if you double the ingredients without adjusting. To keep them soft and chewy, try these tips: - Use an extra tablespoon of butter. - Watch the baking time closely. Start with the same time, then check for doneness. - Make sure to mix well but don’t overmix the dough. If your cookies don’t spread, a few things might be wrong. Here are the common causes: - Cold butter: Make sure your butter is softened but not melted. - Too much flour: Measure flour with care. Use the spoon-and-level method. - Baking soda issues: Check if your baking soda is fresh. Old baking soda won’t work well. - Dough chilling: If you chill the dough for too long, it can cause cookies to stay thick. To achieve a softer texture in your cookies, follow these tips: - Use more brown sugar than white sugar. Brown sugar has moisture, which helps keep cookies soft. - Add an extra egg yolk. This adds fat and makes cookies chewy. - Don’t overbake. Take the cookies out when the edges are golden, but the centers are soft. They will continue to cook on the pan. In this post, we explored how to make small batch chocolate chip cookies. We covered everything from necessary ingredients to measurements and substitutions. I shared step-by-step baking instructions to guide you through each part. You learned tips for perfect cookies and common mistakes to avoid. We also looked at fun variations and proper storage methods. With this easy guide, you can bake delicious cookies with confidence. Enjoy your baking journey and have fun trying new flavors!

Small Batch Chocolate Chip Cookies

Indulge in the ultimate treat with these small batch chocolate chip cookies! Perfect for satisfying your sweet tooth without the leftovers, this easy recipe combines creamy butter, rich chocolate chips, and a hint of vanilla for a delightful cookie experience. Simple to make and ready in just 20 minutes, why not warm up your kitchen today? Click through to discover how to whip up these delicious cookies that everyone will love!
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Ingredients
  

1/4 cup unsalted butter, softened

1/4 cup brown sugar, packed

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup all-purpose flour

1/2 cup chocolate chips

1/4 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the vanilla extract to the mixture and mix until well incorporated.

        In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add the dry mixture into the wet ingredients, stirring until just combined.

          Fold in the chocolate chips and chopped walnuts (if using).

            Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, leaving some space between each cookie.

              Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft.

                Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 10 mins | 20 mins | 6 cookies