Want a sweet treat without baking a lot? Small batch chocolate chip cookies are perfect. They offer a gourmet taste in just six servings. The cookies have crispy edges and soft centers, making them irresistible.
This recipe makes six cookies, each full of flavor. With 220 calories per cookie, you get 26g of carbs, 13g of fat, and 3g of protein. It’s a great choice for a tasty treat without too much guilt.
Making these gourmet cookies is easy. Start with 4 tablespoons of softened butter, 3 tablespoons of brown sugar, and 2 tablespoons of granulated sugar. Add an egg yolk and a splash of vanilla for extra richness. Then, mix in flour and lots of semi-sweet chocolate chips for that classic taste.
Bake at 350°F for 8-10 minutes to get these irresistible homemade cookies. Remember, creaming butter and sugar well is important for a light texture. Use a 2-tablespoon scoop for even sizes. And don’t forget to add extra chips on top for a beautiful finish.
Key Takeaways
- Recipe yields 6 small batch chocolate chip cookies
- Each cookie contains 220 calories
- Cookies are crispy on the edges, soft in the middle
- Uses basic ingredients: butter, sugars, egg yolk, vanilla, flour, and chocolate chips
- Baking temperature is 350°F (177°C) for 8-10 minutes
- Proper creaming and portioning techniques are crucial
- Adding extra chocolate chips on top enhances appearance
Introduction to Small Batch Baking
Small batch baking is becoming more popular among those who love making handcrafted cookies. It’s a great way for home bakers to create unique treats. Making smaller portions has many benefits, especially when it comes to chocolate chip cookies.
Benefits of making smaller portions
Small batch baking lets bakers try new things easily. They can make just 4 to 6 cookies at a time. This is great for small families or those with little space.
It also means every cookie is enjoyed right away. This way, there’s no waste.
Why chocolate chip cookies are perfect for small batches
Chocolate chip cookies are a top pick for small-batch baking. They’re loved by many and easy to make in small amounts. A recipe makes 6 cookies, baked at 375°F for 8-10 minutes.
This makes baking quick and easy. The ingredients are simple: 1/4 cup salted butter, 1/4 cup brown sugar, and 1/2 cup semisweet chocolate chips. It’s easy to adjust the recipe as needed.
These small batch cookies have gotten great reviews. They have an average rating of 4.93 out of 5 from 14 votes. This shows that small-batch desserts can be both delicious and satisfying. By focusing on smaller batches, bakers can make truly special treats.
Looking for a quick and easy treat? Try this Classic New York Cheesecake recipe perfect for when you need just a few delicious cookies without making a large batch. These cookies are soft, chewy, and loaded with chocolate chips, making them the ultimate small indulgence.
The Magic of Brown Butter in Cookies
Brown butter cookies take your gourmet cookie game to the next level. This simple trick turns regular cookies into something special. By cooking butter until it’s brown, you get a rich, nutty taste that makes your cookies stand out.
Making brown butter is easy. Start with 5 tablespoons of butter, which becomes about 55 grams after browning. Cook it over medium heat until it’s amber and smells nutty. This step makes your cookies go from good to amazing, adding a complex flavor that’s irresistible.
In a small batch chocolate chip cookie recipe, brown butter is key. It makes the cookies chewier and improves their texture. To keep the cookies right, add 1 tablespoon of water to the dough. This helps them stay perfectly textured.
| Ingredient | Amount | Purpose |
|---|---|---|
| Brown Butter | 55 grams | Adds depth and chewiness |
| Water | 1 tablespoon | Compensates for moisture loss |
| Vanilla Extract | 1 tablespoon | Enhances flavor |
| Dark Chocolate | 3/4 cups (128 g) | Provides rich chocolate taste |
Adding brown butter to your cookie recipe takes under 45 minutes. You’ll get thirteen large, bakery-style cookies. They have crisp edges and soft centers. For the best taste, use top-quality dark chocolate and chill the dough for 20 minutes before baking.
Essential Ingredients for Perfect Small Batch Chocolate Chip Cookies
Making buttery cookie recipes starts with picking the right ingredients. For small batch chocolate chip cookies, quality is more important than quantity. Let’s look at the key ingredients that make these treats irresistible.
High-quality Chocolate Selection
The star of any chocolate chip cookie is the chocolate. Choose premium chocolate chips or chunks for the best taste. Mixing chips with chopped chocolate adds fun texture.
For 8 to 10 cookies, use 1/2 cup of chocolate. This way, every bite is full of chocolate.
The Role of Sugars: Brown and White
Sugars are key for flavor and texture. Use 1/4 cup of light brown sugar and 2 tablespoons of white sugar for small batches. Brown sugar makes the cookies moist and chewy.
White sugar helps create crisp edges. This mix gives cookies that are soft inside and crunchy outside.
Importance of Room Temperature Ingredients
Using room temperature ingredients is crucial for mixing and texture. Before starting, set out 1/4 cup of unsalted butter and one egg yolk. The egg yolk is perfect for small batches, giving the right structure without being too cakey.
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 3/4 cup | Structure |
| Unsalted butter | 1/4 cup | Flavor and texture |
| Chocolate chips | 1/2 cup | Chocolatey goodness |
| Egg yolk | 1 | Binding and richness |
With these ingredients, you’re ready to make delicious small batch chocolate chip cookies. Small batch baking is all about flexibility. Feel free to add nuts or different chocolates to make it your own.
Step-by-Step Guide to Making Small Batch Chocolate Chip Cookies
Baking from scratch is very rewarding, especially with homemade cookie dough. This guide will help you make a small batch of chocolate chip cookies. They’re perfect for a sweet treat without taking over your kitchen.
Begin by melting butter in a saucepan until it’s golden brown. Let it cool a bit. Then, mix the browned butter with brown and white sugars in a bowl. Add one large egg yolk and vanilla extract, whisking until it’s light and fluffy.
Next, add the dry ingredients: flour, baking powder, and salt. Mix them in well. Then, add high-quality dark chocolate chunks. For the best taste, choose chocolate with 60-70% cacao content.
Scoop the dough into 4-6 portions, depending on your cookie size preference. Chill the dough for 30 minutes to improve flavor and texture. Preheat your oven to 350°F (175°C) for conventional or 325°F (163°C) for convection ovens.
Bake the cookies for 9-12 minutes. They should have golden edges but still soft in the center. For round cookies, use a large round cookie cutter right after baking.
- Total prep time: Less than 5 minutes
- Baking time: 10-12 minutes
- Yield: 4-6 cookies
- Calories per cookie: 213kcal
“The secret to irresistible cookies lies in using quality ingredients and mastering the perfect bake time.”
Keep your cookies at room temperature for up to 3 days. Or, freeze them for later. With this recipe, you can enjoy warm, gooey chocolate chip cookies whenever you want. You won’t be tempted by a whole dozen.
Looking for More Desserts?
For more delicious homemade desserts, don’t miss our Cinnamon Roll Pull-Apart Toast, a perfect breakfast or brunch treat, or our classic New York City Cheesecake, perfect for any occasion.”
Tips for Achieving the Perfect Texture and Flavor
Making the perfect chocolate chip cookie needs focus and some special tips. These tricks will help you make soft-baked treats and chunky cookie dough that’s just right.
Chilling the Dough: Pros and Cons
Chilling cookie dough for 8-24 hours makes it taste better and feel chewier. It lets the flavors mix well. Even a short chill of 1 hour can help.
But, chilling the dough might change how long it takes to bake. So, you might need to adjust the baking time a bit.
Achieving Crisp Edges and Soft Centers
To get cookies with crisp edges and soft centers, bake them at 375°F for 8-10 minutes. They should be golden around the edges but still soft inside. Let them cool on the baking sheet for that perfect soft-baked feel.
| Ingredient | Weight | Purpose |
|---|---|---|
| All-purpose flour | 240g | Structure |
| Granulated sugar | 100g | Sweetness, spread |
| Dark brown sugar | 165g | Moisture, flavor |
| Unsalted butter | 113g | Richness, texture |
Adding Flaky Sea Salt for Flavor Enhancement
Adding flaky sea salt to warm cookies right out of the oven is a game-changer. It adds a nice salty taste that contrasts with the sweetness. For those who love chunky cookie dough, adding more chocolate chunks on top before baking is a must-try.
Using high-quality dark chocolate with over 60% cocoa solids can really boost your cookies’ taste and texture. Try mixing different amounts of chips and chunks to create unique textures in your soft-baked treats.
Storing and Freezing Your Small Batch Cookies
Learning how to store homemade cookies is key to keeping them fresh. For a short time, store your small batch chocolate chip cookies in an airtight container at room temperature. They’ll stay tasty for up to 5 days.
Freezing is the best option for longer storage. You can freeze both baked cookies and cookie dough. This gives you more flexibility in your baking plans.
To freeze baked cookies, wrap each one in plastic wrap first. Then, put them in a freezer-safe bag. This way, they’ll stay good for up to 30 days. Just thaw them at room temperature when you want to eat them.
Freezing cookie dough is great for quick, fresh cookies. Make the dough into balls, wrap each in plastic wrap, and freeze for up to 3 months. When baking from frozen, add 2-3 minutes to the original baking time.
Small Batch Chocolate Chip Cookies: Homemade Delight
Ingredients
- 1/4 cup 60 grams unsalted butter softened
- ▢1/4 cup 50 grams light brown sugar packed
- ▢2 tablespoons 25 grams granulated sugar
- ▢1 large egg yolk at room temperature
- ▢1/2 teaspoon pure vanilla extract
- ▢1/2 cup plus 1 tablespoon 70 grams all-purpose flour (spooned & leveled)
- ▢1/4 teaspoon baking soda
- ▢1/4 teaspoon salt
- ▢1/2 cup 90 grams semi-sweet chocolate chips
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Instructions
- 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.
Notes
To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and place it in the freezer for 1 to 2 hours. Once the cookie dough balls are frozen, store them in a freezer bag or container in the freezer for up to 3 months. You can thaw the cookie dough overnight in the refrigerator and bake as directed or bake frozen balls of cookie dough for an additional 1 to 2 minutes.
To freeze the baked cookies: Once the cookies have cooled completely, place them in a freezer bag and store them in the freezer for up to 3 months. Thaw the cookies to room temperature before serving.
Nutrition
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | Up to 5 days | Store in airtight container |
| Freezer (Baked) | Up to 30 days | Wrap individually, place in freezer bag |
| Freezer (Dough) | Up to 3 months | Wrap dough balls, freeze on baking sheet |
By using these storage tips, you’ll always have tasty, bakery-style cookies ready. You can enjoy them or share with friends and family.
Conclusion
Small batch chocolate chip cookies are perfect for those who want a homemade treat without too much. This recipe makes just 6 cookies, so you can enjoy a few without feeling guilty. It’s been perfected through 8 tries, ensuring great taste and texture.
The recipe uses brown butter for extra flavor and brown and white sugars for the right texture. You can make the dough easily with a bowl, whisk, and spatula. Chill it for 30 minutes before baking at 350°F for 10-14 minutes.
This recipe is not only easy but also flexible. You can double it or freeze the dough for up to 3 months. With quality ingredients and the right tools, like a kitchen scale, you can make amazing cookies at home.
gourmet cookies is easy.