Small Batch Chewy Chocolate Chip Cookies
By Kath Dedon
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Small Batch Chewy Chocolate Chip Cookies are just what you need when you want homemade chocolate chip cookies but don’t want to make a huge batch. The recipe makes just 12 – 14 cookies. It’s quick to make, and it can be mixed in a bowl with a whisk or a fork. There’s no need to use a mixer!
The recipe was developed by America’s Test Kitchen for The Complete Cooking for Two Cookbook (a great cookbook, by the way). They found that you can simply stir in melted butter, eliminating the need to cream the butter and sugar with a mixer. Talk about easy!
The recipe is supposed to yield 12 cookies, but it actually made 14 cookies for me. I baked the extra two in my new convection toaster oven, but I found that the ones baked in my regular oven turned out better.
The next time you just need to have a few chocolate chip cookies, I highly recommend that you try Small Batch Chewy Chocolate Chip Cookies. They’re quick, easy, and loaded with chocolate chips! You can be pulling them out of your oven in no time to satisfy your craving!
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Small Batch Chewy Chocolate Chip Cookies
(Adapted from the recipe in The Complete Cooking for Two Cookbook by ATK)
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Makes 12 – 14 cookies
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5 tablespoons (2.5 ounces, or 71g) unsalted butter
1 cup (5 ounces) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup packed (3½ ounces) light brown sugar
¼ cup (1¾ ounces) granulated sugar
1 large egg, lightly beaten
1½ teaspoons vanilla extract
1 cup (6 ounces) semisweet chocolate chips
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Ingredients for the cookies (flour is in the bowl)
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1. Preheat the oven to 350° with the rack in the middle position. Line a baking sheet with parchment paper or a Silpat baking mat.
2. Melt the butter and set it aside to cool a bit while you prepare the other ingredients.
3. Whisk the flour, baking soda, and salt together in a small bowl.
4. Whisk the light brown sugar and granulated sugar together in a medium bowl.
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5. Pour the melted butter into the sugar and stir until it’s well combined.
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6. Add the egg and vanilla and stir until combined.
7. Use a spatula to gently blend the flour mixture into the sugar mixture.
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8. Fold the chocolate chips into the dough.
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9. Using about 2 tablespoons of dough for each cookie, roll the dough into 12 or so balls and place them about 2 inches apart on the prepared baking sheet.
10. Bake for 7 minutes. Rotate the pan and bake for another 7 minutes, until the edges are set but the center is still soft and puffy.
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11. Cool for a few minutes on the cookie sheet before removing. Enjoy the cookies warm or at room temperature!
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In the kitchen with Kath 
Need to try this for sure
I think you will not be disappointed. Thanks for your comment! 🙂
Hi,
Could you please give the measurement for butter in gms
Thank you
It is 71g of butter.
Made these cookies last night. My batch yielded 25 cookies. I didn’t have light brown sugar, but used dark brown instead. Turned out just fine and delicious. Followed the recipe as written. Fast easy and will make again, thank you.
Thanks so much for your comment, Jamie! I’m glad you liked the cookies. 🙂
I made these cookies and they came out perfect. Very easy and very good.
Thanks, Sonja! Sometimes you just want a few good cookies, right?
These cookies are amazingly delicious!!!! And just the right amount to treat myself to something sweet! So simple to make too.
I’m so glad you liked the cookies, Diana! Thanks so much for letting me know.
I made these yesterday made as directed and turned out perfect! Will be making these again! Very good!
So glad to hear you enjoyed them, Anette!
Thanks for this recipe – it’s been my go-to chocolate chip cookie recipe for years now. I’ve found that you can combine the dry ingredients together in one bowl and just add the melted butter. One less bowl to wash and the cookies turn out the same. I usually bake half the batch, then refrigerate the remainder rolled into balls for the next night.
Perfect for just a few cookies! Turned out great !!