I call these cookies my instant-gratification chocolate chip cookies because they go from cookie desire to cookie reality in 20 minutes.
The Best Small-batch Chocolate Chip Cookies Recipe
This recipe is designed to make the best chocolate chip cookies possible FAST. It uses melted butter so there is zero waiting time for butter to come to room temperature AND you don’t have to chill the dough. These photos have been updated. Don’t worry, you’re in the right place. 🙂 So you can throw these cookies together with no planning needed and then pop them right into the oven. It will make half-a-dozen chocolate chip cookies, and they come out soft, a little chewy, and packed full of gooey, melty chocolate chips. How you choose to distribute those six cookies is up to you, though I vote for being a cookie monster and eating two for breakfast and then hiding the rest of them at the back of your freezer so you don’t have to share.
How to Make Small-batch Chocolate Chip Cookies
Tips and Tricks
Can I freeze these cookies? Yes! Just store the cookies in an airtight container or freezer bag and they’ll keep for up to 2 months in the freezer. Give them five minutes at room temperature to soften a bit before eating or enjoy them frozen on a hot summer day. Can I double the recipe? Yes! If you want to double the recipe, you can do so with no changes or use one whole egg instead of two yolks.
Cookie Troubleshooting
If you’re having trouble with your cookies, here are a couple troubleshooting tips that might help: My dough is dry/crumbly: This is usually caused by too much flour in the dough (make sure you’re measuring it by weight or the spoon and sweep method) or it can happen when you get a particularly small egg yolk, so there isn’t enough liquid for everything to mix well. To fix crumbly dough, add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl, and your dough should be good to go. My cookies didn’t spread: There are a couple of things that can cause this. One is (again) because there’s too much flour in the dough. Next time make sure to measure by weight or the spoon and sweep method. Changing the recipe, particularly cutting the amount of sugar, can also cause the cookies not to spread as much as they should.
More Small-batch Cookie Recipes
Small-batch Peanut Butter Cookies Small-batch Oatmeal Cookies Perfect Small-batch Sugar Cookies Small-batch Gingerbread Cookies Small-batch Buckeye Brownie Cookies
Or check out my entire Small-batch Cookie Recipe Archive. This recipe uses just one egg yolk. Check out these Egg White Recipes for ideas on what to do with the leftover egg white. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
