The search for the perfect small batch chocolate chip cookie has led me through many, many recipes. This small batch chocolate chip cookies recipe offers the fastest reward for your efforts—just 10 minutes of mixing and 10 minutes of baking, which means happiness is minutes away from where you stand right now. Almost all cookie recipes had an all-butter base. Although that tastes great, I wanted my chocolate chip cookies to have the chewiness of a real bakery cookie. For this reason, I use a bit of shortening in my cookies. (Don’t worry. My grandparents ate shortening daily and lived to be almost 90.)–Christina Lane
LC What To Expect Note
What to expect from this small batch chocolate chip cookies recipe? Expect cookies that are crisp-edged with chewy centers and, when snatched straight off the baking sheet while warm from the oven, are unabashedly gooey and chewy in the loveliest possible way. Actually, they’ll make you almost regret not baking more. Almost. And yet this recipe is insanely perfect when there’s just you and another dedicated chewy cookie lover.
Small Batch Chocolate Chip Cookies
- Quick Glance
- 15 M
- 25 M
- Makes 12
- 4 tablespoons (2 ounces) unsalted butter, at room temperature
- 2 tablespoons (24 grams) solid non-hydrogenated vegetable shortening
- 1/4 cup (60 grams) packed light brown sugar
- 3 tablespoons (40 grams) granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons (75 grams) all-purpose flour
- 1/8 teaspoon fine salt
- 1/8 teaspoon instant espresso powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 to 1/2 cup semisweet chocolate chips or chopped milk or dark chocolate
- 1. Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
- 2. In a medium bowl using an electric mixer on medium speed, beat the butter, shortening, brown sugar, and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined.
- 3. In a small bowl, whisk together all the remaining ingredients, except the chocolate chips, and add this mixture in 2 batches to the butter mixture, beating until just combined. Stir in the chocolate chips.
- 4. If thin, flat, crisp-edged, almost lace-like chocolate chip cookies are desired, immediately divvy the dough into 12 equal balls or heaping tablespoons and space them evenly on the prepared baking sheet and slide them in the oven. If slightly thicker yet still not cakey chocolate chip cookies that don’t spread during baking are desired, cover and refrigerate the dough until chilled through, at least 8 hours, before divvying the dough into 12 equal balls or heaping tablespoons and spacing them evenly on the prepared baking sheet and sliding them in the oven
- 5. Bake the cookies for 8 to 12 minutes. The cookies will spread somewhat during baking and may look underdone—as in pale, pale golden brown—even when fully baked. Let the cookies rest on the baking sheet for a few minutes –they’re incredibly when warm—and then carefully use a thin metal spatula to transfer them to a wire rack to cool slightly before descending upon them with your cookie craving. The cookies are at their best when warm and tend to be slightly fragile with crisp edges and spectacularly chewy, gooey centers. As the cookies cool, they meander into cakey territory. Not that we expect the cookies to last until they’re cool. Nope, not at all.