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A small batch of chocolate chip cookies on a baking sheet.
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5 / 3 votes

Small Batch Chocolate Chip Cookies

These small batch chocolate chip cookies make just enough for two. Made with butter and brown sugar and all the usual ingredients. Because if you're anything like us, small batch is better than no batch. Sometimes much better.
Prep Time15 minutes
Cook Time12 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 143

Ingredients

  • 4 tablespoons (2 oz) unsalted butter, at room temperature
  • 2 tablespoons lard or solid non-hydrogenated vegetable shortening
  • 1/4 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons 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
US - Metric

Instructions

  • Preheat the oven to 375°F (191°C) and line a baking sheet with parchment paper or a silicone mat.
  • 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.

    ☞ TESTER TIP: You may need to occasionally scrape the sides of the bowl while mixing to incorporate all the ingredients since there's a smaller amount than usual.

  • 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.
  • 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
  • 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.

Nutrition

Serving: 1portion | Calories: 143kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 50mg | Fiber: 1g | Sugar: 9g