This Small Batch Chocolate Chip Cookies recipe is perfect for when you don’t want to make a whole batch of cookies! The recipe results in 6-8 cookies depending on how big you make them. All the cookies can be baked right away or the dough can be stored in the freezer for later consumption.
Living in the world of social distancing is hard physically, mentally and emotionally. There is a lack of control around life, future and health. Also the constant worry about loved ones, many of whom are far away and high risk.
Apart from my husband and our adopted dog (Jackie), my other main source of comfort comes from cooking. Cooking gives me a sense of control. a sense of control over my life and what I am putting into my body.
Lets also be honest, it is something to do. Cooking takes planning, preparation and effort. It helps me pass the time and the end result is something to look forward to. There is nothing people look forward to more than a fresh batch of cookies from the oven.
However, we are also limited by what we have access to in our homes and what we were able to find when we went for our quickly grocery shopping trip. My goal is to create a collection of recipes made in smaller batches to help reduce waste and some empty calories.
This pantry staple cookie recipe is great for single people or couples. The recipe creates between 6-8 delicious chocolate chip cookies. The cookies can be made in one full batch or frozen individually for later consumption.
More Small Batch Recipes:
This delicious small batch chocolate chip recipe is perfect for those long weeks of social distancing.
- ½ cup flour
- ¼ cup butter, softened
- ¼ cup brown sugar, packed
- ¼ cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- ¼ tsp salt (to sprinkle on top)
- ⅔ cup chocolate chips
- Preheat oven to 350°F.
- In a medium bowl, using a hand mixer or a wooden spoon, beat butter and sugars to cream.
- Once creamy, add in egg yolk and vanilla and beat to incorporate.
- Add flour, salt, and baking soda.
- Using a spoon, stir the dry ingredients into wet to fully incorporate. Fold in chocolate chips.
- Use a cookie scoop or large table spoon to spoon dough onto parchment lined or silicone lined baking sheet.
- Place in the fridge for 30 minutes.
- Bake for 11-13 minutes or until edges become slightly browned.
- Remove from oven and allow to cool completely
- Store in an airtight container.
Freeze this dough in pre-scooped cookies rounds and store in a freezer safe sandwich bag for up to 6 weeks.
When ready to bake, bake them straight from the freezer for about 20-24 minutes.