Make delicious cookies with this easy Small Batch Chocolate Chip Cookies Recipe. Dangerously delicious and easy to make. And ideal when you don't have a large family but still want to make a delicious batch of cookies. The dough is ready within a few minutes, and the ingredients are readily available.
The trickiest part of the recipe: leaving the cookies until they have completely cooled down (which I don't always succeed in ;-). With a video to show how easy this recipe is!
Bake delicious chocolate chip cookies yourself with this easy recipe.
Picture this: you walk into the kitchen and smell these chocolate chip cookies, a scent that fills the entire kitchen. You take them out of the oven, and after waiting (too long), you can eat the first cookie with a nice cup of tea or coffee.
This recipe is surprisingly simple. You can mix the batter with the sugar by melting the butter. Then quickly mix it with a spatula with the self-raising flour. Let it set in the fridge for a while (then the cookies will spread less). And they are ready to be baked.
And with this recipe, you'll only prepare 10–12 cookies. Ideal when you don't want to bake a large batch.
This is an extensively tested and very easy recipe that always works! Try it yourself!
What do you need for Homemade Chocolate Chip Cookies?
You require the following ingredients to prepare these Small Batch Chocolate Chip Cookies. You can find the correct amounts in the recipe card at the bottom of the blog:
- Butter: Use unsalted butter.
- Self-rising flour: This is flour mixed with baking powder. You can also replace this by mixing ½ cup + ⅓ cup (95 grams) of all-purpose flour and ⅓ teaspoon of baking powder.
- Sea salt: It gives extra flavor to chocolate chip cookies.
- Light brown sugar: It is sugar with molasses. This gives a delicate caramel flavor to the cookies. You can also use dark brown caster sugar for a deeper caramel flavor.
- Sugar: For sweetening the cookies.
- Vanilla Sugar: Sugar flavored with vanilla. You can also replace this with a teaspoon of vanilla extract.
- Egg: Makes the biscuits creamy and binds the dough.
- Chocolate Chips: Small pieces of baking chocolate. Baking chocolate means that you still have hard pieces of chocolate after baking.
How to prepare Chewy Chocolate Chip Cookies
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Melt the butter in a saucepan and let cool. Pour into a large bowl, add the light brown sugar, 'regular' sugar, and vanilla sugar, and mix on high for 2 minutes. Turn the mixer to low and add the egg and mix until just incorporated. Place a sieve over the bowl and add the self-rising flour and salt.
- Beat this through the sieve and quickly mix well with a spatula. Now also, add the chocolate chips and mix them through the dough.
- Form the dough into a roll and wrap it in plastic wrap. Put it in the fridge for 30 minutes to become less sticky (and less spread when baking).
- Now cut the cookies into slices and place them on the baking paper, or roll the dough into small balls that you press flat. In the latter case, they will thicken slightly after baking. Bake in a preheated oven at 350 °F (ca. 177 °C) for 11 minutes. Then let cool slightly for 10 minutes before transferring to a rack to cool further.
Tips, Substitutions, and Variations
- Chocoholics: Add two tablespoons of cocoa powder to the batter.
- Nutty: Finely chop two tablespoons of pecans, almonds, or walnuts and mix them into the dough, along with the chocolate chips.
- Fruity: Finely chop two tablespoons of raisins or cranberries and mix them into the dough for a sweet fruity taste.
- Caramel: Finely chop 30 grams of fudge and mix it through the dough. This gives a delicious caramel surprise in your cookies.
- Butter: I always use butter in my baking for the best taste, but you can also replace it with margarine.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
VIDEO
RECIPE CARD
Ingredients
- ⅓ cup butter, unsalted
- 6 tablespoons light brown sugar
- ½ cup sugar
- 1 teaspoon vanilla sugar
- 1 egg , size M, room temperature
- ½ and ⅓ cup self-rising flour
- ½ teaspoon coarse sea salt
- ¾ cup chocolate chips
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
350 °F or 320 °F - Line a baking sheet with baking paper.
- Melt the butter in a saucepan and let it stand for 15 minutes to cool slightly.⅓ cup butter
- Pour into a bowl and add the two sugars and the vanilla.6 tablespoons light brown sugar, ½ cup sugar, 1 teaspoon vanilla sugar
- Mix with a mixer for 2 minutes.
- Add the egg and mix on low until it is incorporated.1 egg
- Place a sieve on the bowl and sieve the flour on the batter.½ and ⅓ cup self-rising flour
- Then add the salt.½ teaspoon coarse sea salt
- Mix with a spatula until well mixed.
- Now sprinkle the chocolate chips on the batter and mix them with the spatula.¾ cup chocolate chips
- Make a roll of the dough, wrap it in plastic wrap, and let it chill in the fridge for at least 30 minutes.
- Cut a slice from the roll and place on a baking tray. Or take a slice of the batter, roll it into a ball between your hands, and put it on the baking tray. Press a little at the top. The last variant produces slightly thicker cookies.
- Repeat for the rest of the dough. Make sure you keep enough space between the cookies, or they will blend into each other.
- Bake in the oven for 11 minutes.
- Leave on the baking sheet for 10 minutes and then place them on a rack.
- Allow to cool further
Notes
- Self-rising flour: This is flour mixed with baking powder. You can also replace this by mixing ½ cup + ⅓ cup (95 grams) of all-purpose flour and ⅓ teaspoon of baking powder.
- Light brown sugar: You can also use dark brown caster sugar for a deeper caramel flavor.
- Vanilla sugar: You can replace this with a teaspoon of vanilla extract.
- Butter: I always use butter in my baking for the best taste, but you can also replace it with margarine.
- Chocoholics: Add two tablespoons of cocoa powder to the batter.
- Nutty: Finely chop two tablespoons of pecans, almonds, or walnuts and mix them into the dough, along with the chocolate chips.
- Fruity: Finely chop two tablespoons of raisins or cranberries and mix them into the dough for a sweet fruity taste.
- Caramel: Finely chop one oz. of fudge and mix it through the dough. This gives a delicious caramel surprise in your cookies.
- Dough: Store the dough roll in the refrigerator for up to 2 days, or freeze the roll. When you have frozen the dough, let it thaw in the fridge before you bake it.
- Cookies: Store the cookies in an airtight container for up to 5 days. You can also freeze the cookies. This way, they stay good in a freezer box or bag for up to 2 months. Let thaw at room temperature.
Nutrition
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