Small Batch Chocolate Chip Cookies
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Replacements:
- 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
Calories: 117kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 97mg | Fiber: 1g | Sugar: 13g | Vitamin A: 132IU | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
