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–+ servings
a chocolate chip cookies on top of a glass of milk.
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5 from 2 votes

Small Batch Chocolate Chip Cookies

If you love soft and chewy cookies loaded with chocolate chips, make these quick and easy small batch chocolate chip cookies!
Prep Time10 minutes
Cook Time10 minutes
Chilling Time10 minutes
Total Time30 minutes
Course: Anytime, Christmas, Cookies, Dessert, Holidays
Cuisine: American
Servings: 7 Large Cookies
Calories: 449kcal
Author: Britney

Equipment

  • Stand Mixer or Hand Mixer
  • 2 Baking Sheets
  • Mixing Bowls
  • Large Cookie Scoop

Ingredients

  • 1 ⅓ cup All Purpose Flour
  • 2 tbsps Cornstarch
  • 1 tsp Baking Powder
  • ¼ tsp Kosher Salt
  • ½ cup Unsalted Butter (COLD)
  • ½ cup Brown Sugar
  • ⅓ cup White Sugar
  • 2 tsp Vanilla Extract
  • 1 Egg
  • 1 cup Dark Chocolate Chips or Chunks

Instructions

  • Preheat the oven to 400 degrees F. Whisk together dry ingredients in a large bowl - all purpose flour, cornstarch, baking powder, and salt. Set aside.
  • Cut the butter into cubes and place in the bowl of a stand mixer fitted with the paddle attachment. Add brown sugar and sugar and cream together for 3 minutes. Add the egg and scrape down the sides of the bowl and continue to mix together for another minute. Add vanilla extract and mix until combined.
  • Add flour mixture to the wet ingredients and mix until just combined. Then add the chocolate chips or chunks and mix for another 5-10 seconds.
  • Use a large cookie scoop (about 3 tbsps of dough) and scoop out the cookie dough balls onto a cookie sheet. Cover with plastic wrap and chill for 15 minutes.
  • Space cookies out on the baking sheet. I recommend baking 5 at a time and baking the other two on a separate sheet. Space the cookies out at least 2 inches apart.
  • Bake cookies on the center rack of the oven for 10 minutes, until you see golden edges and puffy centers. Remove from the oven and use a circle container to shape the cookies into a perfect circle. Allow the cookies to cool on the baking sheet for 10 minutes and to then cool completely on a wire rack.

Notes

  • Use cold butter for best results. Using cold butter prevents the cookies from spreading and becoming flat. If you like a thicker cookie, this recipe is for you.
  • Do not overbake these cookies - they're become dry and burnt. Remove them from the oven at the 10 minute mark and let them cool for at least 10 minutes! When you remove the cookies from the oven, they're still baking so they may appear underbaked - however, the 10 minute cooling time allows them to finish cooking outside of the oven without burning. Trust me on this one - it's worth the wait!
  • This recipe can easily be halved, doubled, even tripled. However, if you're cutting this recipe in half, be sure to use just the egg yolk as opposed to the whole egg.

Nutrition

Calories: 449kcal | Carbohydrates: 57g | Protein: 6g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 623mg | Potassium: 224mg | Fiber: 2g | Sugar: 24g | Vitamin A: 442IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 2mg