Small Batch Chocolate Chip Cookies
Ultra chewy, soft, and loaded with chocolate chips, small batch chocolate chip cookies make the perfect amount of cookies, without a pile of leftovers!
Servings: 12 cookies
Calories: 280kcal
Ingredients
- ½ cup White Sugar
- ½ cup Light Brown Sugar packed
- ⅓ cup Butter softened
- 2 Tablespoons Margarine
- 1 Large Egg
- 2 teaspoons Pure Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 ½ cups All Purpose Flour
- 1 cup Chocolate Chips (Hershey 50% Dark Chocolate Chips recommended)
Instructions
- Preheat the oven to 350°F. In the bowl of a stand mixer or a large mixing bowl, add the white sugar, brown sugar, butter, and margarine. Beat on medium speed until well combined. In the same bowl, add the egg and pure vanilla extract. Beat on high speed until the mixture is silky smooth and creamy.
- Sprinkle the baking soda and salt over the batter. Add the flour and mix on medium speed until just combined (As soon as the flour is mixed in and there are no dry bits left, stop the mixer to avoid over-mixing!). Add the chocolate chips and mix for an additional 30 seconds on high speed until the chocolate chips are fully mixed into the cookie dough.
- Divide the cookie dough into 12 equal portions (around ¼ cup each) and, using your hands, roll them into balls. Place the rolled cookie dough balls onto a cookie sheet, leaving approximately 3-4” between the dough balls.
- Bake for 10-12 minutes or until the cookies have just begun to brown on the bottoms (The cookies might look soft or underbaked in the center, that is ok, they will continue to cook as they cool!). Remove cookies from the baking sheet to a cooling rack and let cool.
Video
Notes
- These cookies are no-chill chocolate chip cookies.
- Using butter and margarine ensures the cookies have a buttery taste, but also are ultra chewy and soft. If you prefer not to use margarine, replace it with real butter. (Using only real butter has been tested and is still delicious!)
- Any flavor of chocolate chip can be used in this recipe; I prefer 50% dark chocolate chips.
- When adding the chocolate chips, dump them into the bowl and turn the mixer as high as it will go for 15-30 seconds. This blast mixes the chocolate chip into the dough without over-mixing.
- Store cookies in an airtight container at room temperature for up to 4-5 days.
- Uncooked dough balls can be frozen for fast, fresh chocolate chip cookies on hand. Roll the cookie dough balls and place them on a baking sheet in a single layer, freeze until solid and transfer to a ziplock. When you want a cookie, remove a dough ball and bake for 12-13 minutes, or until the bottoms are light brown. Cookie dough balls will last up to 3 months if properly stored in the freezer.
- Feel free to double, triple or quadruple this recipe if you want! I have tested it and it is easily multiplied!
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 123mg | Fiber: 2g | Sugar: 23g | Vitamin A: 269IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 2mg
